ROUTINE INSPECTION
4 reported violations
- K07: Proper hot and cold holding temperaturesCritical
1. Egg rolls at the prep table were measured 50F and shrimps at the bottom refrigeration was 45F while the ambient temperature at the food prep table was 40F. 2. Bean sprout with ice bottles were measured 45F. 3. Imitation crab at the second prep table was measured 44F. 4. A small container of boba was measured 75F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Keep lid closed during busy hours and add ice to keep the temperature at 41F & below. Boba shouldn't be left out at room temp, it should be kept in a refrigeration.
- K38: Adequate ventilation/lighting; designated areas, use
Restroom vent has a build up of dust debris. [CA] Clean restroom vent for proper ventilation.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Food prep sink has a drain pipe inside the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor. [SA] Trim drain pipe to provide 1 inch of an air gap.
- K06: Adequate handwash facilities supplied, accessible
Lack soap dispenser for the restroom hand washing sink. Pump soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.