- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Cutting boards were heavily scored and stained. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
Observed an oster deep fryer on counter that is not approved for use in the food facility. [CA] Remove oster deep fryer from facility. Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Ventilation is required also required over all cooking equipment.
REPEAT VIOLATION: Cane juicer does not have sanitation certification and is not approved for use in a food facility. [CA] Remove juicer from facility by 11/01/2024 or provide specifications with sanitation certification. Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Ventilation is required also required over all cooking equipment.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Handwash sink in back preparation area is leaking from faucet. [CA] Repair/replace plumbing fixture and maintain in good condition.
- K13: Food in good condition, safe, unadulterated
Observed milk and other food items stored in consumable ice used for customer drinks. [CA] Employee shall not store beverages or food items in consumable ice.
- K06: Adequate handwash facilities supplied, accessible
Front handwash had a cup in the sink, also had a sponge, soap and food debris in the bottom. [CA] Maintain handwash sink clear and for handwashing only.
- K29: Toxic substances properly identified, stored, used
Observed a can of raid on shelf in back preparation area for residential use only. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
- K34: Warewash facilities: installed/maintained; test strips
Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K14: Food contact surfaces clean, sanitizedCritical
Observed employee wash dish in sink and then use equipment for preparing food with out sanitizing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee sanitized equipment.
**Per employees and owner, no sanitizer on site. Inspector observed bleach in outside storage area near restroom. Three compartment sink was set up for warewashing with 100ppm chlorine in sanitizing compartment.
- K36: Equipment, utensils, linens: Proper storage and use
Observed bowls used as scoops in bulk storage containers. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Grocery bags are used to store food. [CA] Discontinue use of single use grocery bags to store food. Use only
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed employee drinks stored on food preparation surfaces. [CA] Employee's personal effects (cell phone, drinks, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
- K01: Demonstration of knowledge; food safety certification
Food handler cards were not available during inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.
- K07: Proper hot and cold holding temperaturesCritical
Different types of tofu on counters measured 61F to 62F, noodles measured 72F to 63F, sliced tomatoes measured 53F and bean sprouts measured 53F. Per PIC, all items were removed from refrigeration two hours prior to temperature measurement when they set up for the lunch period. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items were placed back into refrigeration.
- K09: Proper cooling methods
Cooked tofu on counter measured 99F. Per PIC, it was cooked ten minutes prior to temperature measurement. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 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.