NEW ORIENTAL EXPRESS

Observed lack of appropriate sanitizer for warewashing on the premises. Facility only has bleach for laundry use on-site. No active warewashing at the time of inspection. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] PIC went out and purchased bleach for food contact surfaces during inspection. Specialist demonstrated how to set up the 3-compartment sink for proper washing, rinsing, and sanitizing during inspection.

Facility lacks probe thermometer for measuring internal temperature of foods. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

In the walk-in cooler, observed raw foods stored above ready-to-eat produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

In the steam table, measured beef and broccoli and cooked cabbage from 98-115F. Per PIC, foods were cooked 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC time marked the foods to be discarded in 3 hours (within 4 hours of the time of initial cooking and removal from temperature).

1) Observed excessive clutter including unused equipment stored in the side hallway area. [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) Observed gap above the back door leading outside. Observed gaps in the ceiling due to misaligned ceiling panels. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

Observed single-use, vinegar containers are reused to store housemade sauces. [CA] Discontinue the use of single-use containers. Use only approved, food grade equipment for food storage.

Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as food handler. Food handler cards shall be available for review.

Measured the maximum water temperature at the 3-compartment sink at 104F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (or 100-108°F at handwash stations). [COS] PIC adjusted the water heater during inspection. Remeasured water temperature at 120F.

Observed dead American cockroach inside an old sticky trap. No live activity or contamination of food observed during inspection. [CA] Remove old sticky trap and clean and sanitize affected areas. The premises of a food facility shall be free of vermin. NOTE: Facility receives quarterly pest control services. Reviewed last pest control report from 1/26/2026.

Facility lacks testing materials for sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

A few flies observed near 3 compartment sink area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

3 compartment sink water temperature measured at 108F (max). Per PIC, the water faucet may be broken that caused the cold water mixed with hot water. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Heavy grease built up on the hood and hood filter. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Observed raw pork in open containers stored on top of vegetable in counter fridge. Raw chicken in open container stored on top of carrots in walk-in fridge. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Heavy debris built up on equipments. [CA] Clean and maintain equipments.

Deteriorated floor and wall in kitchen area. Wall paint is peeling in dry storage area. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.