Food-contact surfaces: cleaned & sanitized

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Seven to ten dirty cutting knives from a previous day of use found stored on wall mounted knife storage rack - owner routed all knives to be washed at time. Wash, rinse, and sanitize all in-use cutting knives at least once every 4 hours from initial use.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Foods including cooked chicken pieces, cooked tofu, raw beef, raw pork, pooled raw egg (60F), and raw fish filets found stored atop or inside the cook line cold table reach-in cooler at 50F to 60F after <4 hours per cooks - cooks placed all foods in ice baths or working units at time. Maintain all cold held potentially hazardous foods at 41F and less.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 1) Observed a fully covered deep container of fresh made chicken soup stored on a cart at the west end of the cook line at 128F that per cook stated was there for 30-60 minutes - trained staff at time on multiple methods for cooling hot foods and to use an ice water bath at the food preparation sink when needing to cool foods in deep containers. Cooks made an ice water bath at the food preparation sink and place soup container in the bath at time. 2) Cooked tofu pieces found at 54F atop the cook line cold table reach-in cooler were placed atop the unit prior to them being fully cooled in the walk-in cooler. Cooks placed these pieces on ice at time. Fully cool all hot potentially hazardous foods prior to placing atop or inside a cold holding unit. Corrected at time. Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. Cook line cold table reach-in cooler found operating at >53F at time - repair. Operator must not use this unit for the storage of any potentially hazardous foods until repaired and maintaining them at 41F and less.

Contamination prevented during food preparation, storage & display

Core-3-307.11, C: Miscellaneous Sources of Contamination. Fly swatter observed laying atop a food preparation table adjacent to a sheet pan of uncooked crab puffs - worker relocated the fly swatter at time and informed owner that they are not approved for use in a commercial kitchen and directed operator to clean table thoroughly. Obtain an approved commercial fly light for the kitchen.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation. Observed 5-6 in-use wiping cloths laying in two locations across a kitchen food preparation table - workers placed cloths in a sanitizing solution at time. Maintain in-use cloths in an approved sanitizing solution between uses.

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

Core-4-501.12, C: Cutting Surfaces. Workers are using the top surface of a waist-high single door reach-in cooler as a cutting surface as evident by the knife grooves observed and wall mounted knife rack above the unit - use an approved cutting board or cutting mat for cutting foods that can be readily and properly washed, rinsed, and sanitized as required. Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable. Observed re-use of single-use food product plastic tubs that have become cracked and no longer easily cleanable - discard plastic containers before they become cracked or obtain reusable durable food storage containers that are smooth and easily cleanable.