ROTI

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B) : MUST PROVIDE THERMOMETERS INSIDE OF LINE COLD HOLDING UNIT, SMALL HOT HOLDING UNIT AND GRILL PREP COOLER.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15 : OBSERVED A GAP ALONG BOTTOM OF MAN DOOR AND REVOLVING DOOR MUST MAKE TIGHT FITTING.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-102.11 : OBSERVED GROCERY STORE BAGS USED FOR FOOD STORAGE MUST PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 : MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11 : MUST REPAIR OR REPLACE MISSING HANDLE ON FRYER CABINET.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM COLD & HOT HOLDING LOWER SHELVES AT FRONT LINE, FRYER CABINET,WALK IN COOLER SHELVING UNITS, DUST PANS,ICE DISPENSER AT SODA MACHINE AND COUNTER UNDERNEATH.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.13 : MUST REPAIR OR REPLACE MISSING WALL BASE IN DINING AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.13 : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES AND WALK IN COOLER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: : 6-201.11 : MUST CLEAN DUST BUILD UP FROM CEILING VENTS AND LIGHT SHIELDS IN REAR PREP AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11 : MUST REPAIR OR REPLACE CRACKED LIGHT SHIELDS IN REAR DISH WASHING & PREP AREAS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 : MUST PROVIDE FOOD HANDLERS TRAINING FOR ALL EMPLOYEES.

ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13 : MUST PROVIDE FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURE OF TCS READY TO EAT FOODS SUCH AS 9LBS. COOKED CHICKEN AT 121.6F INSIDE OF HOT HOLDING UNIT. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 9LBS. $60.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURE OF TCS READY TO EAT FOODS SUCH AS 2LBS. SLAW-68.9F,4.5LBS.-GOBANZO BEANS 45.0F-53.2F,2LBS. CORN-48.0F,4LBS. HUMMUS-50.5F,6LBS. YOGURT-45.1F-54.9F,1.5LBS. CURRY CABBAGE-55.0F,3.0LBS PURPLE CABBAGE-49.6F-53.2F,3.5LBS. TOMATO-48.7F,3LBS. SPRING MIX-59.4F,2LBS. CUT KALE-52.3F,4LBS-RAW SALMON-60.4F INSIDE OF COLD HOLDING UNITS. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR ABOVE. APPX.35.5LBS.$150. (PRIORITY 7-38-005)(COS)(CITATION ISSUED)(CONSOLIDATED VIOLATION)

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURES OF LINE COLD HOLDING UNIT AT 49.6F.SALAD PREP COOLER AT 48.2F.GRILL TABLE COOLER AT 62.8F AND HOT HOLDING CABINET AT 116.6F WITH TCS FOODS STORED INSIDE A HELD FOR INSPECTION TAG WAS PLACED ON UNIT MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW AND HOT HOLDING UNITS AT 135.0F.INSTRUCTED TO USE ADDITIONAL COOLERS AND HOT HOLDING UNITS ON SITE.ONCE REPAIRED EMAIL:[email protected](PRIORITY 7-38-005)(COS)(CITATION ISSUED)

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE THERMOMETERS INSIDE OF LINE COLD HOLDING UNIT, SMALL HOT HOLDING UNIT AND GRILL PREP COOLER.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED A GAP ALONG BOTTOM OF MAN DOOR AND REVOLVING DOOR MUST MAKE TIGHT FITTING.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED GROCERY STORE BAGS USED FOR FOOD STORAGE MUST PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE MISSING HANDLE ON FRYER CABINET.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM COLD & HOT HOLDING LOWER SHELVES AT FRONT LINE, FRYER CABINET,WALK IN COOLER SHELVING UNITS, DUST PANS,ICE DISPENSER AT SODA MACHINE AND COUNTER UNDERNEATH.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE MISSING WALL BASE IN DINING AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES AND WALK IN COOLER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DUST BUILD UP FROM CEILING VENTS AND LIGHT SHIELDS IN REAR PREP AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPAIR OR REPLACE CRACKED LIGHT SHIELDS IN REAR DISH WASHING & PREP AREAS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: MUST PROVIDE FOOD HANDLERS TRAINING FOR ALL EMPLOYEES.

ALLERGEN TRAINING AS REQUIRED - Comments: MUST PROVIDE FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MISSING CEILING TILE ABOVE WALK-IN COOLER ENTRANCE. INSTRUCTED TO PROVIDE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED METERED HANDSINK IN THE WOMENS RESTROOM RUNNING LESS THAN 15 SECS. INSTRUCTED MANAGEMENT THAT HANDSINKS SHOULD RUN A MINUMUM OF 15 SECS TO ALLOW FOR PROPER HANDWASHING.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SOILED WIPING CLOTHS STORED ON THE PREP COOLER NEXT TO COOKING EQUIPMENT AT THE END OF COOK LINE. INSTRUCTED TO KEEP ALL WIPE CLOTHS STORED UN PROPER SANITIZING SOLUTION WHEN NOT IN USE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST DETAIL CLEAN THE EXTERIOR OF GREASE TRAP LOCATED UNDERNEATH THREE COMPARTMENT SINK.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED GREASE BUILD UP AND FOOD DEBRIS IN THE FOLLOWING AREAS: ON THE FLOORS UNDER THREE COMPARTMENT SINK, UNDER SHELVING FOR COOKING UTENSILS IN THE REAR, UNDER COOKING EQUIPMENT ALONG WALL BASES IN THE FRONT COOKS AREA, AND UNDER COLD AND HOT HOLDING LINE EQUIPMENT IN THE FRONT SERVING AREA. INSTRUCTED TO DETAIL CLEAN FLOORS THROUGHOUT.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASHING SIGNAGE FOR HANDWASHING SINKS LOCATED IN REAR PREP AND DISHWASHING AREA. INSTRUCTED TO PROVIDE.

APPROVED THAWING METHODS USED - Comments: FOUND A PACKAGE OF GARLIC ROTI SAUCE SUBMERGED IN WATER WITH NO RUNNING WATER, THAWING IN THE 1-COMPARTMENT PREP SINK. INSTRUCTED MANAGEMENT TCS FOODS MUST BE THAWED ACCORDING TO FOOD CODE, SUCH AS UNDER REFRIGERATION THAT MAINTAINS 41F OR BELOW OR UNDER RUNNING WATER (70F OR BELOW).

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED TWO DEAD ROACHES IN THE DISHWASHING AREA NEAR THE GREASE TRAP. INSTRUCTED TO REMOVE DEAD INSECTS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SPILLED GREASE ON THE FLOORS ALONG THE WALL BASES BEHIND COOKING EQUIPMENT, AND WET FOOD SPILLS IN THE DISHWASHING AREA UNDER THREE COMPARTMENT SINK AND SHELVING. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED WET MOP STORED INSIDE OF BUCKET IN THE REAR UTILITY AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY.

FOOD SEPARATED AND PROTECTED - Comments: Inadequate Sneeze guard at front service line, customer's head reaching over open food containers while ordering food. instructed to provide proper sneeze guard that protects food from customer's contamination.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: Food handler eating in prep area, instructed to eat in designated areas.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: No hot running water at main prep kitchen and front service line hand wash sinks, max temp at hand sink faucets 73.5f, instructed to provide 100f temp minimum at all hand wash sink. priority violation 7-38-030.

FOOD SEPARATED AND PROTECTED - Comments: inadequate Sneeze guard at front service line, customer's head reaching over open food containers while ordering food. instructed to provide proper sneeze guard that protects food from customer's contamination.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND IMPROPER HOT HOLDING TEMPERATURES OF RICE RANGING FROM 109F - 112F. INSTRUCTED MANAGER TO MAIINATIN A HOT HOLDING TEMPERATURE OF 135F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: FOUND LEAK AT COLD WATER KNOB AT FOOD PREPARATION SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. NOTED NO RUNNING WATER WHEN COLD WATER KNOB IS TURNED ON.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: FOUND HANDWASHING SINK IN DISHWASHING AREA WITHOUT HOT WATER AT 70F. FOUND HANDWASHING SINK IN CLOSE PROXIMITY. INSTRUCTED MANAGER TO PROVIDE A MINNIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. OBSERVED MANAGER ADJUST HOT WATER TANK TO PROVIDE WATER TEMPERATURE OF 100F. INSTRUCTED MANAGER TO REPAIR ISSUE SO HANDWASHING SINK PROVIDES HOT WATER (100F) AT AL TIMES

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND CEILING TILES LOCATED IN REAR FOOD PREPARATION AREA FILLED WITH DUST. MUST CLEAN, SANITIZE, AND MAINTAIN OR REPLACE.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: Sneeze guard not high enough to prevent customers contamination, instructed to increase by 5 inches or a install a one foot vertical shelf attached to the existing guard.

REMOVAL OF SUSPENSION SIGN

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: FOUND STEAK ON SERVICE LINE SERVED UNDERCOOKED. MANAGER STATES STEAK IS COOKED TO MEDIUM RARE . FOUND NO FOOD ADVISORY ON DISPLAY MENU BOARD OR PAPER MENU. MUST PROVIDE DISCLOSURE FOOTNOTE, DISCLOSURE, AND REMINDER FOR ALL MENU ITEMS THAT ARE SERVED UNDER COOKED. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: FOUND HOT WATER KNOB MISSING ON 1 COMPARTMENT SINK LOCATED IN REAR PREP. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES TO HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED STRING USED AS HANDLES TO RICE COOKERS IN THE KITCHEN AREA. INSTRUCTED TO REPLACE THE HANDLE AND REMOVE DUCK TAPE AROUND THE BASE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GREASE BUILDUP ON TWO GRILLS COOKING UNITS BEHIND THE FRONT SERVING COUNTER. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE BOTH UNITS.