BAOZI ASIAN STREET FOOD

6-1A: .04(6)(f)Observed raw chicken and cooked pork belly cold holding in the up-right cooler at a temperature greater than 41°F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge (PIC) discarded of the raw chicken and cooked pork belly.

6-2: .04(6)(g)Observed crab meat, raw chicken, and raw salmon in the up-right cooler not properly labeled or date marked. 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 properly labeled and datemarked the crab meat, raw chicken, and salmon.

14C: .05(6)(r)Observed single use containers being reused to store yum yum sauce, soy sauce, flour, and wontons. Single-service and single-use articles may not be reused. (C)

15C: .05(7)(a)2,3Observed sticker residue on multiple clean dishes. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: PIC removed the sticker residue on the dishes and rewashed/sanitized them.

17A: .06(5)(h)Observed trash can in restroom without a lid or cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)

17D: .07(5)(d)Observed ventilation system above stove with an accumulation of grease and debris. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (C)

18: .07(5)(k)Observed live roaches come out of the paper towel holder at the handwashing sink in the kitchen. Also observed dead roaches in storage cabinets. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and
4. Eliminating harborage conditions.(C)

13A: .02(1)(d)The most current inspection was not on public display.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Person-in-charge displayed most recent inspection report at the end of the inspection.//

14B: .05(10)(e) 1,2,4Observed clean containers that had been stacked wet on the rack above the three compartment sink.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person-in-charge removed the containers and put them to be rewashed and sanitized.//

18: .07(2)(m)Observed that the back door does not close completely when self closing.// 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)