critical Documentation & Training
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED
critical Employee Hygiene
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS GLOVES, MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FOUND...
serious Food Temperature
PROPER COLD HOLDING TEMPERATURES
OBSERVED TCS FOODS IN THE COLD HOLDING UNIT AT AN IMPROPER COLD HOLDING TEMPERATURE (EGGS 49.8 DEGREES F, CHEESE 53.8 DEGREE F, TOFU 54.3 DEGREE F). INSTRUCTED THAT COLD HOLDING IS 41 DEGREE F OR BELOW. PIC VOLUNTARILY DISCARDED SAID FOOD. APPROX 10 ...
serious Food Temperature
PROPER DATE MARKING AND DISPOSITION
OBSERVED TCS FOODS IN THE COLD HOLDING UNIT AND 3-DOOR COOLER NOT PROPERLY LABELED (CHICKEN WINGS, PULLED PORK, BEEF, RICE, ETC.) INSTRUCTED THAT ALL TCS FOODS PREPARED ON SITE AND HELD FOR OVER 24 HOURS MUST BE PROPERLY LABELED AND HAVE DISCARD DATE...
serious Food Temperature
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
OBSERVED KIMCHI IN THE COLD HOLDING UNIT, PREPARED ON SITE, WITH NO VARIANCE FROM THE REGULATORY AUTHORITY. INSTRUCTED RETAIL FOOD ESTABLISHMENT SHALL OBTAIN A VARIANCE FROM THE REGULATORY AUTHORITY BEFORE USING FOOD ADDITIVES OR ADDING COMPONENTS SU...
minor Other
VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
OBSERVED NO DOCUMENTATION OR STATEMENT OF THE PROPOSED VARIANCE AND HACCP PLAN FROM THE REGULATORY AUTHORITY REGARDING THE PREPARATION OF KIMCHI ON PREMISES. INSTRUCTED TO INCORPORATE HACCP PLAN AND OBTAIN VARIANCE FROM THE REGULATORY AUTHORITY FOR P...
minor Chemical Safety
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
OBSERVED BULK CONTAINERS OF SUGAR, FLOUR, MARINADE NOT PROPERLY LABELED. INSTRUCTED THAT FOOD ITEMS OUTSIDE OF THE ORIGINAL CONTAINER MUST BE PROPERLY LABELED WITH THE COMMON NAME.
minor Food Temperature
WIPING CLOTHS: PROPERLY USED & STORED
OBSERVED USED WIPING CLOTHS LYING ON THE COUNTER NEXT TO THE THE HOT HOLDING UNIT AND IN THE REAR HANGING OFF THE 3-COMP SINK. INSTRUCTED WIPING CLOTHS MUST BE STORED IN SANITIZER SOLUTION WHEN NOT IN USE.