Owl Owl

Inspector's notes

Observed warewashing machine being utilized to wash, rinse, and sanitize food contact surfaces such as bowls and utensils. Immediately after the cycle was finished the chlorine sanitizer was observed at 0ppm when the strip contacted the residual solution on the bowl surface and the rinse water solution at the basin of the dishwashing machine. Chemical sanitizer solution was empty. Per person in charge new solution bucket has been ordered. Reviewed sanitizing and testing procedures with person in charge. Employees to utilize three compartment sink for sanitizing purposes until dishwashing sanitizer arrives and tests at the appropriate 50-100ppm chlorine solution. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can of pesticide on the chemical storage rack by the three-compartment sink. All pest control must be conducted by a certified pest control technician, and pesticides cannot be stored at establishment. Person in charge discarded can of pesticide at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed outdoor receptacle with lids cut in half, leaving half of the garbage can open to the environment. Replace lids or can with fully functioning, full length lids so that the trash can be maintained with a closed lid when not under immediate use. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment operating without a certified food manager present.

Inspector's notes

Observed employee food in sandwich pre cooler along grill line, and single use water bottle on prep table next to walk in cooler. Employee food and drink must be stored in an assigned break area or labeled not for sale and stored away from establishment food items. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed boba at drink station with no discard time provided. When using time as control, product must be marked with the discard time of product not to exceed 4 hours from being removed form hot or cold source. Product was labeled with correct discard time. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooling of broth in wal in cooler at 70*F. As per the owner the broth was prepared at 1:30pm at 5:00 broth was still at 74*F> Broth was embargoed and discarded. Foods must be cooled from 135*F - 70*F within 2 hours and then from 70 - 41*F within an additional 4 hours, not to exceed 6 hours. Cooling chart provided to operator. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grilled chicken (56*F) and portioned noodles (72*F) at prep refrigeration table under flip top. As per the owner of the business the chicken was grilled approximately 1.5 hours prior to the inspection and the noodles were portioned approximately 30 minutes prior to the inspections. Product was placed in bottom of prep cooler to continue cooling to 41*F. Observed tofu and thawed chicken in walk in cooler at 43*-44*F in walk in cooler. Chicken and tofu were moved to prep cooler and freezer. Cold hold of food is to be at 41*F or lower. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient temperature in walk in cooler to be 48 - 50*F. Food items including Tofu and chicken were observed to be 43*F - 44*F and moved to other refrigerators on site. Repair company arrived on site to repair. Condenser was cleaned and temperature in walk in cooler was air circulating was observed to be at 39*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no sanitizer for wiping cloths in sanitizer buckets. Quat sanitizer is to be between 150 - 400 ppm. Sanitizer was replaced. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed coffee cup along food prep line of kitchen. Owner moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pork in walk in cooler at 47-48*F. As per the owner, an employee had taken pork out of walk in cooler to slice and portion. Once completed with task all the pork was returned to walk in cooler approximately 15 minutes before inspection started. Pork was spread out in containers to rapidly cool back to 41*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Advised owner to prepare smaller amounts of food to keep food at 41*F or lower. Observed portioned noodles along prep refrigerator at 48*F. As per the owner the noodles were in top portion of prep cooler during lunch. Advised staff to use metal stem thermometer to check foods in open top of prep cooler after meal rushes. food items at 45*F or greater to be discarded. if between 41-43*F cool rapidly to 41*F. Noodles were discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers with flours, sugar, salt with no common name label. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection.