Food to Go

Inspector notes: Observed TCS foods( 2 containers yellow rice) not date marked within 24 hours after cooking, prepping, or opening package. COS-PIC labeled yellow rice for 4/22.

Inspector notes: Observed the floors, walls, and ceiling with accumulated grease and debris throughout the facility. CA: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Inspector notes: Observed handwashing sink held at temperature of 76F. CA:A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. See comments**

Inspector notes: Observed 2 door reach in cooler in dry storage area with ground beef patties(raw) stored directly on crabmeat and salsa and sour cream stored directly on chicken wings (raw). Observed a roll of ground beef stored next to raw chicken wings. CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) 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. (II) Cooked ready-to-eat food. COS: Food service employee removed the beef patties, roll of ground beef and salsa, sour cream from the 2 door reach in cooler.

Inspector notes: Observed multiple TCS foods (baked potatoes, yellow rice, alfredo sauce) cold holding above 41F stored inside single door reach in cooler. Observed multiple TCS food (cut lettuce, cooked shrimp, cooked chicken, cooked broccoli) cold holding above 41F store in prep top cooler. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below. COS: All items discarded.

Inspector notes: Observed handwashing sink held at temperature of 76F. CA:A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. PIC has 3 days to correct temperature at hand sink at least 85F.

Inspector notes: Observed cooked pasta rinsed in meat sink. CA: Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. COS: Food service employee removed colander filled with pasta removed from meat sink.

Inspector notes: Observed food service employee with a beard longer than one half inch long without a beard guard preparing pasta noodles. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: Food service employee donned a beard guard.

Inspector notes: Observed the floors, walls, and ceiling with accumulated grease and debris throughout the facility. CA: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.