KALI NOODLES & TEA BAR

1. Facility is storing an unused range and disshwasher in the back premises. [CA] The premises of a food facility 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. 2. The door sweep at the screen door is in disrepair and has gaps that are greater then a quarter inch. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

The interior upper panel of the ice machine had an accumulation of biological growth. [CA] Ensure to maintain the food contact areas of the ice machine clean.

Handle to the ice scooper was in contact with ice meant for consumption. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.

Several pieces of cove base around the walk in cooler are in disrepair. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Repair or replace the affected cove base tiles.

A single dead cockroach was observed under a prep table near the prep cooler. [CA] Clean and sanitize area of dead cockroaches. [COS] Staff cleaned up the dead cockroach.

Repeat Violation: Facility is using a garden hose sprayer at the three compartment sink and the dishwasher area. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Use the installed gooseneck sprayer.

1. Repeat Violation: Facility has two non ANSI accredited microwaves in the kitchen area. [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 ice machine door is in disrepair. [CA] Ensure to maintain equipment in good repair.

Staff were observed washing their hands at the three compartment sink instead of the dedicated handwash sink in the kitchen. [CA] Ensure to wash hands in the dedicated handwash sink. Reserve use of the three compartment sink for warewashing.

Facility is storing food related items in an unpermitted storage area outside. Storage area is unenclosed and contains an undercounter cooler, deli slicer, butcher saw, various stock pots, chaffing dishes, tables, microwaves, and rice cookers. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Remove unused items from the premises. Required materials shall be relocated inside the permitted facility.

1. Pigs blood in a pot and fish stored in a separate pot on the each measured between 90- 99F. Per PIC, they cooked it about 45 minutes prior. 2. Sausage was measured at 80F. Per PIC they had cooked it about 40 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sausage was moved to the walk in cooler to cool down. Pig's blood and fish were reheated.

The affected areas are still not cleaned and sanitized. Food deposits were still observed in and on the prep cooler. Live adult and nymph cockroaches were observed inside the prep cooler, on the hinges and the gaskets. Dead juvenile cockroaches and live nymphs were observed on the deli slicer on the bottom shelf of the prep table adjacent to the prep cooler. [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.

Live adult and nymph cockroaches were observed on the floor. Dead cockroaches of all life stages were observed under and inside the prep cooler. An adult cockroach with an ootheca was observed on a glue trap. [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.

Facility is using a garden hose sprayer at the three compartment sink and the dishwasher area. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Use the installed gooseneck sprayer.

The handles of the prep cooler and sides of prep tables and cooking equipment have an accumulation of food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Facility is using cardboard to line shelves throughout the kitchen area. [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. 2. Facility has two non ANSI accredited microwaves in the kitchen area. [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).

In the kitchen area, on the prep table across the cook line equipment, several dead flies were found in a container of oil. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Oil was discarded. See VC&D report.

1. Observed Vermin: Documented in the following areas: - In the kitchen area under the prep cooler - In the kitchen area under the upright cooler - In the kitchen area under cooking equipment - In the kitchen area inside cooking equipment (fryer) - In the back of house area in the mop bucket - In the server area - In the dining area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, Dat, 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.

Wet wiping cloths were found stored on the prep counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

A pot of boiled fish was found cooling on a table near the cook line equipment. [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.

1. Floors, walls, and ceilings of the kitchen area have an accumulation of food debris and grime. 2. The floors of the walk in cooler has an accumulation of food residue and debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

A bag of rice noodles was found on a shelf above the prep cooler. Per original container is states to keep refrigerated. Rice noodles were measured at 62°F. Per staff they were out of refrigeration for less than an hour during the lunch rush. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Noodles were moved to the prep cooler to rapidly cool down.

*REPEAT VIOLATION* Observed frozen shrimp stored on a drainboard and table thawing. Shrimp thawing on table measured at 5°F and shrimp thawing on 3 compartment sink drainboard was measured at 29°F. Per staff they were thawing for less than 30 minutes. [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.Failure to comply may result in further enforcement actions from this department.

*REPEAT VIOLATION* Observed food stored in to-go grocery bags. [CA] Store food in food grade containers. Failure to comply may result in further enforcement actions from this department.

At the ice machine, on the interior upper lip, there is mold-like growth. No direct contamination of ice observed. [CA] Ensure to maintain the ice machine clean.

Flies were observed in the back of house area of the facility and the checkout station. [CA] Ensure to maintain the facility free of animals, pests, and vermin.