GOLDEN BUDDHA

The white upright freezer stored back in the kitchen area is not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one. Many food products in plastic bags were stored on the upright freezer. [CA] Food products may only be stored in properly labeled food grade containers inside the facility. Gaskets of the walk-in cooler are worn out.. [CA] Replace the gaskets with a new one. Bowls were used to portion flour and rice from storage containers in the kitchen area. [CA] Please use scoops that have handles to portion food products.

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

The handwash sink in the kitchen was turned off. [CA] Please keep the hand sink running for employees to wash hand whenever it is necessary. The PIC turned the water supply (COS).

Heavy stain, food residue, and dirt buildup was observed on the shelves, wall and floors of the of the walk-in cooler [CA] Conduct a regular cleaning of the shelves, wall, and floor area of the walk-in cooler.

Multiple open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

The white upright freezer stored behind the counter is not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one. Many food products in plastic bags were stored on the upright freezer. [CA] Food products may only be stored in properly labeled food grade containers inside the facility. Gaskets of the walk-in cooler are worn out.. [CA] Replace the gaskets with a new one. Bowls were used to portion flour and rice from storage containers in the kitchen area. [CA] Please use scoops that have handles to portion food products.

Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

An employee returning from break washed his hand for only 5 minutes and did not dry his hand after doing so. [CA] Employees must wash hand for at least 25 seconds with warm water and and soap, and dry after washing.

Boiled garlic on oil was stored at 110 oF on the preparation table. The chef said the garlic on oil was cooked an hour ago. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts, cooked foods of plant origin, foods of animal origin, and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The owner time coded the garlic on oil to use it within the next three hours (SA)

The handwash sink in the kitchen was turned off. [CA] Please keep the hand sink running for employees to wash hand whenever it is necessary.

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Excessive food residue accumulation was observed on shelves of walk-in cooler. [CA] Conduct a thorough cleaning of the shelves immediately. Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cookline. [CA] Do not use cardboards to line shelves or cover the floor area.

Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

The white upright freezer stored behind the counter is not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one. Many food products in plastic bags were stored on the upright freezer. [CA] Food products may only be stored in properly labeled food grade containers inside the facility. Gaskets of the walk-in cooler are worn out.. [CA] Replace the gaskets with a new one. Bowls were used to portion flour and rice from storage containers in the kitchen area. [CA] Please use scoops that have handles to portion food products.

Couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup container and store their drink in designated areas.