ORIENTAL GARDEN RESTAURANT

*REPEAT VIOLATION* Hand soap and single use towel dispenser observed at the food prep sink at the cook line. [CA]: Employees shall not use food prep sink as a hand wash station. Discussed using nearby 3 compartment sink (first basin on the left) as a hand sink station. Relocate hand soap and single use towels to 3 comp sink.

*REPEAT VIOLATION* 1. Accumulation of grease on baffle filters of mechanical hood. 2. Accumulation of debris and grease underneath cook line equipment. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.

1. Raw shell eggs placed on counter measured at 88F; placed out more than 4 hours prior to inspection per Owner. 2. Raw bean sprouts measured at 86F; placed out approximately 1.5 hours prior to inspection per Owner. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: 1. raw shell eggs voluntarily discarded via trash. [SA]: Raw bean sprouts time marked at 6 pm to be discarded on the 4th hour after it was removed from temperature control.

*REPEAT VIOLATION* Multiple food containers stored directly on the floor within the walk in cooler and at cook line. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.

Multiple food containers and bags stored directly on the floor within the walk in cooler and at cook line. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.

*REPEAT VIOLATION* Hand soap and single use towel dispenser observed at the food prep sink at the cook line. Per owner, food prep sink is used for hand washing as well. [CA]: Employees shall not use food prep sink as a hand wash station. Discussed using nearby 3 compartment sink (first basin on the left) as a hand sink station.

1. Accumulation of grease on the baffle filters. 2. Accumulation of dust on the condenser fans within the walk in cooler. [CA]: Routinely clean noted areas.

*REPEAT VIOLATION* Raw shell eggs stored on shelving on top of produce. [CA]: Properly store raw food items beneath and separate from ready to eat food to avoid potential contamination

Heavy accumulation of grease on the hood's baffle filters. [CA]: Routinely clean baffle filters.

Food safety manager certificate not provided. [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.

Food containers stored on the floor. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.

Hand soap and single use towel dispenser observed at the food prep sink at the cook line. Per owner, food prep sink is used for hand washing as well. [CA]: Employees shall not use food prep sink as a hand wash station. Discussed using nearby 3 compartment sink (first basin on the left) as a hand sink station.

Multiple raw food items stored above produce and ready to eat food in the walk in cooler. [CA]: Properly store raw food items beneath and separate from ready to eat food to avoid potential contamination.

Floor underneath equipment at cook line in poor repair. [CA]: Repair floor.