| 3717-1-02.4(C)(11) Critical PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters.  |
| 3717-1-02.4(B)(2)(m) Critical PIC unable to demonstrate knowledge of storage and use of toxic materials. |
| 3717-1-02.4(B)(2)(h) Critical PIC unable to demonstrate knowledge of preventing foodborne illness by controlling contamination, personal hygiene, and facility maintenance. |
| 3717-1-02.2 (C ) Critical Food employee did not wash hands when required. Observed employee not washing hands prior to prepping foor after changing task that requires hand washing. |
| 3717-1-04.5(A)(1) Critical Equipment food-contact surfaces or utensils are unclean. Observed multiple containers of food products (seasonings,spices, food containers), in-use utensils, equipment throughout the facility not clean to sight and touch. |
| 3717-1-04.5(B)(1) Critical Food equipment surfaces not cleaned at required frequency. Equipment sprayed by aerosol pesticide spray have been contaminated. |
| 3717-1-03.4(F)(1)(b) Critical TCS foods not being cold held at the proper temperature. Observed temperatures measured above 41 degrees F for the cut leafy greens, egg rolls, cooked pasta, and other tcs products being left out for service until cooked. A written procedure shall be implemented if time instead of temperature for public health control is going to be used (tilt procedure). |
| 3717-1-07.1(B) Unnecessary chemicals stored on premises. Observed multiple aersol spray cans of pesticide stored in the facility and evidence they have been used. A license pest control operator is only permitted to spray in food service operations and retail food establishments. |
| 3717-1-03.2(D) Repeat Working food containers not properly labeled. Observed multiple packages and containers repackaged into smaller portion sizes throughout the facility without any label for identification. |
| 3717-1-06.4(K) Critical Presence of live insects in the facility. Observed a large amount of insects in and around the the warming equipment on the center prep line. Observed insects in the condensor area behind the equipment on the center prep line. |
| 3717-1-03.2(Q) Improper storage of food items. Observed multiple food items uncovered in the walk-in and reach-in refrigeration units. |
| 3717-1-03.2(K) Repeat In-use utensils improperly stored. Observed rice utensils stored in a container of water. PIC stated water is changed frequently. Discussed scoop being in water if the water is being hot held. |
| 3717-1-04.5(D) Observed an accumulation of soil residues and other debris on the doors, handles, gaskets, and interior of refrigeration and freezer equipment throughout the facility. Observed shelving throughout the facility not maintained clean. |
| 3717-1-04.5(A)(3) Observed multiple non-food contact surfaces of equipment throughout the facility unclean. Observed grease build-up around the light covers above the cook line. Observed grease and food debris on the utility lines throughout the prep and cook areas. Observed exterior of containers with build-up of food residue and debris. Observed exterior of warewashing machine in need of cleaning. |
| 3717-1-06.4(H) Repeat Plumbing fixtures unclean throughout the facility. Observed specifically the fixture at the hand sink, three compartment sink, and the spray nozzle near the warewashing machine with an accumulation of debris. |
| 3717-1-06.4(B) Repeat Observed floors along the baseboards and under equipment throughout the facility not maintained clean. Specifically near the cook line, hand sink, warewashing machine, and under the three compartment sink, and at the bar area. |
| 3717-1-06.4(A) Physical facilities not maintained in good repair. Observed damaged flooring throughout that is no longer smooth and easily cleanable. Specific areas are the walk-in, warewashing area, cook line, hand sink/service sink area, and behind the bar. Observed wall near the fryer and by the warewashing machine in disrepair. |
| 3717-1-06.2(I)(3) Repeat Light intensity less than fifty foot candles in required areas. Observed measured light intensity of 30 foot candles where employees work with knives and slicers at the time of inspection. |