ROUTINE INSPECTION
6 reported violations
- K36: Equipment, utensils, linens: Proper storage and use
Bowls used as scoops in bulk white and brown rice containers. [CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination.
- K39: Thermometers provided, accurate
Facility is lacking a metal probe thermometer to measure internal food temperatures. [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.
- K34: Warewash facilities: installed/maintained; test strips
Facility is lacking quaternary ammonium test strips. [CA] Test strips shall be provided to adequately measure the sanitizer concentration during manual warewashing.
- K30: Food storage: food storage containers identified
Bag of onions stored directly on floor in back preparation area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K07: Proper hot and cold holding temperatures
In the front service area, cold inserts: cooked shrimp, raw ahi tuna, and raw salmon measured between 43-45F. Per food employee, all items were stored in cold inserts at 10:30am. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [SA] All food items were time marked. Any leftovers will be voluntarily discarded by 2:30pm.
- K40: Wiping cloths: properly used, stored