ROUTINE INSPECTION
Facility's first routine inspection
3 reported violations
- K27: Food separated and protected
Improper refrigeration storage observed inside the walk-in cooler where raw meats are stored above ready-to-eat foods, and raw chicken stored above raw seafood. [CA] Properly store raw meats separate or below ready-to-eat foods and store raw meats in order of it's minimum internal cooking temperature to prevent cross-contamination.
- K29: Toxic substances properly identified, stored, used
Spray bottles stored at the bar and by the prep area are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
- K07: Proper hot and cold holding temperaturesCritical
Potentially hazardous foods measured at improper holding temperatures. - By the cook line, raw shell eggs are overstacked in the prep unit insert and measured at 55F. - Bean sprouts stored by the cook line is measured at 48F. - Red and green curry in the warmer is measured at 102-16F. - Tofu and cooked shrimp stored on prep unit used for salads is measured at 51 - 54F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F. [COS] Overstacked eggs were relocated into the reach-in cooler; a proper ice bath was made to hold the bean sprouts; the red and green curry was reheated to 165F and returned to the warmer; Tofu and shrimp relocated into the reach-in cooler.