FAMOUS FOOD RESTAURANT

FOUND 2 RED BUCKETS NON FOOD GRADE BEING USED TO STORE FOOD IN THE SLIDE DOOR REFRIGERATOR. [CA] USE FOOD GRADE APPROVED CONTAINERS TO STORE FOOD.

FOUND A TRAY WITH CHICKEN COOLING AND IT WAS COVERED BY PLASTIC WRAP. [CA] DO NOT COVER THE FOOD WHILE IT'S COOLING. COS

FOUND AN UNAPPROVED MESH HANGING FROM THE DOOR FRAME AT THE BACK EXIT DOOR. [CA] PROVIDE AN APPROVED SCREEN DOOR WITHOUT GAPS TO KEEP VERMIN OUT. FOUND THE BACK DOOR OPEN. [CA] CLOSE THE DOOR TO PREVENT THE ENTRANCE OF VERMIN. FOUND A MIXER AND A SLICER AND UNCLEAN FOOD EQUIPMENT OUTSIDE IN THE BACK OF THE BUILDING. [CA] DO NOT STORE ANY EQUIPMENT OUTSIDE THE FACILITY IF THE EQUIPMENT IS NO LONGER NEEDED, IT MUST BE TAKEN OFF THE PREMISES.

FOUND SPIDER WEBS ON THE CEILING BY THE WALK IN COOLER AND IN THE DRY STORAGE ROOM. [CA] REMOVE THE SPIDER WEBS. REPEAT VIOLATION: FOUND BROKEN TILES IN COOKLINE AREA, PREP AREA AND INSIDE WALK IN COOLER. [CA] REPLACE BROKEN TILES WITH A SMOOTH AND OF DURABLE CONSTRUCTION AND NONABSORBENT MATERIAL THAT IS EASILY CLEANABLE. REPEAT VIOLATION: THE FLOORS THROUGHOUT THE FACILITY HAVE FOOD DEBRIS, GREASE AND GRIME. [CA] CLEAN THE FLOORS MORE OFTEN.

FOUND CHIVES BEING RINSED AT THE 3 COMPARTMENT SINK. [CA] RINSE FOOD AT THE FOOD PREPARATION SINK.

FOUND FRUIT FLIES IN THE BACK ROOM. [CA] ELIMINATE ALL FLY PRESENCE.

FOUND A COUPLE OF TRAYS WITH FOOD STORED ON THE FLOOR IN THE WALK IN COOLER AND IN THE WALK IN FREEZER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.

FOUND RAW PORK STORED ABOVE READY TO EAT GREEN BEANS IN THE WALK IN COOLER. [CA] STORE RAW FOOD OF ANIMAL ORIGIN BELOW READY TO EAT OR COOKED FOOD.

FOUND MOLD LIKE SUBSTANCE ON THE FAN COVERS IN THE WALK IN COOLER. [CA] CLEAN THIS AREA MORE OFTEN.

FOUND THE SUGAR WORKING CONTAINERS WITH GRIME, GREASE AND FOOD DEBRIS. [CA] CLEAN THESE ITEMS MORE OFTEN. FOUND A CABLE RUNNING FROM THE RESTROOM ELECTRICAL OUTLET TO THE KITCHEN TO SUPPLY ELECTRICITY TO A MIXER. [CA] ENSURE THAT THE MIXER CAN BE ATTACHED TO A NEAR BY ELECTRICAL OUTLET. REMOVE THE EXTENSION CORD RUNNING FROM THE RESTROOM.

THE LIGHT IN THE DRY STORAGE ROOM IS COVERED BY FOOD PACKAGES. [CA] KEEP THE LIGHT ACCESSIBLE.

Observed frozen meat thawing in a container in dry storage area. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed a small counter top flat grill stored outside the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. Accumulation of excessive grease on ventilation hood filters. [CA] Ventilation hood filters shall be maintained clean and good repair.

Observed a gap under back door of the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Observed broken tiles in cooklinearea, prep area and inside walk in cooler. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Accumulation of food debris, grease, and dust on floors throughout the facility. [CA] Clean the floors and maintain in good condition.

Soiled cardboard used as shelf liner for floors, storage racks throughout 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.

Observed soiled wiping towels on prep tables in the facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed food boxes stored on floor in front of walk in cooler and near warewash area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Measured pork at 120-129F in covered plastic containers. Per PIC, it was just prepared and being cooled down to store in wlak in cooler. Measured buns in closed /turned off warmer unit at 70F. Per PIC, it was prepared between 12-1 PM. [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. [COS] PIC started moving buns to refrigerator and uncovered pork containers lids.

*Repeat violation Lack of food handler card for an employee in the facility. [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.

*Repeat violation Lack of paper towels at restroom hand wash sink. Paper towels store on shelf near three compartment sink, lack of paper towel dispenser. [CA] Provide single use paper towels in dispensers at all times. [COS] Paper towels restocked at restroom hand wash sink.

Back door in kitchen was opened to outside at the time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Debris built up on the floor in facility. [CA] Clean and maintain.

2 live cockroaches and 4 dead cockroaches observed in the trap on the floor located at the back door area. No cockroach activity observed in other part of the facility. Pest control serviced facility on 6/17. Pest control provided monthly service to facility. Per PIC, pest control service sprayed the facility and provided traps. PIC was told to replace trap when it's full. [CA] The premises of each food facility must be maintained free of vermin. [COS] PIC took pictures of the trap, discarded and replaced trap. PIC will contact pest control for another service this week. Retain pest control report on site for next inspection review. A follow up inspection will be conducted in next for compliance. Clean and sanitize affected area.

Broken ceiling observed on top of 3 compartment sink. Gaps observed on the wall under 3 compartment sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Cardboards were used as liner on shelves in 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.

Expired food handler cards and lack of food handler cards for employees in the facility. [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.

Lack of paper towels at hand wash sink in employee restroom. [CA] Provide single use paper towel in dispenser at all times. Lack of dispensers for hand wash at three compartment sink and front hand wash. [CA] Provide hand soap and single use paper towels in dispensers at all times.

Observed broken floor tiles in walk in cooler, walk in freezer and in cookline area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Accumulation of food debris, dust and dirt on floors throughout the facility and walk in cooler and walk in freezer. [CA] Walls and/or floors in food preparation area shall be kept clean. Dumpling prep area at the front does not have approved ceiling. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

Accumulation of food debris on bulk food containers and refrigerator door handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple food boxes stored on the floor in walk in cooler, walk in freezer and small dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Measured PHF items such as beef, tofu and pork measured between 49-60F at front serve line. Per PIC, these items are served at room temperature and stored on counter at front serve line from 11 AM, - 2 PM. No time markings observed. Measured pork at 110F, chicken at 120F, tofu at 47F on prep tables near cook line. Measured steamed buns at 110F in hot holding unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC created a time marking sheet for all the PHFs to discard at 2 PM if there are any leftovers.

Accumulation of grease on ventilation hood filters and stainless steel panels and wall next to cook line. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Observed two hot plates next to cook line that are not under the ventilation hood filters, with signs of grease on wall behind. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Lack of chlorine test strips. [CA] Provide chlorine test strips.

Observed knives stored between prep table and wall with a small ladder coming in contact with kives. [CA] Properly store utensils and equipment in a clean and sanitary manner.

Lack of public restroom in the facility and no sign posted at the front. [CA] Facility shall have a sign posted in public area stating that toilet facilities are not available.

Observed gaps greater than 1/4" under back door in the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Measured chicken at 110F in back storage/prep area covered with plastic wrap. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.