MA'S RESTAURANT

Inside the walk-in refrigerator and walk-in freezer: observed several food containers/boxes stored on the floor. [CA] Store foods at least 6 inches above the floor on approved shelving.

A manager's food safety certificate and employees' food handler cards were not available upon request. [CA] Obtain a manager's food safety certificate and food handler cards. Store certificates in one place at the facility. *REPEAT VIOLATION*

Observed employee rubbing their nose and returning to prepare food (no direct food or clean equipment contact was observed before specialist intervened). [CA] Wash hands with soap and water after contaminating hands and before resume food prep. [COS] Employee washed hands.

Observed accumulation of grease/food debris on refrigerator handles. [CA] Keep handles clean.

Inside the large prep refrigerator inserts near the cookline: measured internal temperatures of tofu, raw squid, raw meats, raw chicken, and pooled eggs to be 65F. In the reach-down section of the same large prep refrigerator: measured internal temperature of raw shrimp to be 61F. In a large plastic container near the cookline: measured internal temperature of cooked noodles to be 65F. Operator stated all foods had been held since 10am today (approximately 2 hours prior at the time). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Foods will be served or discarded by 2pm today.

Observed employee purse stored on a food prep shelf directly over the large food prep unit. Observed small hand sanitizer bottle on dry storage shelf among dry foods/clean equipment. [CA] Store personal belongings below and away from food and food prep surfaces.

Inside a refrigerator: observed raw meat skewers stored above mayonnaise. On the dry storage shelves: observed uncovered containers of flour. [CA] Store raw animal products below/away from ready-to-eat foods to prevent contamination. Cover dry foods to prevent contamination.

A metal probe thermometer was not readily available to kitchen staff. [CA] Have a metal probe thermometer readily available to all kitchen staff so that food temperatures can be checked throughout the day.

Observed heavy accumulation of pink/brown mold-like substance on the white baffle inside the ice machine. Ice was not in contact with the mold-like substance. [CA] Keep ice machine clean. *REPEAT VIOLATION*

Under the prep sink: observed lack of air gap between the drain pipe and the floor sink rim. [CA] Air gap between the drain pipe and the floor sink rim must be at least twice the diameter of the inlet and no less than 1 inch.

Measured warm water at the restroom handsink to be 82F. [CA] Provide warm water (100F) at the handsink.

The large prep unit in front of the cookline was unable to keep foods at 41F and below. Measured ambient air temperature of unit to be approximately 65F with an IR thermometer. [CA] Repair refrigerator so that it can keep foods at 41F and below. DO NOT STORE POTENTIALLY HAZARDOUS FOODS INSIDE THIS UNIT UNTIL IT IS REPAIRED, UNLESS FOOD IS UNDER TIME AS A PUBLIC HEALTH CONTROL (TPHC).

Employee food handler cards were not available upon request. [CA] Keep employee food handler cards available upon request at the facility.

Observed accumulation of pink/brown mold-like substance on the panel inside the ice machine. Ice was not in direct contact with the substance. [CA] Keep inside of ice machine clean.

At the kitchen handwash sink: observed the wall-mounted soap dispenser was in disrepair (the main body of the dispenser opened up when trying to dispenser soap from the bottom). [CA] Repair/replace soap dispenser.

Inside the walk-in refrigerator: measured internal temperature of raw meats to be 47F. Inside the center prep unit prep inserts: measured internal temperature of raw meats and tofu to be 45 - 47F. Per PIC meats in the prep unit had been held for less than 2 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Notes: - A metal probe thermometer measured 41F after being left inside the walk-in refrigerator for 35-40 minutes with the door closed. - Pooled eggs in another prep insert (same unit) measured 41F. Recommend covering prep inserts with lids and/or adding ice.

Observed employee washed hands at prep sink. Soap was available in a dispenser on a lower shelf but no paper towels were available at the prep sink. [CA] Hands must be washed only at the handwash sink.

A metal probe thermometer was not available. [CA] Obtain a metal probe thermometer.

Observed heavy accumulation of food debris on refrigerator door handles in kitchen. Observed food/grease accumulation on various surfaces throughout kitchen including cooking equipment, paper towel dispenser, shelves. [CA] Keep surfaces clean.

In main kitchen: observed plastic lids of bulk food containers were heavily damaged. [CA] Replace damaged lids.

Restroom doors were propped open/not self-closing. [CA] Restroom doors shall be kept closed and provided with a functional self closing device.