ROUTINE INSPECTION
9 reported violations
- K06: Adequate handwash facilities supplied, accessible
Hand washing station has jug inside the sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
- K30: Food storage: food storage containers identified
REPEAT VIOLATION: Bucket of tofu inside the walk in cooler and carton of mangoes were left on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
REPEAT VIOLATION: A jacket was hanging to a shelve with utensils. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. [COS] PIC took the jacket down.
- K26: Approved thawing methods used; frozen food
Shrimps were measured 58F soaking in a container at the 3-comp 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 part of a cooking process. [COS] Shrimps were moved to walk in cooler.
- K39: Thermometers provided, accurate
Lack probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
- K09: Proper cooling methods
Dumpling were cooling in the back area and was measured 60F. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Dumpling and bowl of cooked chicken was moved to refrigeration with a plastic cover on. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
- K01: Demonstration of knowledge; food safety certification
Expired food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
- K07: Proper hot and cold holding temperatures
A container of bean sprout was measure 60F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice was added into the bean sprout container to bring the temperature down. A Bowl of cooked chicken left at room temp with a wiping cloth on it. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC put the bowl inside the refrigeration. Middle cold holding unit with shrimp, beef, tofu, egg, etc. was measured 43F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Cover PHF food items to maintain temperature at 41F and below.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Three-Compartment sink faucet was leaking. [CA] Repair/fix leaking faucet.