ROUTINE INSPECTION
8 reported violations
- K30: Food storage: food storage containers identified
Bulk boxes of single use food containers, etc. stored on the floor of the dry storage room. [CA] Food and food contact items shall be stored at least 6 inches above the floor to prevent contamination.
- K05: Hands clean, properly washed; gloves used properly
Observed employee washed gloved hands at the three compartment sink. [CA] Use the sink designated for hand washing. Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Employee properly washed hands.
- K27: Food separated and protected
Raw shell eggs stored above ready to eat vegetables within the walk in refrigerator. [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.
- K36: Equipment, utensils, linens: Proper storage and use
Observed the use of bowls to scoop rice, flour, etc. within the bulk storage bins. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Two non-certified one door freezers installed in the front drink preparation area. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Personal jackets stored on bulk bags of rice within the dry storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 2. Personal medicine stored on the drink preparation counter at the front area. [CA] Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items. 3. Clutter and unused supplies stored inside the facility and behind the rear door. [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.
- K07: Proper hot and cold holding temperaturesCritical
Measured bean sprouts at 52 F, noodles at 49 F and cooked chicken at 54 F stored at room temperature at the cook line. PIC stated that the items were removed from refrigeration at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items relocated into the refrigerator to be cooled to and held at 41 F or below.
- K26: Approved thawing methods used; frozen food
Thawing a tray of raw chicken at room temperature at the preparation 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.