DOSA CORNER

2- burner stove outside the 6 inch minimum overhang of ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

2-Burner stove is placed close to handwash sink that does not have a splash guard between [CA] All food shall be separated and protected from possible contamination.

No probe thermometer was provided at time of inspection. [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.

One household freezer is in use inside facility. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Hot water measured in prep sink and 3-comp sink at 116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

No test strips were available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. Both handwash stations not stocked with paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels were restocked at both stations. 2. Hanwash sink in front area had baking sheet placed over basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Baking sheet was removed.

Less than 6 inches overhang of ventilation hood over two burner stock pots. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the hood.

Missing thermometer for use in monitoring internal temperature of potentially hazardous food. [CA]: Provide a thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas.

Personal beverage in unsecured cup was stored on prep line cooler table. [CA]: Personal items and food shall be stored in a designated area separate from food and food contact surfaces.

Within the 1 door reach in at the back prep area, raw meat items were stored on shelving above ready to eat food. [CA]: Properly store raw meat beneath and separate from ready to eat food. Proper refrigeration storage sticker provided.

At the only hand sink at cook line, the soap and single use towel dispenser were empty. [CA]: Dispensers at hand sink stations must remain supplied with hand soap and single use towels at all times. [COS]: Staff restocked dispensers with hand soap and single use towels.

1. The maximum water temperature at 3 comp sink, prep sink, and mop sink measured at 114F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Assess/repair water heater. If water heater is deemed undersized, permit owner shall send plans to DEH Plan Check regarding the installation of a new water heater. 2. No cold water provided at prep sink and 3 comp sink. [CA]: Provide cold water at all sinks. Per Owner, a work order has been placed to assess the water line.

Missing testing equipment for Chlorine sanitizer. [CA]: Provide testing equipment (for ex: test strips) for Chlorine sanitizer.

1. Accumulation of grease on the baffle filters. [CA]: Routinely clean baffle filters. 2. Accumulation of grease and debris underneath equipment at cook line. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.

Accumulation of dust and grime on ventilation hood filters. [CA] Routinely clean hood filters to prevent buildup.

1) Refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature. 2) Facility is lacking a metal probe thermometer to measure internal food temperatures. [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.

In the back prep area, raw chicken observed sitting on counter for thawing. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain 3) in a microwave oven if immediately followed by immediate preparation 4) as part of a cooking process.

1) Ambient temperature of Atosa 2 door preparation cooler measured 47F. No potentially hazardous foods stored in unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair unit. 2) Aluminum foil used to line shelving in kitchen and back prep area. [CA] Discontinue use of unapproved materials to line shelves. 3) Inoperable preparation sink observed. Per chef, work order has been placed. [CA] Repair preparation sink and maintain in good condition.

Hot water at 3 composition sink measured 115F and 118F at janitorial sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

1) Facility is lacking chlorine sanitizer test strips. [CA] Test strips shall be provided to adequately measure the chlorine sanitizer concentration used during manual warewashing. 2) Lack of plugs/stoppers to properly fill up the 3 compartment warewashing sink. Per food employee, towels are used as stoppers. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

Major: Found one live cockroach on the corner wall of warewash area. [CA] Eliminate all evidence of live cockroach. Clean and sanitize all effected areas. Provide approved pest control services. [COS] Operator eliminated live cockroach. Minor: Found vermin droppings on corners of walls throughout warewash area. [CA] Eliminate all evidence of vermin droppings. Clean and sanitize all effected areas.

1. Found 2 missing light bulb at mechanical exhaust hood. 2. Found insufficient light in mop sink room. [CA] Replace light bulb

Measured hot water holding at 116F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash station to be held between 100F - 108F.

1. Found floor, walls and shelving with accumulated food debris, grease and debris. [CA] Routinely clean.

1. Found leaking drain at hand wash station at cooks line. Observed a bucket used to capture leaking water. 2. Found leaking atmospheric pressure valve at mop sink when water is on. 3. Found leaking handles and faucet at 1-compartment sink when water is on. [CA] Secure leak.

Found hand wash station in warewash area lacking soap. Note: Another hand wash station located at cooks line around corner. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Observed rodent droppings around food containers on pallets observed rodent droppings on the floors by shelves. Observed two dead rodents on traps. Observed dead cockroahces on glue traps. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.