ROUTINE INSPECTION
7 reported violations
- K36: Equipment, utensils, linens: Proper storage and use
Small plate used as scoop and observed maintained inside large pot of stir fried vegetables in the walk-in refrigerator. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Hot water faucet at the front service area inoperable. [CA] Repair plumbing fixture and maintain in clean and good repair. An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
- K01: Demonstration of knowledge; food safety certification
Employees' three-year food handler cards unavailable for review. Manager stated that food handler cards were expired. [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.
- K23: No rodents, insects, birds, or animals
Observed 5+ rodent droppings on floor in the dry storage room in the back area. Manager stated that the facility is treated monthly. Pest control reports were unavailable for review. No contamination of food or contact surfaces observed. No rodent droppings were observed in the kitchen. Observed one dead oriental cockroach on sticky monitoring trap by the back door of the facility. No other activity was observed. [CA] Clean and sanitize area of dead cockroaches or old droppings. * This Division recommends storing prepackaged food items inside rigid plastic containers with tight fitting lids.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door of the facility maintained opened at time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
- K09: Proper cooling methods
Large metal bowl of cooked cooked with wood ear mushrooms cooling in ambient temperature filled up to approximately 5-inches. Item measured at 143F and had not yet reached cooling temperatures. [CA] 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. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
- K21: Hot and cold water available
Hot water at the three-compartment sink measured at 116F [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.