Hotstone

*39 Utensils, single serve items 6 inches off - floor

STORE ALL FOOD EQUIPMENT OFF THE FLOOR.

*02 Cold Hold (41øF/45øF or below)

BEAN AND VEGETABLES 61'F

*45 Unnecessary articles prohibited

REMOVE ALL NEWSPAPER USED AS LINER.

*24 Food Label- manufacture/packer/distrubtor name

TO ALL YOUR PREPACKAGED FOOD PRODUCTS

*47 Conditions of Permit-in use of food equipment

POST A SIGN.

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*28 Date marking > 24 hrs,on site,temp 41F

*35 Hair Restraints effective

*10 Chlorine sanitizer concentration, minimum temp.

*24 Food Label- manufacture/packer/distrubtor name

*39 Utensils, single serve items 6 inches off - floor

*38 Thawing. under running water criteria -thawed RTE <41F

*39 Utensils, single serve items 6 inches off - floor

*27 Cooling method, criteria - using ice bath

COOLING FOOD RAPID METHODS SUCH AS ICE BATH.

*24 Food Label- manufacture/packer/distrubtor name

TO ALL PREPACKAGED FOOD PRODUCTS.

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A copy of the most recent establishment inspection report is available upon request ".

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

PROVIDE TIME LABELS AND PROCEDURES TO ANY FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.

*32 Damaged Equipment

REMOVE ALL DAMAGED CLAY POTS.

*32 Approved Food Contact Equip.

Remove peel/ tape from side and front of ice cream machine

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover all food inside reach in coolers and walk in cooler

*42 Floors/walls/ceiling/nonfood dirty

Clean floors inside walk in cooler > observed with food debris / accumulation

*43 Ventilation,mechanical

Replace (x2 ) broken lights under vent hood

*39 Keep utensils handles upright or protected

USe proper scoops to dispense product> observed bowls being used for product inside RIC units and dry ingredients. Store rice spoon in water 135 or greater or dipper well > observed in stagnant water

*19 Water & Plumbing in good repair- per code

Repair leak at 3 compartment sink

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Provide the guidance for the clean up of bodily fluids and / or a biohazard spill kit. Provide Employee health policies

*28 Date marking > 24 hrs,on site,temp 41F

Date mark all product held longer than 24 hrs with a use by date not to exceed 7 days

*03 Food products not maintained at 135øF or above

The following items observed out of hot hold temperature : thick soy bean paste79, thin soybean soup 81.2, fish fillets 93.7,

*32 Approved Food Contact Equip.

Replace residential equipment with commercial > microwave and (x2) reach in cooler

*41 Food storage containers, identified with common name of food.

*45 Unnecessary articles prohibited

REMOVE FOIL LINER FROM COOLER

*36 Cloths in-use for wiping between uses stored

*06 Time as PHC:provide written procedures on site

LABEL FOOD PRODUCTS WITH TIME LABEL BEFORE PLACE IT ON FRONT SERVING TABLE.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A copy of the most recent establishment inspection report is available upon request."

*26 Advisory-"consuming raw or undercooked#" text

RAW CRAB

*42 Floors/walls/ceiling/nonfood dirty

EXTERIOR OF EQUIPMENT, i.e. DISHWASHING MACHINE.

*38 Thawing. under running water criteria - water velocity

THAW ALL FOOD PRODUCTS UNDER RUNNING WATER OR STORE IN COOLER TO THAW.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

DO NOT STORE RAW MEAT ABOVE READY TO EAT PRODUCTS.

*06 Time as PHC: 4 hours provide written procedures methods of compliance

PROVIDE PROCEDURES AND TIME LABEL TO FOR ALL YOUR TIME AS PUBLIC HEALTH CONTROL FOOD.

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

*45 Premises shall be maintained in good repair

CHECK YOUR COOLER TO MAKE SURE IT CAN MAINTAIN FOOD AT 41'F OR LOWER AT ALL TIMES. TURN YOUR SETTING DOWN AND MONITOR THE TEMPERATURE.

*02 Cold Hold (41øF/45øF or below)

BEEF 47'F, PORK 47'F FROM COOLER.

*47 Handwashing signage

*34 Outer door: solid,selfclosing,tightfitting

KEEP BACK DOOR CLOSED.

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM . TESTED AT 0 PPM

*37 Storing the food at least 15 cm (6 inches) above the floor

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

FOR ALL YOUR TIME AS PUBLIC HEALTH CONTROL FOOD

*36 Cloths in-use for wiping between uses stored

*45 First Aid

*14 When to wash hands

MAKE SURE YOUR EMPLOYEE WASH HAND BETWEEN TASK.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DISHWASHING MACHINE

*01 Cooling -- within 2 hours, 135-70øF

Lack of quick cooling methods baby napa with beef Soup 119.1 degrees Bone soup at 89.8 Cooked beef cooling on the counter at 70.9 degrees

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

*02 Cold Hold (41øF/45øF or below)

raw beef at 44.3 degrees

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw fish over mung beans

*36 Cloths in-use for wiping between uses stored

*42 Nonfood-contact surfaces material

Foil lined surfaces

*35 Hair Restraints effective

*19 One Inch Air Gap

Ice maker drains in need of air gaps

*25 HACCP-Plan submitted

Sushi rice without a Hazardous Critical Control Program (HACCP) plan Sushi rice at 103.7 degrees

*29 Thermometers to be accurate +/-1.5 'C

*06 Time as PHC: 4 hours provide written procedures methods of compliance

*37 Storing the food at least 15 cm (6 inches) above the floor

*40 Reuse of single service articles

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Canned jalepeno peppers at 79.1 ledl at room temperature instead of in the refrigerator Red pepper paste with bean paste held at 76.7 degrees

*02 Cold Hold (41øF/45øF or below)

Fish cake at 59.6 degrees - non refrigerated Tofu at 68.7 degrees and bean sprouts at 49.8 degrees both in the top of the point of usage refrigerator - cooks line Raw beef at 50.2 degrees - second

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw cornish game beans stored over kim chee Washing pans in the vegetable sink

*43 Ventilation hood-prevent grease dripping

Lack of a ansul tyoe system at the vent a hood

*31 Handwashing lavatory - accessible

*10 Chlorine sanitizer concentration, minimum temp.

Less than 50 ppm

*03 Food products not maintained at 135øF or above

Bean paste soup held at 108.7 degrees without a heat source

*37 Storing the food at least 15 cm (6 inches) above the floor

*42 Nonfood-contact surfaces material

Foil lined surfaces

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw meat beans sprouts

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over ready to eat foods

*31 No soap at handsink

*21 Demonstrateion of knowledge by PIC

*29 Food thermometers--small diameter probe

*37 Storing the food at least 15 cm (6 inches) above the floor

*27 Cooling, heating, and holding capacities. Equipment

Hot hold units are needed to keep the soups at 135.0 degrees

*22 Handlers-Certificate Not On Site

*06 Time as PHC: 4 hours provide written procedures methods of compliance

*28 Date marking > 24 hrs,on site,temp 41F

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Cardboard used for non food contact surfaces

*32 Approved Food Contact Equip.

Open cans used for food storage

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over cooked foods