LEI GARDEN INC

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

Observed chicken and fish thawing in three compartment sink. [CA] Food preparation shall be conducted in available food preparation sink. Discussed with manager to wash, rinse and sanitize three compartment sink prior to using for washing dishes.

Measured scallops at 49F and beef at 47F at top insert prep unit across from cookline. Per PIC, items were stocked in inserts from walk in cooler at 11 AM [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC decided use ice baths to maintain PHFs at 41F or below.

Lack of tags for clams. [CA] Shellstock shall have certification tags and shall be properly stored and displayed. Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date. [SA] Manager provided an invoice for the clams. Manager will email proof of tags for new deliveries of clams for later this week.

Observed fish thawing without running water in three compartment sink. [CA] Use designated food preparation sink AND [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.

Observed improper use of warewash sink. Food is being prepared in warewash sink when a food prep sink is available in the facility. [CA] Use the available food preparation sink for any food preparation.

Observed boiled noodles and pork cooling in covered containers in walk in cooler. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Accumulation of pink and brown mold like substance on inside panel of ice machine, it is not coming in contact with ice at this time. [CA] Clean and sanitize ice machine.

*Repeat violation Oven for baking bread is not operated 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. Discontinue the use of the oven. Either move the oven under a ventilation hood or remove the oven from the facility. A follow up inspection will be conducted by June 6, 2025 to ensure the oven is either removed from the facility or moved under the hood.

Observed sauces stored right next to hand wash sink and under paper towel dispenser. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed or remove any open food from area next to the sink to prevent contamination.

Accumulation of dust, dirt and food debris under racks with food containers and bags in storage rooms. Accumulation of debris under racks in cookline area. [CA] Floors in food preparation area shall be kept clean. Accumulation of dust and grease on wall and shelve above food prep table in front of walk in cooler. [CA] Walls in food preparation area shall be kept clean.

Observed back door to the facility propped open. Observed a ceiling window propped open in the cookline area. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Keep the ceiling window closed to prevent vermin entry.

At small mop sink, unable to check hot water, faucet hot water handle is broken. [CA] Ensure hot water heater is operable and maintained in good repair at all times.

Observed back door of the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Observed cloth used in direct contact with buns in walk in freezer. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.

Oven for baking bread is not operated 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. Immediately relocate the oven under ventilation hood or further enforcement actions may be taken. Accumulation of grease on ventilation hood filters, ceiling above cook line appears to be stained. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Ensure ventilation hood is working properly and maintain walls and ceilings clean and free of stains.

Accumulation of dust and debris on walk in cooler fan guards and light cover. Ventilation fans in food prep/ cook line area are accumulated with dust and dirt. Fan stored on shelf across from walk in cooler is heavily accumulation with dust and dirt. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean and maintain the equipment in good condition.

Measured chicken feet and dumpling steam container at 51F stored on prep table near cook line. Per PIC, it was taken out for steaming less than 30 min ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the containers back to refrigerator to cool down. Measured fish at 45F in prep unit across from cookline next to the wall. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Observed accumulation of food debris, dust and dirt on floors behind equipment, splashes of food and dust on walls throughout the facility. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed broken pieces of coving/tiles near walls in some areas close to doors near fish tank and back storage areas. [CA] Repair the coving and tiles.

Observed cardboards used as floor and shelf liner throughout the facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Lack of food handler cards for some employees in the facility. [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.

Measured bean sprouts at 66F in the under counter refrigerator, per PIC, it was stored outside for last hour and was just moved in the refrigerator. [CA] PHFs shall be held at 41F or below. [COS] PIC added ice to bean sprouts for rapid cooling.

Observed a small pot stored in hand wash sink near dumplings prep area. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Oven for baking bread is not operated 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. Immediately relocate the oven under ventilation hood.

Lack of food handler cards for some employees in the facility. [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.

Back door to the facility is propped open. Observed window in the ceiling above cookline open [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Keep the window above cookline closed to vermin entry and to avoid food contamination.

Observed multiple boxes stored on the floor in dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.