Rice Thai & Asian

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.at 0 ppm chlorine

Operator corrected to 100 ppm Chlorine

Machine not in use. Warning

Basic – Unwashed fruits/vegetables n(Peppers)stored with ready-to-eat food(Cut lettuce), operator stored properly. Corrected On-Site Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours

Walk in cooler Curry sauce at 3:07 (91F cooling) since 1:30; 4:20 80F cooling .nProduct did not cool to 70°F within 2 hours

Operator moved product to stovetop to reheat to165°F+. And then to restart cooling process again. Corrective Action Taken Warning

High Priority – Dented/rusted cans present. See stop sale

nDented can 1 chestnut, 1 can pineapples 2 cans coconut milk Warning

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Observed employee handling cut lettuce for salads with bare hands

Employee washed hands and wore gloves Corrected On-Site Warning

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw chicken over raw fish in walk in freezer, and raw shrimp over cooked wontons in walk in freezer operator stored properly Corrected On-Site Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw eggs shells stored above cut vegetable on top of flip top cooler

Operator stored properly Corrected On-Site Warning

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Employee washed hands with gloves on. Employee washed hands Corrected On-Site Corrected On-Site Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nTime/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours

Deep covered portions of Rehydrated rice noodle at 4:17 (54F – Cooling inside walk in cooler )nGarlic and oil bottle at 3:43 (70F – Cooling); over 4 hrs per operator cooling for over 4 hours nSee stop sale. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Cook line nbean sprouts (44F – Cold Holding); Green peas (45F – Cold Holding); nPer operator stored for 2 hours

Per operator not prepared or portioned today

Operator moved to walk in cooler Corrective Action Taken Warning

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell eggs no time mark on cook line, operator stored for approximately 2 hours, operator time marked. Corrected On-Site Warning

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours

Deep covered portions of Rehydrated rice noodle at 4:17 (54F – Cooling inside walk in cooler )nGarlic and oil bottle at 3:43 (70F – Cooling); over 4 hrs per operator cooling for over 4 hours nSee stop sale. Warning

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Emailed poster Corrective Action Taken Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Emailed procedures to operator Corrective Action Taken Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

Cook line Cooked chicken at 3:32 (45F – Cooling); Since 11:30, 3:57pm 52F cooling,nAt this cooling rate product will not cool to 41°F within 6 hours

Tofu At 3:45pm 50F cooling since 2pm, 4:01pm 52F cooling

At this cooling rate this product will not cool to 41°F within 4 hours

Walk in cooler nCooked chicken at 4:24 (90F – Cooling); Since 2:30, 4:39 99F cooling . At this cooling rate product will not cool to 70°F within 2 hours

nOperator moved products to smaller portions Corrective Action Taken Warning