| Cold holding was below 41F. Fried rice @ 140F. Fried noodles @ 147F. Bourbon chicken @ 148F. Orange chicken @ 152F. |
| Orange chicken (spicy) @ 149F. Egg roll @ 135F. Rice @ 166F. |
| |
| During the inspection, I observed evidence of cockroaches and pest control (i.e. new glue traps and bait). The owner stated |
| that Economy Pest Control had just visited the facility. Continue pest control inspection/treatment as needed. |
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| OBSERVED RAW MEAT STORED ABOVE READY-TO-EAT FOODS. PROPERLY STORE RAW MEATS ACCORDING TO THE |
| RULE REQUIREMENTS TO PREVENT POSSIBLE CONTAMINATION. THE OWNER CORRECTED STORAGE PRIOR TO END |
| OF INSPECTION. STORAGE FACT SHEET LEFT WITH OWNER. |
| |
| 3717-1-03.2 Food: Protection from Contamination after Receiving |
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| (C) Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation. |
| |
| Food shall be protected from cross contamination by |
| |
| (1) Separating raw animal foods during storage, preparation, holding, and display from: |
| |
| (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or |
| other raw ready-to-eat food such as vegetables, and |
| |
| (b) Cooked ready-to-eat food; |
| |
| (2) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, |
| fish, lamb, pork, and poultry during storage, preparation, holding, and display by: |
| |
| (a) Using separate equipment for each type, or |
| |
| |
| and |
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| (c) Preparing each type of food at different times or in separate areas; |
| |
| (3) Cleaning equipment and utensils as specified under paragraph (B)(1) of rule 3717-1-04.5 of the Administrative |
| Code and sanitizing as specified under paragraph (C) of rule 3717-1-04.6 of the Administrative Code; |
| |
| (4) Cleaning hermetically sealed containers of food of visible soil before opening; |
| |
| (5) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case |
| or overwrap is opened; |
| |
| as specified under paragraph (D) of rule 3717-1-06.3 of the Administrative Code; |
| |
| (7) Separating fruits and vegetables, before they are washed as specified under paragraph (G) of this rule from |
| ready-to-eat food; and |
| |
| (8) Storing the food in packages, covered containers, or wrappings. This provision does not apply to: |
| |
| (a) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before |
| consumption; |
| |
| on clean, sanitized racks; |
| |
| (c) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed |
| on clean, sanitized racks; |
| |
| (d) Food being cooled as specified under paragraph (E)(2)(b) of rule 3717-1-03.4 of the Administrative Code; |
| |
| or |
| |
| (e) Shellstock. |
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| OBSERVED RESIDUE BUILDUP INSIDE MICROWAVE. CLEAN ACCORDING TO THE RULE REQUIREMENTS BELOW. |
| |
| 3717-1-04.5 Equipment, Utensils, and Linens: Cleaning of Equipment and Utensils |
| |
| (A) Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| |
| (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| |
| (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits |
| and other soil accumulations. |
| |
| (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and |
| other debris. |
| |
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| OBSERVED RESIDUE BUILDUP ON THE FLOORS, ESPECIALLY UNDER EQUIPMENT. CLEAN ACCORDING TO THE |
| RULE REQUIREMENTS BELOW. |
| |
| 3717-1-06.4 Physical Facilities: Maintenance and Operation |
| |
| (B) Cleaning - frequency and restrictions. |
| |
| (1) The physical facilities shall be cleaned as often as necessary to keep them clean. |
| |
| (2) Cleaning shall be done during periods when the least amount of food is exposed such as after closing. |
| This requirement does not apply to cleaning that is necessary due to a spill or other accident. |
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