Kanto Asian Street Food

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. Tapioca boba pearls (77°F - Cold Holding) not prepped or portioned today stored at room temperature at front prep counter. Per employee item was left out of cooler overnight. Employee discarded.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Tapioca boba pearls (77°F - Cold Holding) not prepped or portioned today stored at room temperature at front prep counter. Per employee item was left out of cooler overnight. Employee discarded. See stop sale.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked rice (123°F - Hot Holding) holding in rice cooker in dry storage. Per employee, item has been stored for approximately 2 hours. Unit was turned off. Operator plugged unit back in and began reheating to 165°F.
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pork (90°F - Cooling for 30 minutes at 2:20, 89°F at 3:00) cooling in covered pan in dry storage area cooler. Employee removed top to help increase cooling rate.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above ready to eat noodles and cooked pork in kitchen reach in cooler.
• Handwashing and hygienic practices
  • High priority: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee drop off soiled cups at triple sink and then immediately handle a plate of ready to eat customer food without first washing hands. Reviewed handwashing requirements with employee. Employee washed hands.
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on in use prep table in kitchen.
• Food-contact surfaces designed and maintained
  • Basic: Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood storage container used in kitchen reach in cooler.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues.
• Single-service items
  • Basic: Single-service articles improperly stored. Box of single service cups stored on floor of front prep area.
  • Basic: Reuse of single-service or single-use articles. Single used egg cartons used at food storage platforms in kitchen reach in cooler.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed 2 small flying insects flying around and landing on kitchen garbage can.
  • Basic: Dead roaches on premises. Observed approximately 3 dead roaches on floor underneath dry storage area cooler. Observed 1 dead roach on quaternary dispenser above triple sink.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 1 live roach on shelf in dry storage area used to store clean plates. Observed 1 live roach on floor underneath dry storage rack. Observed 1 live roach on wall next to sugar in dry storage area. Observed approximately 5 live roaches on floor surrounding soiled tea bag packet. Observed 1 live roach on bathroom floor.
  • High priority: Roach excrement and/or droppings present on top of quaternary dispenser above triple sink.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of food debris in dry storage area.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. Spray bottle containing surface cleaner not labeled at front counter area.
  • High priority: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm at front prep sink. Operator dumped solution.