SARATOGA SGD TOFU HOUSE

Health permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Bean sprouts next to the grill was measured 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Due to bean sprout container location next to the grill is keeping the temperature at 45F. Add ice to bean sprouts or have a lid on.

Bean sprout at ambient temperature at the dine-in area food prep table was measured 120F. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Note: Facility is only open for 3.5 hours therefore must label the time when it was removed from the cold holding unit.

Cardboard in use to line shelving. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Hot running water was measured 105F at all the sinks. [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.

Exhaust hood above the cook line has one burned out bulb. [CA] Replace the burned out bulb.

Dishwasher didn't have a right set up and he was rinsing first then washing and sanitizing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Dishwasher fixed the three-comp set up. Employee was washing in a food prep sink. [CA] Dish washing can only be accomplished in a three-compartment sink only. Food prep sink can only be used for food washing.

Food prep sink faucet was leaking. [CA] Repair/fix leakage.

Restroom lack soap dispenser and pump soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Outside storage unit had two non commercial freezers Midea & Dimchae. Dine-in area has a non commercial freezer Fridgidaire and microwave sunbeam. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). [SA] Remove noncommercial freezers or it will be impounded by our office.

Restroom hand washing station using pump soap. [CA] Provide handwashing cleanser in dispenser at restroom's hand wash stations at all times.

Cardboard in use to line shelving under cook line and food prep table. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Outside dry storage room with freezers in has rat dropping all over the floor. [CA] Clean and sanitize area of droppings and ask your pest control service to also treat the outside dry storage.

Employee skips sanitization step during manual dishwashing. [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.

Interior of a food prep cooler has a spill and build up of grime. [CA] Clean and sanitizer interior of a cooler to prevent cross contamination.

REPEAT VIOLATION: Lack Food Safety Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. NOTE: FACILITY IS ONLY GIVE 30 DAYS TO OBTAIN CERTIFICATION.

Broken screen at the exit door to outside area. [CA] Replace broken screen.

Open-air back area has the food prep table, and refrigeration outside. [CA] Immediately move the equipment from outside to the fully enclosed facility. Cold holding units with food can't be out side.

Noddles and bean sprout were kept at room temp with out time marking. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS]PIC time marked the TPHC food.

Employee skips sanitization step during manual dish washing. [CA} Manual warewashing shall be accomplished by using a three- compartment sink where the utensils are first pre cleaned, then washed, rinsed, sanitized, and air dried. Contact with 100 ppm chlorine solution for 30 seconds before air drying. [COS] Employee was asked to sanitize during active ware wash.

Lack Food Safety Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Comply in 30 days. Lack food handler cards. [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. Comply in 30 days.

Clean food debris from the wall next to the 3-comp sink. [CA] Clean walls more frequently to prevent build up of debris.

Observed pot of frozen meat outside in the back area. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Employee was not sanitizing after washing and rinsing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Lack FSC [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Lack Food Handler Cards. [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.

Cutting board was stained, scratched and scored. [CA] Discontinue using cutting blocks once it is scratched and scored so that they can no longer be effectively cleaned and sanitized.

Facility has a food prep refrigeration table outside in the back area. [CA]Equipments with food can't be stored outside. Must move the refrigeration table inside the restaurant.

Back door opening outside has a broken screen. [CA] Repair replace broken screen on the back area door. Mop sink hot water connection is very tight ad unable to open. [CA] Repair hot water connection for the mop sink.

Hot running water can only reach 110F. [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 shall be minimum 100F - 108F.

Only hand washing sink in the kitchen has a empty soap dispenser. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required after using restroom. [COS] Employee refill the soap dispenser.