PassLatest Jun 3, 2025
84/100ROUTINE INSPECTION
5 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Measured sliced pork, cooked shrimp in prep unit at 47F. [CA] Maintain potentially hazardous food 41F and below. [COS] Ice was placed on food to cool down.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed employee washing banana leaves at warewashing sink next to dishwasher. [CA] Wash banana leaves at food prep sink or in another area.
- K30: Food storage: food storage containers identified
Food containers stored on floor in walk in. [CA] Store food 6 inches off of the floor.
- K27: Food separated and protected
Observed raw beef above tofu, raw chicken above raw beef in walk in cooler. [CA] Store raw chicken below raw beef. Store ready to eat food above raw animal proteins.
- K40: Wiping cloths: properly used, stored
Observed a few soiled wiping cloths on counter. [CA] Store wiping cloths in sanitizer between uses.