Cabarrus County Restaurant Health Inspection Report (5/17/16-6/16/16) Presented By 24/7 Workout AnytimeJun 16, 2016 09:12PM ● By Melanie Heisinger
Our restaurant rundown from the last 30 days, May 17, 2016 - June 16, 2016 presented by 24/7 Workout Anytime Concord! Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.
Location: 487 LAKE CONCORD RD. CONCORD, NC 28025
Inspection Date: 06/01/2016
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean floors underneath cabinets at salad bar. Clean splash from walls at prep sinks in kitchen area. Clean dust from a/c vents and ceiling tiles in kitchen and dish room.
2) Brooklyn’s Pizzeria
Location: 3481 HWY 601 SOUTH CONCORD, NC 28025
Inspection Date: 06/08/2016
4-501.11; Core; Metal shavings accumulated at can opener blade on large can opener. Need to replace blade. Per 4-501.11, C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
4-501.11; Core; Handle missing from pizza prep cooler lid. Repair or replace handle. Per 4-501.11, A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
6-202.14; Core; Restroom door in bar area is no longer self-closing-repair. Per 6-202.14, Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
6-501.11; Core; Wallboard loose and no longer attached to wall around pizza prep cooler. Wall base in poor repair behind pizza oven. Shelf base missing in mop sink and interior of wall exposed-repair. Per 6-501.11, PHYSICAL FACILITIES shall be maintained in good repair.
3) Andele Mexican Restaurant
Location: 1096 CONCORD PARKWAY NORTH SUITE 01 CONCORD, NC 28027
Inspection Date: 06/08/2016
4-601.11 (A); Priority Foundation; MAKE SURE WHEN WASHING PANS THAT ALL OLD LABEL PIECES ARE REMOVED FROM OUTSIDE OF PAN SO WHEN PANS ARE STACKED THEY ARE NOT TOUCHING INSIDE FOOD CONTACT SURFACES OF PANS. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
3-304.14; Core;ONCE WET ALL WIPING TOWELS MUST BE STORED IN LABELED SANITIAER BUCKETS-OBSERVED SEVERAL WET TOWELS LYING ON COUNTERS TODAY. (A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry; and (2) Used for no other purpose. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4 501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D
4-602.13; Core; NEED TO CLEAN THE SIDES OF THE GRILL, THE GRILL TABLE OF SPILLED GREASE, THE WORK TABLE BETWEEN THE GRILL AND OVEN-GREASY BUILDUP ON SHELF, WIPE OUT GASKETS ON REFERIGERATION UNITS AND CLEAN THE TOP SHELF OVER GRILL AREA WORK TABLE.
6-201.11; Core; SEVERAL PLACES THE FLOORS HAVE CRACKED AND BROKEN FLOOR TILES AND THE GROUT LINES ARE LOW IN MANY PLACES AND HOLDING WATER ESPECIALLY IN DISH ROOM AREA-NEED TO REPAIR. ALSO NEED TO GROUT/CAULK AROUND FLOOR DRAIN IN BAR AT HAND SINK.
1) Sogo Japanese Steak House
Location: 970 BRANCHVIEW DRIVE SUITE 270 CONCORD, NC 28025
Inspection Date: 05/23/2016
2-103.11 (A) - (L); Priority Foundation; Observed delivery man scooping his own ice and making a soda drink in kitchen without being monitored by any staff. Per 2-103.11, the Person-in-charge (PIC) shall ensure that (C) EMPLOYEES and other PERSONS such as delivery and maintenance PERSONS and pesticide applicators entering the FOOD preparation, FOOD storage, and WAREWASHING areas comply with this Code; Dishwasher was not being monitored and corrected for improper handwashing. Staff using cold holding equipment for cut lettuce that was not maintaining 45 F or below and not being corrected by PIC. Duties of PIC require 2-103.11,the Person-in-charge (PIC) shall ensure that (D) EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing; Pf (L) EMPLOYEES are properly trained in FOOD safety, including food allergy awareness, as it relates to their assigned duties;
2-102.12; Core;Person in charge does not have certification as Certified Food Protection Manager to demonstrate proficiency of required information for food protection and service. Per 2-102.12, (A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM
2-401.11; Core; Open employee drink placed on wire shelving above clean utensils. Keep covered (lid and straw) and do not store above any exposed clean utensils. Per 2-401.11, B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: 1) The EMPLOYEE'S hands;(2) The container; and(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
2-301.14; Priority; Dishwasher handling dirty dishes and utensils, rinsing hands with pre-wash, wiping them on towel and then handling clean dishes. Employee counseled that she should wash hands properly after handling contaminating them before handling clean utensils. Per 2-301.14, hands should be washed E) After handling soiled EQUIPMENT or UTENSILS;
2-301.12; Priority; After contaminating hands with dirty utensils from tables and food prep, employee counseled to properly wash hands but then observed rinsing hands in 3 compartment sink without using soap and paper towel. Counseled in proper handwashing technique and employee said that she understood and did it properly. Per 2-301.12, A) Except as specified in ¶ (D) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under § 5-202.12 and Subpart 6 301. P (B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; P (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (4) Thoroughly rinse under clean, running warm water; P and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6 301.12.
3-301.11; Priority; Employee pouring ice into pitcher of tea and using bare hand to guide ice from scoop. Employee counseled and understands to wear glove on hand if it touches ice. Pitcher dumped. Per 3-301.11, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment.
4-602.11; Core; Some mold in ice machine around chute. Keep clean. Per 4-602.11, E,surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
3-501.16 (A)(2) and (B); Priority; Tub of cut lettuce (salad mix) and individual bowls of cut lettuce (salad mix) in tall reach-in cooler at 62 F. All discarded. Note that this particular cooler was observed with salad out of temperature on 5-29-14, 10-1-14, and 1-22-15. This cooler should not be used for any potentially hazardous foods until repaired to maintain 45 F or below or replaced. Need to monitor food temperatures with active management. Observed raw chicken breasts 45-64 F and raw large shrimp 58 F in walk-in cooler that had been thawed overnight outside of refrigeration per staff. Discussed proper thawing techniques so that food does not rise over 45 F. This is a repeat violation. Staff placed in walk-in freezer for rapid cooling and will heat to 165 f or above when cooking. Per 3-501.16, Potentially hazardous foods must be maintained at A) (2) At a temperature specified in the following: (a) 5°C (41°F) or less; P or (b) 7°C (45°F) or between 5°C (41°F) and 7°C (45°F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5°C (41°F) or less if: P (i) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT; and (ii) On or before January 1, 2019, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5°C (41°F) or less.
7-102.11; Priority Foundation; One spray bottle with red chemical not labeled and spray bottle with pure bleach labeled Simple Green. Bleach labeled and red chemical discarded. Per 7-102.11, Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.
7-201.11; Priority; Degreaser spray bottle placed on wire shelving over clean utensils. Moved during inspection. Per 7-201.11, POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
7-202.12; Detergent liquid concentrate poured into spray bottle and located at 3 compartment sink. Manufacturers instructions require this product only be attached to a dish machine dispenser for use. Spray bottle discarded and concentrate placed in dish room area. Per 7-202.12, POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code,
6-202.15; Core; Screen door in use and staff going in and out, but door dragging on the bottom and no longer self closing and remaining open. Repair so that screen is self-closing. Screening torn away in corner - repair so opening is protected. Per 6-202.15, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (3) Solid, self-closing, tight-fitting doors.
6-501.112; Core; Two dead mice observed on glue board in liquor closet and area dirty. Discarded by staff during inspection. Per 6-501.112, Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
6-501.111; Core; Rolling bin near back door with stagnant water and many mosquito larvae. Dumped out during inspection. Per 6-501.111, The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7 202.12, 7 206.12, and 7 206.13; Pf and (D) Eliminating harborage conditions.
4-501.11; Core; Gasket on door of reach-in cooler located between walk-in coolers is torn at bottom. Repair.
4-602.13; Core; Inside cabinet underneath and along front opening under hibachi grills dirty and with much food debris accumulation. Although walk-in freezer has been repaired, need to clean off old frozen drip on some racks. Keep clean.
5-501.113; Core; Dumpster missing lids and sliding side door open. Keep covered and sliding side doors closed. Receptacles shall be kept closed (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
6-501.12; Core; Floor dirty in bar under sink and in bar liquor closet. Per 6-501.12, A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Discussed Active Managerial Control again with PIC. He had handouts from previous inspection. Need to put procedures in place to actively monitor facility for food safety compliance including checking food temperatures and monitoring staff for proper hand washing, bare hand contact, etc. Need to change thawing technique in place if that technique results in food rising above 45 F during the thawing process. NC General Administrative Code 15A NCAC 18A .2600 states "In the case of a food establishment that requests an inspection for the purpose of raising the alphabetical grade, and that holds an unrevoked permit, the regulatory authority shall make an unannounced inspection within 15 days from the date of the request" if you would like to request a reinspection after corrections have been made to items listed above that are out of compliance.
2) Parkway House Family Restaurant
Location: 3770 CONCORD PARKWAY SOUTH CONCORD, NC 28027
Inspection Date: 05/16/2016
2-301.14; Priority; Employee observed pre-rinsing and loading dirty dishes and only rinsing hands and not washing with soap before unloading clean plates. Kitchen manager corrected employee. Per 2-301.14, (E) After handling soiled EQUIPMENT or UTENSILS;
6-301.12; Priority Foundation; Paper towel dispenser is broken in employee unisex restroom and large continuous roll is sitting on back of toilet. Supplier was called in prior to inspectors arrival and is coming today to replace since broke during weekend. Per 6-301.12, Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; This is a priority foundation item and must be in compliance. Inspector must verify this is corrected within 10 days, please phone or e-mail inspector when corrected.
4-602.11; Priority; Slicer blade just used for onion slicing also had dried deli meat accumulation on back of blade guard, on the blade assembly support pieces and spiked meat and cheese holder part. Slicer needs to be thoroughly cleaned, rinsed and sanitized a minimum of every 4 hours and when you switch from potentially hazardous food to ready-to-eat produce. Slicer broken down and cleaned, rinsed and sanitized during inspection. Per 4-602.11, (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; P (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; P (3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); P (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; P and (5) At any time during the operation when contamination may have occurred. P (B) Subparagraph (A)(1) of this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS each requiring a higher cooking temperature as specified under § 3 401.11 than the previous FOOD, such as preparing raw FISH followed by cutting raw poultry on the same cutting board. (C) Except as specified in ¶ (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours.
3-306.14; A bowl of real Butter individual packages are being left on table for guests during breakfast. Only food that is not potentially hazardous such as crackers, salt, or pepper, half n half that requires no refrigeration in unopened original PACKAGEs and maintained in sound condition can be left on the tables or brought back from the tables between guests. Core;
3-501.16 (A)(2) and (B); Priority; Butter packets on tables at 75 F. Need documentation that this is a non-potentially hazardous food or must keep under refrigeration in storage at 45 f or below. Once butter is served to a customer, it cannot be left on the table or brought back to kitchen for reservice. Small pan of cooked spaghetti noodles 52 F, partial gallon of milk 51 F and small pan of penne pasta 47 F in two door reach-in cooler that was not maintaining 45 F or below for items stored inside. Manager said that this cooler was not working properly and these should not have been stored in this cooler. All discarded. Other items such as pita bread are stored in this cooler and are non-potentially hazardous. Per 3-501.16, A) (2) At a temperature specified in the following: (a) 5°C (41°F) or less; P or (b) 7°C (45°F) or between 5°C (41°F) and 7°C (45°F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5°C (41°F) or less if: P (i) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT; and (ii) On or before January 1, 2019, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5°C (41°F) or less.
3-501.17; Priority Foundation; Few slices of meat loaf not labeled. Discarded. All other ready to eat food observed to be properly dated.
7-102.11; Priority Foundation; One filled spray bottle without any identification on it. Manager said this was sanitizer and bottle was marked during inspection. Per 7-102.11, Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.
4-204-112; Core; Two door reach-in cooler missing thermometer and one prep cooler on make line with and oven thermometer that did not measure temperatures below 50 F. Both replaced during inspection. Per 4-204.112, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
3-305.11; Core; Open pans of meats and vegetables stored on top of 2 door prep cooler and immediately adjacent ot handwashing sink at cook line. Need splash guard here to protect exposed food from handwashing splash if you are usingthis area for prep. this was noted on previous inspection.Few open containers of seafood and prepared vegetables stored on lower shelving and not covered and protected from overhead contamination. Per FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
3-304.14; Core; Wet wiping cloths observed on counters around kitchen and need to be kept in containers of proper strength sanitizer between wipes. Per 3-304.14, B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4 501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D).
4-903.11(A) and (B); Core; Observed food splash on frying pans hanging low over clean dish sink bay where food prep such as draining rice and pouring hot food was taking place and also some splash on bowl and other items on clean dish drying and storage rack immediately adjacent to this sink. Per 4-903.11,cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Observed employee washing hands at hand sink next to open dish machine when clean dishes exposed-need splash guard between hand sink and dish machine to avoid splash since staff have to reach up to get soap, etc.
4-501.11; Core; Gasket torn on prep cooler door. door handle inserts missing or broken on reach-in refrigeration. Two door cooler maintaining 47 F-Repair. Per 4-501.11, A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-602.13; Core;Grease accumulation on inside of hood. Some areas on shelving in walk-in cooler, prep cooler around top edges and vents, ledges and bottom inside of coolers in bottom including reach-in 2 door cooler, dirty. Food debris and grease accumulating on sides of equipment in gaps between equipment. Dirty in bottom of hot holding cabinet from repeated spills. Gaskets dirty on reach-in refrigeration. Per 4-602.13, NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues
5-501.115; Core; some spilled grease around base and on the outside of the grease bin. This seems to be attracting flies, need to clean area. Per 5-501.115, storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6 501.114, and clean.
5-501.116; Core; Inside of dumpster with much accumulation of grease and food. Per 5-501.116, B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
6-501.12; Core; Food debris and trash accumulated behind soda lines and under ice machine in wait staff area. Floor dirty in kitchen against wall in some areas. Keep clean. Per 6-501.12, (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Person in charge(PIC) needs to actively monitor kitchen so that proper handwashing occurs when required and food temperatures area monitored as well as any other Priority and Priority Foundation violations are observed and corrected. See handout that summarizes NC Food code 2-103.11.
Failure to address Priority and Priority Foundation violations may result in permit action. Note that the NC Rules Governing Food Protection per 15A NC 18A .2660 the grade card must be readily observed by the public upon entering the food establishment. Need to move potted plants if you can't see the grade card from the entry way at register.
3) Sunshine Asian Cuisine
Location: 215 W A ST KANNAPOLIS, NC 28081
Inspection Date: 05/24/2016
6-301.12; Priority Foundation;Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; Pf THE KITCHEN HAND SINK HAD NO PAPER TOWELS-MUST KEEP SUPPLIED AT ALL TIMES
6-301.11; Priority Foundation;Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.Pf NO HAND WASHING SOAP AT HAND SINK BEHIND STAGE IN DINING ROOM.
5-205.11; Priority Foundation;(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf HAND SINKS MUST BE MAINTAINED ACCESSIBLE AT ALL TIMES-TABLE BLOCKING ONE IN THE KITCHEN AREA WHERE THERE ARE NO TOWELS AND PAN OF WATER SITTING IN ONE BESIDE GRILL-MUST KEEP EVERYTHING AWAY FORM SINKS AND SINKS SUPPLIED AT ALL TIMES.
3-402.12;B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under § 3 402.11 may substitute for the records specified under ¶ (A) of this section. (C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph 3 402.11(B)(3), a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3 402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Pf MUST HAVE PARASITE DESTRUCTION LETTER FROM FISH SUPPLIER STATING THAT THE FISH HAS BEEN FROZEN SPECIFIED TIME TO ACCOMPLISH PARASITE DESTRUCTION.
3-402.11;A) Except as specified in ¶ (B) of this section, before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be: (1) Frozen and stored at a temperature of 20°C ( 4°F) or below for a minimum of 168 hours (7 days) in a freezer; P (2) Frozen at 35°C ( 31°F) or below until solid and stored at 35°C ( 31°F) or below for a minimum of 15 hours; P or (3) Frozen at 35°C ( 31°F) or below until solid and stored at 20°C ( 4°F) or below for a minimum of 24 hours. P TO OBTAIN PARASITE DESTRUCTION FISH MUST HAVE FOLLOWED ONE OF THESE PROCEDURES AND SUPPLIER MUST SUPPLY LETTER YEARLY STATING SO,
3-501.16 (A)(2) and (B); Priority;TCS FOODS-COLD HOLDING-SEVERAL ITEMS WERE SITTING ON TABLE BESIDE WHITE 2 DOOR REFER.-THESE ITEMS RANGED FROM 43-67 DEGREES-APPEARED THAT THEY WERE THAWING-ALL COLD HELD FOODS MUST BE HELD BELOW 45 DEGREES-IF THAWING MUST THAW UNDER REFRIGERATION AND NOT ON WORK TABLE, ALSO PANS OF RICE NOODLES SITTING ON COUNTER ABOVE 45 DEGREES-THESE ONCE REHYDRATED MUST BE HELD BELOW 45 DEGREES. ITEMS WERE PLACED UNDER REFRIGERATION. ALSO THE ONE DOOR REFER. IN COFFEE SHOP RUNNING 51 DEGREES AND THE MILK, WHIPPED CREAM AND OTHER ITEMS IN 50 DEGREE RANGE-ITEMS MUST BE DISCARDED AND UNIT MUST BE REPAIRED TO MAINTAIN TEMPERATURE BELOW 45 DEGREES.
3-501.17;TCS COLD HELD READY TO EAT FOODS-DATE MARKING-ALL COLD HELD READY TO EAT FOODS MUST BE PROPERLY DATE MARKED-NO DATE MARKS ON PAR COOKED CHICKEN,CABBAGE,TOFU OR RICE NOODLES IN COLD PREP UNIT. ALSO SUSHI FISH HAD ONLY ONE DATE FOR THE WHOLE DISPLAY-SHOULD BE ON EACH INDIVIDUAL FISH ITEM.
3-501.13 ; Core;Except as specified in ¶ (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, or at 7°C (45°F) or less as specified under Subparagraph 3-501.16(A)(2)(b). (B) Completely submerged under running water: (1) At a water temperature of 21°C (70°F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, (3) Such that for READY-TO-EAT FOOD, the temperature of thawed portions do not rise above 5°C (41°F), or 7°C (45°F) as specified under Subparagraph 3-501.16(A)(2)(b), MUST USE PROPER THAWING METHODS AND THAWED ITEMS CANNOT GO ABOVE 45 DEGREES.
3-307.11; Core;FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306. MUST PROTECT FOOD DURING STORAGE-FOUND PANS OF CABBAGE AND OTHER VEGETABLES STACKED TOGETHER IN REFER. UNIT WITH NO PROTECTION BETWEEN CONTAINERS-USE PLASTIC WRAP,ETC. ALSO OBSERVED CUT CARROTS IN PLASTIC GROCERY BAG-THIS BAG IS NOT MADE OF FOOD GRADE PLASTIC-MUST STORE ALL FOOD IN FOOD GRADE BAGS AND PANS. ALSO AT START OF INSPECTION A PAN OF SAUCE AND PAN OF SWEET CARROTS SITTING ON SHELF OVER HAND SINK AND PAPER TOWEL DISPENSOR WAS OVER THE CONTAINERS AND YOU COULD DROP HAND WASH WATER INTO PANS REACHING FOR TOWELS-DO NOT PLACE PANS HERE.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. NEED DETAIL CLEANING OF INSIDE OF SUSHI REFER. OF SPILLED PRODUCT, INSIDES OF OTHER PREP UNITS AND REFRIGERATION UNITS OF SPILLS AND ALSO THEIR GASKETS. INSIDE OF 3 DOOR REFER. UNIT AND SHELVING UNITS NEED DETAIL CLEANING.
6-501.12; Core;(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. FLOORS AND FLOOR DRAINS NEED DETAIL CLEANING IN THE COFFEE SHOP KITCHEN AREA-VERY DIRTY. ALSO NEED TO DETAIL CLEAN FLOORS AROUND THE SINK IN MAIN KITCHEN AREA AND THE GREASE TRAP.
6-501.114; Core;(A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; THERE ARE A LOT OF UNNECESSARY ITEMS AND CLUTTER THROUGHOUT THE FACILITY ESPECIALLY IN COFFEE SHOP AREA-NEED TO ELIMINATE ITEMS NOT NECESSARY TO FACILITY AND THIS WILL HELP WITH CLEANING.
6-303.11; Core;NEED TO REPAIR LIGHTS IN MEN'S ROOM TO PROPERLY WORK.
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