MIFEN YO!

Inside the walk-in cooler and upright reach-in cooler, raw meats are stored directly above ready-to-eat foods. [CA] Store raw meats separate or below ready-to-eat foods to prevent cross-contamination.

Multiple spray bottles in the kitchen are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Facility's water heater is in disrepair and unable to supply hot water to the facility. Maximum water temperature from the three compartment sink was measured at 68F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Facility shall cease and desist all food operations until violation can be corrected and a follow-up inspection is conducted.

Potentially hazardous foods in upright reach-in cooler is measured at improper cold holding temperatures. Cut tomatoes, raw beef, beef, chicken, chicken balls, noodles, and rice were measured at 50 -56F. Per employee, items were prepped or placed into the unit around 11 AM. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated all items into the walk-in cooler.

Back exit door of the kitchen is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin.

Light bulbs above dry storage room is not shielded or covered. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

Ambient temperature of upright reach-in cooler is measured at 57F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

In the kitchen area, on the counter-top, observed uncleaned platters and bowls with raw meat debris stored. [CA] Ensure all equipment and utensils are properly cleaned and then sanitized using applicable sanitizer. At the warewash machine, measured chlorine sanitizer at 10 PPM. [CA] Ensure chlorine sanitizer in the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.

In the kitchen area, on the counter-top, measured beef stomach at 60F and marinated fish at 60F. In the kitchen area, in the 3 door prep unit, stored on top of the insert containers in the insert prep top, measured sliced beef at 49F, sliced pork at 48F, cooked pork ribs at 51F, quail eggs at 46F. Per operator, food items stored in the 3 door prep unit for about 1.5 hours, and beef stomach and marinated fish stored on the counter-top for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved containers of sliced beef, sliced pork, cooked pork ribs, beef stomach, and marinated fish to nearby refrigeration to facilitate proper holding temperatures. Operator added ice to container of quail eggs quail eggs to facilitate proper holding temperatures.

At the front of the facility, observed front door is propped open. At the back exit, observed door was kept open. [CA] Ensure doors into the facility are kept closed to prevent an entrance for vermin.

In the kitchen area, observed raw lamb thawing at 35F on the counter-top, and raw chicken thawing in the 3 compartment sink at 37F. [CA] Ensure potentially hazardous foods are thawed using one of the following methods: in refrigeration; under adequately pressurized cold running water; in the microwave followed by immediate preparation; or as a part of the cooking process.

In the kitchen area storage areas, observed accumulation of grease on refrigeration handles, shelving, and other non-food contact surfaces. [CA] Ensure all non-food contact surfaces are regularly cleaned and maintained to prevent possible cross contamination.

In the kitchen area, observed used wiping cloths stored on the counter-top. [CA] Ensure used wiping cloths are stored in a sanitizer bucket with applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer.

Observed use of cardboard to line shelving and walls behind counter-tops. Observed cardboard used for storage of equipment on storage racks. [CA] Discontinue use of cardboard within the facility. Use only approved, smooth, durable, and easily cleanable materials within the facility.

Observed accumulation of grease and food debris on floors and walls within the facility. [CA] Ensure facility floors and walls are frequently cleaned and maintained to prevent harborage of vermin.

Observed knives stored in the crevice between walls and tables. Observed excessive accumulation on knives. [CA] Ensure equipment and utensils are properly stored and in a manner that prevents possible contamination.

Observed employees enter the kitchen area without washing hands first. [CA] Ensure when entering into the kitchen area that hands are first washed with warm water, hand soap, and paper towels at the handwash station. [COS] Operator instructed and washed hands at the handwash station using warm water, hand soap, and paper towels.

In the kitchen area, outside of the right end of the hood, observed a small two burner stove stored. [CA] Ensure only approved equipment is stored and used within the facility. All cooking equipment shall be stored underneath the hood with a 6 inch overhang on each side.

Measured cook french fries (potatoes) at 56 F within a bowl at the cook line. PIC stated that the french fries were cooked at opening (11am) and are discarded following the lunch service (2:30pm). [CA] PHFs shall be held at 41°F or below or at 135°F or above. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] French fries were voluntarily condemned and discarded at the time of inspection. If facility intends to hold french fries at room temperature, Time as a Public Health control procedures shall be submitted to and approved by this department prior to doing so.

Frozen raw pork, fish and beef thawing at room temperature on the preparation counter (measured less than 32 F). PIC stated that the items were removed from the freezer 1 - 2 hours prior. [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.

Observed raw beef and 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.

Measured quat sanitizer at greater than 400 ppm with a spray bottle used to sanitize large pots at the three compartment sink (not currently in use). Spray bottle lacked labeling information. [CA] The sanitizing solution shall be of an approved concentration 200 ppm - quaternary ammonium. Chemicals once removed from original container shall be labeled with common name.