| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 & 8-406.11 of the food code. |
| 13 |
Several large dented cans in storage (separated and removed during inspection) (PF) (3-202.15 - Package Integrity **) (COS) |
| 22 |
Employee working the line started to quickly put food away that was left out a room temp (walked a clear plastic tub outside) it was at81 degrees ……. Disposed of white rice during inspection. (P) (3-501.16 (A)(2) (B) - Time/Temperature Control for Safety Food, Hot and Cold Holding *) (COS) |
| 38 |
Many flies in the kitchen - back door open without a screen/barrier (C) (6-202.15 - Outer Openings, Protected) |
| 49 |
Hood dripping with grease (scheduled for cleaning in November) (C) (4-602.13 - Nonfood Contact Surfaces) |
| 50 |
No hot water at hand sink…… prep sink and hand sink hot water turned off (COS by turning on) (PF) (5-103.11 - Capacity-Quantity and Availability**) (COS) |
| 51 |
Several leaking pipes in kitchen running on the floor (under dish machine & prep sink) (PF) (5-205.15 - System Maintained in Good Repair*) |
| 52 |
Liquid waste water freezing on bagged food and plastic tub in the 2 door upright freezer. (C) (5-403.12 - Other Liquid Wastes and Rainwater) |
| 55 |
Mop stored outside near stairs (C) (6-501.16 - Drying Mops) (COS) |
| 55 |
Large Bain Marin left outside - not working (C) (6-501.114 - Maintaining Premises, Unnecessary Items and Litter) |
Inspection
Comments |
Note: new chef walked small amount of cooked rice outside (81 degrees) said he was disposing of food/left out for lunch. Green beans being prepped during inspection must also be washed before use. Start labeling items made in-house and stored. Grease trap unplugged and not in use. 3 employees with active CFPM onsite. Clean vent in ladies restroom!
10/26/23 follow up from routine health inspection on 10/17/23. Plumbing fixed, but cooling violations observed in kitchen (tofu at 75 degrees, chicken wings at 88 degrees, sauce at 117, and portioned sticky rice at 116 degrees, wontons ) all food items left out to cool at room temperature. Put into fridge during inspection. Emphasized employee training and oversight. (Smoky in kitchen/hood turned off) |
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge
