ROUTINE INSPECTION
3 reported violations
- K23: No rodents, insects, birds, or animals
Fly activity next to the food preparation area, above the reach in refrigerator. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
- K09: Proper cooling methodsCritical
Measured white rice (non-sushi rice) for onigiri at 65 F stored within a container at room temperature. Chef stated white rice was removed from cooking 5 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] White rice voluntarily discarded.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal apron store on top of a box of single use containers at the preparation area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.