ROUTINE INSPECTION
9 reported violations
- K38: Adequate ventilation/lighting; designated areas, use
Ventilation hood was not on during times of cooking. [CA] Mechanical exhaust ventilation shall be on while cooking is taking place.
- K05: Hands clean, properly washed; gloves used properly
Employee observed reusing single-use gloves. No contamination of food or food contact surfaces observed. [CA] Single-use gloves shall be discarded once removed. Discontinue reusing single-use gloves.
- K27: Food separated and protected
Observed deep fried tofu and fish cake maintained directly on newspaper inside a container in the food preparation refrigerator in the back of the kitchen. [CA] All food shall be separated and protected from possible contamination. Discontinue the use of newspaper. Utilized food safe/food grade equipment/utensils.
- K39: Thermometers provided, accurate
Walk-in refrigerator lacks thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
- K07: Proper hot and cold holding temperatures
Observed numerous containers of PHF items (pre-cooked and sliced flour cakes, cooked beef, ground pork with crab, etc.) measuring between 44F to 47F. Items were maintained above the the top inserts of the two food preparation refrigerators. Employee stated that all items were prepared and/or was used less than 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue storing food items above the load limits. Maintain PHF items inside the inserts itself.
- K09: Proper cooling methodsCritical
8 five-gallon buckets of pho broth maintained inside the walk-in refrigerator, dated from 7/11, 7/12, and 7/13 measuring between 46F to 51F. Ambient temperature of the walk-in refrigerator measured between 41F to 42F. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within an additional 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Soups were VC&D due to improper cooling.
- K06: Adequate handwash facilities supplied, accessible
The only hand wash sink in the kitchen is partially obstructed with two makeshift rails protruding out from the adjacent storage shelve to provide space to hold a manual pump soap bottle and napkin holder. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
- K36: Equipment, utensils, linens: Proper storage and use
Observed equipment stored outside of the facility by the back door. [CA] Equipment shall be stored within an approved facility to prevent contamination.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door of the facility maintained opened during time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.