Double 10 Mini Hot Pot

Year by year

Inspections

1. Oct 25, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces are soiled and unclean: sink basin and faucet handles of the handsink at the dish station are unclean; handwash sink next to ice machine is soiled and unclean; three compartment sink basins and aprons are unclean; shelf above prep table soiled with old flour;

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     CLEAN - FREQUENCY/CONTAMINATION

     Kitchen utensils used with TCS food on the cook line (tongs, ladles, spatulas) not cleaned at least every 4 hours. Per operator the existing practice is to clean these items once a day.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Discussed the cooling methods for cooked pork in stock pot in True glass front two door cooler. Operator explained the cooked product is allowed to cool in the pot on a work table and then is placed into cooler with lid. Product temperature was 41F however the depth of product is 6 inches or more, the product was placed in the cooler with lid on.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In walk in cooler, raw meats stored above produce.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Numerous foods in the prep coolers were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     The faucet of the three compartment sink is not long enough to reach all three basins; additionally, food prep (vegetable washing) must be performed above the flood rim of the sanitize basin of the three compartment sink and a water faucet must be tall enough to allow space for washing of vegetables above the flood rim of the sanitize basin. Operator states that a new faucet can be installed within two weeks.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands thoroughly after handling raw animal proteins; handwash was about 10 seconds long and not very thorough.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Oil bottle for use on the cookline is in an unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Noodles in sauces/noodles display cooler for customer self service, noodles 41F - 45F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

2. Dec 8, 2021 Pre-Inspection · No Reinspection Required

   No violations cited.