ROUTINE INSPECTION
5 reported violations
- K07: Proper hot and cold holding temperatures
Bean sprouts maintained in inadequate ice bath measured at 49F. Manager stated that ice is added frequently throughout the day. PHF items maintained inside the walk-in refrigerator (raw shrimp, cut calamari, cooked pork) measured between 43F to 44F. Ambient temperature of the walk-in refrigerator measured at 46F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Additional ice was added into the bucket of bean sprouts.
- K23: No rodents, insects, birds, or animalsCritical
One lethargic cockroach observed crawling on floor from the two-compartment ware wash sink. Owner stated that the facility is serviced monthly from a license pest control company provided by the plaza. Pest control reports were unavailable for review. No other live or dead activity was observed throughout the facility. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. [COS] Cockroach was abated.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the walk-in refrigerator measured at 45F. Owner stated that the elevated temperature may be due to constant opening and closing of the walk-in refrigerator. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. This Division recommends lowering temperature of the refrigerator to compensate for constant opening and closing.
- K45: Floor, walls, ceilings: built,maintained, clean
Build up of food debris observed in the following areas: - Floors underneath the cook line, center food preparation area, food preparation sink, ware wash sink. - Crevice from the partially detached coved base time outside of the walk-in refrigerator. Observed accumulation of grease and soot on the wall behind the grill. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
- K21: Hot and cold water available
Hot water at the two-compartment ware wash sink measured at 118F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.