ROUTINE INSPECTION
3 reported violations
- K36: Equipment, utensils, linens: Proper storage and use
Bowl used and scoop and maintained inside the rice cooker. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
- K27: Food separated and protected
Sneeze guard of the buffet line maintained up and does not provide any type of protection. Container of dried ramen noodles and vermicelli noodles maintained outside of the protected buffet line. Opened container of chopped garlic and cilantro maintained out in the open at the sauce bar. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
- K07: Proper hot and cold holding temperatures
Observed numerous PHF items maintained inside the refrigerated buffet line measuring between 43F to 46F. Sneeze guards and covers maintained completely opened at the time. Manager stated that left over items are usually returned into refrigeration units to be reused the next day. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Decrease holding temperature of the display unit and/or maintain covers closed to maintain cold holding temperature.