KONG TOFU & BBQ

The stove and cooking equipment has encrusted grease throughout and needs cleaning. [CA] Thoroughly clean the cookline.

Observed dead cockroach in kitchen on the insect sticky board trap. Observed gnats in the back storage area. [CA] Discard traps and replace with new. Take effective measures to eliminate gnats and roaches from inside the facility and protect food from contamination.

The chlorine in the dish machine tested at 0ppm. [CA] This must be at 50 ppm chlorine. Sanitize in the dish sink as shown at 100ppm chlorine.

Observed spray bottle of cleaner with no label. [CA] Each spray bottle must have contents on it.

The bulk food bins have plastic cups as scoops inside. [CA] Remove them and use scoops with handles and store with the handle not touching the food.

Accumulation of white mold-like substance on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.

Inside the reach-in cooler and inside the walk-in cooler, observed raw meats stored above ready-to-eat foods (vegetables). [CA] Properly store raw meats separate or below ready-to-eat foods to prevent cross-contamination.

Containers of food are are stored on the floor in the dry storage area and inside the walk-in cooler. [CA] Store containers of food at a minimum of 6 inches off the floor.

Wiping towels are observed used, reused, and stored on prep tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Plastic containers are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle for use with bulk foods to prevent cross-contamination when handling.

Potentially hazardous foods measured at improper holding temperatures. Bean sprouts across from the cook line measured at 54F. Cooked chicken next to grill measured at 110F. Raw beef on ice by grill measured at 50F. Raw shell eggs over stacked in food prep unit at server station measured at 54F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F; if cold holding shall be held at or below 41F. [COS] Per employee, all items were prepared at 11 - 11:30am. More ice and water is added to the bean sprouts and raw beef. The cooked chicken will be subject to time and discarded if not used by the end of the lunch period. The over stacked eggs were relocated into the reach-in cooler.

Improper handwashing observed by employee - employee observed cleaning and handling soiled equipment and utensils and only rinsed hands with water before attempting to handle clean food equipment. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels before handling food or food contact equipment. [COS] Employee was stopped and asked to properly wash hands.

Potentially hazardous foods measured at improper holding temperatures. On improperly prepared ice bath by the cook line: raw beef measured at 54F. Next to the grill: cooked chicken measured at 65F. Near the burners: tofu measured at 55Fand bean sprouts measured at 72F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if not hot holding shall be held at or above 135F. [COS] A proper ice bath with ice and water was prepared for the raw beef; cooked chicken is reheated to 165F; tofu relocated into the food unit; and ice and water added to container of bean sprouts.

Employee food handler cards are expired or not available. [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.

Containers of food are stored on the floor in the dry storage area and inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor to protect food from contamination and to allow adequate space for ease of frequent cleaning.

At start of inspection, the only handwash sink located at the cook line was in disrepair and closed off from use. Employees states they are using the handwash sink inside the back kitchen that is about 10-13 feet from the cook line. [CA] All handwash sinks shall be operable and able to provide warm water, soap, and single-use paper towels for employees to wash hands when required.

White mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.

Inside the walk-in cooler raw food items (raw meats, raw eggs) are stored above ready-to-eat foods (vegetables, sauces, broth). [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.

Multiple small flies observed around the dry storage area. [CA] Food facility shall be kept free of flies and fly activity.