Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | September 21, 2010 |
Number of critical violations: | 1 |
Number of non-critical violations: | 2 |
Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The prep table inserts are being cooled down using ice packs. The temperature of potentially hazardous foods in the inserts is more than 4 C. Corrective Action: Implement a 2 hr time control for the fresh cut vegetables in the inserts. A time tracking system must be developed and implemented for all the inserts. |
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Observed a big bucket of soup being cooled down in the fridge. No verification of the cooling rates being done. Corrective Action: Any advanced prepared items must be cooled down in shallow containers to meet the cooling rate standards. Food must be cooled down from 60 C to 20 C within 2 hrs and from 20 C to 4 C within 4 hrs. This violation corrected at the time of this inspection by shifting the soup into a plastic tray. Please verify the cooling rates. |
110 | Repeat Food Not Protected - General Observation: Raw shrimp in an open bucket being stored in the freezer along with other foods. Corrective Action: Raw meats/seafood must be stored in a separate designated space. |
116 | Repeat Improper Construction / Maintenance of Establishment Observation: The kitchen floor has not yet been repaired. This violation is outstanding from the last inspection. Corrective Action: The kitchen floor tiles needs to be replaced. The target completion being extended for another 6 months. |
Comments:
The dishwasher is sanitizing at > 50 ppm chlorine concentration. The wiping clothes are being stored in the sanitizer solution. All the hand washing stations are equipped with soap and paper towels.
Outstanding items from the last inspection:
1. Kitchen floor repairs.
2. Raw meat/seafood storage in the freezer needs to be improved to eliminate the chances of cross contamination.
3. The cooling procedures for the advanced prepared items needs to be improved - critical.