SERIOUS DUMPLING

Beef shank was found thawing in its box on a drain board of the three compartment warewash sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

1. A large package of beef shank measured at 60F. Per PIC, it was thawing at room temperature for about 3.5 hours. 2. Eggs were measured at 60F in an improperly made ice bath. Per PIC, they had been out of th ecooler for about 2 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Chef immediately started to cook the beef shanks. [COS] 2. Chef agreed to place eggs on time and discard after 4 hours of removal from temperature control.

The right handwash sink in the kitchen lacked an adequate supply of cold water. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [COS] Staff turned the cold water valve back on. Per Chef, they turned it off because of a leak at the faucet.

The interior upper lip has an accumulation of biological growth. [CA] Maintain the ice machine clean and sanitize as required.

1. Repeat Violation: Staff were using the three compartment sink and the drainboard of the dishwasher as food prep sinks. Note: Facility has a food prep sink next to the cookline they were not using. Three compartment sink and dishwasher with two drainboards are on opposite sides of the cookline. [CA] Ensure to properly use each sink for its intended purpose to prevent cross contamination. 2. Repeat Violation: The cannister of compressed gas by the soda syrups was unrestrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

1. The floor and wall next to the chest freezer has an accumulation of food debris and grime. 2. The floor under the cookline equipment has an accumulation of grease and food residue. 3. The wall and floor next the upright dishwasher has an accumulation of dust and debris. 4. Floor and equipment under the prep table across the kegirator has an accumulation of food debris and flour. [CA] Keep the floors, walls, and ceilings of the facility clean and in good repair.

Repeat Violation: The electronic insect control device does not retain the insect within the device. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens. Provide a sconce style device.

1. The sides of equipment near the left handwash station in kitchen has an accumualtion of grease and debris. 2. Plastic shelf liners have an accumulation of debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Repeat Violation: Beverage tubing or cold-plate beverage cooling devices are installed in contact with ice intended to be used for food or drink. [CA] All utensils and equipment shall be approved, installed properly, and meet applicable standards. Ensure tubing does not get in contact with ice meant for consumption.

Small flies are present in the facility. [CA] Keep the facility free of animals, pests, and vermin.

The left handwash station lacked paper towels in the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked the paper towel dispenser.

Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. Staff were using the three compartment sink and the drainboard of the dishwasher as food prep sinks. Note: Facility has a food prep sink next to the cookline they were not using. Three compartment sink and dishwasher with two drainboards are on opposite sides of the cookline. [CA] Ensure to properly use each sink for its intended purpose to prevent cross contamination. 2. Facility was using a deli container as a scooper for their dry rice. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 3. Second Repeat Violation: There were three cannisters of compressed gas that were unrestrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

The faucet of the three compartment sink is wrapped in plastic and leaks. [CA] Repair plumbing fixture and maintain in clean and good repair.

Bulk bags of rice and sugar were found open and not in containers with lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

The electronic insect control device does not retain the insect within the device. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens.

Beverage tubing or cold-plate beverage cooling devices are installed in contact with ice intended to be used for food or drink. [CA] All utensils and equipment shall be approved, installed properly, and meet applicable standards. Ensure tubing does not get in contact with ice meant for consumption.

1. A large cut of beef was found stored on the drainboard of the three compartment sink and measured at 50°F. Per chef, it had been there for about 30 minutes. 2. A box of fresh noodles were found stored on a cooler and measured between 60-63°F. Per Chef they had been out for about 30 minutes. Note: The box of noodles stated to keep refrigerated. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Chef started to cook the beef. [COS] 2. Chef returned the noodles to the cooler.

Facility does not have the plugs/stoppers for their three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

In the server station, at the soda gun, the drain lines pass through the ice bin. [CA] Liquid waste drain lines shall not pass through an ice machine or ice storage bin.

The floor under the cooking equipment has an accumulation of grease and grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

The interior of the microwave has an accumulation of dried food debris and is dirty. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

REPEAT VIOLATION: The CO2 tank in the server station is not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

In the kitchen area, at the hand sink to the left of the cook line, the sink was obstructed and lacked both soap and paper towels. Note: There is another hand wash sink to the right of the cook line. [CA] All food facilities shall provide an operable handwashing station. [COS] Chef restocked the hand sink and removed the obstructions.

Staff were observed washing their hands for less than 5 seconds at the hand wash station. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Ensure to wash hands for 15-20 seconds. [COS] Inspector instructed staff to wash their hands for the appropriate amount of time.

REPEAT VIOLATION: In the ice machine, on the upper interior lip, a black mold like substance was observed. [CA] Maintain equipment clean and sanitize as required.

REPEAT VIOLATION: Across the cookline various PHFs were found stored in a shallow hotel pan ice bath. The tops of the inserts were measuring above 50°F while bottom of inserts were within temperature below 41°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were moved to the undercounter cooler. Water was added to the ice bath to increase contact with inserts. Discussed obtaining a deep hotel pan for the ice bath.

REPEAT VIOLATION: Facility is using plastic grocery bags to store foods in the three door upright freezer. [CA] All utensils and equipment shall be approved, installed properly, and meet applicable standards.