I LUV HOT POT / I LUV BOWLING

Inspection item: Inspection item 2-2D

Code .06(2)(o)

Observed dirty wash rag being stored in the handwashing sink. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: Person in charge removed the rag.

Inspection item: Inspection item 2-2D

Code .07(3)(b)

Handwashing sink not stocked with paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels added to handwashing sink by person in charge.

Inspection item: Inspection item 2-2D

Code .07(3)(a)

Observed no hand soap at the handwashing sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Hand soap was added to the sink.

Inspection item: Inspection item 3-1C

Code .04(1)

Observed cooked beef and whole tomatoes with mold covering them in the walk in cooler. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person in charge discarded items.

Inspection item: Inspection item 6-1A

Code .04(6)(f)

Observed multiple time/temperature control for safety items holding at temperatures above 41F (see temperature log). **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded items.

Inspection item: Inspection item 6-1D

Code .04(6)(i)

Food products on time control for hot pot line missing dots denoting the start and end time as per time control procedure. Some products had green dots and some products had red dots or no dots. 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: PIC added appropriate dots to items on time control as per time control procedure.

Inspection item: Inspection item 8-2B

Code .07(6)(b)

Observed multiple bottles with sanitizer not labeled as such. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge labeled sanitizer bottles

Inspection item: Inspection item 10D

Code .04(4)(d)

Observed multiple containers of spice blends without labels. **2ND 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: Person in charge labeled spice blends.

Inspection item: Inspection item 15A

Code .05(6)(a)

Chef base cooler is not at proper temperature to hold foods at 41F or below. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

Inspection item: Inspection item 18

Code .07(5)(k)

Observed multiple roaches dead and alive in the chef base cooler and the ice cart. Fruit flies at the front bar area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)