SO GONG DONG TOFU HOUSE SJ

Observed heavy accumulation of food debris under shelves and equipment throughout the facility. Observed food/debris on the walls throughout facility. Also observed heavy accumulation of food/debris on the floor and walls in the walk in fridge. Observed holes/broke walls throughout preparation area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Walls and/or floors in food preparation area shall be kept clean.

Observed heavy accumulation of food/debris on shelves in the walk in fridge and storage areas. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed employee drink/jackets stored on storage shelves mixed with food equipment. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Chlorine in mechanical warewash measured 0ppm after actively sanitizing. Employee replaced container and after running machine several times, chlorine measured 0ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Two compartment sink was filled with chlorine and water to sanitize equipment. PIC contacted company to address machine. Minor - Observed clean dishes stored on shelf with food debris dried on them. [CA] Ensure that all food and debris is removed from clean and sanitized equipment.

Observed foil used to cover shelves and stove areas. [CA] Remove foil and discontinue use. Use only materials that are durable and easily cleanable. Ice machine lid was broken. [CA] Repair/replace ice machine lid. Observed a broken/not in use refrigeration unit next to walk in fridge. [CA] Remove unused/broken equipment from the facility to prevent the harborage of vermin. Crockpot warmer in preparation area did not appear to have sanitation certification. [CA] Food equipment 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).

Observed raw shelled eggs stored above sauces and drinks in reach in fridge. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Utensils were stored in water measuring 98F. [CA] Water temperature for working equipment in use (utensils) must measured 135F or above or 41F or below.

Observed cooked bean sprouts in deep plastic covered container measuring 60F. Per PIC, they were cooked twenty minutes prior to temperature measurement. [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 flies in back preparation area. [CA] Maintain facility free of flies.

Observed raw meat and raw shelled eggs stored above ready to eat food items in walk in fridge and reach in fridge in front preparation area. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed open food items in dry storage area and in walk in fridge. [CA] Ensure that food is covered to prevent contamination.

Cutting boards are heavily scored and discolored. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced. Crockpot warmer in kitchen area did not appear to have sanitation certification. [CA] Food equipment 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).

Written procedures were not available at time of inspection. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

1. Splash guard not provided between the hand wash sink and the stove. [CA] A minimum 6" high metal splash guard spanning the full length of the sink shall be installed between the hand wash sink and the stove. 2. Paper towel dispenser is not provided in restroom. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.

Observed unused/not working equipment in back preparation area. [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.