CHOW TIME GRILL & BUFFET

2-2D: .06(2)(o)Observed scouring pads and pots stored in multiple hand washing sinks throughout the kitchen A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: All items removed from sinks

3-1C: .04(3)(e)Observed multiple dented cans stored on shelf for usage. Observed bag of sesame flour with mold on outside of package Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (Pf) Corrective Actions: All items discarded.

4-2B: .05(8)(a)Observed dishes only being washed and rinsed and then stored. No sanitizing step observed. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: All dishes rewashed rinsed and properly santized

6-1D: .04(6)(i)Observed no items on time control on buffet marked 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: All items marked according to procedures.

11C: .04(6)(c)Observed chicken thawing in stagnant water (2nd repeat of violation, if marked out on next inspection permit may be suspended.) 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: Chicken relocated to walk in cooler

12A: .04(4)(q)Observed multiple foods stored in direct contact with the floor throughout the kitchen. Observed foods in boxes under leak in walk in freezer. (2nd repeat of violation, if marked out on next inspection permit may be suspended.) 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 items relocated to be at least 6 inches off the floor and relocated from under the leak.

14A: .04(4)(k)Observed spoon for rice stored in stagnant water. Observed handles of scoops stored in direct contact with the foods (2nd repeat of violation, if marked out on next inspection permit may be suspended.) 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: water dumped and new spoon obtained. scoops fixed so handles not in contact with items

3-1C: .04(1)Observed box of tomatoes molded in the walk in cooler Food shall be safe, unadulterated, and honestly presented. (P) 2ND REPEAT OF VIOLATION, IF VIOLATION IS MARKED OUT ON NEXT INSPECTION PERMIT MAY BE SUSPENDED. Corrective Actions: box of tomatoes discarded

14B: .05(10)(a)Observed multiple containers wet nesting After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Containers rewashed rinsed and sanitized.

18: .07(2)(m)Observed back door propped open and screen door not sealed tight. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: back door closed.

8-2B: .07(6)(g)Observed multiple sanitizer buckets with concentrations greater than 100ppm Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: buckets dumped and sanitizer remade.

1-2A: .03(2)Observed no person in charge at the start of the inspection There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: An employee was designated as the person in charge, manager arrived on site at the end of the inspection.

2-2B: .03(5)(j)1&21. Observed employee drinking from an unapproved container while in the prep area. 2. Observed employee drinks in approved containers but secured with a lid/straw, stored on prep areas 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: All drinks discarded or relocated.

2-2D: .06(2)(o)Observed pots being stored in hand sink in cook area A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Items removed from sink, sink washed, rinsed and sanitized.

2-2D: .07(3)(b)Observed no paper towels and hand sink closest to the cook area. 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: Sink supplied with paper towels

6-1D: .04(6)(i)Observed sushi rice not properly marked for time control 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: Correct start/end time was placed on the sushi rice