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Observed cold TCS food distinguished by an asterisks (*) being held above 41F in the main kitchen area.

C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below

COS: items discarded

Observed the right hand sink in the ware washing/ prep area and the hand sink located in front of the prep top in the main kitchen without cold water. Observed the hand sink located at the main entrance of the kitchen without cold water.

C/A: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water

NOTE: hand sink located at the main entrance of the kitchen provided with cold water uder pressure; PIC stated they "sometimes turn the cold water off because the faucet drips"

Observed cold TCS food distinguished by an asterisks (*) being held above 41F in the main kitchen area.

C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below

COS: items discarded; except for smoked pork and garlic in oil, per PIC these items were prepared at 11am, these items were allowed to cool to 41F.

Observed no certified food safety manager certificate posted at this facility.

C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

COS:CFSM printed and posted in public view

Observed 2 different food employees wash their hands in the 3-compartment sink.

C/A: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste

COS: employees rewashed hands in the hand sink

Observed the 2 hand sinks located in the ware washing/ food prep area without any form of approved hand cleansers.

C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

COS: PIC had to leave to buy hand soap; hand soup provided at hand sinks

Observed black build up on the interior ceiling of the bulk ice machine located in the ware washing area of the main kitchen.

C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

COS: food employees discarded ice and cleaned with soapy water

Observed dish machine in use in the main kitchen not reach of final rinse temperature of 160F. Dishwasher temperature sticker to not change from initial blue color.

C/A: Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator

NOTE: color indicator used by EHS starts off blue and changes to bright orange when dish machine reaches correct temperature.

Facility may not use dish machine; until given approval by health authority; in the mean time facility will have to use the 3-compartment sink

Observed raw beef being thawed in the meat prep sink and the vegetable prep sink in stagnant water.

C/A: Thawing shall occur: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

COS: thawing meat in meat prep sink submerged under running water; meat in vegetable prep sink moved to stove to cook.

Observed 2 live roaches and several dead roaches in the grill drawers located in the main kitchen area.

C/a: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

NOTE: There was no food stored in the unit during inspection

Observed the right hand sink in the ware washing/ prep area and the hand sink located in front of the prep top in the main kitchen without cold water.

C/A: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water

Observed raw beef thawing in the meat prep sink in water observed at 62F without the water running. Observed raw chicken being thawed on the counter in a bowl of water observed at 65F.

C/A: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

COS: meat in meat sink thawed under running water at 72F. chicken moved to RIC in main kitchen to thaw.

Observed three containers of food sitting on the floor in front of the walk-in cooler in the main kitchen.

C/A: ood shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

COS: items removed from the floor and placed in the walk-in freezer.

Observed no sign or poster that notifies food employees to wash their hands at all but one sink located in the ware washing area. .

C/A: 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.

Observed missing ceiling tiles in the main kitchen by the walk-in cooler. Observed missing ceiling tiles in the main lobby/seating area.

C/A: All physical facilities shall be maintained in good repair.