NGUYEN ESPRESSO

The only hand wash station in the kitchen was completely obstructed with a cardboard container and utensils. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed.

Patrons observed entering and exiting facility through the kitchen. [CA] The "person in charge" shall ensure that persons unnecessary to the food facility operation shall not be allowed in the food preparation, food storage, or warewashing areas.

Observed propane tank and burner stored inside the facility. Manager stated that burner is used to prepare food for employees only and not for customer. Facility does not have installed dedicated ventilation hood installed. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. ** Repeat violation. [COS] Propane tank and burner was removed from the facility.

Ice scoop observed stored directly in consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Cases of oranges observed stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Employee observed actively eating inside the kitchen on top of the chest freezer. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Employee observed actively ware washing in an approved manner, however in the incorrect steps. [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] Employee changed out solutions for the correct steps.

Five-year food manager certificate (food safety certificate) unavailable for review. [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. ** Repeat violation. Only certain employee's food handler cards were available for review. [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.

Hot water faucet at the hand wash station in the kitchen observed stuck. Hot water unavailable at the hand wash station. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.

Employees' personal belongings observed stored in areas of food storage and food preparation. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions.

The only hand wash station in the kitchen was obstructed with employee's backpack and jacket placed on top of the wash basin. In addition, coffee grinder is also placed on the floor in front of the sink, forcing employee to reach over to wash hands. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee removed personal belongings from hand sink.

Observed employees' personal longings stored throughout the facility: - Keys on top of Vietnamese coffee phins. - Backpack and jackets on top of hand wash sink. - Jackets, clothe, and bags on top of chest freezer. - Phones on preparation tables. [CA] No person shall store clothing or personal effects (cell phone, car keys, and jackets) in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage. Side door of the facility maintained opened during time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Janitorial sink is completely obstructed with items. [CA] At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and drain shall be provided.

Five year Food Safety Certified (FSC) manager certificate unavailable for review. [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.

Manager or person in charge (PIC) not present at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Ice scoop maintained inside ice machine with handle in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Observed burner attached to large propane tank. Employee stated that burner is used to prepare food for employees and themselves. Facility lacks any type of ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Remove burner and propane tank. Kitchen facility observed extremely warm. Side door of facility is maintained open to facility air exchange. [CA] All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Employee observed conducting ware washing in an approved manner, however, in the wrong steps. Employee first washes multi-use utensils with soap, place utensils in sanitizing solution, and then rinse utensils in water. [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.

Hot water at the three-compartment sink observed reaching up to 120F after a few minutes. [CA] Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food facility.