BURMA CHOICE LLC

Observed two gas rice cookers that were not under 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.

Observed handle of spoon in contact with cornstarch in bulk container. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed a knife stored with the blade down in between a preparation unit and the wall. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.

Observed lots of small flies that appeared to be fruit flies in preparation areas and dead on food storage equipment. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed employee handling/cleaning soiled equipment. Employee then handled sanitized equipment without washing hands. [CA] Ensure that hands are washed after handing soiled equipment and before handling sanitized equipment. [COS] Directed employee to sanitize equipment again and wash hands prior to handling sanitized equipment.

Cooked rice in preparation unit measured 49F to 52F. Per PIC, it had been cooked the previous evening and placed into walk in fridge to cool. In the morning, it was moved from the walk in fridge to the preparation unit to be used as ordered. Per PIC, they cook the rice, leave out at room temperature for about four hours, then place into the walk in fridge. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Observed heavy accumulation of food debris around and on hot water heater, and on the floor and around cooking/storage equipment. [CA] Walls and/or floors in food preparation area shall be kept clean.

Warm water in restroom to the left measured 93F after allowing the water to run for several minutes. Warm water in the restroom on the right measured 88F after allowing the water to run for several minutes. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Paper towels were not provided in dispenser at cookline. [CA] Single-use sanitary towels shall be provided in dispensers at all times during operation. [COS] PIC provided paper towels. MINOR - Handwash sink in back preparation area had items inside the sink basin rending it unusable. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. MINOR- Observed paper towel dispenser and soap at the preparation sink. Observed food debris in sink basin. [CA] Remove soap and paper towel dispenser from the preparation sink. Do not wash hands in preparation sink. Use only handwash sinks.

Ambient air in preparation unit containing rice measured 49F. Per PIC, items were brought out in the morning to fill unit prior to opening. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Observed food stored on the floor of the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Manager or person in charge was not available at beginning 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.

Test strips for quaternary ammonia in containers did not appear to be in good condition. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Quaternary ammonia dispenser at three compartment sink does not appear to be working. Quaternary ammonia measured 0ppm. [CA] Repair/replace dispenser and maintain in good condition.

Raw shelled eggs stored on counter measured 60F and had been out for one hour prior to temperature measurement. Bean sprouts in bowl measured 52F and had been taken out of refrigeration one hour prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were placed back into refrigeration.

When hand wash sink was turned on for inspector to wash hands, the floor drain by the hand wash backed up and overflowed onto the floor. No other sinks, mechanical warewash or floor sinks affected. [CA] Repair/replace floor drain and maintain in good condition. [SA] Continue to use wash compartment of three compartment sink to wash hands until floor drain adequately disposes of waste water. Comply by 11/12/2024

Shrimp and raw shelled eggs on counter measured 59F. Per PIC, they leave out during the lunch rush and then place back into cold holding units. Per PIC, the items had been out of the refrigeration unit for one hour prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were placed back into refrigeration. TPHC forms provided to PIC to review.

Observed flies in front preparation area, bar area in the back preparation area. [CA] Maintain facility free of vermin.

Handwash in back preparation area is not working. Handles are tied off. Second handwash located through doorway to front preparation area. [CA] Repair hand wash sink immediately. Maintain in good condition. [SA] Facility may use the first compartment of the three compartment sink (washing compartment) temporarily. If hand wash sink is not repaired by follow up inspection, further enforcement may occur.

Observed missing ceiling panel in back preparation area. [CA] Replace ceiling panel with a panel that is smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

Observed two gas rice cookers in use that were not under ventilation. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Observed an induction cooktop on the counter that is used to boil water and cook noodles. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Observed employee on their phone. Employee then went to touch and handle food equipment without washing their hands. [CA] After touching personal belongings, ensure that hands are washed prior to going back to touching food/equipment. Employee instructed to wash hands.

Observed bowls used as scoops in rice containers and bulk storage containers with sides in contact with food. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. CO2 container in bar area is not fastened to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. Ice scoop stored in ice machine with handle in contact with ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. Observed knives stored in between the wall and preparation table. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.

Observed black mold like substance in the interior panels of the ice machine in contact with consumable ice. [CA] Clean and sanitize ice machine and maintain in good condition. [COS] Ice inside machine was discarded, ice machine was cleaned and sanitized.

CLOSURE VIOLATION: Hot water measured 86F upon arrival to facility. Per employee, hot water was used up just before inspectors arrival. After one hour, hot water measured 82F. [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.

Food handler cards were not available for employees working. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.