Day Day New

During the inspection, a container of cooked thin noodles was observed in the walk-in cooler with an internal temperature of 45°F. The Person in Charge (PIC) stated that the noodles were prepared two days prior. No other food items in the walk-in cooler were found to be out of temperature. COS: The noodles were voluntarily discarded by the PIC at the time of inspection. The inspector discussed proper cooling and cold holding procedures with the PIC to ensure that all time/temperature control for safety (TCS) foods are maintained at 41°F (5°C) or below at all times, except during preparation or cooling.

Observed PIC did not log food temperatures before placing TCS foods on the hot bar under time as a public health control (TPHC). CA: When using time instead of temperature to control food safety, written procedures must be in place, and food temperatures must be recorded when removed from temperature control. This ensures foods are either used or discarded within safe time limits. COS: Since I verified temperatures during the inspection, the PIC was allowed to use my recorded temperatures for that day.

Observed personal items, including herbal tea and spices not used in the facility, stored in dry storage with utensils and single-use items. CA: Employee personal items must be kept in designated areas to prevent contamination of food, equipment, and single-use articles.

Observed improper storage of raw animal products in multiple coolers. In the reach-in cooler, raw shrimp was stored directly above cooked French fries. In the prep cooler near the grill, raw eggs were stored above ready-to-eat foods. These storage practices present a risk of cross-contamination and are not in compliance. COS- Items were relocated to appropriate storage locations during the inspection. Raw shrimp and raw eggs were moved to lower shelves to prevent potential contamination of ready-to-eat foods.

Observed an employee washing dishes without completing the sanitization step. All food-contact surfaces must be properly cleaned and sanitized to prevent contamination. Employee was instructed on proper three-compartment sink procedures. All affected dishes were rewashed, rinsed, and properly sanitized using the approved chemical sanitizer during the inspection.

In-use utensil in non-potentially hazardous food not stored with handle above top of food within a closed container in the walk-in cooler.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. COS - PIC went over their health policy with the employee during the inspection.

Observed an open beverage container on a food preparation table near the ice machine. Employee drinks must be in a cup with a lid and straw in food preparation areas. COS - Drink removed and designated area chosen.

Observed food (onions) stored on floor. Food must be stored 6" off of the floor. COS - Onions stored correctly at time of inspection.

In-use utensils in nonpotentially hazardous food (sauces) not stored with handle above top of food within a closed container in the walk-in cooler.

Multiple mops stored in mop bucket when not in use; must be allowed to air dry.

Observed an open beverage stored over food in the reach-in cooler. Personal drinks must be stored away from food and single service items. COS- Drink removed.