MR CRUNCHY scored 72; newer inspection records 100

1. 01

   Handwashing

   Item 2-2D ↗

   Sole handwashing sink at bar blocked with tray. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Employee cleared handwashing sink.

   Inspector’s full note +

   Code .06(2)(o)

   Sole handwashing sink at bar blocked with tray. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Employee cleared handwashing sink.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
2. 02

   Food separation and protection

   Item 4-1A ↗

   Food handler was prepping raw ground beef and touched cooked pork belly. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Soiled pork belly discarded. Food handler removed gloves, washed hands, and donned new gloves.

   Inspector’s full note +

   Code .04(4)(n)1

   Food handler was prepping raw ground beef and touched cooked pork belly. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Soiled pork belly discarded. Food handler removed gloves, washed hands, and donned new gloves.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
3. 03

   Hot holding temperatures

   Item 6-1B ↗

   Large container of cooked rice stored in bain-marie with temperatures reading at 76 deg F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded large container of cooked rice.

   Inspector’s full note +

   Code .04(6)(f)

   Large container of cooked rice stored in bain-marie with temperatures reading at 76 deg F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded large container of cooked rice.

   Official report · Item 6-1B ↗
   No correction or repeat marker recorded.
4. 04

   Time as a public health control

   Item 6-1D ↗

   No stickers with time indicators for cooked pork belly and sushi rice on time control. When using time without temperature control (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 when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be…

   Inspector’s full note +

   Code .04(6)(i)

   No stickers with time indicators for cooked pork belly and sushi rice on time control. When using time without temperature control (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 when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Verified with PIC (Person in charge) and discarded mentioned foods. //SECOND CONSECUTIVE ROUTINE VIOLATION//

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
5. 05

   Washing fruits and vegetables

   Item 12D ↗

   Avocados cut with stickers on and not fully washed. 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 removed stickers off uncut avocados and washed in fruit/vegetable sink. PIC discarded cut avocados.

   Inspector’s full note +

   Code .04(4)(g)

   Avocados cut with stickers on and not fully washed. 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 removed stickers off uncut avocados and washed in fruit/vegetable sink. PIC discarded cut avocados.

   Official report · Item 12D ↗
   No correction or repeat marker recorded.
6. 06

   Utensil storage

   Item 14A ↗

   Scoops with handle portion in contact with various bulk dry foods such as sugar, rice, sushi rice. 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…

   Inspector’s full note +

   Code .04(4)(k)

   Scoops with handle portion in contact with various bulk dry foods such as sugar, rice, sushi rice. 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: PIC relocated scoops with handles upright.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.