ROUTINE INSPECTION
7 reported violations
- K30: Food storage: food storage containers identified
FOUND SEVERAL POTS WITH FOOD (LETTUCE AND RICE) STORED ON THE FLOOR IN THE KITCHEN. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
- K36: Equipment, utensils, linens: Proper storage and use
FOUND A BOWL BEING USED FOR THE RICE. [CA] USE FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.
- K07: Proper hot and cold holding temperaturesCritical
THE FOLLOWING POTENTIALLY HAZARDOUS FOOD IN THE DANGER ZONE: DUMPLINGS 68F AND CRAB SALAD 63F 4 LBS. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D
- K26: Approved thawing methods used; frozen food
FOUND FISH BEING THAWED IN STANDING WATER AT THE FOOD PREPARATION 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 A PART OF A COOKING PROCESS.
- K06: Adequate handwash facilities supplied, accessible
THE SECOND HAND WASH SINK WAS MISSING PAPER TOWELS. [CA] PROVIDE PAPER TOWELS AT ALL TIMES.
- K40: Wiping cloths: properly used, stored
FOUND A WIPING CLOTH STORED ON THE FOOD PREP COUNTER IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
- K14: Food contact surfaces clean, sanitized
THE FOOD WORKER PICKED UP A LARGE BOWL WITH RICE FROM THE FLOOR AND PLACED IT ON THE CUTTING BOARD ON THE FOOD PREP TABLE. [CA] DO NOT PLACE ANY ITEM THAT MAY BE CONTAMINATED FROM THE FLOOR TO A FOOD PREP SURFACE. NOTE: THE CUTTING BOARD WAS CLEANED AND SANITIZED.