ROUTINE INSPECTION
8 reported violations
- K27: Food separated and protected
Observed bamboo containers of dumplings on drainboard of 3 comp sink waiting to be steamed. Cooked chicken pieces were rinsed in a container at the 3 comp sink. [CA] All food prep shall be conducted at the food prep sink. Relocate dumplings on food prep table instead [COS].
- K34: Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips on site. [CA] Provide test strips and test diswasher daily at 50 ppm chlorine.
- K06: Adequate handwash facilities supplied, accessibleCritical
Lack of paper towels at hand sink next to cook line. Automatic soap dispenser at restroom hand sink is inoperable. The batteries were dead. Hand sink in back kitchen area was obstructed by a large trash can and a container of cloths found in the hand sink. [CA] Keep hand sink unobstructed and accessible at all times and all dispensers operable and fully stocked. [COS]
- K01: Demonstration of knowledge; food safety certification
Lack of food handler cards (food handler cards were recently renewed per Manager). [CA] Food handler cards not on site. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
- K14: Food contact surfaces clean, sanitized
Quat ammonium at 3 comp sink sanitizer dispenser measured at 0 ppm. Sanitizer bottle found empty and soap detergent is almost empty. [CA] Maintain a minimum of 200 ppm quat ammonium. Chemical company to deliver this week. Use 1 capful of bleach to 1 gallon of water when manually sanitizing in the meantime.
- K07: Proper hot and cold holding temperaturesCritical
Measured 4 containers of rice and egg noodles (flat noodles, thin noodles) on counter between 45-77F. Measured pooled/scrambled raw eggs on prep table. . [CA] Maintain potentially hazardous food 135F and above or 41F and below. [COS] Food was time marked 10a-2p. All left over noodles will be discarded in the trash at 2 pm. Place eggs in a container with ice and water during service. [COS] Note: When time only, rather than time and temperature is used as a public health control (TPHC), PHFs shall be time marked 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. TPHC handout provided and completed.
- K13: Food in good condition, safe, unadulteratedCritical
Observed employee use tongs that were stored in a container with raw shrimp, and proceeded to grab ready to eat fish cake and cooked chicken with noodles with the same tongs to place in steel bowl . [CA] Provide tongs or spoons for all animal proteins at top container portion to prevent cross contamination. [COS] Employee instructed to use spoons and bowl of food was discarded. Spoons were placed in each container.
- K26: Approved thawing methods used; frozen food
Frozen raw shrimp thawing on bottom prep table shelf. Observed meat thawing in food prep sink with out running water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. Spoke to manager about thawing meats in walk in cooler 2 days prior to use.