GA TA QUAN scores 80; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Observed a bowl, strainer, and tongs stored in handwashing sink next to stove, preventing the sink from being used.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed, washed, rinsed, and sanitized.//

   Inspector’s full note +

   Code .06(2)(o)

   Observed a bowl, strainer, and tongs stored in handwashing sink next to stove, preventing the sink from being used.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed, washed, rinsed, and sanitized.//

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
2. 02

   Time as a public health control

   Item 6-1D ↗

   At 12:40pm, observed rehydrated noodles on prep table labeled with a 4-hour time control period of 1pm-5pm.// When using time without temperature control (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 when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a…

   Inspector’s full note +

   Code .04(6)(i)

   At 12:40pm, observed rehydrated noodles on prep table labeled with a 4-hour time control period of 1pm-5pm.// When using time without temperature control (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 when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Person in charge corrected the start and end time for noodles.//

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
3. 03

   Utensil storage

   Item 14A ↗

   Observed scoops with no handles stored in garlic powder and curry powder. Observed scoops with handles in direct contact with food in rice, turmeric, and black pepper. Observed strainers for noodles stored in stagnant room temperature water between uses.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use…

   Inspector’s full note +

   Code .04(4)(k)

   Observed scoops with no handles stored in garlic powder and curry powder. Observed scoops with handles in direct contact with food in rice, turmeric, and black pepper. Observed strainers for noodles stored in stagnant room temperature water between uses.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Scoops were removed from food. Noodle strainers were washed, rinsed, sanitized, and will be stored dry.//

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
4. 04

   Equipment design and condition

   Item 15A ↗

   Observed standing cooler unable to maintain proper cold holding temperatures. Minimum ambient temperature was 42.1F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note +

   Code .05(6)(a)

   Observed standing cooler unable to maintain proper cold holding temperatures. Minimum ambient temperature was 42.1F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗
   No correction or repeat marker recorded.
5. 05

   Pest control

   Item 18 ↗

   Observed back door propped open without being actively used at beginning of inspection (no screen or air curtain).// When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by: 1) 16 mesh to 1 inch screens; (C) 2) a properly designed and installed air curtain; (C) or 3) other effective means. (C) Corrective Actions: Back door was closed.//

   Inspector’s full note +

   Code .07(2)(m)

   Observed back door propped open without being actively used at beginning of inspection (no screen or air curtain).// When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by: 1) 16 mesh to 1 inch screens; (C) 2) a properly designed and installed air curtain; (C) or 3) other effective means. (C) Corrective Actions: Back door was closed.//

   Official report · Item 18 ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.