ROUTINE INSPECTION
Note: Observed raw beef and chicken packaged in open ROP bags in the walk in refrigerator and freezer. PIC stated that the bags were opened upon receiving from their San Jose location. SOP or HACCP approved may be required for packaging location.
7 reported violations
- K41: Plumbing approved, installed, in good repair; proper backflow devices
The drain pipe for the secondary cook line hand wash sink was misaligned, causing water to flow onto the floor. [CA] Repair plumbing fixture and maintain in clean and good repair. [COS] Drain pipe adjusted to flow into the floor sink.
- K23: No rodents, insects, birds, or animals
Observed drain fly activity within the bar area and front serving area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Observed dead oriental cockroaches on the floor of the downstairs miscellaneous storage area. [CA] Clean and sanitize area of dead cockroaches.
- K06: Adequate handwash facilities supplied, accessible
The front area and rear cook line hand wash sinks lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times. [COS] Paper towel dispensers refilled.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the under grill refrigerator at 65 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] Unit turned on and thermostat decreased. Ambient temperature remeasured at 38 F. Measured the ambient air temperature of the walk in refrigerator at 52 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] Door kept closed. Ambient temperature remeasured at less than 41 F.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed clutter and unused equipment stored in the basement of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
- K39: Thermometers provided, accurate
Cook lacked a metal probe thermometer to measured food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
- K07: Proper hot and cold holding temperaturesCritical
Measured cooked egg rolls at 49 F and cooked beef at 48 F on plates stored within the top portion of the preparation refrigerator. PIC stated that the items were cooked the night before. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue the practice of placing food above the refrigerators fill line. [COS] Egg rolls and beef voluntarily discarded. Measured pate at 65 F, cooked tofu at 67 F and sliced beef at 54 F within a turned of under grill refrigerator. PIC stated that the pate and tofu were placed within the unit the night before. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Pate and tofu were voluntarily discarded. Sliced beef relocated to the walk in to be cooled to and held at 41 F or below. PHF's within the walk in refrigerator measured at 47 F to 52 F. Observed walk in door left open during preparation. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Keep door closed as much as possible to maintain foods at 41 F or below. [COS] Walk in fridge door kept closed for 10 minutes. Ambient temperature of the unit remeasured at 39 F.