- K32: Food properly labeled and honestly presented
Facility is producing and packaging fried calamari which lacks required information on the label.
[CA] Food prepackaged in a food facility shall bear a label with the following:
1) common name of the food,
2) list of ingredients in descending order of predominance by weight,
3) quantity of contents,
4) name and place of business of the manufacturer, packer, or distributor.
- K39: Thermometers provided, accurate
Facility lacks a probe type thermometer.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
- K30: Food storage: food storage containers identified
1. Bulk food storage containers in the dry storage room are in disrepair and no longer covering the bulk food.
[CA] Store open bulk foods in approved NSF containers with tight fitting lids.
2. Facility has 4 large chest freezers stored outside the facility.
3. Facility is storing oil and produce (onions) outside the facility.
[CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.Remove freezers or move them inside.
- K38: Adequate ventilation/lighting; designated areas, use
There is heavy grease accumulation at the filters of the mechanical hood.
[CA] Ventilation hood filters shall be maintained clean and good repair. Clean the filters.
- K23: No rodents, insects, birds, or animals
1. A dead German cockroach was observed under the two compartment prep sink.
2. A dead american cockroach was observed behind the door of the dry storage room.
[CA] Clean and sanitize area of dead cockroaches.
[COS] PIC cleaned the areas and disposed of the dead cockroaches.
- K21: Hot and cold water available
Hot water throughout the facility was measured at a maximum of 110F.
[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.
- K22: Sewage and wastewater properly disposedCritical
The floor sink of the prep sink was overflowing.
[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] PIC had a company come out and fix the overflow at time of the inspection. Floor sink was observed to be functioning properly.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
1. The gaskets of the three door upright cooler and the prep cooler are in disrepair.
2. The dishwasher is in disrepair.
3. There is an upright freezer that is in disrepair.
[CA] Ensure to maintain equipment in good repair. Repair, replace, service, or remove affected equipment.
- K27: Food separated and protected
Raw meats were found stored above produce in the walk in cooler.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The two screen doors in the kitchen each have gaps larger than 1/4".
[CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
- K33: Nonfood contact surfaces clean
Light switches in the restrooms have a build up of grime.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the switches.
- K07: Proper hot and cold holding temperaturesCritical
Eggrolls were found on a prep table measuring at 85F. Per cook, they fried it 10 minutes prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Eggrolls were reheated to 165F and placed into the hotbox for hot holding.
- K43: Toilet facilities: properly constructed, supplied, cleaned
The water tank of the toilet is missing.
[CA] Toilet facilities shall be maintained clean and in good repair.
- K45: Floor, walls, ceilings: built,maintained, clean
1. The FRP above the mop sink is detaching from the wall.
2. The corner near the mop sink and the screen door is in disrepair.
3. There is an offensive odor in the employee restroom.
[CA] Maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair finishes. Investigate and correct the source of the odor.
- K34: Warewash facilities: installed/maintained; test strips
Facility test strips are expired as of 2019.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
The faucet at the two compartment pre-rinse sink is leaking when turned on.
[CA] Repair plumbing fixture and maintain in clean and good repair.
- K26: Approved thawing methods used; frozen food
Facility was thawing squid in basins of the three compartment sink at ambient temperatures.
Note: There is an available two compartment prep sink adjacent to the three compartment warewash sink.
[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.