ROUTINE INSPECTION
8 reported violations
- K30: Food storage: food storage containers identified
Observed multiple foods stored on the floor, including prepared soup base in the kitchen, foods in the walk-in cooler, and bags of onions in the back dry storage area. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
- K06: Adequate handwash facilities supplied, accessible
Observed the back handwash station by the mechanical dishwasher is blocked by a serving cart. [CA] Handwash stations shall be fully stocked and accessible at all times.
- K01: Demonstration of knowledge; food safety certification
1) Facility lacks active food safety manager's certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2) Actively working employees in the facility lack food handler's cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review at all times.
- K36: Equipment, utensils, linens: Proper storage and use
Observed working utensils such as tongs and rice paddles are stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
- K19: Consumer advisory for raw or undercooked foods
Observed lack of consumer advisory on the paper menu and electronic menu for beef tartare and raw egg. [CA] Provide the following consumer warning for service of beef tartare and raw egg: "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS." Beef tartare and raw egg shall be designated or marked on the menu.
- K07: Proper hot and cold holding temperaturesCritical
1) On the preparation counter, measured beef soup at 125F. Per staff, soup was cooked less than 30 minutes prior to temperature measurement. 2) In the front service area under a heat lamp, measured fried mackerel from 96-105F. Per PIC, fried mackerel was cooked one hour prior to temperature measurement and relocated to the heat lamp for hot holding. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] 1) Beef soup was moved to the soup stock and reheated to 165F for hot holding. The beef soup will be kept on the soup stock burner throughout service. 2) Per PIC, all fried mackerel will be discarded at the end of lunch service (within 4 hours of cooking). The fried mackerel was repositioned and elevated to be stored closer to the heat lamp for future hot holding.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed hole in the ceiling due to cracked panel above the water heater. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of unapproved equipment (Neoco hot box) for hot holding foods. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).