ROUTINE INSPECTION
TPHC handout completed during inspection.
6 reported violations
- K06: Adequate handwash facilities supplied, accessible
Hand sink next to food prep sink found blocked by 3 large pots. Fryer baskets noted inside the hand sink. [CA] Hand sink shall be unobstructed/accessible at all times. Do not store equipment/utensils in the sink. [COS]
- K34: Warewash facilities: installed/maintained; test strips
Lack of testing measuring device for the high temperature dish wash machine. [CA] Provide an irreversible temperature measuring device to ensure plate temperature reaches a minimum of 160F.
- K07: Proper hot and cold holding temperaturesCritical
Measured cooked rice noodles in a large pot at 69F. [CA] Maintain potentially hazardous foods 41F and below or 135F and above. Per chef, noodles are reheated in a pot of boiling water upon customer order. Noodles were time marked from 10a-2p and will be discarded at 2p. Time as a public health control handout provided. [CA] When time only, rather than time and temperature is used as a public health control, food shall be time marked along with the date, 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.
- K39: Thermometers provided, accurate
Lack of stem probe thermometer on site. [CA] Provide 1-2 stem probe thermometers.
- K30: Food storage: food storage containers identified
Box of produce stored directly on walk in floor, open packages of flour noted on floor in dry storage upstairs. [CA] Store food 6 inches off of floor on shelving/racks. Keep packages sealed when not in use or store in labeled bulk containers with lids.
- K27: Food separated and protected
Raw sliced beef stored above ready to eat food/produce in walk in cooler. [CA] Store raw meat below ready to eat/cooked food.