ROUTINE INSPECTION
3 reported violations
- K07: Proper hot and cold holding temperatures
A) Observed bowls of wonton, calamari, and cooked pork maintained on top of the food preparation refrigerator. Items measured between 50F to 60F, however, items maintained inside the inserts of the preparation refrigerator measured between 45F to 50F. Employees stated that all items were prepared in the morning before opening, approximately 3 hours prior. Discontinue stacking items above the preparation refrigerator load limit. B) Bowl of bean sprouts maintained out in ambient temperature measured at 65F. Employee stated that bean sprouts were taken out from the refrigerator less than one hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items at preparation refrigerator were immediately used in preparation for orders. Ice was added to bean sprouts to immediately cool.
- K33: Nonfood contact surfaces clean
Observed accumulation of food residues observed on the inside of the three-door upright refrigerator. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee's personal phone observed stored on top of a bucket of sauce near area of food preparation. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.