CHILISPOT

6-1D: .04(6)(i)Tofu skin, glass noodles, and butter on time control without start and discard labels. Tofu skin missing from procedure. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC (Person in charge) added appropriate start and discard labels on food products. Tofu skin added to time control procedure.

17A: .07(5)(i)Restroom doors propped open. Except during cleaning and maintenance operations, toilet room doors shall be kept closed. (C) Corrective Actions: PIC closed restroom doors.

4-2A: .04(4)(c)1(iv)Various foods such as prepped vegetables inside walk in cooler, ready to eat foods such as tofu skins, bean curds, broccoli, noodles inside prep top cooler stored uncovered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: PIC covered all observed unprotected foods.

6-1A: .04(6)(f)Various TCS ( Time/temperature control for safety) foods cold holding with temperatures above 41 deg F. See temperature observations below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) //3rd consecutive routine violation// Corrective Actions: Pic relocated TCS foods to working cooler to cool.

15A: .05(6)(a)Lo boy cooler unable to maintain 41 deg F. Do not use unit to store TCS foods inside until serviced. Correct by 9/15/2025. 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) //SECOND CONSECUTIVE ROUTINE INSPECTION//

2-2D: .06(2)(o)Access to two of the handwashing sinks in the kitchen blocked with push cart and trash can. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: PIC (Person in charge) cleared cart and trash can to provide access for handwashing.

6-1A: .04(6)(f)Observed various TCS (Time/temperature control for Safety) foods cold holding at temperatures above 41 deg F throughout kitchen area. See temperature observations below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) //SECOND CONSECUTIVE ROUTINE VIOLATION//

6-1C: .04(6)(d)Various TCS foods that did not cool at a fast enough rate to reach 41 deg F within 4 hours. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: PIC relocated TCS foods that did not cool fast enough to Walk in cooler to rapidly cool down.

8-2B: .07(6)(c)Ethanol fluids and butane gas lighters stored on prep top table and shelving. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: PIC relocated chemicals to designated chemical area.

15A: .05(6)(a)Low cooler unable to maintain 41 deg F or below. Do not use unit to store TCS foods until serviced. Walk in freezer with excessive ice build up. Foods are verified covered and protected from ice. Ensure walk in freezer drain line is repaired and freezer defrosted by 8/18/2025. 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)

15B: .05(3)(h),(i)No test paper available to correctly measure dishwasher utilizing chlorine as sanitizer. Verified 50 ppm chlorine on site. Ensure chlorine test papers are available onsite by 8/18/2025. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

4-1A: .04(4)(n)1Observed employee touching raw fish with their gloved hands, then continue touching clean equipment with the same soiled glove.// If used, 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. (P) Corrective Actions: Employee removed gloves, washed their hands, and donned new gloves. //

6-1D: .04(6)(i)Observed cooked sliced potatoes, rice noodles (x2) on time control not labeled with their start/discard time. Cut cabbage also intended for time control not included on their written time control procedures. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: //Food items were labeled with their start/discard time (11:00 am). Cabbage was added to the written procedures and labeled.//

1-2A: .03(2)(a)-(l), (n)Multiple risk factor violations were observed during today's inspection not in compliance with the food code, resulting in the person in charge (PIC) not demonstrating active managerial control of the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1C: .04(4)(a)1,2,3Observed an employee grabbing ready to eat green peppers with bare hands.// Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Green peppers were discarded.//

8-2B: .07(6)(q)Observed first aid kit, Dermoplast, Tylenol and Ibuprofen stored on shelves above prep areas, facility food and clean equipment.// First-aid supplies that are in a food service establishment for the employee's use shall be:

1. Labeled with the manufacturer's label; (Pf) and
2. Stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles. (P) Corrective Actions: All items were relocated.//

10D: .04(4)(d)Observed multiple food ingredients (oil, sauces, MSG, salt, etc) stored in working containers 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: // The working containers were labeled with their common food name.//

12A: .04(4)(q)Observed multiple food items stored directly on the floor inside the walk-in cooler, walk in freezer and throughout the facility.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: All food items were relocated 6" above the floor.//

12C: .04(4)(m)Observed wiping cloths stored in a chlorine sanitizer bucket with a concentration below 50 ppm.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Chlorine sanitizer was remade to a concentration between 50-100 ppm.//

13A: .02(1)(d)The most current inspection (11/12/2024) report not displayed in public view.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

14A: .04(4)(k)Observed multiple utensils stored in standing water with a temperature below 135F.// 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: Utensils were removed from the water, washed, rinsed and sanitized.//

17D: .07(3)(h)Observed employee personal items (cellphones, keys, jackets, purses closed food packages) stored on prep tables and above facility food and equipment.// Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Employee personal items were relocated to a designated area.//

2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that employees are aware of their responsibility to report foodborne illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2B: .03(5)(j)1&2Observed multiple employee drinks stored in unapproved cups (reusable personal cups, disposable cups without lids or straws, etc) stored on preparation tables and above facility food and equipment.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks discarded or relocated to a designated area.//

2-2D: .07(3)(b)Observed employee restroom without disposable paper towels.// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Disposable paper towels were added to the dispenser.//

2-2E: .03(6)Facility does not have an approved disinfectant to clean up vomit or diarrhea incidents.// A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef stored behind ready to eat vegetables and raw shrimp on top of spring rolls in a prep top cooler. Raw ground beef above cooked ribs, raw beef above cut vegetables and raw beef tongue above ribs in the walk-in freezer.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: All food items were rearranged by their internal cook temperature.//

6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: //Food were discarded.//

6-2: .04(6)(g)Observed multiple cooked food items (pork, soups, among others) stored in the walk-in freezer over 24 hours not holding labels with their preparation dates. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: All items were labeled.//

8-2B: .07(6)(c)Observed multiple lighters (4), a blow torch, and ethanol chaffing fuel stored on prep tables and above food.// 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. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) Corrective Actions: All chemicals were relocated to a designated area.//