ASIAN BOX

Food container of white powder food product missing label with common food name. [CA]: Ensure containers of food items that cannot be easily identified are labeled with the common name at all times.

Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Unapproved disposable sauce to-go containers used as scoops for food/spices. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.

Scoop handle stored in sugar in direct contact with food. [CA]: Scoops that are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up). *REPEAT VIOLATION Utensils stored in stagnant room temperature water. Dipper well not turned on. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use. Repair/assess dipper well [COS]: Dipper well turned on.

Facility serves undercooked steak but menu does not have proper Consumer Advisory disclosure and reminder for steak on the menu that are raw or undercooked. Menu has a reminder statement but does not properly indicate which item is under cooked. [CA]: Provide a proper consumer advisory disclosure and reminder statement. For example, menu shall have an asterisk (*) indicating which items are served raw/undercooked with the disclaimer at the bottom indicating what the asterisk means. Example message - "items are served raw or undercooked, or contain or may contain raw or undercooked ingredients."

Facility is operating without a valid health permit. [CA]: Facility shall maintain a valid health permit at all times.

Food under time as a public health control include food items in hot box (beef, chicken) and prep top line (noodles) were not time marked. All cooked and placed in the units approximately 3 hours prior to measurement. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. [COS]: All food items were time marked to be discarded on the 4th hour after it was removed from temperature control. Specialist observed employee discard food on the 4th hour.

*REPEAT VIOLATION In the steam table, cooked vegetables measured between 98F - 101F, cooked and placed in the unit approximately 20-30 minutes prior to measurement per Cook. [CA]: Potentially Hazardous Foods hall be hot held at 135F or above. [COS]: Specialist instructed Cook to reheat vegetables to at least 165F for 15 seconds.

Washed and wet utensils stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

*REPEAT VIOLATION* In steam table, chicken measured at 132F. Per staff, chicken was cooked and placed into the unit approximately 1.5 hours prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [SA]: Chicken will be discarded at 5 pm, 4 hours after it was removed from temperature control.

*REPEAT VIOLATION* Utensils stored in stagnant room temperature water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use. Repair/assess dipper well

Solution in the sanitizer bucket by the rice cooker measured at 170 ppm lactic acid. [CA]: Maintain sanitizer solution for lactic acid according to the manufacturer's requirement (704 - 1875 ppm). [COS]: Manager replaced the sanitizer solution with 1875 ppm of lactic acid.

1. Missing food safety manager certificate. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Missing food handler training. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

Soiled wet wiping cloth at the cook line stored on prep table stored. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. If lactic acid is used, sanitizer level shall be in the approved level according to the manufacturer's guide.

1. In the drawer coolers at the cook line, raw shrimp and raw salmon measured at 45F. Staff stated food items have been in the unit approximately 3.5 hours prior to measurement. Ambient temperature of unit measured at 46F. 2. Brown rice in the rice cooker measured at 117F. Rice cooker observed unplugged. Staff stated brown rice finished cooking approximately 3 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below OR hot held at 135F or above at all times. [COS]: Raw shrimp and raw salmon were placed in an ice bath to rapidly cool down. Brown rice was time marked to be discarded 4 hours after it was removed from temperature control.

In a plastic container, rice scoops were stored in stagnant water, within the dipper well basin. The faucet of dipper well was not dispensing water into the plastic container containing utensils. Per staff, dipper well is missing the sink stopper/strainer. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use. Repair/assess dipper well.

Ambient temperature of the drawer cooler measured at 46F. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs. Assess/adjust/repair unit as needed.