UMAIDO

6-2: .04(6)(h)Observed three ready-to-eat TCS (time/temperature control for safety that were held for longer than 7 days. There was a pork sauce (made in-house) and cooked tree roots that were made on 2/15 and cooked pork from 2/6. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: PIC (person in charge) discarded items.

8-2B: .07(6)(c)Observed two butane torches stored on the prep counter. 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. (P) Corrective Actions: PIC moved items to store appropriately.

15B: .05(3)(h),(i)Facility did not have a way to test quat sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Could not correct on-site. Please correct by 3/5/2026.

15C: .05(7)(a)2,3Observed a build up of debris on all walk-in cooler shelving. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Could not correct on-site. Please correct by 3/5/2026.

4-2A: .04(4)(c)1(iv)Observed 6 containers of noodles uncovered in the walk-in cooler. 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 (person in charge) covered items.

12D: .04(4)(g)Observed a container holding about ten different fruits and vegetables that were washed but sticker still remained. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC had the stickers removed from fruits and vegetables and washed again.

6-1D: .04(6)(i)Observed multiple items on time control that were not labeled with the start and end time. Facility also did not have procedure. 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: Facility labeled items on time control and procedure was provided.

2-2D: .07(3)(b)No paper towels in dispenser in kitchen. Paper towels provided. 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)