ORANGE SQUARE

Observed expired Food Handler's Card. [Corrective Action] Maintain Food Handler's Card current.

Mold like substance observed inside the ice machine near the ice chute. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.

The thermometer on the walk-in cooler observed broken. [Corrective Action] Repair or replace the thermometer.

Meat balls in the hot holding unit was measured at 112 degrees Fahrenheit. Per PIC, The meat balls were placed into the hot holding unit an hour ago. [Corrective Action] When hot holding, ensure foods are properly re-heated above 165 degrees Fahrenheit before placing into the hot holding unit. [Corrected on Site] PIC re-heated meatballs to 165 degrees Fahrenheit.

1. The walk-in cooler door does not completely close. [Corrective Action] Ensure the door properly closes. 2. Metal wires on the fryer basket observed loose, frayed and damaged. [Corrective Action] Replace the fryer baskets.

1. Observed flour dusted on the water heater and surrounding parts. [Corrective Action] Maintain clean. 2. Heavy dust on the fan guard in the walk-in cooler. [Corrective Action] Thoroughly clean. 3. Dust accumulation on the exhaust vent in one of the restrooms. [Corrective Action] Thoroughly clean. 4. Grime accumulation in the tracks of the 2 sliding door upright cooler. [Corrective Action] Thoroughly clean.

1. Old food grime observed on the floor under cooking equipments, refrigeration units, and work tables. [Corrective Action] Thoroughly clean floors. 2. Damaged epoxy flooring observed throughout kitchen. [Corrective Action] Maintain floor in good condition.

Pork in the walk-in cooler was measured at 47 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Food below 41 degrees Fahrenheit.

The mesh screen at the back door does not reach all the way to the floor. [Corrective Action] Mesh screen shall fully cover the back door. Recommended installed a screen door.

Observed multiple handwash sinks in the kitchen partially blocked. [Corrective Action] Handwash sinks shall be easily accessible at all times.

Ambient temperature of the walk-in cooler is measured at 58F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] Employee adjusted the temperature setting in the unit and ambient was measured at 41F by the end of the inspection.

Pork inside the walk-in cooler measured at 54F. Per employee, the pork was prepared and placed inside around 11 AM. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee discarded the food into the trash. Minor violation Sausage in the reach-in coolers measured at 47F. Raw chicken inside walk-in cooler measured at 45F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the sausage was prepared within the last two hours. The chicken were relocated into other refrigeration unit.

Multiple flies observed inside the kitchen of the facility. [CA] Food facility shall be kept free of flies and fly activity.

Observed frozen tofu thawing on shelf of equipment storage. Observed raw chicken thawing in standing water on the prep table. [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.

1) Wiping towel observed used, reused, and stored on cutting board. 2) Sanitizer bucket for wiping towels measured at 0 ppm of quat. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

The handwash sink located by the kitchen entrance is obstructed and not accessible. [CA] All handwash sinks shall be kept unobstructed and easily accessible for employees to properly wash their hands when required. [COS] Multiple handwash sinks are available within a reasonable distance and employee removed items obstructing the sink.

The kitchen manager handling food at the cook line was observed to be ill with a cough. Employee was wearing a face mask and did not observed contamination of food at time of inspection. [CA] Employee that is ill shall be restricted from food handling; handling of clean equipment/utensil; or excluded from the food facility. [COS] Employee will be restricted from handling food or food contact equipment but remain at the facility as the person in charge.

Various potentially hazardous foods (cooked vegetables, vegetable soup, raw chicken, and fried chicken) are subject to time rather than temperature but were not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature control shall be time marked with the start/end of the 4 hour period where it shall be discarded if not used or served. [COS] Employee time-marked the food items.

Improper hand wash practices observed by employees. Employees washed hands without first removing disposable gloves. Employees changed task to handle food and put on disposable gloves without first washing hands. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to handling food, food contact surfaces, and prior to putting on gloves.

All handwash sinks located in the kitchen area were partially obstructed with equipment or trash bins. [CA] Handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly wash their hands when required.

1) Inside the reach-in coolers, observed raw foods (raw salmon, raw eggs, raw chicken) stored above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross-contamination. 2) Containers of rice observed stored on the floor under the dishwasher and in the three compartment sink. [CA] Food shall be stored in a manner and location that is clean and protected from contamination.

Potentially hazardous food measured at improper hot holding temperatures. In the warmers: beef, pork knuckles, and pork belly were measured at 111F - 122F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee reheated the food at the cook line to a minimum of 165F.