15: 470 Raw chicken stored above cooked brisket in 2 door. Corrective Actions: COS
16: 1770 (A) Slicer, grater. cutting boards found soiled. Corrective Actions: Clean and sanitize.
21: 0820 (A1) Cooked pork at 127 F on counter. Corrective Actions: PIC decided to place this o n time control. Add this to time control policy.
22: 0820 (A2) 1. Small make table not working. Pork, sprouts, lettuce at 65 F.
2. Eggs at room temp.
3. Cooked onions in oil at 65 F. Corrective Actions: 1. PIC decided to temporarily place on time until unit is repaired.
2.Eggs were placed in refrigerator.
3. Store at 41 F or below.
28: 3340 Bleach container found on top of noodle box. Corrective Actions: Separate. COS
36: 1320 (E) No thermometer found in display or in glass door. Corrective Actions: Provide.
44: 2000 (A) (B) (D) Clean pans found stored on grease interceptor. Corrective Actions: This is a bad practice; store in a clean area. Pans were moved.
47: 1570 Small make and low boy are not working.
Plastic bag used to hold dishmachine screen in place. Corrective Actions: Waiting for parts. Remove bag, find cleanable alternative.
49: 1770 (C) The following were dirty: top of grease interceptor, lower shelves, handles to mop sink faucet, interior upright freezer. Corrective Actions: Clean.
51: 2350 (ii) Mopsink faucet is drippiing. Corrective Actions: Repair.
54: 2740 Garbage/outside area is dirty. Many cigarette butts on ground. Corrective Actions: Clean up area.
55: 3180 Mildew on dishroom wall, exterior of outside freezer door, threshold between kitchen and back room is dirty, mop room floor/walls and cookline floor are dirty. Corrective Actions: Clean.
55: 3170 Entire facility floor is collapsing. Tiles broken. Corrective Actions: Repair needed. Restaurant is working with landlord.
Additional Comments
Permit expires !/31/23. Call for reinspection
Food Temperatures
Description
Temperature
State of Food
pork
127 °F
Hot Holding
beef pho
197 °F
Reheating
pork in 2 door
40.7 °F
Cold Holding
pork
153 °F
Cooking
onion in oil
65 °F
Cold Holding
boba
39.8 °F
Cold Holding
rice
177 °F
Hot Holding
pork, sprouts, lettuce in small make
65 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishmachine
50
No records found
Equipment Temperatures
Description
Temperature
display
39 °F
glass door
39 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
