Ricemill

Inspector's notes

Observed box of raw chicken stored above raw beef. PIC reported box misplaced during recent shipment receiving. 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 soap and sanitizer stored above food containers and food items on shelf near coolers and shelf near prep table. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scoops stored in containers with water measured at 70F. PIC removed scoops at time of inspection and reported water in hot holding equipment maintaining minimum temperature of 135F to be used going forward. 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 items on serve line under time as a control without any documentation. PIC reported these items are either sold or discarded in less than 4 hours. Must provide written time as a control procedures prior to re-inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed leak from AVB on mop sink. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in-house made thai tea rice pudding (made with dairy milk and cooked rice), vanilla rice pudding, and chocolate rice pudding measured 45-56'F in display cooler located at cashier counter. PIC stated rice pudding items were made on 07/07 and have been placed in cooler since. Items have been out of temperature for longer than 4 hours. Ambient temperature of display cooler measured at 46.6'F. Fan measured 39.2'F but observed condensation at the cooler. Informed PIC to have unit inspected and to avoid using cooler until it has been repaired. Establishment equipped with adequate coldholding capacities. PIC agreed to not use unit until it has been repaired to full capacity. All TCS foods improperly cold held were discarded by PIC 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment selling rice pudding in to-go cups missing food labeling. Discussed with PIC, in addition to labeling requirements, food items shall also be labeled with discard date as it is prepped in-house and shall follow proper datemarking requirements. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked beef and cooked chicken measured 112-117'F in hot-holding unit located by 3-compartment sink. PIC stated food items were cooked less than 2 hours prior. Ambient temperature of unit in question measured 148.4'F. Discussed with PIC to minimize time food items are left out at ambient air temperature to maintain hot temperatures. Suggested PIC food item be placed in hot-holding unit after being cooked since establishment cooks food items fresh daily and does not cool food items. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.