BO BO GARDEN

Observed cooked whole ducks wrapped in plastic bags not cooled properly and tempting at 44-48F in walk in cooler. PIC stated they cooked yesterday. COS: PIC discarded about sixteen cooked ducks.

Observed utensils stored in the hand sink by the walk in cooler. COS: PIC relocated utensils. CA:1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing.

No consistant date marking procedure for TCS foods. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a.

Observed dead roaches underneath shelves in the dry storage area. Observed one live roach.

Observed non-TCS and TCS food items (raw/uncooked pork, raw/uncooked beef, vegetables,cooked chicken) stored uncovered in prep top cooler shelves. Observed a container of frozen dumplings/wontons in reach in freezer uncovered.

Observed several pre-portioned bags of frozen, raw chicken stored directly with pre-portioned bags of frozen, raw fish or other seafood in the walk-in freezer. Observed several pre-portioned bags of frozen, raw/diced beef store directly above containers of pre-portioned frozen, raw seafood in the walk-in freezer. Observed an uncovered container of raw chicken stored directly above an uncovered container of raw beef. CA:Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (ii.

Observed jammed paper towels in the paper towel dispenser at the hand washing sink by the meat sink. COS: Person in charge unblocked paper towels.CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf.

Observed non-TCS and TCS food items (raw/uncooked pork, raw/uncooked beef, vegetables, scallops, silver fish, tofu, etc) stored uncovered in prep top cooler shelves. Observed a container of frozen dumplings/wontons in reach in freezer uncovered. Observed a container raw, marinated pork in undercounter cooler not covered. COS: Food employee covered all food items.

Observed rice dispensing utensil stored in water of 101F. Observed a dispensing plastic container with no handle stored directly inside a container of non-TCS foods. COS: Food employee voluntarily discarded plastic container with no handle.

Observed a heavy accumulation of grease buildup below cooking equipment and along pipes. Observed food debris behind and underneath cooking equipment. Advised to deep clean main kitchen. Discussed to remove pan underneath cooking equipment.

Observed food employee use sprayer to rinse gloves in the warewashing area, proceed to move to food prep area, remove wet gloves and don new gloves without washing hands. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands.

Observed a container of cut cabbage and a bowl of cut leafy greens in a shallow ice bath cold holding above 41F.

Observed cooked whole ducks wrapped in plastic bags not cooled properly and tempting at 46F. Food employee stated they cooked on Thursday. COS: Food employee discarded ten cooked ducks.

Observed dead roaches underneath cooking equipment.

Observed a heavy accumulation of grease buildup, and food debris behind and underneath cooking equipment. Advised to deep clean main kitchen. Discussed to remove pan located behind fryers with heavy accumulation of grease.