INCREDBOWL

6-1B: .04(6)(f)Fries, pot stickers, rice and black beans were below 135. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Fries and potstickers discarded. Beans and rice reheated.

14A: .04(4)(k)Utensils for rice stored in water that was below 135 at the front and in the back near the stove. 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 food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. 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: Water discarded.

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

2-2D: .06(2)(c)Front hand sink not supplied with hot water. Hot water fixture does not work. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

2-2D: .06(2)(o) COS Observed employee draining pan of food into the front hand sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Stopped the employee and had them wash, rinse, and sanitize the hand sink.

12A: .04(4)(q)Bags of rice stored directly on floor next to the restrooms. 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: Rice moved so that it is 6 inches off of the floor.

12C: .04(4)(m)Observed wiping cloths stored in solution that had 0 ppm chlorine. 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: Sanitizer remade to have 50-100 ppm.

2-2D: .07(3)(b)Handwashing sink in kitchen was observed without 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: Paper towels were replaced.

4-2B: .05(7)(a)1Ice machine was observed with mold like substance on the inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

14A: .04(4)(k)Utensils were observed being stored in water 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 cleaned and sanitized. Water was brought up to the proper temperature.

14B: .05(10)(e) 1,2,4Containers were observed to be stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were cleaned and sanitized.

15C: .05(7)(a)2,3Cooler shelves were observed with a mold-like build up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)