KARI HOUSE

8-2B: .07(6)(g)Observed in-use sanitizer bucket containing too high of a chlorine concentration. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Employee remade the sanitize bucket to contain an appropriate chlorine concentration.

10D: .04(4)(d)Observed multiple in-use containers of sauces and seasoning, removed from the original packaging, at the grill station without the common name labeled. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION 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: Employee labeled the sauces and seasonings with the common name.

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved cups in the kitchen prep area. 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: Person in Charge (PIC) moved the employee drinks to the designated employee area.

10D: .04(7)(c)Observed multiple containers of seasonings and sauces (removed from the original packaging) at the grill station without the common name labeled. 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: Employee labeled the containers of seasonings and sauces with the common name.

6-1A: .04(6)(f)Observed raw chicken, raw shrimp, raw pork/shrimp wontons, raw fish, bean sprouts, cooked white rice, cooked rice noodles, and chicken dumplings at an improper cold holding temperature greater than 41°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge (PIC) discarded all improperly cold-held food items.

15A: .05(6)(a)Observed prep cooler was not operating at the adequate temperature (less than 41°F), resulting in all items not being cold-help at an appropriate temperature. 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)

15C: .05(7)(a)2,3Observed the stove/woks had a substantial amount of build up and food accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

2-2A: .03(2)(m)Person in charge (PIC) could not demonstrate in a verifiable manner that employees had been informed of their responsibility to report symptoms and illnesses related to foodborne illness. 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) Corrective Actions: All employees were onsite and signed an employee health agreement.

6-1C: .04(6)(d)Observed four containers of rice that did not cool to 70F within 2 hours. Observed canned mochi in drink cooler not cooling at a rate fast enough to reach 41F in 4 hours. Observed canned lychee placed in drink cooler last night that did not cool to 41F. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Rice was discarded. Mochi was moved to walk-in cooler. Lychee was discarded.

8-2B: .07(6)(g)Observed sanitizer solution (contained a rag) with chlorine concentration at 200+ ppm. 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: Sanitizer was remade to proper concentration.

11A: .04(6)(e)Facility using improper methods for cooling time and temperature control for safety (TCS) foods. Observed cooked rice placed on a shelf at room temperature to cool in a covered container. Facility is cooling canned lychee and mochi in a prep cooler that is stored directly across from fryers and grills where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: PIC was coached on proper cooling methods for TCS foods. Recommended leaving foods uncovered, placing foods in walk-in cooler, place canned foods in walk-in cooler the night before opening.

16B: .06(2)(r)Observed handwashing sink at back of kitchen with hot water turned off. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C) Corrective Actions: Hot water was turned on.

18: .07(5)(k)Observed front and back doors open at time of inspection. Back door had a screen with a large gap at the bottom. 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: Doors were closed.