ROUTINE INSPECTION
12 reported violations
- K26: Approved thawing methods used; frozen food
Raw meats being thawed at room temperature. [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.
- K45: Floor, walls, ceilings: built,maintained, clean
Broken tile on the corner by the dishwasher. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
- K38: Adequate ventilation/lighting; designated areas, use
HEavy accumulation of grease on hood filters. [CA] Ventilation hood filters shall be maintained clean and good repair.
- K06: Adequate handwash facilities supplied, accessibleCritical
1- Single use sanitary towels are not available in both kitchen hand sinks. 2- hand cleanser is not available at the hand sink adjacent to the 3-comp sink. 3- Hand sink adjacent to the 3-comp sink is obstructed. [CA] Handwashing facilities shall be clean, unobstructed, ccessible at all times, and equipped with handwashing cleanser and single-use sanitary towels in dispensers.[COS]
- K14: Food contact surfaces clean, sanitized
Mold like substance build up inside the ice machine. [CA] Clean and sanitize routinely.
- K07: Proper hot and cold holding temperatures
Bean sprouts and tofu held inside produce walk in refrigerator for less than 2 hours per PIC, measured between 45F-48F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs are relocated to another refrigerator.
- K33: Nonfood contact surfaces clean
Heavy grease and debris buildup on equipment handles, on shelves and throughout the kitchen. [CA] Clean routinely.
- K23: No rodents, insects, birds, or animals
Numerous fruit flies observed inside the kitchen and in the dry storage room. [CA] Facility shall be free from flies.
- K30: Food storage: food storage containers identified
Bulk foods (rice, sugar, flour) stored uncovered directly on the floor. [CA] Store open bulk foods in approved NSF containers with tight fitting lids, and at least 6 inches above the floor to prevent contamination.
- K34: Warewash facilities: installed/maintained; test strips
Chlorine testing strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K40: Wiping cloths: properly used, stored
Wet soiled wiping cloths stored on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K01: Demonstration of knowledge; food safety certification
Food Safety Certificate is not available. Employees food handler cards are not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 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.