BAI TONG

At the back of the facility, observed an open back door. [CA] Ensure all doors into the facility are kept closed to prevent an entrance for vermin. In the kitchen, observed a large hole in the ceiling/wall around an electrical conduit. [CA] Ensure all holes, gaps, cracks, and crevices are sealed to prevent harborage of vermin.

On the counter-top, measured cooked rice noodles at 128F and cooked taro at 105F. Per operator, rice noodles and cooked taro prepared 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator to serve potentially hazardous foods within 3.5 hours, for a total of 4 hours from when removed from temperature control or discard.

In the dry storage room, observed open bags of dry food stored on shelving. [CA] Ensure all open bags of dry food are stored in containers with a fitted lid, or transferred to food grade containers and covered with a fitted lid.

In the kitchen area, measured a container of rice noodles stored at 60F. Per operator, rice noodles stored outside of refrigeration for 1.5 hours. At the employee service area, measured a container of half and half stored at 52F. Per operator, half and half stored for an unknown period of time. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Potentially hazardous foods maintained by time rather than time and temperature shall be time labeled/time marked when removed from temperature control and served within 4 hours or discard. [SA] Operator moved rice noodles to refrigeration to facilitate proper holding temperatures. Operator was explained to use TPHC (time labeling) if rice noodles are to be stored outside of refrigeration for an extended period of time. Operator discarded container of half and half.

Observed accumulation of food debris on piping underneath the warewash machine, 3 compartment sink, and around shelving. [CA] Ensure facility is frequently cleaned and maintained to prevent harborage of vermin.

Observed plumbed drainpipe from the handwash station is broken and leaking. [CA] Ensure drainpipe is properly repaired and able to dispose of wastewater from the handwash station.

Observed employee food handler cards are expired. [CA] Ensure employees obtain valid food handler cards. Compile copies of food handler cards and keep on-site for review.