Old Town Taste

Inspector's notes

Observed large number of dirty containers and utensils stored in front of the hand wash sink at ware wash station, the hand wash sink was not accessible at time of inspection. All hand wash sinks must be accessible at all times. Employee moved the dirty containers and utensils at time of inspection. This is a repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pork for personal use in open container stored above cooked mushroom, raw noodles, raw tomatoes pickled vegetables and raw cut potato at reach-in refrigerator. Reviewed the food storage chart with manager. Manager moved the raw pork away from the refrigerator at time of inspection. This is the 3rd time repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef stored at room temperature in the food prep bench with internal temperature of 67*F. Manager stated that the cooked beef was put out less than one hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Manager put the cooked beef to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a box stored inside the hand washing sink by the door in the kitchen. Hand washing sink was not accessible at time of inspection. All hand washing must be accessible at all times. Employee removed the box from the hand washing sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 containers of raw pooled egg and one container for raw beef stomach stored on top shelf and above cooked pork and washed vegetables in the walk-in refrigerator. Reviewed the food storage chart with manager. Manager moved the raw pooled eggs and raw beef stomach to the bottom shelf at time of inspection. This is a repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can opener and vegetable slicer stored as clean heavily accumulated with food debris at time of inspection. Educated the clean and sanitize frequence of food contact surfaces with manager. Manager moved the can opener and vegetable slicer to ware washing station for cleaning at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large numbers of cooked ribs in the walk-in refrigerator without date marking at time of inspection. Manager stated the ribs were cooked 2 days prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Manager put the date marking on cooked ribs at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several boxes raw chicken and raw shrimp stored directly on the floor in the walk-in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw pooled eggs stored over raw cut vegetables and container of chili paste sauce. Observed raw shrimp stored over chili paste sauce in the walk-in cooler. Informed PIC that raw animal proteins cannot be stored above any RTE foods or foods that do not have a specific final cooking temperature. PIC moved the eggs and shrimp to another cold holding unit and properly stored them at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy buildup of food residue on the grinding machine and slicer. PIC stated that these machines are used for cutting green onions, peppers, and bell peppers. PIC stated that the equipment had not been used today. Informed PIC that equipment stored needs to be stored as clean to sight and touch and should be cleaned frequently enough to prevent the build-up of food residues and debris. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked quail eggs and pooled eggs at 46*F in the walk-in fridge. The ambient temperature of the walk-in was 49.1*F, measured using min/max. PIC informed that these products had been placed in the fridge for three and a half hours. Instructed PIC to move the cooked and pooled eggs to a reach in fridge. PIC moved the eggs at time of inspection. Informed PIC that the walk-in cooler is too hot and not able to keep TCS foods at 41*F or below. PIC informed that the eggs, tofu, and bean sprouts stored in the walk-in had been delivered an hour prior. No other TCS foods are stored in the walk-in. Instructed PIC to move the raw shell eggs to the reach in fridge for cold holding. PIC moved the tofu and bean sprouts into the freezer at time of inspection. Informed PIC that the walk-in fridge cannot be used for TCS foods until it is capable of holding them at 41*F or below. PIC agreed to not use the walk-in for TCS foods. PIC called in a repair for the walk-in at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the rice scoop stored in room temperature water. Informed PIC that the scoop needs to be stored dr, in running water, or in hot water above 135*F. PIC removed the scoop from the water and stored it as dry a time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a build-up of grease on the vent grates above the cooking station int the kitchen. Observed a heavy build-up of food debris and residue on the burners, sides, and in the cervices between the equipment under the vents. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate which precludes the accumulation of food debris and residue. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.