TOFOO COM CHAY

1. Facility has two non-ANSI microwaves and a non-ANSI toaster oven. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation) 2. The display cooler is not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Refrain from storing PHFs until either repaired, serviced, or replaced.

Rice serving utensils were found in containers of water measured at 86F. [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.

Facility is using TPHC without written procedures. Observed a log of foods kept using time as a control. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] TPHC written guidelines were provided onsite and approved.

Potentially Hazardous Foods in the display cooler were measured between 44-48F. Ambient air of the unit measured at 44F and the unit was set to the coldest setting. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items that had been in the cooler for longer than 4 hours and were out of temperature control were discarded. A few items were cooling down from about 3 hours prior which were moved to working refrigeration units.

Observed one cockroach egg sac in the rear storage area, on packaging for prepackaged bottled beverages. No other evidence of vermin observed. [CA] Keep facility clear of vermin and evidence of vermin. See notes below. [COS] PIC discarded packaging container.

In the front service area: observed multiple potentially hazardous foods (prepackaged spring rolls, rice cakes, hot items in display case) were on Time as a Public Health Control (PIC was able to show a log and stated they discard the food every 4 hours), but no time-marking was observed. [CA] When using Time as a Public Health Control (TPHC), foods must be IMMEDIATELY time-marked. [COS] The TPHC time log was filled out for today for the foods.

1. Observed Vermin: Documented in the following areas: Live cockroaches of all life stages were observed inside the display cooler, on the floors of the kitchen, dry storage, and rear dry storage areas, inside the frame of the certified food manager certificate, and inside the table top refrigeration equipment. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Benjamin Banh, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

In the kitchen area, next to the cookline, a table top refrigeration unit is not maintaining PHFs at 41°F or below. [CA] All utensils and equipment shall be fully operative and in good repair.

In the dry storage room numerous amounts of rodent droppings were observed. [CA] Clean and sanitize area of old droppings. Provide proof of corrections to inspector.

In the kitchen area, in a table top refrigeration unit, a bag of rice noodles was found at 49°F. Per staff they placed it in the cooler about 20 minutes prior. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] Staff moved the noodles to a working cooler.

In the kitchen area, at the only hand wash sink in the facility, the sink is not draining properly rendering it inoperable. [CA] All food facilities shall provide an operable handwashing station. Correct within 24 hours. [SA] Staff are to wash their hands in the first compartment of the three compartment sink.

The back storage area has an accumulation of debris, is unorganized, and is dirty. [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Facility had the green "PASS" placard obstructed by an open sign. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.

In the kitchen area two bags of noodles were observed to be stored out of temperature control and measured at 60°F at around 12:00 pm. Per staff they placed them in the kitchen at 8:00 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were VC&D. See VC&D report.

REPEAT VIOLATION: Facility was actively cooking with the exhaust hood off. [CA] Mechanical exhaust ventilation shall be on while cooking is taking place.

Chlorine concentration measured at 0 PPM while actively manually ware washing. [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] Staff adjusted the concentration to 100 PPM and resanitized the dishes.

Facility lacks the testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. In the only hand wash sink a dead cockroach was found. 2. In the dry storage room near the kitchen and the larger dry storage room in the back of the facility numerous amounts of rodent droppings were observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.