ROUTINE INSPECTION
*Note: 1. Provide valid food safety certificate within 60 days since commencing operation. 2. Observed pork in walk in cooler cooked via sous vide. It was discussed that this product is for R&D and not for retail sale. Note the following: A FOOD FACILITY that packages POTENTIALLY HAZARDOUS FOODs using a cook-chill or sous vide process shall meet the requirements of Section 3-502.12 (D) of the Food Code published by the FDA. (114057.1. e)
5 reported violations
- K14: Food contact surfaces clean, sanitizedCritical
Major Violation: No sanitizer was detected in the final rinse cycle of the low temperature dish machine during active warewashing. The connected sanitizer bucket was observed low on solution. AutoChlor was contacted for service at the time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Dishes shall be sanitized in the three compartment sink until the low temperature dish machine can provide adequate sanitizer concentration. Minor Violation: Observed plastic containers wet stacked above the three compartment sink. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. [COS] The plastic container were unstacked and separated to air dry.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed a large accumulation of equipment behind the facility. [CA] Remove all unnecessary equipment to prevent the harborage of vermin.
- K42: Garbage & refuse properly disposed; facilities maintained
Observed multiple trash bags stored on the ground behind the facility. The garbage cans were observed full. It was discussed with the PIC that they have added an additional garbage pick up to accommodate the amount of trash accumulation. [CA] Refuse, recyclables, or returnables shall be kept in nonabsorbent, durable, cleanable, leak proof, and rodent proof containers.
- K08: Time as a public health control; procedures & records
Observed cooked rice in an unplugged rice cooker at the chef's table used for bento. A label was on the rice cooker at 10AM indicating the cook time and the PIC demonstrated adequate knowledge in the required time control procedures, but a written plan approved by this agency has not been completed. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). *A copy of the TPHC template will be provided in addition to this report.
- K27: Food separated and protected
Observed raw shelled eggs stored above ready to eat foods in the walk in cooler. [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. [COS] The eggs were relocated to an approved location.