6-301.14; Core; No handwashing sign posted at the kitchen handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Handwashing sign provided by EHS.
0.0
16.
4-601.11 (A); Priority Foundation; Containers and pans stored as clean soiled with old sticker residue and debris. Equipment, food-contact surface, and utensils shall be clean to sight and touch. CDI - Containers to be re-cleaned.
1.5
44.
4-903.11(A), (B) and (D); Core; Storage racks where clean dishes are stored above the 3-compartment sink and above cooking equipment are soiled with dust, food residue, and debris. Cleaned equipment and utensils shall be stored in a clean location. Clean storage racks.
0.5
47.
4-501.11; Core; The black refrigerator in the front prep area maintaining 50 F ambient. Refrigerator adjusted to coldest setting. Equipment shall be maintained in good repair and proper adjustment. Ensure refrigerator can hold at 41 F or below.
2-401.11; Core; Employee food and drinks stored above and mixed in with facility food in multiple areas. Employee food and drinks shall be stored to prevent the contamination of food, clean equipment, utensils, linens, and unwrapped single-service/single-use articles.
0.5
10.
6-301.12; Priority Foundation; No paper towels available at the kitchen handwashing sink. Each handwashing sink shall be provided with individual, disposable towels. CDI - Towels obtained.
0.0
15.
3-302.11; Core; Multiple prepared foods in refrigeration uncovered/unwrapped. Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings.
0.0
23.
3-501.18; Priority; Egg pudding held past the 7-day hold (prep date: 12/30). TCS foods shall be date marked with the date they were opened, and they shall be held for 7 days maximum. Prep/open date + 6 days = 7 days total. CDI - Egg pudding voluntarily discarded.
1.5
43.
3-304.12; Core; Utensils stored in stagnant water at 69 F. If stored in water, the water must maintain 135 F or higher. Water dumped and utensils moved to the 3-compartment sink to be washed, rinsed and sanitized. Do not store in-use utensils in containers filled with stagnant water. Additionally, spoons used for portioning dry foods stored with the handles touching the food. Dispensing utensils shall be stored with their handles above the top of the food.
0.5
45.
4-502.13; Core; Plastic spoons used for portioning dry foods. Single-service and single-use articles may not be reused. These include plastic utensils (disposables), which may not be washed, rinsed and sanitized. One time use only.
0.0
49.
4-601.11(B) and (C); Core; Tall reach-in cooler gaskets soiled with accumulation. Lowboy cooler gaskets and handles throughout soiled with accumulation and sticky residue. Sides (exterior) of the ice machine soiled with milk tea splatter. Black floor fan soiled with dust. Insides of the miniature black refrigerator (in the expo area) splattered with waffle batter. All exterior surfaces of equipment in the kitchen need more thorough and more frequent cleaning. Surfaces of equipment shall be kept free of an accumulation of dirt, dust, food residue and other debris.
3-302.11; Priority; Raw shell eggs stored above whole, RTE (ready-to-eat) coconut in the tall reach in cooler. Store raw food below RTE food to prevent cross contamination. CDI - Eggs moved below coconut.
0.0
16.
4-501.114; Priority; Quat sanitizer reading high at 500 ppm in the 3-compartment sink. Strip turned bright blue when tested. Quat shall register 200-400 ppm, unless otherwise specified by manufacturer instructions. CDI - Solution diluted. 200-400 ppm reached.
1.5
16.
4-602.11; Core; Ice machine baffle soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Condensed milk in a squeeze bottle sitting out at room temperature. According to the PIC this item had been sitting out since this morning. Labeled 'refrigerate after opening' on packaging. Additionally, pork and pureed liver holding 42-44 F in a prep cooler. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Condensed milk voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; Cartons of whole milk, almond milk, half & half, and heavy cream opened yesterday observed with no date mark. Within 24 hours of opening, all milk products (including plant-based milk) shall be date marked with the date they were opened, and they shall be held for 7 days maximum. Prep/open date + 6 days = 7 days total. These are heat-treated pasteurized products. Therefore, they are considered potentially hazardous and require date marking. CDI - Dates added.
0.0
28.
7-102.11; Priority Foundation; A few spray bottles of cleaner/chemicals unlabeled/labeling smudged and not easily identifiable. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled. CDI - Contents known. Bottles labeled.
1.0
28.
7-201.11; Priority; A spray bottle of cleaner stored on top of toilet paper in the shared restroom. Poisonous or toxic materials shall be stored so they do not contaminate single-use articles. CDI - Spray bottle moved.
0.0
39.
3-305.11; Core; A box of coconut cream, an opened bag of flour and various syrups stored on the floor. Food shall be stored at least 6 inches above the floor and in areas where it is not exposed to splash, dust or other contamination.
1.0
43.
3-304.12; Core; Utensils stored in stagnant water at 69 F. If stored in water, the water must maintain 135 F or higher. Water dumped and utensils moved to the 3-compartment sink to be washed, rinsed and sanitized. Do not store in-use utensils in containers filled with stagnant water.
0.0
49.
4-601.11(B) and (C); Core; Soil accumulation present underneath the white prep cutting board. Tall reach-in cooler gaskets soiled with accumulation. Insides of the miniature black refrigerator (in the expo area) splattered with waffle batter. Surfaces of equipment shall be kept free of an accumulation of dirt, food residue and other debris.
2-201.11 (A), (B), (C), and (E); Priority; No employee health policy. Employees shall be notified of diseases transmissible through food, their associated symptoms and when not to report to work. CDI - EHS provided Form 1B.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Condensed milk in a squeeze bottle sitting out at room temperature. According to the PIC this item had been sitting out since this morning. Labeled 'refrigerate after opening' on packaging. Additionally, the tall reach in cooler turned off/not operating upon arrival. The digital thermometer displayed on the outside of the unit blank, and the fans and lights were shut off upon opening the unit. TCS foods maintaining 42 F, however ambient temperature reading 52 F when tested using EHS's thermometer. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Condensed milk voluntarily discarded. Reach in cooler turned back on. Continue to monitor unit to ensure it's turned on and functional at all times of operation.
1.5
28.
7-102.11; Priority Foundation; Two spray bottles unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled. CDI - Contents known. Bottles labeled.
0.0
39.
3-305.11; Core; Multiple boxes of coconut cream stored on the floor. Food shall be stored at least 6 inches above the floor and in areas where it is not exposed to splash, dust or other contamination.
0.0
45.
4-904.11; Core; Orange and red single-use spoons stored with the food contact surface facing upwards. Store inverted (handles up) to prevent contamination.
0.0
47.
4-501.12; Core; The large white cutting board heavily scored and stained. Resurface or replace cutting surfaces once no longer easily cleanable.
0.0
47.
4-202.11; Priority Foundation; A few white, plastic spoons stained, chipped and peeling/flaking. Food contact surfaces shall be smooth, free of open seams, cracks, chips, inclusions and similar imperfections. CDI - Spoons to be discarded.
2-201.11 (A), (B), (C), and (E); Priority; No employee health policy. Employees shall be notified of diseases transmissible through food, their associated symptoms and when not to report to work. CDI - EHS provided Form 1B.
0.0
5.
2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI- Written procedures provided. Facility may use as is or adapt for their facility.
0.0
6.
2-401.11; Core; Two employee drinks stored next to and above facility food. Employees may drink from a closed beverage container if the container is handled to prevent contamination of food, clean equipment and single-use articles. Store on the lowest possible non-work surface.
0.5
10.
6-301.14; Core; No handwashing signs posted at handwashing sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Signs provided by EHS.
3-305.11; Core; Food including, but not limited to: coconut cream, lychee and sugar syrup stored on the floor. Food shall be stored at least 6 inches above the floor and in areas where it is not exposed to splash, dust or other contamination.
0.0
43.
3-304.12; Core; In use utensils stored in standing water less than 135 F. When using water to store utensils the water must maintain 135 F or higher.
0.0
44.
4-903.11(A), (B) and (D); Core; Cleaned and sanitized dishes stacked wet. These shall be stored in a self draining position that allows air drying. Air dry prior to stacking dishes.
0.0
45.
4-903.11(A) and (C); Core; Single-use articles such as cups and straws stored on the floor. These shall be stored at least 6 inches above the floor.
