OBOK RESTAURANT

1) Observed working utensils are stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2) Observed bowls without handles used as scoops in bulk ingredient bins. [CA] Provide approved utensils such as scoops with handles to prevent direct hand contact.

1) Observed storage of shelled eggs over ready-to-eat produce (beansprouts). [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2) Observed multiple bulk ingredient bags are left open and uncovered. [CA] After opening, food shall be transferred to approved, food grade containers with tight fitting lids.

Observed foods stored directly on the floor in the walk-in cooler. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.

Observed employee actively washing dishes without the use of sanitizer. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist directed employee to set up the 3-compartment sink to properly wash dishes during inspection. Dishes were rewashed and sanitized.

On the preparation counter, measured cooked zucchini in a deep container from 73-77F. Per PIC, zucchini was cooked 3 hours prior to temperature measurement. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [SA] PIC agreed to discard the food within the next hour (within 4 hours of time of initial cooking or removal from temperature control). Discussed cooling procedures with PIC.

Actively working employees lack food handler cards for review. [CA] Food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

At the preparation sink, observed plastic mesh bag with buildup of foods and grease wrapped over the drainpipe. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Observed employee handling dirty dishes, then proceeding to cut produce without an intermediate handwashing step. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and directed employee to wash hands prior to handling produce. The produce will be cooked for service.

Observed the re-use of soy sauce buckets and other, single-use container for storage of other foods. [CA] Discontinue storage of foods inside single-use, unapproved food containers. Food shall be be stored in approved, food grade containers.

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

Dishes are washed not sanitized [CA] Sanitize utensils in 100 ppm chlorine solution for one minute after you wash and rinse. - Corrected

One food handler card is expired [CA] Renew food handler card by 08/15/25

Hood filters show grease build up [CA] Clean the hood filters