ROUTINE INSPECTION
7 reported violations
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Food prep sink is not indirectly plumbed and does not have an integral drainboard or an adjacent table. REPEAT VIOLATION. [CA] Facility must submit to Plan Check by 8/20/25.
- K27: Food separated and protected
Observed open food in refrigerator and in freezers. [CA] Cover food to protect.
- K26: Approved thawing methods used; frozen food
Observed raw chicken thawing in the food prep sink in warm, standing 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.
- K40: Wiping cloths: properly used, stored
Observed soiled wiping cloths located on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed large gap under screen door in the back area. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Recommend weather stripping.
- K07: Proper hot and cold holding temperaturesCritical
Observed potentially hazardous foods located on food prep surfaces, shelves, rolling carts and in the food prep sink that measured in the temperature danger zone (noodles 72F, rice 82F, deep fried chicken 64F, tofu 64F, raw chicken 73F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may consider using time control (TPHC- Time as a Public Health Control) provided they fill out the Department's TPHC form, time mark the food for 4 hours and discard the food at the end of the 4 hour mark. [COS] PIC put all of the food that was out for less than 2 hours back into the refrigerator to cool back down to 41F.
- K30: Food storage: food storage containers identified
Observed open packages of bulk food stored directly on the ground in the dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.