Urban Wu

Inspector notes: Observed no date marking on prepared foods in the walk in cooler CA: Advised PIC TCS food items that will be held over 24 hours must be date marked.

Inspector notes: Observed rice scoops stored in water at 83 degrees. CA: Advised PIC during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F.

Inspector notes: Observed no date marking on prepared foods in the walk in cooler CA: Advised PIC TCS food items that will be held over 24 hours must be date marked.

Inspector notes: Observed rice scoops stored in water at 75 degrees. CA: Advised PIC during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F.

Inspector notes: Observed food dispensing utensils stored with handles touching food. CA: Advised PIC during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container.

Inspector notes: Observed the interior of the ice machine unclean with pink buildup. COS- PIC started burning the ice to clean the machine. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Inspector notes: Observed a high temperature dish machine and no irreversible temperature indicator. CA- irreversible temperature indicator shall be purchased and a picture sent once purchased. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or othe...

Inspector notes: Observed the rice scoops stored in water at 77 degrees. COS- utensils were put in hot water that was measured at 135 F. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food p...

Inspector notes: Observed the shelves unclean and rusted in the WIC, observed the fans unclean in the WIC. Observed debris around equipment. CA- all equipment shall be cleaned and free of debris. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed multiple not easily recognizable seasonings not labeled with the common name. COS- items were labeled. Observed sauces inside squeeze bottles not labeled. COS- squeeze bottles labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. 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.

Inspector notes: Observed can opener at Prep table with build of old food debris on blade. Advised PIC to have Can Opener cleaned and Maintained. Even if not used. 7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector notes: Observed accumulation of old encrusted food debris on the floors, walls, shelves, and gaskets of reach-in units throughout the facility. Advise PIC to have these areas cleaned sight to touch 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.