ELIA

1. Scoops and utensils stored in stagnant water without temperature control. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use. 2. Handle of ice scoop in direct contact with ice in ice machine. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).

A couple of flies observed in Cintazo alcohol bottle. [CA]: Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS]: Bottle of alcohol was voluntarily discarded.

In the walk in cooler, raw shell eggs were stored on shelf directly above produce. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food or produce.

Washed and wet metal inserts stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Spatula stored in crevice between two prep line units. [CA]: Discontinue storing spatula in between crevices. Ensure food contact surfaces are stored in a way that will prevent contamination.

Washed and wet plastic containers on shelving above 3 comp sink were stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Small flies observed at the bar area. A fly was observed in the kitchen prep area. No direct contamination at the time. [CA]: Remove small using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.

Wiping cloth stored on prep table near walk in cooler without being placed back into the sanitizer bucket in between use. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

At prep line coolers 1, 2, and 4, multiple Potentially Hazardous Food (PHFs) measured above 41F. Ambient temperatures of units measured as follows: -prep line cooler 1: 50F -prep line cooler 2: 49F -prep line cooler 4: 49F [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS/SA]: PHFs that have been in the units for more than 4 hours were voluntarily discarded. PHFs that have been in the units for less than 4 hours were placed in ice baths and relocated to walk in cooler.

Prep line coolers 1, 2, and 4's ambient temperatures measured at 50F, 49F, and 49F respectively. PIC adjusted the thermostat of prep line cooler 1 and 2 but ambient temperature remained elevated (50F and 49 respectively). [CA]: All cooling units shall be able to cold held at 41F or below at all times. Discontinue use of unit for PHFs until it is working properly. Note: Prep line cooler 4's ambient temperature decreased to 40F after adjustment.

In the walk in cooler, rice pilla in approximately two 5 inch pans measured between 48F-50F. Per Manager, rice pilla was cooked and placed in the walk in cooler to cool down since last night. [CA]: CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Both rice containers were voluntarily discarded by staff.

Final cooking temperature of chicken skewer was measured between 145F - 155F at different points of the chicken. [CA]: Final cooking temperature of chicken shall be measured at or above 165F for at least 15 seconds. [COS]: Chicken skewer was re-cooked to 179F.

In the walk in cooler, pilla rice measured at 45F and comberted rice measured at 51F. Per Staff, pilla rice was cooked two days ago and comberted rice was cooked yesterday. Both rice items were stored in deep plastic containers and completely secured with lids. Both items have been in the unit since placed for cooling. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Both rice containers were voluntarily discarded by staff.

1. Vertical broiler is not continuously rotating. Per PIC, unit recently broke. [CA]: Vertical broiler shall be in good condition and continuously rotating. Repair/assess unit. 2. Quat sanitizer dispenser is in disrepair/leaking. [CA]: Repair Quat sanitizer dispenser.

Solution inside the sanitizing bucket at the cookline was measured at 0 ppm Quat sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.

3 comp sink faucet is leaking. When hot and cold water valves are turned off, the water runs continuously unless it is turned off from the third faucet. [CA]: Repair faucet and maintain in good condition.

Open bags of food stored in stored in dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

Personal beverage in unsecured cup stored on prep sink. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces

In the walk in cooler, several cooked rice in deep 20 qt containers measured between 47F - 51F. Per PIC, rice was cooked yesterday and one container of rice was cooked two days ago. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan Cooling Guidance provided.

1. The only hand sink at the cook line was completely blocked by a food rack. [CA]: Hand sinks must remain unobstructed at all times. Ensure all hand sinks are easily accessible to employees to facilitate proper hand washing. [COS]: Food rack was relocated. 2. Soap dispenser at the only hand sink at cook line in disrepair. [CA]: Soap dispenser shall be in good repair. [COS]: PIC temporarily fixed soap dispenser.

Chicken kebab was cooked to 145F as final cooking temperature. [CA]: Chicken shall be cooked to a minimum internal temperature of 165°F or above for at least 15 seconds. Proper cooking temperature guidance provided.