Food in good condition safe, & unadulterated

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented.........Observed a small piece of hard plastic in open container of crushed peanuts over the prep cooler on the line. The nuts were voluntarily discarded.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding.........Observed container of rice noodles soaking in water/57F at room temperature. Observed a carton of half and half/51F being maintained in an insufficient ice bath. Maintain cold TCS foods at or below 41F. The rice was transferred to the cooler to cold hold and the half and half was voluntarily discarded.

Insects, rodents, & animals not present; no unauthorized persons

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence......Observed live adult and nymph cockroaches on surfaces including the hand sink faucet, the storage storage shelving over the line prep coolers, the floor under cooking equipment, the stainless shelf adjacent to the walk-in cooler. Observed at least eight cockroach egg cases on shelf over the line prep coolers. Observed a dead cockroach floating in a rice pot filled with water and presoaking for cleaning. Dead cockroaches observed on floor as well. Use licensed pest control to effectively eliminate the cockroach infestation. Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring.............Observed hole in wall at the drain line penetration below the warewashing sink. Observed loose overlapping wall surfaces at the walk-in cooler exterior. Seal all openings throughout to eliminate harborages for vermin, and remove any evidence of the roaches to effectively monitor.

Contamination prevented during food preparation, storage & display

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises............Observed stack of chicken pans with bottom pan directly on the floor in the walk-in freezer. Maintain elevated at least six inches from the floor on approved shelving.

Gloves used properly

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves............Observed an open box of latex gloves on shelving over a prep cooler on the line and on shelving over a prep surface in the the rear kitchen. Latex gloves may not be used when preparing food. Remove the latex gloves from prep areas.

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable..........In a prep cooler, observed food stored in two cracked plastic inserts and cut cabbaged stored in a crack plastic container stored below. Observed cracked container lids as well. Observed deteriorated shelving in walk-in cooler and the lower shelf of rolling cart. Observed cardboard lining shelves in the walk-in cooler. Maintain durable surfaces that are nonabsorbent, smooth and easily cleanable.

Non-food contact surfaces clean

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils....Observed soiled shelving on the underside of the surface holding the rice warmer and the shelving holding clean dishware over the prep coolers. Dishware sent to dish machine for cleaning. Clean and maintain surfaces as needed.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions............Observed soiled floors especially under the cooking equipment on the line and near the water heater. Clean and maintain flooring as needed.