LOTUS THAI BISTRO

Observed a heavy accumulation of grime on the interior and exterior surfaces of the refrigeration and cooking equipment including but not limited to: - The handles of the refrigeration units - The exterior surfaces and gaskets of the reach in coolers at the front service area - The interior surfaces of the refrigeration units at the back storage area [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the front handwashing sink to be slowly draining. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.

Observed the only handwashing sink at the back warewashing/preparation area blocked by a stainless steel preparation table. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The violation was corrected by the PIC relocating the preparation table to not obstruct access to the handwashing sink.

1. Observed one dead adult german cockroach on a glue trap below the preparation table between the ice machine and handwashing sink at the front preparation area. 2. Observed two old rodent droppings on the floor in the water heater closet storage room. 3. Observed live fruit flies at the front food preparation and back food preparation areas. No other evidence of rodent or cockroach activity was observed at this time. The most recent pest control service was conducted on 4/16/26 by Terminix and is performed on a monthly basis. The most recent report indicates evidence of fruit flies and preventative treatment for German Cockroaches and Norway Rats. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food.

*All repeated violations* 1. Observed foil lining the equipment at the cooks line and cardboard lining coolers at the back preparation/storage area [CA] Maintain equipment surfaces durable, nonabsorbent and easily cleanable. 2. Observed a non-commercial freezer unit stored in the stairway with unapproved finishes. [CA] All equipment shall be stored within approved food facility. Observed the use of domestic refrigeration units and freezers in the food facility. [CA] All equipment in the food facility shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Major: 1. One container of fried tofu stored in a metal bowl on top of the inserts at the cold top cooler across from the cooks line at 84F. The cook stated the tofu was cooked approximately 1.5 hours prior. Minor: 2. Measured sprouts in an overfilled cold top insert between 46F at the top portions and 40F at the lower portions of the container. The food worker stated the sprouts were stocked approximately 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] 1. It was discussed that lunch service will be concluded within two hours of this inspection. A label indicating a discard time was placed as a one time TPHC allowance and the tofu shall be discarded within 4 hours since cooking the tofu. [CA] 2. The sprouts were separated to smaller containers to not exceed the fill line of the unit.

Observed opened personal beverage stored on the upper shelf of the preparation cooler without a lid or other covering. [CA] Stored personal beverages away from preparation and food storage areas in a manner to prevent cross contamination.

Observed an accumulation of grease/grime on the floors below and around equipment throughout the facility including but not limited to: - Below and around the equipment at the front cooks line - Below the three comparment and preparation sink - Below the refrigeration units at the back preparation area - Below the ice machine, adjacent preparation table, and hand washing sink [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Major: Observed a dish washer wash and rinse a food storage container, place it on a dish machine tray, and subsequently place it on the shelving above to air dry. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] The food storage container was returned to the dish rack and run through the dish machine to sanitize. Minor: Observed wet stacking of food storage containers at the back warewashing area. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. [COS] The food storage containers were separate to properly air dry.

*Repeated violation* Observed multiple multi-use wiping cloths stored on the preparation counters at the main food preparation area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

1. Measured one small cold top insert of thin beef across from the main cooks line at 98F. The PIC stated the beef was cooked approximately 1 hour prior and placed in the cold top insert. 2. Measured one deep plastic container of chicken in the reach in cooler across from the cooks line between 105F at the middle portions of the container and 90F at the sides and top of the container. The food worker noted the chicken was cooked, placed at ambient temperature to cool, and subsequently placed in the reach in cooler approximately 1 hour prior. [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. [COS] 1. The beef was relocated to a freezer unit to rapidly cool. 2. The container of chicken was separated into multiple shallow containers and placed in a separate upright cooler unit in the back preparation area to rapidly cool.

Observed coriander with food stored inside the only handwash sink in the kitchen area. [CA] Handwash sink shall be accessible and unobstructed at all times. Food preparation shall occur only in designated sink.

Observed accumulation of grease and food debris underneath the front preparation area and cook line. [CA] Floors shall be routinely cleaned.

1) Observed bulk ingredient bins are loosely covered with cardboard or not completely covered. [CA] Open bulk foods shall be securely stored in approved NSF containers with tight fitting lids. 2) Observed bowls without handles stored inside the bulk ingredient bins. [CA] Provide scoops with handles to prevent direct hand contact with food.

Observed numerous house flies and gnats in the warewashing/back food storage area. [CA] Food facility shall be kept free of vermin and non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed bowl of food stored inside the handwash sink at the front preparation area. [CA] The designated handwash sink shall only be used for handwashing and shall be accessible and unobstructed at all times.

Observed soiled wiping cloths stored on food preparation counters. [CA] When not in use, wiping cloths shall be stored in an approved sanitizing concentration.

Observed multiple items stored on the preparation line outside of proper holding temperatures: 1) Measured beansprouts, shelled eggs, rice noodles, and tofu in the preparation unit from 50-58F. Bag of beansprouts and bowl of eggs are placed above the preparation unit cooling line. Per PIC, all foods were moved to preparation unit less than 30 minutes ago. 2) Measured fried tofu stored on the preparation counter at 116-125F. Per PIC, food was cooked less than 30 minutes ago. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] 1) Beansprouts were transferred from the bag directly into the cold holding insert. Shelled eggs were moved to the under counter cooler. Employees closed the lid to the preparation unit to facilitate cooling. 2) PIC stated that fried tofu will be discarded at the end of lunch service (less than 4 hours prior to temperature measurement).

Observed back door was propped open during the time of inspection. [CA] Facility shall be fully enclosed at all times to prevent pest harborage.

1) Observed accumulation of black mold-like substance in the interior panel of the ice machine. [CA] Routinely clean and sanitize food contact surfaces as needed. 2) Measured chlorine concentration inside the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished with a chlorine concentration of 50 ppm, or as per manufacturer's specifications.

Observed multiple employees handling foods without proper handwashing practices: - Employees handling ready-to-eat beansprouts and carrots with soiled gloves or bare hands without washing hands. - Employees wiping gloves or hands on soiled wiping cloth and proceeding to handle food without washing hands. - Employees donning new gloves without washing hands. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [SA] Specialist instructed employees to properly wash hands. Reviewed handwashing policy with PIC. Recommend to use tongs or utensils for ready-to-eat carrots and beansprouts.

1) Observed the use of domestic refrigeration units and freezers in the food facility. [CA] All equipment in the food facility shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2) Observed a chest freezer stored in a room adjacent to the warewashing area which is not approved for food storage. [CA] All equipment shall be stored within approved food facility. 2) Observed the use of aluminum foil to line food storage shelves and cook line. [CA] Discontinue the use of aluminum foil. Surfaces of food preparation and equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.

Observed excessive accumulation of grime on refrigeration unit handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.