K Chicken And Grill

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned Corrected On-Site

Basic – Bowl or other container with no handle used to dispense food. Flour bin and rice.

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks in reach in cooler by kitchen entrance

Basic – Food stored on floor. Raw seed sprouts in buckets on floor walk in cooler.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic – Working containers of food removed from original container not identified by common name. Rice and flour not labeled employee labeled Corrected On-Site

High Priority – Raw animal food stored over or with unwashed produce. Raw shelled eggs over produce walk in cooler employee removed to proper storage Corrected On-Site

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Above Quaternary ammonia 200-400 ppm discussed with employee to remake to 200 ppm management remade too strong at time of inspection Corrective Action Taken

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cut lettuce in walk in cooler n Shredded mozzarella cheese bags in reach in cooler by kitchen entrance.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked spinach and cooked pork cooling in reach in cooler and walk in cooler with lid on top. Employee removed lid. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing. Dish tray in sink employee removed Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Employee restocked sink by vending machine . no paper towels at bar. Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for 1 employee

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook eggs kimchi in reach in cooler.