NOM NOM TEA AND BITE

4-2A: .04(4)(c)1(iv)Observed carrot and radish mixture stored uncovered in walk-in cooler. Observed container of flour mix stored uncovered in dry storage area.// 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: Lids were placed on food containers.//

4-2B: .05(6)(n)Observed employee attempting to sanitize dishes in chemical warewashing machine that was dispensing 0ppm chlorine.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dishes were placed at three compartment sink to be manually washed, rinsed, and sanitized.//

14A: .04(4)(k)Observed scoop in ice with handle in direct contact with the ice. Observed plastic containers with no handles being used as in-use scoops in flour mixture, MSG, potato starch, and peanuts. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// 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 food.//

15B: .05(6)(d),(e)Observed warewashing machine dispensing 0ppm chlorine.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (C)

15C: .05(7)(a)2,3Observed accumulation of residue and debris on the following nonfood-contact surfaces: shelving in walk-in cooler, metal shelves above prep areas in kitchen, top surface of warewashing machine. SECOND CONSECUTIVE VIOLATION// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

12A: .04(4)(z)Observed several vegetables (mostly herbs or leafy greens) stored wrapped in newspaper in walk-in cooler.// Food shall be protected from miscellaneous sources of contamination. (C)

14A: .04(4)(k)Observed scoops with no handles stored in two containers of loose leaf tea and a container of MSG.// 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: Scoops were removed from food.//

14B: .05(10)(e) 1,2,4Observed several plastic cups stored as clean and stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Cups were separated to air dry.//

15A: .05(1)(i)Observed several shelves used for storing food and clean utensils lined with cardboard.// 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: Cardboard was removed from shelving.//

15A: .05(6)(a)Observed gasket on bottom door of prep cooler across from cooking area is loose and not in good repair (being held in place with packing tape).// 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(6)(d),(e)Observed interior surfaces of warewashing machine (top, sides, and bottom) and top exterior surface has buildup of residue and food debris.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

15C: .05(7)(a)2,3Observed handles of large white bins and top of brown sugar container with accumulation of food residue. Observed top of standing freezer in front area with dust accumulation.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17D: .07(5)(d)Observed vent hood filters and area below filters with accumulation of grease.// Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (C)

2-2D: .06(2)(c)Observed handwashing sink next to ice machine with no hot water 85F or above.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85F through a mixing valve or combination faucet. (Pf) Corrective Actions: Person in charge opened hot water valve underneath sink during inspection. Sink now provides hot water above 85F.//

4-2B: .05(7)(a)1Observed interior surfaces of ice machine with black mold-like accumulation.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine was cleaned during inspection.//

13A: .02(1)(d)The most recent inspection report is not displayed. An older inspection report from 6/29/23 is posted.// 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) Corrective Actions: Today's inspection report was given to person in charge and posted.//