ROUTINE INSPECTION
8 reported violations
- K06: Adequate handwash facilities supplied, accessible
Observed employee utilizing the hand wash sink behind the service counter to wash personal dishes after eating. [CA] A handwashing facility shall not be used for purposes other than handwashing.
- K30: Food storage: food storage containers identified
Numerous opened bulk bags of ingredients observed stored on shelves and floors. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
- K23: No rodents, insects, birds, or animals
Numerous drain flies observed by the janitorial sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
- K04: Proper eating, tasting, drinking, tobacco use
Observed staff eating behind the counter area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
- K45: Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of dust, grime, and/or food debris observed on floors, especially underneath equipment (shelves, cook line, etc.). [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
- K38: Adequate ventilation/lighting; designated areas, use
Observed heavy accumulation of grease and soil on ventilation hood and ventilation hood filters at the cook line, especially underneath the large frying wok. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Kitchen observed with limited lighting. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
- K27: Food separated and protected
Tubs of sauce, containers/boxes of food, bags of ingredients observed maintained directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K26: Approved thawing methods used; frozen food
Tub of raw pork belly thawing in ambient temperature in the kitchen. [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.