MOOBONGRI

1-2A: .03(2)There was no person in charge when requested at beginning of inspection.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: A person in charge arrived during inspection.//

2-2D: .07(3)(b)Observed handwashing sink next to warewashing area and handwashing sink in employee restroom with no paper towels supplied.// Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were supplied during inspection.//

16B: .06(2)(r)Observed handwashing sink next to warewashing sink does not drain effectively.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

17A: .06(5)(h)Observed employee restroom with no covered trash can.// A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C) Corrective Actions: A covered trash can was placed in employee restroom.//

17D: .07(3)(h)Observed employees' personal food stored with food served to customers in glass door cooler and walk-in cooler.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C)

2-2D: .06(2)(c)Observed handwashing sink next to warewashing machine with no water supplied.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Corrective Actions: Water was turned on during inspection. It now supplies water 85F or above.//

2-2D: .07(3)(a)Observed handwashing sink next to warewashing machine with no soap available. Observed handwashing sink next to cooking area with soap that had been significantly watered down and was not effective at cleaning hands.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was provided at sinks.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F in walk-in cooler (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

6-1B: .04(6)(f)Observed several individual bowls of rice hot holding since last night below 135F (see temperature log).// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food was discarded.//

9-2: .04(6)(j)Facility is using reduced oxygen packaging methods on site to package blood sausage and pork on site. The food in reduced oxygen packaging was not labeled with a date and time of production. Facility does not have a variance or HACCP plan.// A food service establishment shall obtain a variance from the Health Authority as specified in Rule .10(5)(a) and (5)(b) before performing a specialized process not defined in this Code. (Pf) Corrective Actions: Food was discarded. If facility wishes to use reduced oxygen packaging without a variance or HACCP plan, the food must be labeled with the date AND time of production, and removed from the packaging within 48 hours after packaging.//

12A: .04(4)(q)Observed collection of water on several food containers in walk-in cooler (tofu, soup bases). Observed buckets of rice stored on the floor in walk-in cooler. Observed buckets of soy sauce stored on the floor in dry storage area.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Water was removed and containers were cleaned. Food was moved at least 6 inches off the floor.//

12C: .04(4)(m)Observed several wet wiping cloths stored on prep table between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were placed in a chlorine solution 50-100ppm.//

15A: .05(6)(a)Observed metal shelves in walk-in cooler are covered with rust.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

2-2D: .06(2)(o)Observed one handwashing sink in kitchen with a plastic container in basin, blocking its use. Observed another handwashing sink in kitchen blocked by a rolling cart and plastic basket.// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Items were removed so that both handwashing sinks were accessible.//

2-2D: .07(3)(b)Observed both handwashing sinks in main kitchen area with no paper towels supplied within reach of handwashing sink.// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were supplied at both sinks.//

2-2D: .06(2)(c)Observed handwashing sink next to warewashing machine with no running water.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF through a mixing valve or combination faucet. (Pf) Corrective Actions: Water was turned on during inspection.//

2-2D: .07(3)(a)Observed handwashing sink next to dishwasher with no soap.// Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was supplied at handwashing sink.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed bowl of raw pork stored on top of vegetables in walk-in cooler. Observed raw pork removed from original packaging stored above bucket of soup in standing freezer. Observed raw brisket stored above cooked beef short ribs in standing freezer. Observed bowl of raw pork stored on top of bucket of broth base in walk-in cooler. Observed unwashed potatoes stored above bucket of fermented shrimp in walk-in cooler.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Raw animal foods were separated from ready-to-eat foods. Shrimp were relocated from under potatoes.//

4-2B: .05(7)(a)1Observed interior surfaces of ice machine with black and pink mold-like substance.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine was cleaned and sanitized during inspection.//

12D: .04(4)(g)Observed several large white buckets stored in vegetable sink.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Buckets were removed from vegetable sink. Sink was cleaned and sanitized.//

6-1A: .04(6)(f)Observed several foods in walk-in cooler cold holding above 41F (see temperature log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were allowed to cool down.

12A: .04(4)(q)Observed several containers of food stored directly on floor. Observed employee transport container of food to walk-in cooler by pushing it on the floor. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food was moved off the floor in walk-in cooler. Coached person in charge regarding employee practices that were observed.

12B: .03(5)(i)Observed two employees handling food without wearing proper hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee donned a hair net.

15A: .05(6)(a)Observed walk-in cooler not maintaining a temperature of 41F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Person in charge lowered the temperature of walk-in cooler to 41F or below.

16B: .06(2)(r)Observed leaking pipe at handwashing sink in kitchen. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C) Corrective Actions: Person in charge repaired the pipe during inspection.

15A: .05(1)(i)Observed several locations (Reach In Cooler and Freezer) where cardboard boxes are reused to store food products or use to line cooler shelves and using them to partition between plastic packaged foods.// Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Person In Charge (PIC) removed and discarded all cardboard boxes that were identified in "observations".//