Observed faucet at the 3-comp sink leaking water. All plumbing fixtures shall be maintained in good condition.
Repair leak.

Observed sanitizer bucket on the cookline at 0 ppm chlorine. Sanitizer bucket shall be maintained at 100 ppm.
Corrected during inspection.

Observed open cup of hot tea on the prep table in the kitchen. Employees shall eat and drink in designated area away from food and food contact surfaces.
Corrected during inspection.

Observed no thermometer in the prep top refrigeration unit on the cook line.
Each refrigeration unit must have a thermometer located inside the unit, in the warmest location where it is easily visible.
Install thermometers inside each refrigeration unit.

Observed mold build-up in the ice machine at the front counter. Ice machine must be routinely emptied, cleaned and sanitized.
Please drain ice, clean and sanitize unit.

REPEAT VIOLATION - Observed items (shrimp, chicken, beef, tofu) in top holding on the prep line reading at 46-47 °F. Ambient temperature was observed at 45*F. Items in the lower portion probed at 44-46*F.
All PHF must be held at 41*F or below.
Please keep foods below the fill line and covered during slow periods to help maintain cool temperatures throughout.
Unit was turned down during inspection but a drop in temperature was not observed.
Have unit serviced to hold at 41*F or below.
Correct immediately.

Observed a build-up of debris in the gaskets of the 3-door freezer. Please clean and sanitize.

Observed a build-up of debris on the handles of the 3-door freezer. Non-food contact surfaces shall be clean to sight and touch.
Please clean and sanitize.

Observed items in top holding on the prep line reading at 46-50 °F. Ambient temperature was observed at 46-47*F.
Turn down temperature or have unit serviced to hold temp at 41°F or below.
Please keep foods covered during slow periods to help maintain cool temperatures throughout.
Correct immediately.

Observed 2-door reach in refrigerator in main kitchen at ambient temperature of 44*F.
Turn down temperature or have unit serviced to hold temp at 41*F or below.
Correct immediately.

MAJOR VIOLATION - Observed sliced tomatoes sitting on the shelf above the prep top probed at 65*F. Sliced tomatoes are a potentially hazardous food and must be held at 41*F or below, or if using time and not temperature, they must be discarded after 4 hours.
Staff moved tomatoes to refrigerator during inspection.
Mitigated.

Observed three large containers of sauce cooling in large metal pot. Per manager, items had just started the cooling process and will be placed in smaller containers. Please make sure to reach both critical control points as follows:

Food must be rapidly cooled to 70 degrees F within 2 hours, and from 70 to 41 degrees F within 4 hours. To facilitate proper cooling:

1) Place food in shallow pans
2) Separate into smaller portions
3) Use rapid cooling equipment (ice paddles/cooling wands)
4) Use containers that facilitate heat transfer
5) Adding ice as an ingredient
6) Insert appropriately designed container in ice bath and stir frequently

CORRECT IMMEDIATELY

Observed missing grout between tiles throughout the back kitchen, especially around the warewash area. Food and debris is collecting in the deep grooves between tiles. This can attract pests and vermin and harbor bacteria.
Floors shall be smooth and easily cleanable. Repair grout.
Correct asap.

Observed handle of the ice scoop laying in the ice. Keep all handles above the food line to prevent contamination.
Corrected during inspection.

Observed foil used to line equipment surfaces around the cookline. Foil is not cleanable and creates a physical contamination hazard. Remove all foil.
Comply immediately.

Observed knife with food residue stored with clean knives. All food contact surfaces shall be cleaned and sanitized before storage or use. Equipment and utensil shall be stored in a clean container and protected from contamination.
CORRECTED during inspection.

Observed food stored in non-food grade plastic bins. All food shall be stored in commercially approved food grade storage containers.
Replace all non-food grade plastic bins.

Observed raw chicken breasts being rinsed in the 3-comp sink while one basin is being used for ware washing. Facility only has one small prep sink in the main kitchen area which is inadequate for the volume of food the facility produces.
Prep food before or after service to avoid using the 3-comp sink for prepping. Sink must be cleaned and sanitized before and after using.

Observed large container of curry sauce cooling in large metal pot. Food must be rapidly cooled to 70 degrees F within 2 hours, and from 70 to 41 degrees F within 4 hours. To facilitate proper cooling:

1) Place food in shallow pans
2) Separate into smaller portions
3) Use rapid cooling equipment (ice paddles/cooling wands)
4) Use containers that facilitate heat transfer
5) Adding ice as an ingredient
6) Insert appropriately designed container in ice bath and stir frequently

CORRECT IMMEDIATELY

Observed flat of raw shell eggs stored on the floor under shelving in the kitchen. All food shall be stored at least 6" off the floor on approved shelving. (Eggs must be stored under refrigeration) CORRECTED during inspection

Observed bags of carrots on the floor in the back kitchen area. All food must be stored at least 6" off the floor on approved shelving.
Correct immediately.

Observed empty soap dispenser at the hand wash sink in the back kitchen area. Soap shall be provided in dispensers at all times.
CORRECTED during inspection.

Observed several flies in the kitchen. Take the following precautions to help eliminate flies:

1) Clean and sanitize damp, dark areas in the kitchen (floor sinks, underneath the dishwasher/3-comp sink).
2) Keep all doors closed as much as possible during the day. (Weather strip back door).
3) Install approved light traps with sticky boards, taking care not to risk contamination of food and food contact areas.
4) Contact a licensed pest control service and begin regular service if the above steps do not take care of the issue.

Observed items in top holding on the prep line reading at 45-47 °F. Several items (raw beef, chicken) were overstocked in their tubs. Please turn down temperature or have unit serviced to hold temp at 41°F or below. Discontinue practice of stocking foods above the "food line" in the tubs. Please keep foods covered during slow periods to help maintain cool temperatures throughout.

Observed 2-door reach in refrigerator in main kitchen at ambient temperature of 47*F. Items probed (sliced tomatoes, raw pork) at 44-45*F. Turn down temperature or have unit serviced to hold temp at 41*F or below.

Employees observed chopping foods in containers on ground in kitchen. Use prep tables and sinks for food preparation.

Cooked chicken and curry sauces observed cooling improperly. When cooling using a shallow container or other approved method to ensure foods are properly cooled within the proper time frame.

Food containers observed being stored on ground in back room. Keep all foods stored properly, 6" off of ground.

Employee observed washing hands at prep sink. Use proper hand washing sink to wash hands.

Flies observed flying throughout facility. Facility has pest control, have pest control provide service within seven days and provide copy of report to Environmental Health office.