MR HONG

Ktichen handwash sink was blocked by colanders and bowls. [CA] Keep handwashing station clear and accessible at all times.

Observed missing cove base tiles by reach-in refrigerator closest to the handwash sink and in the corner under dry food storage between the 3 comp sink and the handwash sink. [CA] Replace missing tiles with approved materials.

Observed missing, broken and cracked tiles throughout the facility. Observed paint peeling on the walls, particularly above 3 comp sink, and holes in the walls by the water heater. [CA] Repair flooring and walls.

Observed employee to handle cash and coins and then begin to cut green beans. [CA] Ensure employees properly wash hands with soap and warm water for a minimum of 20 seconds, followed by drying with a single use paper towel prior to food handling. [COS] Employee instructed to properly washed hands.

Observed PHFs on the steam table that measured in the temperature danger zone. ACcording to PIC, there are several items under time-control (and will be discarded within 2-3 hours for quality purposes), but failed to provide written procedures and did not time-mark the food. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC time-marked the food and will discard within the 4 hour time frame starting when the food was put on the steam table for service.

Observed potentially hazardous food that measured in the temperature danger zone located next to the cookline (chicken 80F, beef 96F). Per staff, the meats were cooked 30 minutes prior and will be transferred to the steam table soon. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may consider using time control (TPHC- time as a public health control) as a suitable alternative to temperature control, provided the Department's TPHC form is filled out, the food is time-marked for 4 hours and food is discarded at the end of the 4 hour mark. [COS] PIC will have staff reheat the food to 165F before transferring food to the steam table.