ORANGE SUNRISE #2

Observed 3 unlabeled containers of chili oil sitting on rack and counter top of cash register area for sell. Per operator, food item was made from home. [CA] Food must be from an approved source or properly documented. [COS] Operator directed to remove unapproved food immediately. All food prepared shall be conducted in a permitted food facility.

Repeat Violation: Lacking food safety certificate (FSC). [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.

Measured hot water holding between 110F - 112F at warewash station. [CA] Provide an adequate, pressurized, potable supply of hot water to be held at 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.

Found hand wash station located next to 3-compartment sink (small) blocked by a clorox spray bottle and a ziplock bag filled with some brown/black substance. Note: There are 2 other hand wash station in front area nearby. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate items.

1. Found leaking faucet at 1-compartment sink (middle) when water is on. [CA] Secure leak. 2. Found water pressure for hot water at mop sink barely coming out. [CA] Ensure water flow is sufficient and free flowing.

Found bags of food stored on floor in front of warewash sink (big) and in walk-in-cooler. [CA] Food shall be stored a minimum of 6 inches off floor.

Measured bowl of sliced tomatoes holding at 48F in 3 door cold top for less than 4 hours. Observed bowl of sliced tomatoes stored on top of metal inserts and not directly in unit. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator relocated PHFs to 3 door reach in.

1. Found leaking faucets in the following area: hand wash sink located near ice cream station and at 1-compartment sink. [CA] Secure leak. 2. Found cold water valve off at hand wash station located in employee restroom. [CA] Cold/hot water shall be provided at all times. [COS] Operator directed to turn on cold water valve.

Found mold on cooked pulled chicken in 3 door cold top. [CA] Moldy food shall be removed immediately from use. [COS] Operator voluntarily discarded PHFs in trash.

Lacking soap in mounted dispenser hand wash station located at service line. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] Another hand wash station stocked with soap and paper towels near ice cream service.

Observed a container of tamales cooling in walk-in-cooler with lid on. Per operator, tamales arrived less then 2 hours. [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.

1. Lacking food safety certificate (FSC). [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. Lacking food handlers card. [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.

Observed active sewage back up at big warewash sink located in back prep area. Operator is aware of issue. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [SA] Facility has another small 3-compartment sink that is operational in back prep area. Discontinue using big warewash sink until repair is made.

Measured hot water holding at 108F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.