5-205.11; Priority Foundation; Observed wiping cloths and lid stored inside handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI-Lid and wiping cloths were removed during inspection.
1.0
15.
3-302.11; Priority; Observed raw chicken wings stored above cooked pork belly and sauces in reach-in fridge and raw chicken stored above noodles in bottom cooler of flip top unit. Foods shall be stored in order of final cook temperatures. CDI-by educating and rearranging foods.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed small portion containers of cole slaw on countertop in kitchen with temperature above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or below. CDI-Cole slaw was moved to prep unit during inspection. (Repeat violation; full points will be taken next time.)
1.5
44.
4-901.11; Core; Observed some clear container stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
2-401.11; Core; Observed employee drinks without lids and water bottles stored above food prep areas and next to utensils in kitchen. Employees’ beverages shall be stored covered and below and away from food, food preparation surfaces, and clean food equipment/utensils. CDI-by educating, discarding drinks without lids and relocating water bottles.
0.5
10.
5-205.11; Priority Foundation; Observed two handwashing sink filled with water and wiping cloths stored inside. Manager stated employee use towels to clean batter off hands at hand sinks. A handwashing sink may not be used for purposes other than handwashing. CDI-Sinks drained and wiping cloths were removed during inspection
0.0
21.
3-501.16(A)(1); Priority; Observed fried chicken in hot hold cabinet with temperatures 118-120F. Thermometer reading was 118F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI-Temperature of hot hold cabinet was adjusted up and maintaining at 141F. Manager placed an order for a new hot hold cabinet during inspection
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed small portion containers of cole slaw on countertop in kitchen with temperature of 48F. TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or below. CDI-Cole slaw was moved to prep unit during inspection.
1.5
23.
3-501.17; Priority Foundation; Observed container of kimchi with date 11/14. Food that was properly date marked but had exceeded the time/temperature limit. Foods that are maintained at 41F or below may be held no more than 7 days. CDI-by educating and discarding food during inspection.
0.0
43.
3-304.12; Core; Observed wooden utensil stored in a container of standing water with temperature 66F near cookline. During pauses in food preparation or dispensing, food dispensing utensils shall be stored in a clean container of water if the water is maintained at a temperature of at least 135F or in a clean, protected location. Store utensils as stated above.
0.5
44.
4-901.11; Core; Observed some clear container stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
2-201.11 (A), (B), (C), and (E); Priority; New establishment does not have employee health policy. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI-Employee health policy was emailed to manager at the end of inspection.
0.0
5.
2-501.11; Priority Foundation; New establishment does not have vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI-Vomit and Diarrhea clean up plan emailed to manager at the end of inspection.
0.0
10.
5-205.11; Priority Foundation; Observed a whisk stored in handwashing sink next to fryers in kitchen. A handwashing sink may not be used for purposes other than handwashing. CDI-Whisk was moved during inspection.
1.0
37.
3-302.12; Core; Observed squeeze bottle for sauces and bulk container of dry foods not labeled. Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Label items above.
0.0
43.
3-304.12; Core; Observed utensils stored in room temperature water next to rice cookers and cook line. During pauses in food preparation or dispensing, food dispensing utensils shall be stored in a clean container of water if the water is maintained at a temperature of at least 135F or in a clean, protected location. CDI-Water was discarded during inspection.
0.5
49.
4-601.11(B) and (C); Core; Observed sticker and sticker residue on outer surface of clean food containers in kitchen. Non food contact surfaces shall be maintained clean. Remove sticker residue from containers.
0.5
55.
6-201.15; Core; Observed cardboard being used as floor mats in front fryer. Manager stated the cardboard is used to help with grease residue on the floor. Floor mats shall be designed to be removable and easily cleanable. Recommend non-slip floor mats to provide the area from being slippery.
