O2 VALLEY

Observed debris build up in door gaskets of small prep unit in kitchen. [CA] Clean interior of units daily. Observed rice scoop stored in room temperature water. [CA] Store rice scoop in an ice bath and change out frequently. Gas rice cooker noted outside of hood. [CA] Relocate under the hood.

Observed uncovered employee beverage in hand sink. [CA] Store employee beverages in a designated area away from food/food prep areas with a cover.

Measured popcorn chicken between 59-63F in a large covered black plastic bin that was filled to the top with date labeled 11/4. [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 using no more than 2 inches for solid foods and no more than 3 inches for liquids. 2) Separating the food into thinner or smaller portions. [COS] Food was discarded in trash. See VC&D form.

Observed several soiled yellow wiping cloths on counters throughout. [CA] Store wiping cloths in a red bucket with sanitizer solution (1 tbsp bleach to 1 gallon of water) in between uses. Do not leave cloths on counters and set up 2-3 buckets throughout kitchen.

Observed un secure ceiling vent screen for the make up air unit. [CA] Secure the vent (screen) to the ceiling and keep in good repair.

Hot water at 3 compartment sink measured at 105F. [CA] A minimum temperature of 120F is required at the faucet. Adjust the water temperature.

Lack of goose neck faucet for the food prep sink. [CA] Install a goose neck faucet in addition to the spray arm.

Lack of time labels for boba, fried chicken cutlet, popcorn chicken, pork cutlet, sausage, cabbage and potato. Per employee, food was prepared at 11:30a and discarded after 4 hours. [CA] All food shall be time marked with a label when using time as a public health control. Manager stated a food warmer will be removed from time control and will be hot held 135F and above for the cabbage and potatoes. [COS] All food was labeled with the time and will be discarded at 3:30p.

Lack of chlorine test strips.[CA] Provide and test at 100 ppm chlorine sanitizer.

Observed majority of ceiling tiles and a few walls noted with brown discoloration. Owner stated that facility will deep-cleaned this Friday (tiles, floors, walls, hood, filters etc).

Observed dirty food equipment inside the food prep sink. [CA] This sink is for food prep only. Rinse dirty food equipment at the 3 compartment sink. Observed rice scoops in standing water at a temperature of 68F. [CA] Store utensils in ice water 41F and below.

Observed interior of ice panel with pink/black mold like debris. [CA] Clean/sanitizer ice panel regularly.

Observed dust/debris build up at ventilation hood. [CA] Clean and sanitize frequently. Observed gas cooker stored outside of the hood. [CA] Relocate below the hood for all gas cooking equipment.

Lack of ingredient labels for bulk dry ingredients (flour, rice). Observed bags of rice stored on floor. [CA] Store food 6 inches off of the floor.

Observed raw chicken above packaged sauce containers in prep unit across from the fryer. Observed raw meat thawing above packages of tofu and carrots in walk in cooler. [CA] Store raw meat below ready to eat food.

Lack of food handler cards available for a few of the employees. [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.