K-Town Diner ( Tofu Town )

Observed potentially hazardous TCS foods improperly cold holding above 41F in the prep top cooler (beef tongue 43F, kimchi 46F, sliced green onions 50F, tofu 48F, hot dogs 47F, raw pork 44F, cooked oysters 45F). CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or lower. COS: Food was out of temp for less than 4 hours and moved to the walk-in cooler to rapidly cool.

Observed cooked rice improperly hot holding below 135F in the warmer cabinet. See temp log. CA: Hot held TCS foods shall maintain an internal temperature of at least 135F or above. COS: Per PIC, rice had been in the warmer since the day prior and was discarded.

Observed house-made soups that did not cool from 135F to 70F within 2 hours. At 2:15pm kimchi soup was 114F and soybean soup was 107F. Employee stated that cooling began around 11:30am. Cooling temperatures were not checked at any point and employees were not aware of cooling parameters. CA: Hot TCS foods shall be cooled from 135F to 70F within 2 hours. COS: Employee discarded soups.

Observed several pans of food stored uncovered in the reach-in freezers and walk-in cooler. Food was not actively cooling. CA: Stored food shall be covered to prevent overhead contamination. COS: Employee placed lids on pans.

Observed an employee use a cloth in sanitizer bucket and wipe counter. The sanitizer bucket is reading below manufactures recommendation (0ppm). CA: Sanitizer must follow manufacturer's recommendation for sanitizing of food contact surfaces. COS: PIC re-made the sanitizer solution to reach the manufacturer's recommendation.

Observed several working containers of food throughout the facility that were not labelled with the common name of the food items.

Observed multiple containers of soups and sauces stored directly on the floor. CA: Food shall be stored at least 6" off the floor and in a clean, dry location. COS: Employee relocated food containers.

Observed several wet wiping cloths stored on food prep counters in between use. CA: Sanitizer rags shall be store in sanitizer buckets in between use. When sanitizer from a spray bottle is used, clean single use towels must be used and not reusable rags. The single use towels must be discarded after each use. COS: Employee moved rags to sani bucket and discarded used paper towels.

Observed old inspection report posted and not the current report with a score of 71. CA: The most current inspection report shall be prominently displayed in public view at all times.

Observed raw shell eggs, raw pork, raw beef, raw chicken, raw seafood and raw shell eggs all stored above ready-to-eat/fully cooked foods (soup stock, fresh produce and cooked chicken). CA: Raw animal foods shall be stored separately from ready-to-eat/fully cooked foods and stored based on their minimum internal cook temps. COS: Employees re-arranged walk-in cooler.

Observed employee personal drinks in tumblers stored on prep table where facility food is stored. CA: Employee personal drinks stored in the kitchen shall be in a clean, single use cup with lid and straw and stored/handled to prevent contamination. COS: Employee removed the cup from the kitchen.

Observed bowl stored in front kitchen hand wash sink, trash can blocking access to hand wash sink in the dish area, and no trash can available near the hand wash sink near the dry storage. CA: All hand wash sinks shall be used for hand washing only and be fully stocked and accessible for use at all times. COS: Employee removed dish and trash can.

Observed employees sanitizing food prep surfaces with a mixture of dish soap and water. CA: An approved food contact sanitizer must be used for sanitizing food contact surfaces. COS: Quaternary ammonia sanitizer solution was prepared at the correct concentration (200ppm) and food prep areas were re-cleaned.

Observed dishes being cleaned and sanitized in the mechanical dish machine while no sanitizer was present (0ppm chlorine on inspector test strip). CA: Sanitizer must follow manufacturers’ recommendation for sanitizing of food service surfaces. COS: Employee re-filled sanitizer.

Observed house made sauces and kimchi that were made/opened three days prior with no expiration date label. CA: Foods that require date marking shall be marked with a date not to exceed 7 total days if the food is not used within the day it is prepped/opened. COS: Food was discarded.

Observed working spray bottle of a toxic item with no label to indicate the contents. CA: All bottles of toxic items must be labelled with the common name of the item. COS: Employee labelled bottle.

Observed lysol wipes stored on clean dish shelf and in contact with clean dishes. Window cleaner was stored on prep table with cooking equipment. First aid supplies was stored with clean dishes and dry goods. Vitamins stored on prep table. CA: Toxic substances shall be stored separately from food and clean dishes/equipment to prevent contamination. COS: PIC relocated items.

Observed several observed stock pot of cooling soup directly on the floor in the walk-in cooler. Bulk bags of rice were stored directly on the floor in the kitchen. CA: Food shall be stored on a shelf at least 6" off the floor.

Observed several wet wiping cloths stored on food prep counters in between use. CA: Sanitizer rags shall be store in sanitizer buckets in between use. When sanitizer from a spray bottle is used, clean single use towels must be used and not reusable rags.

Observed black mold-like growth covering the exterior of several bulk containers of kimchi in the walk-in cooler. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Employees removed the bagged kimchi from inside the affected containers and the containers and their lids were moved to the dish area for cleaning.