TASTE

A few wiping cloths noted on prep tables. [CA] Store wiping cloth in sanitizer bucket in between uses.

Lack of stem probe thermometers to measure internal food temperatures. [CA] Provide at least 2 stem thermometers.

Several uncovered food noted in walk in/freezer and prep units across from the cook line. Open bulk bags of soybeans/rice noted. Chili pepper container is missing a lid [CA] Keep all food covered /sealed during storage. Food noted on floor in walk ins and in kitchen. [CA] Store food 6 inches off of the floor. Observed a tray on top of the trash can with food on it. [CA] Do not use the trash can as a table/prep surface. [COS]

3 boxes of swai frozen fish found thawing on drainboard of 2 compartment sink and 2 bagged frozen chicken found thawing in standing water at 2 comp 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.

Lack of light cover for bulb at hood. [CA] Provide light cover or replace with a shatterproof light bulb. Repeat violation.

Observed employee wash hands with one glove on. [CA] Ensure gloves are removed and discarded in trash prior to washing hands thoroughly. Do not re-use/wash gloves. [COS] Employee was instructed to discard glove and wash hands.

Unlabeled bulk dry ingredient containers. [CA] Label containers with a sticker label with ingredient name.

Ice scoop stored on top of ice machine. [CA] Store scoop in a sanitary container between uses. Dirty dishes noted on drainboard and inside sink of 2 compartment food prep sink. [CA] Do not store/wash dishes at 2 comp food prep sink. Store all dishes in the 3 compartment ware washing sink. Provide a sign to distinguish between sinks.

Heavy grease accumulation on hood filters (front of house), food grease/debris noted below 3 compartment sink where chemical bottles are stored and on all sink handles/faucets. Shelves are lined with foil [CA] Clean all filters and hand contact surfaces frequently (i.e. weekly).

Expired food handler cards noted. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Keep copies on site for review.

Paper towel dispenser at hand sink next to 2 comp food prep sink is not operable. [CA] Repair dispenser. [COS] A stack of paper towels was provided on the shelf temporarily until dispenser is repaired. Hand sinks across front cook line was blocked by large white gallon containers. A bowl and a stack of red baskets were blocking the hand sink next to 2 comp food prep sink. [CA] Keep all hand sinks accessible at all times. [COS]

Measured quaternary ammonium at sanitizer dispenser at 3 comp sink at 0 ppm. [CA] Maintain a minimum of 200 ppm, repair unit. Container of raw noodles found stored directly on floor. Container was then relocated on top of cutting board on prep table. [CA] Clean and sanitize the cutting board. [COS]

Observed raw chicken above and next to fish/pork/beef in same container in walk in. Other raw animal proteins stored in the same container in walk in. [CA] Store animals proteins in separate container, i.e. fish in one container, chicken in one container, beef in one container etc. Follow the proper storage (see sticker that is on the walk in door). Re-organize and label all containers with animal type to ensure food is stored correctly.

Observed a container of spinach on top of the trash can and box of green beans on the floor during food prep. [CA] During food prep, keep food off of the floor at a minimum of 6 inches or relocate to shelf or counter. [COS] Observed raw shelled eggs above ready to eat food in walk in. [CA] Store raw eggs below ready to eat food.

Measured chicken and bacon in walk in between 42-43F. [CA] Maintain potentially hazardous food 41F and below.

Measured chlorine at dishwasher at 0 ppm. Observed employee using dishwasher at time of inspection. [CA] Maintain a minimum of 50 ppm chlorine and test daily. Manually sanitize dishes in 3 comp sink at 200 ppm quat ammonium. Manager contacted autochlor during inspection. [COS] Dishes were set aside to be re-sanitized. Autochlor arrived during inspection and re-measured at 50 ppm chlorine. Observed interior ice panel with mold like debris. [CA] Clean and sanitized the ice panel.

Unlabeled container of panko rice flour in dry storage. [CA] Label with common name.

Observed concertina style doors and front door open. [CA] Per permit condition, openable doors/windows shall remain closed to prevent entrance of vermin. Keep doors and windows closed at all times.

Wiping cloth bucket measured at 200 ppm chlorine. [CA] Chlorine level is too high and must be at least 100 ppm chlorine or 200 ppm quaternary ammonia. Use 200 ppm quaternary ammonium at 3 compartment sink instead of preparing chlorine solution. Repeat violation.

Lack of light cover at hood unit in the back prep area. [CA] Install a light cover.

Lack of paper towels/dispenser at front hand sink behind the register. Lack of hand soap in dispenser at hand sink next to the 2 compartment sink in the back area. [CA] Keep hand sinks stocked with soap and paper towels at all times. [COS]

Observed unlabeled spray bottle with pink liquid. [CA] Label spray bottles with common name.