MAPO BBQ

Observed food stored directly on the floor in the walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Measured the following foods at the front service area preparation cooler between 46F - 48F: - Cooked broccoli - Cooked raddish - Bean sprouts The person in charge stated the foods were placed in the unit approximately 1.5 hours prior. [CA] PHFs shall be held at 41°F while cold holding. [COS] The violation was corrected bv relocating the foods to a separate cooler.

A. Observed the waste outlet pipe of the three compartment sink with an insufficient air gap. B. Observed waste water lines for the ice machine to sit below the rim and inside of the adjacent floor sink. [CA] All water supply inlets including a spray nozzle attached at the warewash sink shall have an air gap at least twice the diameter of the water supply inlet and may not be less than one inch from the flood level rim of the floor sink.

A. Observed a personal phone and open beverage container at the front preparation area across from the cooks line. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. B. Observed unused equipment (grill plates, CO2 cylinder) stored at the back beverage station. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. C. Observed the interior portions of the wall to be missing/damaged above the back door. [CA] Complete sealing the wall prevent the entrance and harborage of vermin.

Observed plastic bins and a trash can stored in front of the main preparation area hand washing sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The obstructions were relocated at the time of inspection.

A. Observed the gaskets at the two door reach in cooler at the back preparation area to be torn. B. Observed cardboard being used to line the shelving throughout the facility. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair. C. Measured the ambient temperature of the front reach in cooler between 48F - 50F. Discontinue storing potentially hazardous foods in this unit until repaired and able to maintain foods at or below 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Observed utensils in multiple locations stored in stagnant water measuring between 56F - 58F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

Observed cockroach activity at the following locations: - Two dead adults on the floor between the janitorial sink and water heater - Three dead adults on the floor below the preparation sink and on the water filter - One dead adult on the floor below the back handwashing sink - Two dead adults on the back counter top at the back beverage storage area - Fecal spotting around the outlet below the preparation sink A thorough inspection was conducted and no evidence of live cockroach activity was observed at this time. It was discussed with the operator that pest control services are conducted twice monthly. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Observed raw meats stored above ready to eat foods at the cooks line preparation cooler and walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

In the walk-in refrigerator, observed raw beef stored above radish kimchi and ready to eat foods. [CA] Ensure raw meats are stored separately from cooked and ready to eat foods. Raw meats shall be stored in the following order from the bottom: raw chicken; raw shelled eggs; raw beef; raw pork; raw seafood/shellfish.

In the kitchen area, measured a container of pork bone soup cooling at 115F, a container of beef soup cooling at 126F, and a container of vegetable soup cooling at 115F. Per operator, soups have been cooling for an hour. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; separated into smaller portions; using an ice paddle; and/or using rapid cooling technology. [SA] Operator placed containers of pork bone soup, beef soup, and vegetable soup in ice baths to facilitate cooling.

Observed used wiping cloths stored on the counter-top. [CA] Ensure wiping cloths are stored in a sanitizer bucket with applicable sanitizer.

Observed an open wall above the back exit. At the front kitchen area, behind the 2 door prep unit, observed food debris and refuse behind the unit. [CA] Ensure walls are properly finished and sealed to prevent harborage of vermin. Facility floors shall be frequently cleaned and maintained to prevent harborage of vermin.

Observed employee wash hands at the 3 compartment sink without using hand soap and paper towels. [CA] Ensure hands are washed at the handwash station using warm water, hand soap and paper towels.

In the kitchen area, measured raw shelled eggs stored on the counter-top at 60F. Per operator, raw shelled eggs stored for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved container of raw shelled eggs into refrigeration to facilitate proper holding temperatures.