T K NOODLE #1

Facility has yet to seal the stainless steel cove base near the rice cookers on the left side of the cookline and the small hole in the bottom corner on the right side of the cookline. [CA] Seal or repair the holes and gaps to complete exclusionary measures for pest control. Maintain floors, walls, and ceilings in good repair.

1. Observed Vermin: Documented in the following areas: - A dead cockroach bearing an ootheca was found near the gaps in the cove base. - Two live cockroaches were observed near the hole in the bottom right corner of the cookline. 2. Photographs: Taken for documentation purposes. [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.

1. Observed gaps in the cove base around dishwashing area, walk in cooler, and cookline. 2. Observed broken wall tile near the walk in cooler. [CA] Maintain the floors, walls, and ceilings of the facility clean and in good repair. Seal gaps and fix wall tile.

1. Observed Vermin: Documented in the following areas: [What and Where]. - 1 live adult coming from a hole in the corner of the cookline stainless steel wall. - 1 live adult behinf a conduit line above the pre-rinse sink - 1 live juvenile near the server table - 2 dead near a shelf of the kitchen entrance - 1 adult dying under the dishwasher - 10+ dead of all life stages concentrated near the cook line on the opposite side of the live adult exiting a hole - 1 dead cockroach and an ootheca along gap of cove base near the walk in cooler. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Phung, 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.

Upright cooler does not maintain PHf at 41F or below. [CA] Ensure to maintain equipment clean and in good repair.

1. Repeat Violation: The Food Safety Certificate displayed has expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Second Repeat Violation: No Food Handler Cards were available upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Staff were observed eating a bun in the kitchen area. Staff were peeling raw shrimp, stopped to pick up their bun with their hands and take a bite. Note: Staff were instructed to wash their hands before resuming task. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Staff were observed washing their hands at the three compartment sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required at the dedicated handwash station. [COS] Staff were instructed to properly wash hands at the dedicated handwash sink.

Second Repeat Violation: In the water heater closet, large opening observed in ceiling. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Repeat Violation: Raw shelled eggs were found stored above produce in the walk in cooler. [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.

Hot foods (meat balls, shrimp, etc) were not time marked. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Hot foods measured above 135F and were subsequently time marked. Facility has added items to their TPHC without updating the guidelines. (bean sprouts, fresh egg noodles, rice noodles). [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC)

1. Facility is using cardboard to line the floors of the facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

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

Milk, Milktea, and half & half measured above 41F in the upright cooler at around 2:30 pm. Per PIC, they have been in the cooler since 10 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were discarded. See VC&D report.

Meatballs were found cooling in preportioned plastic bags stored in a plastic tub with multiple layers in the bottom section of the prep cooler. Meatballs measured between 70-90F. Per cook, they were cooked about an hour prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Food may be left uncovered or loosely covered to allow rapid cooling. Ensure to use approved containers which facilitate heat transfer, such as metal. [COS] Bags were moved to a sheet tray, on a single layer, and moved to the walk in cooler for cooling.

Repeat Violation: Walk in cooler door handle observed in disrepair. [CA] Repair or replace walk in cooler door handle.

1. In the kitchen area, several food items were time marked for 5 hours (9:00 am - 2:00 pm). [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [COS] Time markers were corrected to 4 hours. 2. In the front service area, on the counter, boba was lacking time markers. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Boba was discarded. New boba was made and time marked accordingly.

In the dry storage room several bulk items of food were opened. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

1. The Food Safety Certificate displayed has expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Repeat Violation: No Food Handler Cards were available upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

1. Repeat Violation: In the water heater closet, large opening observed in ceiling. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 2. Ceiling tiles in the kitchen have an accumulation of grease and food residue. [CA] Ensure to maintain the facility clean. Clean the ceiling tiles. 3. In the walk in cooler the floor tiles have cracked and are pooling water. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

In the walk in cooler raw eggs were stored above ready to eat produce. [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.

In the walk in cooler, cooked chicken was observed cooling in a deep container and covered with plastic wrap. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. 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.

Cooked shrimp measured at 124F. Minimum cooking temperature was not reached. [CA] Properly cook PHF's to required minimum internal cooking temperature/time requirements. [COS] Food employee was instructed to reheat shrimp, final internal temperature measured at 166F.

Facility is lacking a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Bowls used as scoops in bulk storage containers. [CA] Provide scoops with handles and ensure scoop handle is stored in such a way that the handle does not come in direct contact with the food to prevent contamination.

In the water heater closet, large opening observed in ceiling. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Hot water at 3 composition sink and preparation sink measured between 103-105F [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Walk in cooler door handle observed in disrepair. [CA] Repair or replace walk in cooler door handle.

Lights in hood system are not operational. [CA] Replace light bulbs in hood system and maintain in good repair.

Facility is using TPHC for various food items, however, written procedures are not being followed. According to TPHC form, food items will be time marked/logged daily. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] All food items were time marked.

Colander stored in handwash sink basin. [CA] Ensure handwash station is unobstructed and accessible at all times.

Employee food handler certificates not available for review. [CA] Food handlers shall maintain a valid food handler certificate. Ensure food handler certificates are readily available for review at all times.

1) On the cook line, in a mesh strainer, pork wontons measured at 127F. Per operator, wontons were removed from temperature control at 10:30am. 2) On the counter, boba measured at 75F. Per operator boba was removed from temperature control at 10am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Wontons were time marked. Any leftovers will be discarded at 2:30pm. Boba was time marked. Leftovers will be discarded at 2pm.