BOWL THE

PIC unable to provide key drop agreement between facility and delivery company. C/A: Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. Facility has until 5/21/2026 to submit to EHS a copy of key drop agreement between facility and delivery company.

PIC unable to verify employees had been informed of 5 reportable symptoms or 6 disease that are transmissible through food. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

EHS provided copies of employee health policy, facility has until 5/21/2026 to submit to EHS signed copies of employee health policy.

Observed ice machine in dining area with build-up in chute. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Facility will submit to EHS picture of cleaned and sanitized ice machine by 5/21/2026.

Observed broken floor tiles in ware-washing area of main kitchen. Observed broken tiles near walk in freezer of main kitchen. C/A: All physical facilities shall be maintained in good repair.

Observed raw shelled eggs on the floor next to the walk-in cooler holding at 52f. Observed raw shelled eggs holding above 41f in the bottom of the prep top cooler in the main kitchen. C/A: TCS foods shall be maintained at 41f or below for cold holding. COS: Discard.

PIC stated that TPHC is used for shrimp and tuna in the prep top cooler in the front food service. The containers did not have a discard time. C/A: , if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: containers labeled.

Observed dish machine with dishes inside, dispensing 0 ppm for chlorine. C/A: Chlorine sanitizer should be maintained between 50-100 ppm. COS: 3 compartment sink will be used to sanitize dishes.

OBSERVED WHITE RICE & RAW SHELLED EGGS COLD HOLDING ABOVE 41F IN WIC. OBSERVED RAW SHELLED EGGS, RAW SPICY PORK, RAW CHICKEN BREAST, POOLED EGGS & CABBAGE COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN.

C/A: ALL TCS FOODS SHALL BE MAINTAINED AT 41F OR BELOW

COS: WHITE RICE & RAW SHELLED EGGS DISCARDED IN WIC; ALL OTHER FOOD PLACED IN FREEZER TO COOL

OBSERVED EGG ROLLS, DUMPLINGS, CRISPY SHRIMP STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN DEEP FREEZER IN MAIN KITCHEN. OBSERVED SEVERAL CONTAINERS OF SAUCES STORED UNPROTECTED & UNCOVERED ON SIDE WALL OF MAIN KITCHEN (NOT IN USE)

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: ALL FOOD COVERED WITH LIDS

OBSERVED

C/A: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized by chemical manual or mechanical operations, including (but not limited to) the application of sanitizing chemicals by immersion, manual swabbing, or brushing

OBSERVED RAW MARINATED CHICKEN AND BEEF IN PREP TOP COOLER COLD HOLDING ABOVE 41F. OBSERVED RICE COLD HOLDING ON PREP TOP COOLER ABOVE 41F

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD PLACED IN FREEZER TO CHILL

OBSERVED RAW BEEF CUTS NOT COOLING AT THE PROPER RATE

C/A: TCS FOODS COOLING FROM AMBIENT TEMPERATURE SHALL COOL AT A RATE THAT ENSURES IT WILL REACH 41F IN 4HRS

COS: PLASTIC WRAP TAKEN OFF OF BEEF TO CONTINUE COOLING

PIC NOT ABLE TO DEMONSTRATE AWARENESS OF 5 REPORTABLE SYMPTOMS OR 6 ILLNESSES THAT ARE TRANSMISSIBLE VIA FOOD

C/A: THE PIC SHALL BE ABLE TO DEMONSTRATE AWARENESS OF 5 REPORTABLE SYMPTOMS OR 6 ILLNESSES THAT ARE TRANSMISSIBLE VIA FOOD

COS: EHS MADE PIC AWARE OF THIS RESPONSIBILITY

PIC NOT ABLE TO PROVIDE SIGNED EMPLOYEE HEALTH AGREEMENT FOR CONDITIONAL FOOD SERVICE EMPLOYEE PRESENT AT THE TIME OF INSPECTION; PIC NOT AWARE OF RESPONSIBILITY TO REPORT TO THE HEALTH DEPARTMENT IF AN EMPLOYEE IS JAUNDICED OR DIAGNOSED WITH A REPORTABLE ILLNESS

C/A: The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food; The CFSM or person in charge shall notify the Health Authority when a food employee is:

1. Jaundiced, or
2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi.

COS: EMPLOYEE READ AND SIGNED EMPLOYEE HEALTH AGREEMENT; EHS INFORMED PIC OF RESPONSIBILITY TO REPORT TO THE HEALTH DEPARTMENT

OBSERVED BLACK SUBSTANCE IN ICE/WATER MACHINE DISPENSER IN FRONT FOOD SELF SERVICE AREA

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: EMPLOYEE CLEANED AND SANITIZED AREA

NO AMBIENT AIR MEASURING DEVICE PROVIDED IN PREP TOP COOLER IN MAIN KITCHEN

C/A: Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use.