PHO LYFE

Observed wastewater overflowing from floor sink under food prep sink. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [COS] Floor sink has been fixed, water is flowing properly and contaminated surfaces are being sanitized.

Observed missing coving near walk in freezer, chipped coving under hand wash sink near warewash area, lack of coving on wall near front prep area. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Observed missing ceiling panels in kitchen area. [CA] Install ceiling panels. Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Ceiling vents shall be kept clean and in good repair. Observed a gap under outlet on stainless steel wall under ventilation hood. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Accumulation of grease on floors in cookline area. [CA] Regularly clean under cooking equipment to prevent accumulation of debris and grease. Observed small gaps on ceiling above dish machine and mop sink area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Observed waste pipe extending into the floor sink under food prep sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Back screen door has gaps in multiple locations. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Ambient temperature of walk in cooler and walk in freezer is measuring above 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair the units prior to starting operations.

Accumulation of brown mold like substance on stainless steel panel inside ice machine. [CA] Clean and sanitize the ice machine.

Lack of thermometer in walk in cooler. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Accumulation of grease on ventilation hood and stainless steel wall behind cookline. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Beef cooked less than 4 hour ago measured at 47-48F in walk in cooler in a plastic wrap. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] PIC uncovered the meat to allow properly cooling.

Observed cardboard used as shelf liner throughout the facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Observed single use buckets reused to store other food. [CA] Food containers intended for single use shall not be reused.

Observed few small flying inspects near back door of the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Lack of coving in room with walk in freezer. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

Observed holes in screen door at the back exit of the facility. [CA] Eliminate gaps to prevent entry and harborage of vermin. Observed unused items stored in room with walk in freezer. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Lack of soap dispensers at both hand wash sinks in the facility. Soap bottles are available. [CA] Provide soap in dispensers at all times.

Food containers and buckets stored on floor in walk in cooler and back storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Accumulation of dust and debris on walk in cooler fan guards. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Measured chicken at 88F cooling in under counter refrigerator with plastic wrap. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Observed soup cooling in deep plastic buckets. [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.

Observed accumulation of food debris, dust and dirt under cooking equipment and storage areas. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed grey/black dust and dirt on and around ceiling vents. [CA] Ceiling vents shall be kept clean and in good repair.

Lack food handler card for an employee. [CA] 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. Food safety certificate for manager has expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Lack of hot water at hand wash sink near warewash sink. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Observed single use buckets being used to cool and store soup. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

Measured bean sprouts in water at 64F on prep table. Per PIC, they usually keep the bean sprouts in ice water and throw away the leftover bean sprouts after lunch service. Measured sliced tomatoes at 48F in top insert of prep unit. Tomatoes are stored above the insert line where it is not being cooled at 41F or below. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC voluntarily discarded the bean sprouts in trash and properly stored tomatoes in the insert .

Observed flies near warewash and janitorial sink area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed meat thawing in buckets on floors. [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.

Hand wash sink near warewash sink is leaking water from the wastewater line. [CA] Repair plumbing fixture and maintain in clean and good repair.

Observed unused equipment stored next walk in freezer. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Observed a large gap in the screen door at the back entrance. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.