K38: Adequate ventilation/lighting; designated areas, useObserved hood is slow venting and does not appear to be fully-functioning. [CA] Ensure hood is repaired and able to properly ventilate steam, heat, vapors, smoke, and grease.
K07: Proper hot and cold holding temperaturesCriticalAt the front counter, measured a container of coconut milk at 58F and a container of rice balls at 85F. Per operator, rice balls and coconut milk stored on the counter for 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator to serve container of coconut milk and container of rice balls without 3.5 hours, for a total of 4 hours from when removed from temperature control or discard. Potentially hazardous foods stored on the counter-top shall be time labeled when removed from temperature control and served within 4 hours or discard.
K35: Equipment, utensils: Approved, in good repair, adequate capacityIn the kitchen area, observed the use of cardboard to line shelving below prep table. [CA] Ensure only approved materials and equipment are used within the facility. Remove and discontinue use of cardboard.
K14: Food contact surfaces clean, sanitizedIn the kitchen area, at the ice machine, observed black mold like growth on the inner panel. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
K09: Proper cooling methodsOn the shelving below the cookline, measured a container of mango mochi at 65F. Per operator, mango mochi was prepared about 5 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; separating food into smaller portions; keeping containers uncovered; and/or using rapid cooling technology. [SA] Operator moved container of mango mochi to refrigeration to facilitate cooling.