Rasa

Inspector notes: The following dish machines were observed with a chlorine sanitizer concentration of below 50-100ppm at the time of inspection... - The chlorine sanitizer concentration for the sanitizing cycle of the kitchen dishwasher was approximately 25 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. The sanitizer bucket was switched with a new sanitizer bucket at the time of inspection. Sanitizer was retested at 50-100ppm by inspector. - - The chlorine sanitizer concentration for the sanitizing cycle of the kitchen dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. The sanitizer bucket was observed to be empty and was switched with a new sanitizer bucket at the time of inspection. Sanitizer was retested at 50-100ppm by inspector.

Inspector notes: At the time of inspection, Rice was observed held at 118 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. (Based on the time of cooking and temperature observed, rice was properly reheated to 165 degrees or above at the time of inspection.)

Inspector notes: Several containers of foods in the walk-in cooler, prepared in the food establishment, were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. At the time of inspection, chicken and sliced mushrooms were observed cooling on the fooling rack in pans/containers greater than 4" deep. Food items were transferred to shallow pans for rapid cooling at the time of inspection.

Inspector notes: Bread Dough was observed stored, prior to use, below the soap dispenser at the kitchen hand sink. Food items shall be maintained and protected from sources of possible contamination. Bread Dough was relocated at the time of inspection.

Inspector notes: At the time of inspection, an employee was observed not changing gloves after answering personal phone. SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Upon notice, the employee properly changed gloves.

Inspector notes: At the time of inspection, the chemical dispenser tube was observed to be constantly dripping/leaking into the 3 bay sink. Per the PIC, the chemical dispensers are no longer used. Wall mounted dispensers are to be adjusted to be prevent dripping/leaking or removed if no longer needed.

Inspector notes: At the time of inspection, a mixer was observed stored on a wire shelf with a paper bag underneath. The paper bag is not a smooth, durable, easily cleanable surface. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.

Inspector notes: The non-food contact surfaces of the cookline and storage shelving units were observed to have an accumulation of dust, dirt, food residue, and other debris. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: The floors and walls in the cookline and storage areas have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.