POKEWORKS

6-1A: .04(6)(f)Time/temperature control for safety (TCS) foods in the cooler below the backup rice warmers were holding above 41°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

15A: .05(6)(q)1&3The ambient air temperature of the cooler is 44°F. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

14C: .05(10)(e)1&3Disposable items are stored on the floor. Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

6-1C: .04(6)(d)Foods that began cooling after preparation between 9:45 AM and 10:30 AM did not reach 41°F by 1:45 PM or 2:30 PM. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: The foods were discarded.

2-2D: .07(3)(b)Observed handwashing sink in front prep area with no paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Handwashing sink was stocked with paper towels.

2-2D: .07(3)(a)Observed handwashing sink in back kitchen area with no handwashing soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Handwashing sink was stocked with hand soap.

4-2B: .05(7)(a)1Observed black buildup on food contact surface of ice machine chute. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1D: .04(6)(i)Observed rice in Spam musubi put on time control at 91F. Observed Spam musubi put on time control with a label indicating a discard time of more than 4 hours past the start time. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Label with discard time was changed to indicate the correct time, which is the time the rice reached 135F.

15C: .05(7)(a)2,3Observed sticker residue on the exterior of several plastic and metal food containers stored as clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17D: .07(5)(j)Observed employee phone stored above prep table. Observed employee water bottle stored above plastic food container lids. Observed employee beverage stored in front sauce cooler. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Items were relocated to a designated area.