K MOM'S KITCHEN

Inspection item: Inspection item 12A

Code .04(4)(q)

Observed soup cooling on the floor underneath the handwashing sink. Observed vegetables stored in the dump sink. Observed mushrooms open in a container stored on a bucket underneath a hand sink. ***SECOND CONSECUTIVE VIOLATION ON A ROUTINE INSPECTION*** 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: Food items were moved to a prep area 6" off the floor.

Inspection item: Inspection item 12D

Code .04(4)(g)

Observed green onions being washed in the meat sink. 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: Green onions were rewashed in the vegetable sink.

Inspection item: Inspection item 14A

Code .04(4)(k)

Observed 2 containers of rice scoops, tongs, and a spatula stored in water that was not held at 135°F (57°C) in the kitchen, beside the rice cooker and in front of the stove. See temperature log. 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: The water was discarded.

Inspection item: Inspection item 14B

Code .05(10)(e)

1,2,4Observed plastic containers stored as clean, stacked, wet on the back storage shelf. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The items were seperated in a self-drying position.

Inspection item: Inspection item 14C

Code .05(10)(e)1

&3Observed single-use paper towels and take-out bags stored on the floor in the hallway by the bathroom. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Boxes were moved to a shelf 6" off the floor.

Inspection item: Inspection item 14C

Code .05(6)(r)

Observed a single-use garlic container being reused for soup in the reach-in cooler. Single-service and single-use articles may not be reused. (C) Corrective Actions: The soup was put into a different container.