KOI PALACE CONTEMPO

Multiple handwash sinks were obstructed and not accessible for use. Handwash sink located by the steamer; handwash sink located by wok cook line; handwash sink located by the dishwasher. [CA] Handwash sinks shall be kept unobstructed and easily accessible for employees to readily wash their hands when required. [COS] Obstructions cleared from all handwash sinks by employees.

Potentially hazardous foods measured at improper holding temperatures. Near the wok station: egg noodles and fried rice measured at 58F - 110F. On ice by the back door: Cooked vegetables, spare ribs, and sausages measured at 48F to 89F. On table across from steamer: cooked daikon, pork broth, and unagi measured at 100F - 108F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding held at or above 135F. [COS] The fried rice, egg noodles, and cooked vegetables were relocated into the reach-in cooler. Additional ice is added to the ice bath for the sausages and spare ribs so that the sides of the container are in contact with the ice. The Daikon, broth, and unagi were prepared at 11 AM will be subject to time where it will discarded if not used by 3 PM.

Improper handwashing practices observed - employee observed washing hands without soap; employee observed washing their hands while still wearing the disposable gloves. [CA] Employees shall properly wash hands using water, soap, and single-use paper towels prior to putting on disposable gloves.

Inside the walk-in cooler, observed raw beef and raw pork stored above ready-to-eat foods. [CA] Properly store raw food items separate or below ready-to-eat foods to prevent cross-contamination.

Drain pipe located under the handwash sink near the dishwasher is in disrepair causing water to leak onto the floor. [CA] Repair drain pipe and maintain plumbing in good repair.

Hood filters are missing on the ventilation hood located above the wok station. [CA] All parts of the ventilation hood shall be in place and operating when cooking equipment is in use to remove gases, heat, grease, vapors & smoke.

Open containers of food are observed stored on the floor under shelves inside both walk-in coolers. [CA] Food shall be stored a minimum of 6 inches off the floor.

Reach-in cooler located in the upstairs storage had an ambient temperature measured at 48F. [CA] Refrigeration unit shall be capable of holding potentially hazardous foods at or below 41F. [COS] All items in the unit were thawing and measured below 41F. Unit was overfilled with the fans being blocked - employee cleared items blocked the fans.

In the duck prep room and by the three compartment sink - knives were observed stored with it's blade in the crevice located between the sinks and the wall. [CA] The food contact surface of utensils/equipment shall be stored in a manner or location that is clean.

1) Back door of the kitchen is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin. 2) Employee personal items are observed stored above and on food prep surfaces. [CA] Employees' personal items shall be stored in a designated location that is not on or above food prep or food contact surfaces.

Black mold-like substance was observed from the nozzle of the faucet where drinking water for customers is dispensed. [CA] Food contact surfaces shall be frequently cleaned and sanitized to prevent accumulation of mold or other debris. [COS] Operator cleaned and sanitized the faucet nozzle.

Potentially hazardous foods measured at improper cold holding temperatures - bean sprouts (50F) and rice noodles (66F) by the cook line. [CA] Potentially hazardous foods when cold holding shall be measured at 41F or below; or if hot holding shall be held at or above 135F. [COS] Employee relocated the food into the walk-in cooler Minor violation: Potentially hazardous foods inside the food prep unit insert located near the cook line measured at improper cold holding temperature. Raw chicken, raw beef, and raw shrimp measured at 45-47F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Observed potentially hazardous foods thawing in food temperature on storage shelf by the cook line and in standing water at the food prep. sink. [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.

Inside multiple reach-in cooler and inside the walk-in coolers, observed raw meats stored on shelves directly above ready-to-eat foods (vegetables, tofu, cooked foods) [CA] Store raw food items separate or below ready-to-eat foods to prevent cross-contamination.

1) Employee observed using wiping towel to clean lower shelves of the prep table and using the same towel to wipe the food contact surface of a knife. [CA] Food contact surfaces shall not be cross-contaminated and maintained clean and sanitized. [COS] Employee took knife to be properly washed and sanitized. 2) Chlorine sanitizer for the dishwasher was measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Container of sanitizer connected to the dishwasher was empty and was changed out by employee. After multiple wash cycles - the chlorine sanitizer was measured at 50 ppm. Minor violation: Black and brown mold-like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.

Employee personal items (foods, beverages) are observed stored inside multiple reach-in coolers with and above food used and served to consumers. [CA] Employee personal items shall be stored in a designated area that is below or separate from food used/served to consumers.

Wiping towels are observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Improper and lack of handwashing by employees. Employees were observed putting on disposable gloves to handle food without washing hands. Employees were also observed washing hands while still wearing disposable gloves, or washed hands without the use of soap. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to handling food and prior to putting on disposable gloves.

Lacking chemical test strips to measure the applicable sanitizer used. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Lack of soap at handwash sink located by the steam station. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. Another handwash sink with soap was available within a reasonable distance.