ROUTINE INSPECTION
5 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal beverage cup placed on dry storage shelf with food items. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
- K08: Time as a public health control; procedures & recordsCritical
1.Milk Tea had no time mark indicating when it was made. Per PIC milk tea goes very fast (within 45 minutes). 2.No written procedures for milk tea under time as a public health control were available at time of inspection. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] A new batch of milk tea was made and time marked. Note: Discussed TPHC written procedure to PIC. REPEAT VIOLATION
- K30: Food storage: food storage containers identified
1. Frozen dumplings in chest freezer stored in grocery bags. [CA] Use food grade plastic bags to store and freeze food items in. 2. Box of onions placed on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K06: Adequate handwash facilities supplied, accessible
Handwash sink blocked by food delivery items. Other handwash sink available. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
- K09: Proper cooling methods
Curry sauce, cooling in a deep pot placed on top of ice, measured 69F. Per PIC, curry sauce was cooked only 1 hour prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Sauce was moved to shallow vats and placed in refrigeration.