Won Ton

Observed employee eating from a personal bowl with chicken and broccoli in it in the kitchen area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Informed PIC employees may only eat in the dining area away from food prep. COS: Employee discarded the bowl with his food.

Observed multiple TCS food items in walk in cooler held over 24 hours without date mark. Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. PIC must date mark all TCS food items held over 24 hours.

Observed multiple TCS food items stored in reach in cooler in kitchen above 41F. PIC stated they have already contacted someone about the cooler. Told PIC to not place any TCS foods inside cooler until it is repaired or replaced. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. COS: PIC discarded TCS foods above 41F.

Observed wet wiping cloth stored on prep surface near stovetops. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Discussed setting up sanitizer buckets with PIC to place wiping cloths in.

Observed plastic tubs stacked on top of one another while they were still wet above three-compartment sink. Equipment and utensils shall be allowed to completely air dry before stacking.

Observed pans stacked on top of one another while they were still wet. COS items were moved so that they could air dry.