EMMA'S RESTAURANT

In the preparation area, several food items were observed to be stored at ambient temperature: Raw bean sprouts, had an internal temperature reading of 69F, fried tofu 51F, garlic with oil 76F, and fried tofu submerged in water at 103F. In the cold holding unit sesame ball (tapioca) internal temperature was at 64F. In the hot holding unit, veggie rolls were at 94F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.

Code CHSC 113996

An employee was observed portioning raw chicken and other vegetables into a bowl and handling it to the cook, then he proceeded to portion raw beef and shrimp and other vegetables into a bowl without changing gloves in the preparation area. [Corrective action] To prevent cross-contamination, provide utensils for each ingredient, and ensure to change gloves each time they are contaminated.

Code CHSC 113961

Two containers with cooked chickenand beef were observed being cooled on the counter. Internal temperature readings were measured at 108F cooked beef, and at 120F cooked chicken. According to the person in charge, the foods were in the cooling process for about one hour; however, after an hour during the inspection, the beef internal temperature reading was 95F and chicken at 101F. [Corrective action] Food that is cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours.

Code CHSC 114002