ROUTINE INSPECTION
Facility prepares rice cakes daily and sells/delivers directly to other facilities within the county.
10 reported violations
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Observed active leaks at the bottom of the preparation sink and in the plumbing equipment underneath the 3-compartment sink. [CA] Repair leaks. Plumbing fixture shall be maintained in good repair.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
1) Measured the ambient temperature of the 3-door upright cooler at 50F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until the cooler is repaired. 2) Observed the use of unapproved rice grinder, washer, and rice cake maker. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
- K21: Hot and cold water available
Measured the maximum water temperature at the 3-compartment sink at 108F and the preparation sink at 112F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108°F at handwash sinks.)
- K01: Demonstration of knowledge; food safety certification
1) Facility lacks active Food Safety Manager's certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2) Facility lacks food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of his or her employment as food handler. Food handler cards shall be available for review.
- K07: Proper hot and cold holding temperatures
In the 3-door upright cooler, measured red beans at 53F. Per PIC, red beans were cooked and placed into refrigeration unit 2 hours prior to temperature measurement (still cooling). The ambient temperature of the 3-door upright cooler measured at 50F. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Red bean was relocated to walk-in cooler for rapid cooling.
- K23: No rodents, insects, birds, or animals
Observed several small fruit flies throughout the food preparation and storage areas. [CA] The premises of a food facility shall be free of vermin and non-disease carrying insects.
- K06: Adequate handwash facilities supplied, accessibleCritical
Observed the only handwash sink at the kitchen was filled with utensils, and did not have single use towels available in the dispenser. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] PIC cleared the handwash sink and provided single use towels during inspection.
- K27: Food separated and protected
Observed several bulk bag ingredients such as sunflower seeds, almonds, and rice are opened and uncovered. [CA] After opening, bulk ingredients shall be transferred to approved food grade containers with tight fitting lids.
- K33: Nonfood contact surfaces clean
Observed accumulation of grime, food debris, and dirt on the sides of cooking/rice handling equipment, and in the handles and gaskets of refrigeration equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed gap into the ceiling above the boiler. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.