VITALITY BOWLS #36

In the back prep area, observed a missing wall panel above the walk-in refrigerator, and a worn/degraded panel towards towards the back storage area. In the back prep area, observed accumulation of debris on walls. [CA] Ensure all walls are smooth, durable, and easily cleanable. Walls shall be properly finished and sealed to prevent an entrance for and possible harborage of vermin. Walls shall be frequently cleaned and maintained to prevent harborage of vermin.

Measured ambient air temperature of 2 door prep unit at 57F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F and below.

Observed an open bag of rice stored on the floor in the dry storage area. In the back prep area, observed open bags of dry food stored . [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid. Ensure all food is stored at least 6" off the floor on approved shelving.

Observed overflowing water from all compartments at the 3 compartment sink and mixing with the sanitizer in the sanitizing compartment. Measured quaternary ammonium sanitizer at less than 100 PPM. [CA] Ensure sanitizing compartment is kept clean with quaternary ammonium sanitizer maintained at 200 PPM. [COS] Operator drained all sinks and refilled sanitizing compartment with quaternary ammonium sanitizer measured at 200 PPM.

On a sticky trap by the unused ice machine, observed dead/dried cockroaches. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Contact pest control to provide service as necessary.

At the front prep area, observed paper towels inaccessible from the paper towel dispenser. Employees were unable to unlock the dispenser to provide paper towels. Operator provided paper towels in the nearby area for use. [CA] Ensure handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator placed napkins by the handwash station for temporary use until paper towel dispenser could be accessed and provide paper towels.

At the front counter, in the 2 door prep unit, measured potentially hazardous foods maintained between 55F and 60F including cooked chicken, cooked steak, hummus, parmesan cheese, roasted tomatoes, sliced cheese, marinated eggs, hard boiled eggs, garlic aioli, green goddess dressing, and pesto sauce. Per operator, potentially hazardous foods stored in the 2 door prep unit ranging from the previous day to over 4 hours prior. Measured ambient air temperature of 2 door prep unit at 57F. At the front counter, on the counter-top, measured container of cooked quiona rice at 72F and quinoa in a rice cooker/warmer at 80F. Per operator, containers of cooked quinoa rice are from the previous day, are not for use, and to be discarded. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator discarded containers of cooked quinoa rice. Potentially hazardous foods in the 2 door prep unit were VC&D due to time and temperature abuse. Employees instructed to discontinue use of 2 door prep unit for holding potentially hazardous foods until unit can be repaired.

In the back prep area and the employee restroom, observed low water pressure from the handwash sinks. At the employee restroom, measured a lack of hot water for handwashing. [CA] Ensure hot water for handwashing is provided between 100F and 108F. Handwash sinks shall provide adequate water pressure to allow for proper handwashing.

1. Observed Vermin: Documented in the following areas: 3-4 live cockroaches observed behind and under the small reach-in cooler located by the front counter. 1 live cockroach observed in crevice of cove base located by swing door next to front counter. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew. 4. Notification: The person in charge during inspection, Veera Gundu, has been informed that the facility shall remain close. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Gaps and open crevices observed on the wall along the cove base located by the dry storage room. Gap observed under the back door of the kitchen. [CA] Seal and eliminate any gaps and crevices that may harbor vermin. Gaps and crevices shall be sealed prior to next follow-up inspection.

In the walk-in refrigerator, observed a vacuum packaged bag of cooked chicken (prepackaged product). Per operator, cooked chicken was thawed from the previous day and stored in the walk-in refrigerator. [CA] Ensure all manufactured (ROP) reduced oxygen packaging is opened within 48 hours after thawing.

In the dry storage area, observed open packages of dry food stored. [CA] Ensure all open packages of dry food are transferred to food grade containers or stored in a food grade container and covered with a fitted lid. In the walk-in refrigerator, observed food stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.

In the facility, observed an unused undercounter refrigerator and ice machine. In the converted bathroom to storage, observed multiple unused pieces of equipment stored. [CA] Ensure all unused equipment is removed from the facility to prevent clutter and possible harborage of vermin.

At the 3 compartment sink, observed sanitizer in the sanitizing compartment that appears to be quaternary ammonium sanitizer. Measured sanitizer from the dispenser using quaternary ammonium sanitizer test strip and was unable to gain a measurable reading. Sanitizer from the dispensing bag was not labeled as a sanitizer and did not have any chemical listed. [CA] Ensure all food contact surfaces are properly cleaned and sanitized using applicable sanitizer such as 100 PPM chlorine sanitizer or 200 PPM quaternary ammonium sanitizer. [SA] Observed chlorine was available in the facility.

1. Rodent activity: In the dry storage room, observed a large accumulation of rodent droppings on the floor, on top of boxes, in boxes, and in containers/baskets where food items are stored. In the same area, observed what appears to be urine on boxes. In the kitchen area, by the door to the back storage hall, observed rodent droppings in containers with bagged food items, and rodent droppings in a box of salt. In the storage room next to the walk-in freezer, observed rodent droppings and what appears to be urine on the walls from the ceiling. Cockroach activity: By the unused undercounter refrigerator, observed dead cockroaches on the floor. In the kitchen area, by the door to the back storage hall, observed dead cockroaches on the floor and in a basket with dry bagged food items. Fruit fly activity: In the kitchen area, by the 3 compartment sink, observed multiple fruit flies in the area. 2. Photographs of the dry storage room and back storage area were taken. 3. Supervisor Notified: Suzanne Lew. 4. The person in charge during inspection, has been informed that the facility must close immediately. [CA] The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

In the storage room next to the walk-in freezer, observed a gap/hole in the ceiling tile. [CA] Ensure ceilings are repaired to prevent possible entrance for vermin. Ceilings shall be smooth, durable, and easily cleanable.

In the kitchen area, by the door to the back storage hall, observed rodent droppings in a box of salt. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Operator discarded box of salt.

By the front counter, measured ambient air temperature of the 2 door prep unit between 45F and 51F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at proper holding temperatures.

Observed paper towels stored in paper towel dispensers do not easily tear when dispensed. [CA] Ensure paper towels provided from the paper towel dispenser are abe to tear to prevent hand contact and possible contamination of paper towels.

At the front counter, in the 2 door prep unit, measured potentially hazardous foods including sliced cheese, cooked chicken, cooked beef, hummus, roasted tomatoes, feta cheese, and hard boiled eggs between 43F and 48F. Measured ambient air temperature of 2 door prep unit between 45F and 51F. Per operator, potentially hazardous food items measured were stored in the 2 door prep unit from the previous day. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Ensure refrigeration is able to maintain potentially hazardous foods at proper holding temperatures. [SA] Sliced cheese, cooked chicken, cooked beef, hummus, roasted tomatoes, feta cheese, and hard boiled eggs were VC&D due to time and temperature abuse. *See VC&D report.

Food handler cards were unavailable for review. [CA] Ensure every employee that handles food obtains a food handler card within 2 weeks of hire date, and documentation is available on-site for review.