ROUTINE INSPECTION
11 reported violations
- K36: Equipment, utensils, linens: Proper storage and use
Observed ice scoop stored on top of ice machine with no protection from contamination. [CA] Ensure that ice scoop is stored in secondary container on top of ice machine to prevent contamination from top of ice machine.
- K07: Proper hot and cold holding temperaturesCritical
Shrimp in preparation unit measured 62F, cooked pork measured 72 and tofu measured 67F. Ambient air of the preparation unit was 66F. Per PIC, something may have happened to the unit (unplugged). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were VC&D by PIC. Bean sprouts in water bowl on counter measured 70F. Per PIC, they were removed from refrigeration 1 hour prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice added to bowl to cool it down. Vermicelli on counter measured 116F. Per PIC, it was cooked one hour prior. Per PIC, they leave it in the bowl and reheat in the microwave when ordered and discard after four hours. No time marking observed on container. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Vermicelli time marked for four hours, TPHC form provided to PIC.
- K27: Food separated and protected
Observed raw chicken stored next to cooked pork and noodles in the walk in fridge. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
- K14: Food contact surfaces clean, sanitized
Observed cups stacked while the interior of the equipment was still wet after sanitizing. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
- K40: Wiping cloths: properly used, stored
Chlorine measured 0ppm in sanitizing bucket containing wiping towels. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K43: Toilet facilities: properly constructed, supplied, cleaned
Toilet paper was not provided in dispenser in the restroom but on top of the dispenser. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
- K38: Adequate ventilation/lighting; designated areas, use
Observed induction cooktop in use on wire shelving unit. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Ventilation in the back restroom did not appear to be working. [CA] Restrooms shall have an openable screened window, an air shaft, or a light switch-activated exhaust fan, consistent with the requirements of local building codes.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Red ice chest in front preparation area is not approved for use. [CA] 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).
- K06: Adequate handwash facilities supplied, accessible
Handwash sink by the three compartment sink was blocked with equipment and did not have paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times during operation and handwash sink shall be clear and available for use at all times.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed wet mop stored in mop bucket with soiled water. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Ensure that mop water is discarded after use.
- K13: Food in good condition, safe, unadulterated
Observed employee drink stored in ice in ice machine. [CA] Employee shall not store personal beverage in consumable ice.