I LUV HOT POT / I LUV BOWLING

Observed a container of raw chicken thawing in still water in the meat prep sink. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C).

Observed a box of single-use stiraphome take-away containers stored on the floor behind the hookah bar. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C).

Observed several plastic containers broken. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed mold on Taro (root vegetable) in the walk-in cooler. Observed expired almond milk in use in the standing reach-in cooler. Food shall be safe, unadulterated, and honestly presented. (P).

Observed 2 plastic containers of napa cabbage, cooked chicken wings, and bock choi held above 41°F (5°C) in the walk-in cooler and prep cooler. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed Chlorine sanitizer solution at a concentration higher than 100ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P).

Several risk factor violations were observed during today's inspection, resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

Observed a food employee washing dishes in the chlorine chemical mechanical warewashing machine with a concentration of 0ppm. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing control valve, shall be within the range specified on the machine manufacturer's data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). (C).

The sanitizer bucket behind the bar was stored on the floor. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C).

Observed wiping cloths stored in multiple chlorine sanitizers below 50ppm. Observed wet wiping cloths stored on a prep table. 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).

1,2,4Observed metal pans stored clean, stacked and wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C).

Observed the back door propped open at the beginning of the inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C).

Observed a dead roach inside the prep cooler in the front kitchen. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C).

Observed cooked beef and whole tomatoes with mold covering them in the walk in cooler. Food shall be safe, unadulterated, and honestly presented. (P).

Observed multiple time/temperature control for safety items holding at temperatures above 41F (see temperature log). **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Food products on time control for hot pot line missing dots denoting the start and end time as per time control procedure. Some products had green dots and some products had red dots or no dots. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf).

Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

Observed that the person in charge did not have a verifiable manner to show that 2 of the employees chosen at random were aware of their reporting responsibilities. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf).

Observed employee wash hands in a sink that was not the handwashing sink. 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. (Pf).

Observed dirty wash rag being stored in the handwashing sink. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf).

Handwashing sink not stocked with paper towels. 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).

Observed no hand soap at the handwashing sink. 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).

Observed multiple bottles with sanitizer not labeled as such. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf).

Observed multiple roaches dead and alive in the chef base cooler and the ice cart. Fruit flies at the front bar area. 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; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C).

Observed multiple containers of spice blends without labels. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C).

Chef base cooler is not at proper temperature to hold foods at 41F or below. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C).