ROUTINE INSPECTION
4 reported violations
- K06: Adequate handwash facilities supplied, accessible
In the kitchen area, observed napkins provided for use as paper towels. In the hallway heading into the kitchen, by the display refrigerator, observed a lack of hand soap and paper towels. Per operator, the handwash station in the area is no longer used. Noted the kitchen area handwash station is accessible and stocked. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing.
- K01: Demonstration of knowledge; food safety certification
Food safety manager's certificate was unavailable upon request. [CA] Ensure a valid food safety manager's certificate is obtained and posted within the facility.
- K30: Food storage: food storage containers identified
Observed large bags of onions and rice stored on the floor in the back storage room. [CA] Ensure all food is stored at least 6" off the floor on approved shelving. In the kitchen area, observed open and improperly labeled spice containers. [CA] Ensure containers of dry food are kept covered with a fitted lid and labeled as to contents.
- K09: Proper cooling methods
Observed covered containers of cooked rice cooling between 130F and 135F. Per operator, cooked rice was placed in containers less than 30 minutes 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; separated into smaller portions; using shallow containers; left uncovered; by adding ice; using an ice paddle; and/or using rapid cooling technology. [SA] Operator placed containers of cooked rice into an ice bath to facilitate cooling.