Hsin Hsin
FAILThursday, December 4, 2008 at 6:31 PM
Violations Cited
03-3-501.16
Hot Holding
The partially cooked chicken for the lunch specials must be stored hot after cooking at140' F or above. The chicken was stored in a strainer at 100' F on the counter at the time of the inspection. An option would be to chill it and store it cold after cooling at 41 degrees F or below. When the inspector returns for the re-inspection staff should explain how they intend to properly store the partially cooked chicken.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
31-5-204/05.11
Location Accessible
Do not store the trash can in front of the kitchen hand sink.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance