ROUTINE INSPECTION
Notes: - Ensure rice scoops are washed, rinsed, and sanitized at least once every 4 hours. - For canned/prepackaged foods (e.g. spam and quail eggs) that have been prepared at ambient room temperature and placed into refrigerator inserts, carefully monitor temperatures to ensure foods are rapidly cooled to 41F within 4 hours. Provided and discussed Time as a Public Health Control form.
5 reported violations
- K21: Hot and cold water available
Measured hot water at the 3-compartment sink to be 114F and warm water at the restroom handsink to be 97F. [CA] Provide hot water (120F) at the 3-compartment sink and warm water (100F) at the restroom handsink.
- K06: Adequate handwash facilities supplied, accessible
In the cooking area: observed large trash bin was partially obstructing the handsink. [CA] Do not obstruct handsinks. Handsinks must be made accessible so that handwashing is not only possible, but likely.
- K07: Proper hot and cold holding temperaturesCritical
In the prep unit near the upright freezer: measured internal temperature of multiple PHFs (tofu, enoki mushrooms) to be 53F - 63F. Employee stated foods had been removed from the upright refrigerators 30 minutes prior. Note: foods in the upright refrigerator measured 41F and below. [CA] Keep potentially hazardous foods at 41F and below. [COS] Foods were immediately moved to a functioning refrigerator.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Observed the 3-compartment sink's faucet leaked when turned on. [CA] Repair leak.
- K31: Consumer self service does prevent contamination
Observed multiple uncovered containers of food at the buffet line and the condiment self-service table. [CA] Protect food from contamination via lids, sneeze guards, etc.