|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at waitress station hand sink- dispenser jammed. CDI: PIC provided paper towels.
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at kitchen hand sink across from woks. CDI: PIC provided soap. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed high chlorine sanitizer at dish machine- 200+ppm. PIC contacted service company during inspection. EHS will return within 3 days to verify dish machine dispensing proper concentration of sanitizer. VERIFICATION REQUIRED.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed bowls, knives, plates, and can opener stored as clean soiled with food waste. CDI: PIC sent items to be re-W/R/S.
**Continued non-compliance can result in Risk Control Plan and permit action at next inspection** |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed pooled eggs being held above 41F on spice cart at woks. PIC stated product prepared daily, discarded after lunch, and fresh batch utilized for dinner. Facility opting to store pooled eggs in make table for cold holding. CDI: PIC voluntarily discarded product. Observed various TCS foods being held above 41F in make table across from woks. Ambient temperature of unit 38F-40F. Products with various prep dates. EHS allowed for approx. 30 minute cooling window of foods but no temperature change. PIC contacted service company during inspection. Facility will utilize TPHC until unit repaired- paperwork provided during inspection. EHS will return within 3 days to verify unit able to properly maintain cold holding temperatures. VERIFICATION REQUIRED. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed live roach inside soap dispenser on main cook line. Observed live baby roach on hand sink on main cook line. Observed dead baby roach on floor at end of cook line. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a few dishes wet stacked on shelving in dish area. REPEAT VIOLATION. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed gaskets throughout facility soiled with mild to moderate buildup. |