CHEFUS-CA

Observed accumulation of food debris on floors in the kitchen area, and on floors in the dry storage room. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

Food handler cards unavailable for review. [CA] Ensure all employees are trained in food safety and have adequate knowledge as demonstrated by a food handler card.

[REPEAT VIOLATION] In the dry storage room, observed open bags of spices, flour, and rice stored. In the same area, on dry storage racks, observed food grade containers of dry food left uncovered. [CA] Ensure open bags of dry food are immediately transferred to a food grade container and covered with a fitted lid.

[REPEAT VIOLATION] In the kitchen area, at the 6 door prep unit, measured various potentially hazardous foods including raw beef, raw pork, raw fish, raw seafood, cooked pork, cooked beef, steamed eggs, tofu, beans sprouts, duck blood, and tomato based sauce stored between 52F and 62F. Per operator, PHFs stored in refrigeration from about 1.5 hours prior. Measured ambient air temperature of 6 door prep unit between 55F and 60F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator placed PHFs from the insert prep top area into an ice bath to nearby refrigeration to facilitate proper holding temperatures. All PHFs stored in the undercounter compartment of the 6 door prep unit moved to nearby fully functioning refrigeration to facilitate proper holding temperatures. Operator to setup an ice bath for storage of potentially hazardous foods on the counter-top and to maintain potentially hazardous foods at 41F and below.

Observed accumulation of food debris on refrigeration door handles, an in the interior shelves of refrigeration. [CA] Ensure refrigeration is frequently cleaned and sanitized to prevent possible contamination of food.

In the kitchen area, observed multiple used wiping cloths stored on counter-tops. [CA] Ensure used wiping cloths are stored in a sanitizer bucket with applicable sanitizer such as 100 PPM chlorine or 200 PPM quaternary ammonium.

Observed employees skip sanitizing step when conducting warewashing. [CA] Ensure all utensils and equipment are properly washed, rinsed, and sanitized. An applicable sanitizer shall be used for manual warewashing such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [SA] Operator instructed to create a sanitizing compartment using chlorine sanitizer and to rewash utensils and equipment. Chlorine sanitizer measured at 100 PPM.

In the kitchen area, measured ambient air temperature of 6 door prep unit between 55F and 60F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods cold at 41F and below.

[REPEAT VIOLATION] In the kitchen area, at the handwash station, observed hot and cold water turned off, a lack of hand soap and an improperly functioning paper towel dispenser. [CA] Ensure handwash stations are provided with hand soap and paper towels to allow for proper handwashing. Handwash stations shall be accessible at all times with hot and cold water for handwashing. [SA] Operator turned hot and cold water on for the handwash station. Operator provided a bottle of hand soap for use and to provide repairs to the paper towel dispenser.

[REPEAT VIOLATION] In the kitchen area, in the 6 door prep unit, observed improperly labeled and unapproved containers of duck blood. No certification or proper nutrition/ingredient labeling available. [CA] Food must be from an approved source and/or properly documented. Discontinue supply of any food from an unapproved source. [COS] Operator VC&D unapproved containers of duck blood.

In the kitchen area, in the undercounter compartment of the 6 door prep unit, observed various containers of employee food stored amongst food used for food preparation/consumer service. [CA] Ensure all employee food is stored separately and the designated area labeled.

Observed employees handling food containers and conducting food preparation without washing hands. Observed employees using the 3 compartment sink for handwashing. [CA] Ensure employees are adequately trained and understand proper handwashing. Employees shall wash hands with warm water, hand soap, and paper towels using the designated handwash stations. [SA] Employees instructed to wash hands at the handwash station using hand soap and paper towels.

In the mop sink and water heater room, observed old rodent droppings on the floor around the water heater. [CA] Facility shall be kept free of vermin. Clean and sanitize areas with rodent droppings to monitor for new activity. Contact pest control to provide service as necessary.

In the kitchen area, at the 6 door prep unit, measured various potentially hazardous foods including raw beef, raw pork, raw fish, pooled eggs, raw seafood, cooked pork, and cooked beef stored between 46F and 57F. Per operator, PHFs stored in refrigeration from about 1.5 hours prior. Measured ambient air temperature of 6 door prep unit between 55F and 60F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator placed PHFs from the insert prep top area into an ice bath to facilitate proper holding temperatures. All PHFs stored in the undercounter compartment of the 6 door prep unit was moved to nearby fully functioning refrigeration to facilitate proper holding temperatures. In the kitchen area, on top of boxes by the 2 compartment sink, measured a container of raw beef at 60F. Per operator, raw beef stored in the area for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [COS] Operator moved container of raw beef to nearby refrigeration to facilitate proper holding temperatures.

In the kitchen area, in the 6 door prep unit, observed improperly labeled and unapproved containers of duck blood. Operator presented shipped box of duck blood without any approved labeling to identify approved source. [CA] Food must be from an approved source or properly documented. [COS] Operator VC&D unapproved containers of duck blood.

At the mop sink, observed an unapproved faucet installed without a vacuum breaker. In the kitchen area, at the handwash station, observed handwash station is unused due to leaking pipes. [CA] Ensure an approved faucet is installed at the mop sink, and handwash station piping is repaired to allow for use.

In the side storage room for refrigeration, observed raw meats stored above uncooked vegetables. [CA] Ensure raw meat is stored below vegetables. Raw meat shall be stored from the bottom in the following order: raw chicken, raw shelled eggs, raw beef, raw pork, and raw seafood.

In the dry storage room, observed open bags of spices stored. In the kitchen area, observed food grade containers of rice left uncovered. In the side storage room, observed open bags of rice, flour, and chili stored. [CA] Ensure open bags of dry food are immediately transferred to a food grade container and covered with a fitted lid.

In the side prep room, observed pork and bean soup cooking on an induction stove. In the kitchen area, observed storage of a gas powered rice cooker on the right side of the hood. [CA] Ensure food is cooked and gas powered equipment is used underneath approved ventilation to properly ventilate steam, heat, vapors, smoke, and grease.

At the side hall, in the 2 door reach in refrigerator, measured various small bowls of a steamed pork dish at 47F and 61F. Per operator, steamed pork dish was cooked at 8:00am and moved to refrigeration to cool. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; separating food into smaller portions; keeping containers uncovered; and/or using rapid cooling technology. [COS] Operator moved steamed pork dishes to nearby freezer to facilitate rapid cooling.

In the kitchen area, observed accumulation of food debris underneath the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

By the side prep area, at the handwash station, observed a lack of paper towels at the handwash station. In the kitchen area, at the handwash station, observed handwash station was non-functioning and lacking hand soap and paper towels. [CA] Ensure handwash stations are provided with hand soap and paper towels to allow for proper handwashing. [SA] Operator provided paper towels at the handwash station in the side prep area. Operator to contact for repairs of handwash station in the kitchen area. Operator instructed to ensure employees are washing hands in at the side prep area handwash station.

Food safety manager's certificate and food handler cards were unavailable upon request. [CA] Ensure at least one valid food safety manager's certificate is available for review and posted within the facility. All other employees that prepare food shall have valid food handler cards.

In the 6 door prep unit, measured a container of moldy beef. [CA] Moldy food shall be removed immediately from use. [COS] Container of moldy beef was VC&D.

In the kitchen area, observed multiple used wiping cloths stored on counter-tops. [CA] Ensure used wiping cloths are stored in a sanitizer bucket with applicable sanitizer such as 100 PPM chlorine or 200 PPM quaternary ammonium.