ROUTINE INSPECTION
A follow up inspection shall be conducted. ***Subsequent follow up inspection after first follow up shall be billed $298/hr during business hours and $645/hrs (minimum of 2 hours) during nonbusiness hours upon availability.***
9 reported violations
- K45: Floor, walls, ceilings: built,maintained, clean
Found holes in wall throughout food facility. [CA] Seal all holes, gaps and crevices to prevent the entrance and harborage of vermin.
- K09: Proper cooling methods
Observed a container of cooked noodle in process of cooling in 2 door reach in with lid fully closing container. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
- K23: No rodents, insects, birds, or animals
Found OLD rodent droppings in the following areas: near heater system in middle section, on floor under equipments and shelving. [CA] Eliminate all evidence of OLD rodent droppings, clean and sanitize all effected areas. Provide approved pest control services.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Found accumulated food, grease and debris under cooking equipment, refrigeration unit and shelvings. [CA] Routinely clean.
- K07: Proper hot and cold holding temperaturesCritical
1. Measured a pot of cooked pork belly holding between 128F - 134F sitting on counter top near cooks line. 2. Measured a bowl of cooked brocolli holding at 82F on top of 2 door cold top near cooks line. Per operator, PHFs place in unit for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [COS] Operator directed to relocate PHFs to reach in refrigeration unit and reheat PHFs to 165F on steam table. Minor: 1. Measured a bowl of white rice holding at 44F in walk-in-cooler. 2. Measured pot of chicken holding between 130F - 134F on counter top near cooks line. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F.
- K43: Toilet facilities: properly constructed, supplied, cleaned
Lacking (2x) self-closing/latching device for both restroom doors. [CA] Provide self-closing/latching device on door.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
1. Found 2 newly added 1 door upright freezer. [CA] New and/or replacement food 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). 2. Found 2 household newly added cusimax device on counter near cooks line. [CA] Remove unapproved food device. 3. Observed card board boxes placed on floor in warewash area and prep area. [CA] Discontinue using cardboard box for lining of floors.
- K01: Demonstration of knowledge; food safety certification
1. Lacking food safety certificate (FSC. [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. Lacking food handlers card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
- K58: Placard properly displayed/posted
Lacking placard on window of food facility. Operator is not aware of where placard is located. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.