3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect concentration. Observed chemical warewashing equipment measured at 0 ppm. PIC stated they will no longer use the equipment until it can be serviced.
3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Improper temperature of wash solution in mechanical warewasher. Observed warewashing machine wash cycle under 120 degrees F.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. Multiple food items were not properly labeled with common name of food. Owner was able to explain what each item and will have employees label them.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Observed soiled wiping clothes being used under cutting boards.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Observed in-use utensils being stored in water and knife being stored between equipment on the cook line.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors throughout the facility not maintained clean. Observed floors in hard to reach areas, under equipment wok line, warewashing machine, and around the grease trap area to be in need of cleaning.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Physical facilities not maintained in good repair. Repair the damage wall under the right side of wok line and left side of warewashing machine area. Floors and walls shall be smooth, durable and easily cleanable. Provide a proper coved base finish throughout the food preparation space.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 29-January-2024
| Comments |
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| Per discussion with manager, the facility has future plans to renovate more. The flooring and light fixtures are the only renovation that has occurred. States they will currently operate under the current license and will change ownership for next licensing year. Ensure an agreement stating the new ownership is operating the old ownership's food service operation license is in place. The violations documented are to be corrected and will be checked during the follow-up inspection. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. |