| OBSERVED A SEALED PACKAGE OF RAW SAUSAGE STORED ON SHELF WITH EMPLOYEE FOOD ITEMS. HOWEVER, |
| THERE WERE CUT VEGETABLES FOR THE RESTAURANT STORED ON THE SHELF BELOW. THE ISSUE WAS |
| DISCUSSED AND WAS CORRECTED IMMEDIATELY. PROPERLY STORE AND SEPARATE ALL RAW ANIMAL FOODS FROM |
| READY TO EAT FOODS AND FOODS WITH A LOWER MINIMUM COOKING TEMPERATURE TO PREVENT CROSS |
| CONTAMINATION. |
| |
| OTHERWISE, THERE WAS GOOD STORAGE AND SEPARATION OF RAW ANIMAL FOODS FROM READY TO EAT FOODS |
| AND FOODS WITH A LOWER MINIMUM COOKING TEMPERATURE. |
| |
| 3717-1-03.2 Food: protection from contamination after receiving. |
| (C)Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation. |
| Food shall be protected from cross contamination by: |
| (1) Except as specified in paragraph (C)(1)(c) of this rule, 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 fruits and vegetables; and |
| (b) Cooked ready-to-eat food. |
| (c) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or |
| above frozen, commercially processed and packaged, 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 |
| (b) Arranging each type of food in equipment so that cross contamination of one type with another is |
| prevented; and |
| (c) Preparing each type of food at different times or in separate areas. |
| (3) Not storing and displaying comminuted or otherwise non-intact meats above whole-muscle intact cuts of |
| meat unless they are packaged in a manner that precludes the potential for cross-contamination; |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| WOOD TABLE USED TO HOLD GRINDER MUST BE MADE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. |
| OBSERVED AREAS ON THE LEGS AND BASE OF THE TABLE WHERE THE WOOD WAS ROUGH. |
| |
| 3717-1-04.0 Equipment, utensils, and linens: materials for construction and repair. |
| (I)Nonfood-contact surfaces - materials. |
| Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require |
| frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED CUTTING BOARDS THAT HAD BEEN USED TO PREPARE FOOD THAT WERE THEN PLACED BELOW PREP |
| TABLE ON TOP OF BULK FOOD CONTAINERS. CUTTING BOARDS SHOULD BE PLACED AT WAREWASHING MACHINE |
| AFTER USE TO BE WASHED, RINSED, AND SANITIZED BEFORE USING AGAIN. ISSUE WAS DISCUSSED AND |
| CORRECTED IMMEDIATELY. |
| |
| OBSERVED SOME RESIDUE BUILDUP IN VENTS ON SIDES OF PREP COOLER. CLEAN ALL EQUIPMENT AS OFTEN |
| AS NECESSARY TO MAINTAIN CLEAN TO SIGHT AND TOUCH. |
| |
| 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. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| ALL COOLERS WERE COLD HOLDING AT 41°F OR BELOW. WHITE RICE - HOT HOLD @ 165°F, FRIED RICE - |
| HOT HOLD @ 165°F, COOKED PORK - COLD HOLD @ 40°F, GARLIC IN OIL - COLD HOLD @ 40°F, AND RAW |
| CHICKEN - COLD HOLD @ 38°F. |
| |
| GLOVES, TEMPERATURE MEASURING DEVICES, CHLORINE SANITIZER AND TEST KIT WERE PROVIDED. |
| |
| GENERAL CLEANLINESS AND SANITATION WAS IMPROVED FROM PREVIOUS INSPECTIONS. |
| |
| *ALL CRITICAL VIOLATIONS WERE CORRECTED IMMEDIATELY. THEREFORE, A FOLLOW UP OF THE ABOVE CITED |
| VIOLATIONS WILL BE CONDUCTED DURING THE NEXT REGULAR INSPECTION.* |
