Zero Degrees

Basic – Employees with no hair restraint while engaging in food preparation

Employee covered hair with hat. Corrected On-Site

Basic – Food storage container/container lid cracked or broken

Observed cracked container lid on rice container in kitchen.

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Observed wall above hand wash sink in kitchen soiled with accumulation of dust/grease.

Basic – Working containers of food removed from original container not identified by common name

Observed container of salt on table next to preparation sink without label

Operator labeled salt container. Corrected On-Site

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

nAt 1:40pm Cooked Chicken wings 110f heated cooling covered since 10 am in cook line on rolling cart. Per operator intention were to cool cook chicken wings. Operator reheated chicken wings to 190F and placed on steam table and held for hot holding. Educate operator on proper cooling techniques. Emailed cooling flier to operator. Corrected On-Site

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken wings cooling covered on rolling cart in cook line.Observed Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Observed soiled cutting board on food preparation table next to triple sink. nOperator placed cutting in triple sink to be washed, rinsed and sanitized during inspection. Corrective Action Taken