GO GO WING AND HIBACHI

1-2A: .03(2)No person in charge present at time of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge arrived during inspection.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F in the prep line cooler (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours were placed in the walk in cooler. Foods cold holding improperly for more than 4 hours were discarded.

6-1C: .04(6)(d)Multiple TCS foods did not cool to 41F in 4 hours (see temperature log). Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods discarded.

8-2B: .07(6)(o)Observed employee medications stored improperly in the kitchen (Tylenol and eye drops stored on top of the soda boxes and a prescription medication and vitamins stored next to the microwave and rice hot hold unit). 1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: Employee medications were placed in a designated employee area.

8-2B: .07(6)(c)Observed a spray bottle of Windex and 2 butane torches stored with and above customer food in the dry storage area. Observed 2 lighters stored above single use containers. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Chemicals were properly stored and separated.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Cut lettuce, cut cabbage, and cut tomatoes cooling in the prep line cooler where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in the walk in cooler or prep freezers before placing in the prep line cooler.

10D: .04(4)(d)Observed oils, cooking wine, sauces placed in working containers but not labeled with their common food name. *SECOND CONSECUTIVE VIOLATION.// 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. (C) Corrective Actions: Working containers were labeled with their common food name.//

12B: .03(5)(i)Observed an employee cooking fried rice not wearing a hair restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on a hat.//

15A: .05(1)(i)Observed cardboard used a liners under prep tables.// Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Carboard was removed.//

17D: .07(4)(b)Observed employee food (chips, Doritos) and 2 eyeglasses stored on top of preparation tables.*SECOND CONSECUTIVE VIOLATION.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Personal items were relocated to a designated area.//

1-2B: .03(3)(c)Certified food safety manager (CFSM) certificate posted at the facility expired on 3/23/2024. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. (Pf)

10D: .04(4)(d)Observed oils, salt, flour, cooking wine, sauces placed in working containers but not labeled with their common food name. 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. (C) Corrective Actions: //Food items were labeled during the inspection.//

11C: .04(6)(c)Observed 6 bags of fries being thawed at room temperature on a shelves under a prep table. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: //Fries were moved to a cooler.//

14A: .04(4)(k)Observed rice spoons and tongs stored in standing water. Observed a bowl without a handle used as scoop and left inside a bulk food item container. Observed scoops with handles touching the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: //Rice spoons and tongs were removed from the water, washed rinsed, and sanitized. The bowl without the handle was removed from inside the container. Handles were placed above the surface of the food.//

15A: .05(6)(a)Observed heavy ice build-up on shelves inside an upright freezer.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

17D: .07(4)(b)Observed employee food stored above facility food inside the walk-in cooler, a reach-in freezer, and a deep freezer. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: //Employee food was relocated to lower shelves inside the coolers.//