BIG SISTER'S

6-1A: .04(6)(f)Observed tofu and cheese stored in upright cooler at a temp above 41 degrees F. Apple salad with noodles and cream sauce being stored in prep cooler at a temp above 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded items.

6-1B: .04(6)(f)Observed beef bulgogi, chicken, and ribs hot holding at a temp lower than 135 degrees F Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge reheated items to get them up to temp.

6-1C: .04(6)(d)Observed cooked beef cooling at a rate that did not get it down to 70 within 2 hours. Beef had been cooling for over 4 hours and still was at 91 degrees F. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Person in charge discarded item.

12A: .04(4)(q)Observed meat stored in containers on the floor of the freezer and salad dressing being stored on the floor outside of cooler. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge got the items up off of the floor.

15C: .05(7)(d)Observed stickers on the outsides of pans being stored as clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: All stickers were removed. Pans were cleaned and sanitized.

17D: .07(4)(b)Observed employee water bottles being stored on food prep areas. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All water bottles were placed in designated employee area.

14B: .05(10)(e) 1,2,4Observed clean containers stacked wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: PIC (person in charge) had containers cleaned again and set out to air dry.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Could not correct on-site. Please correct by 11/25/2024.

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person in charge (PIC) could not answer correctly the major food allergens or how to prepare food for customers with allergens. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: PIC was given a handout to review with the major food allergens and was given best practices for keeping cross contamination minimal.

8-2B: .07(6)(b)Observed three bottles of chemicals that were not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: PIC had bottles labeled.

8-2B: .07(6)(g)Observed two spray bottles of sanitizer that well exceeded 100ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC diluted concentration to correct concentration.

8-2B: .07(6)(c)Observed bleach stored over three bags of rice. Butane torch located on shelf stored next to food and equipment. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: PIC had items moved to store appropriately.

10D: .04(4)(d)Observed working containers of sauces and spices that were not labeled with common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled items with common name.

12C: .04(4)(m)Observed at least five wet wiping cloths stored on the counter. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC placed rags in sanitizer.

12D: .04(4)(g)Observed employee cutting a pumpkin with the sticker still on the vegetable. Another employee was cutting onions before they were washed. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC had pumpkin discarded. PIC had employee wash onions. The ones that were already cut were discarded.

14B: .05(10)(e) 1,2,4Observed clean bowls stacked wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: PIC had bowls cleaned again.

15A: .05(6)(q)1&3Observed a broken colander and a broken container. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: PIC discarded items.

15A: .05(1)(a)Observed sauce containers stored in cardboard box. There were also wooden utensils and plates that were being used in facility. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: PIC placed containers in plastic container. The wooden items were discarded.

15C: .05(7)(a)2,3Observed at least 8 mats on storage shelves that had a build up of debris. There were also shelves on the bottom of prep tables that had a build up of debris. There were also stickers and sticker debris left on clean dishes. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: Could not correct on-site. Please correct by 11/25/2024.

2-1B: .03(5)(c)Observed employee change gloves without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: PIC had employee wash hands and change gloves.

17D: .07(4)(b)Observed employee belongings stored over the microwave and covered drinks that were stored on the prep counter. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: PIC relocated items to store appropriately.

18: .07(2)(m)Observed screen door with gaps on the bottom and on the sides. Back door was open with the screen door closed. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: PIC had back door shut.

2-1B: .03(5)(b)Observed employee washing with cold water. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P) Corrective Actions: PIC had employee wash hands again with warm water.

2-2A: .03(1)(c)2,3,17PIC could not give me the symptoms and diseases from employee health policy. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: PIC was given a handout and reviewed the symptoms and diseases.

2-2B: .03(5)(j)1&2Observed open monster drink and employee drinks without lids stored on the prep surface. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: PIC relocated drinks to employee area. PIC was advised not to eat and drink in kitchen.

4-1A: .04(4)(n)1Observed employee touch hair with gloved hand and then proceed to washing dishes with same gloved hand. Also observed employee rinse gloves off. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: PIC had employee clean dishes again after washing hands and changing gloves. Employee that rinsed gloves had gloves removed and washed hands.

4-2B: .05(8)(a)Observed an employee wash a strainer with only soap and water. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: PIC had employee wash, rinse and sanitize strainer.

4-2B: .05(7)(a)1Observed build up on clean pans, pots and slicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC (person in charge) had dishes and slicer cleaned again.

6-2: .04(6)(g)Observed mozzarella cheese and swiss cheese that was opened over 24 hours without a date mark. Crab Rangoons that were prepared over a week ago in the reach in freezer without a date prepared. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC labeled items with date prepared.