GOBI MONGOLIAN GRILL

Observed pitcher of water was stored inside the front prep area's handsink. [CA] Do not store items inside handsink. Handsinks must be made available to make handwashing not only possible, but likely. [COS] The pitcher was removed and placed on the nearby countertop. *REPEAT VIOLATION - 4TH OBSERVED OCCURRENCE. SEE NOTES BELOW.*

1. Table-mounted can opener blade observed to have large amounts of black buildup. Can opener not actively in use. 2. Brown buildup observed on the inner top-most panel of the ice machine. [CA] Clean and sanitize.

*REPEAT VIOLATION* Employee observed filling up a pitcher of water that was situated inside of the hand sink in the front mongolian-grill area. [CA] The hand sink shall be used for no other purpose than hand washing, and shall remain unobstructed at all times that the facility is in operation.

Observed 3 bottles of unlabeled chemicals in the hallway leading to the bathroom. [CA] Chemicals shall be labeled with their common name.

Observed two cans of pineapples with dented hermetic seals. [CA] Cans with dented or potentially compromised hermetic seals shall be discarded immediately. [COS] Cans marked for non-use, and intended for return to distributor.

*REPEAT VIOLATION* 1. Faucet at the three compartment sink is broken, and cannot output water. Spray rinse is capable of outputting water at greater than 120F. [CA] Ensure that plumbing is maintained in good repair. 2. The plumbing of both hand wash sinks (in kitchen, and in the front grill area) observed to be leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.

Hood screens in the kitchen area and hood screens in the front grill area observed to have large amounts of grease buildup. [CA] Ventilation hood filters shall be maintained clean and good repair.

Yellow buildup observed on the ceiling above/adjacent to the front mongolian grill area. [CA] Walls, floors, and ceilings in food preparation areas shall be kept clean.

All food handler cards provided by an employee are expired. [CA] 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.

1. Rice scoop observed to be stored in ice water that measured at 40F in the front area adjacent to the soda machine. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2. Bottles of Sriracha in the front grill area observed to be reused to store other food items. [CA] Single-use containers shall be discarded once emptied of their original contents. Single-use containers shall not be re-used to store other food items.

1. Staff could not provide a probe thermometer upon request. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. 2. The left-most prep refrigeration unit in the front customer service area lacked an accurate thermometer reading (read 3+ degrees under inspector's probe thermometer reading of ambient). [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

1. Soft serve ice cream machine is not capable of keeping ice cream mix at or below 41F. Left-most and middle prep refrigerator in the front customer self-service area could not maintain PHF in their respective upper prep inserts at or below 41F. Ambient of left-most measured 42F. Ambient of other 2 prep refrigerators measured 41F or less. [CA] Refrigeration equipment must be capable of maintaining PHF at or below 41F. Inspector will return for a follow-up to ensure units are functioning properly within the next 1 to 3 business days. 2. Gaskets in the lower prep units in the front customer service area are peeling/in disrepair. [CA] Repair and maintain gaskets to ensure that refrigerator is able to maintain food at or below 41F. 3. Bowl observed to be used as a scoop for rice in white bulk rice bin. [CA] Discontinue the use of bowls as scoops. Use scoops with handles, and do not allow handles to come into direct contact with food to prevent contamination. 4. Foil observed to be used to line shelves in the kitchen area. [CA] Discontinue the use of foil to line shelves. Ensure that surfaces are smooth, cleanable, durable, and nonabsorbent. 5. To-go "thank you" bag observed to be used to store food in the dry storage area. [CA] Discontinue the use of to-go bags to store food. Store foods in approved, durable containers.

1. Three dead german cockroaches observed inside the outer lining of the water heater in the kitchen area. No other evidence of cockroaches observed. Employee states that the facility receives pest control treatments, but could not provide a pest control report. [CA] Clean and sanitize area of dead cockroaches. The premises of each food facility must be maintained free of vermin. 2. Approximately four flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

1. Front door observed to be maintained open. [CA] Keep door closed to prevent the intrusion of pests/vermin. 2. Gap under the back door measured greater than 1/4 inch owing to a partially missing door sweep. [CA] Replace door sweep and seal gaps greater than 1/4 inch to prevent the intrusion of pests/vermin. 3. Two CO2 tanks are not chained/secured in the kitchen area next to the ice machine. [CA] Chain/secure CO2 tanks.

Large amount of food buildup observed on the sides of equipment/on shelving units next to the cook-line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Multiple soiled wiping cloths observed to be left out on various counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Single-use wiping towels shall be removed when they become soiled.

1. Soft-serve ice cream mix in the upper hopper of the soft serve machine measured in the range of 45F to 51F. 2. Cut tomatoes, cut hot dogs, imitation crab, cooked corn (uncanned), chestnuts (uncanned), and pineapple (uncanned) measured in the range of 49F to 53F in upper prep inserts of the middle and left-most prep refrigeration unit in the front, customer service area. [CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. Discussed pre-chilling food, using metal inserts, and keeping lids on food to keep foods cold in upper prep unit inserts. *NOTE* Commercial refrigeration units MUST be capable of maintaining potentially hazardous foods at or below 41F, regardless of surrounding ambient air temperature. Ensure that foods are properly cooled PRIOR to placing into prep refrigeration inserts, as these units are not designed to cool down foods, but only HOLD AT OR BELOW 41F. [COS] Employee elected to discard the aforementioned foods after 4 hours of initially being uncanned OR removed from various, properly functioning refrigeration units in the kitchen. See VC&D report. 3. Soft-serve ice cream mix measured 55F for a time period exceeding 4 hours in the bottom of the left-most prep refrigeration unit in the customer self-service area. [CA] PHF shall be held at or below 41F. [COS] Ice cream mix VC&D. See VC&D report.

Facility lacks quaternary ammonium test strips for testing the sanitizer at the three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed heavy accumulation of food debris on faucet/handles of 3-compartment sink. Observed heavy accumulation of grease on sides of deep fryer. [CA] Keep surfaces clean.

1) Observed foil and cardboard were used as lining for floors/prep surfaces in the cooking area. [CA] Discard foil and cardboard. All surfaces must be smooth, durable, and easily cleanable. *REPEAT VIOLATION* 2) Inside the kitchen near the microwave: observed scoop for sesame seeds was stored with the handle in direct contact with sesame seeds. [CA] Store scoop so that the handle is not in contact with the food.

At the 3-compartment sink: hot water was only able to be provided from the spray nozzle, and not the main faucet. [CA] Ensure hot water is available from the faucet. Note: observed two sink compartments were filled with water.

Observed a plastic jug was stored inside the front handwash sink. [CA] Do not store items inside the handwash sink. Handwash facilities must be available to make handwashing not only possible, but likely. *REPEAT VIOLATION*

Observed accumulation of food debris on floors, especially around/under the cooking equipment. [CA] Keep floors clean.

1) Observed the back door was open during the inspection. [CA] Keep back door closed to prevent vermin entry. 2) Observed mops were stored with mop heads directly on the floor. [CA] When not in use, mops must be stored/hung up so that they can quickly air-dry.

Employee food handler cards were not available for review. [CA] Obtain valid employee food handler cards and keep them stored together at the facility for review.