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06/29/2022
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee beverage was stored on the food preparation surface next to the back door of the kitchen.
Corrective action: The person in charge moved the employee beverage for proper storage to prevent contamination.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The hand washing sink on the cook line was not accessible upon inspection.
Corrective action: The person in charge moved the pan that was blocking the hand washing sink and was reminded that hand washing sinks are to be used for hand washing only.
6-301.12 Hand Drying Provision (Pf)
Paper towels were not provided at the hand washing sink next to the three compartment sink.
Paper towels were not provided at the hand washing sink at the bar.
Corrective action: The person in charge provided paper towels immediately.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-202.15 Package Integrity (Pf)
One dented can of bamboo shoots were stored with wholesome cans in the reach in refrigerator near the entrance of the kitchen.
Two dented cans of lychees were stored with wholesome cans on the shelf across from the hand washing sink at the entrance of the kitchen.
Corrective action: The person in charge moved the dented cans for return service back to their food vendor.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw shelled eggs were stored over produce in the walk in refrigerator.
Correction action: The person in charge moved the raw shelled eggs to the bottom shelf to prevent cross contamination.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following food items that were stored on the cold top reach in refrigerator on the cook line measured above 41°F at the time of inspection: shredded cooked chicken (54-56°F), crab wantons (53-54°F), cooked shrimp (51-53°F), and a cut tomato (55-56°F).
Fish tofu (56°F) that was stored in the cold top reach in refrigerator next to the conveyor belt measured above 41°F at the time of inspection
Corrective action: The person in charge moved the food items into a working refrigeration unit and will monitor temperatures to ensure they are decreasing.
Angus beef (56°) on the conveyor belt measured over 41°F at the time of inspection.
Corrective action: Discussed the use of a Time As A Public Health Control plan for all the Time/Temperature for Food Safety items on the conveyor belt with the person in charge.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle was not labeled as to its contents by the three compartment sink.
Corrective action: The person in charge labeled the chemical spray bottle as to its contents immediately.
7-207.11 Restriction and Storage-Medicines (Pf)
Numerous containers of employee medicine was stored above clean dishes on the shelves across from the three compartment sink.
Corrective action: The person in charge moved the employee medication for proper storage to prevent contamination.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Multiple wiping cloths were stored outside of sanitizer buckets at the bar.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
The utensil used to scoop rice on the cook line was stored in room temperature water.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Multiple pairs of tongs were stored unprotected from contamination on the oven handle on the cook line.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The facility could not provide chlorine and quaternary ammonium testing strips at the time of inspection.
Corrective action: The person in charge stated that they would order some immediately.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (P)
The Atmospheric Vacuum Breaker (AVB) on the mop sink was in disrepair at the time of inspection.
Corrective action: The person in charge stated that they would get the faucet on the mop sink serviced immediately.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling vent above the three compartment sink was soiled with dust.
The floor underneath the equipment on the cook line was soiled.
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