KINGWUU

Unable to provide current food handler cards for employees at the time of inspection. [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.

All hand wash stations within the facility have issues at the time of inspection: 1. Hand wash station next to the cook line was blocked and missing paper towels inside of dispenser. Also soap dispenser is not functional. 2. Hand wash station next to cashier station is missing a paper towel dispenser and soap dispenser is not functional. 3. Soap dispenser within the restroom is not functional. [CA] Hand wash stations must be fully stocked and operational at all times. Re-mount paper towel dispensers and soap dispensers at all hand wash stations. [SA] Paper towels were placed next to hand wash and hand pump soap dispenser is next to hand wash stations.

1. Stainless steel flooring within the walk in freezer is starting to come off the floor. [CA] Re-install the stainless steel back onto the floor and make flush. 2. Missing employee lockers within the facility. [CA] Install new employee lockers within the facility.

Heavy food debris noted in the walk in freezer. [CA] Clean/sanitize the floors within the walk in freezer regularly.

PHFs within reach in were measured between 41-44*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Have the unit serviced by a contractor before using it again. [SA] All product was moved to the other reach in.

1. All lights bulbs within the hood system are not functional at the time of inspection. [CA] Replace light bulbs. 2. Portion of the cook low burner stove is outside of the hood system at the time of inspection. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Facility is using 4 faucets on the wall that drain into a coved sink on the floor to thaw out food. [CA] Food cannot be thawed out in such a method and appropriate prep sinks must be installed into facility. Facility will have to remove the faucets from the wall and go through plan check if they wish to install proper sinks.

Observed accumulation of food debris/grease on metal shelf in cooking area. [CA] Keep surfaces clean.

1) On a shelf directly above a food prep counter: observed an open employee beverage cup. [CA] Store personal foods under/away from food prep areas. 2) Observed the rear door was open. [CA] Keep door closed to prevent vermin entry.

Observed cooked meat cooling in covered plastic containers. Cooked meat measured approximately 70F. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently

Observed employee handled raw meats with his hands, then continued preparing cooked foods after wiping his hands on a cloth. [CA] Wash hands after contamination and before handling food. [COS] Employee washed hands with soap and water. *REPEAT VIOLATION*

Observed bowls used as scoops inside bulk dry food containers. Inside large container of peanuts in rear storage area: observed scoop handle was in direct contact with food.

Observed raw meat stored above seaweed in upright refrigerator. [CA] Store raw animal products below/away from ready-to-eat foods.

1) Measured chlorine in 3-compartment sink to be over 200ppm. [CA] Sanitize dishes in 100ppm chlorine. 2) Observed butane canister on shelf over food prep area. [CA] Store toxic substances under/away from food and food prep areas.

Observed lack of paper towels at the front handsink. Observed the rear kitchen handsink had cooking utensils stored inside. [CA] Handsinks must have paper towels. Do not store items inside handsink. [COS] Utensils were removed. A napkin dispenser was placed next to the front handsink. *REPEAT VIOLATION*

Employee food handler cards were expired. [CA] Obtain valid food handler cards. *REPEAT VIOLATION*

Observed employee rinsed pot after sanitizing step. [CA] After sanitizing, allow equipment to air-dry. Do not rinse.

Measured temperature of raw shell eggs on storage shelf to be 76F. Operator stated eggs had been held since yesterday. [CA] Keep potentially hazardous foods at 41/45F and below or 135F and above. [COS] Eggs were voluntarily discarded. See VC&D form.

The current environmental health permit was not posted in public view. [CA] Post the current environmental health in public view.

Observed one light bulb under the ventilation hood was not functioning. [CA] Replace/repair light bulb.

A metal probe thermometer was not available. [CA] Obtain a metal probe thermometer to measure internal food temperatures.

Observed soild wiping cloths stored directly on countertops. [CA] Store wiping cloths in sanitizer solution (100ppm chlorine or 200ppm quaternary ammonia).

1) Observed opened bags of food in the dry storage area. [CA] After opening bags of food, store food inside a rigid container with a tight-fitting lid. 2) Observed large pot of peanuts stored directly on the floor in the rear area. [CA] Store food 6 inches above the floor on approved shelving.