PHO 21

Observed server scratching head with both hands and went on to scoop ice from the ice machine. [Corrective Action] Ensure hands are properly washed whenever touching any part of the body before handling food. [Corrected on Site] Server went to go wash hands.

Paper towels were not stored in the paper towel dispenser at the handwash sink in the kitchen. [Corrective Action] Ensure paper towels are stored in the paper towel dispenser. [Corrected on Site] Employee placed roll of paper towels inside the paper towel dispenser.

Observed water leak at the drain pipe under the prep sink. [Corrective Action] Repair to stop the leak.

Accumulation of mold like substance inside the ice machine near the ice chute. [Corrective Action] Thoroughly clean and sanitize inside the ice machine. Set a cleaning schedule for inside the ice machine.

1. Observed paint peeling from the walls and doors inside the walk-in freezer. [Corrective Action] Maintain walls in good condition. Recommend removing remaining paint. 2. Damaged floors observed throughout kitchen especially at 3 compartment sink and cookline. [Corrective Action] Maintain floors in good condition.

Weak water pressure at the handwash sinks in the restrooms. [Corrective Action] Provide adequate water pressure.

1. Manager Food Safety Certificate not available. Manager has taken the course but have not yet taken the exam. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Schedule the exam and pass it. 2. Majority of employees were not able to provide their Food Handler's Card. [Corrective Action] 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. Ensure employee's Food Handler's Card are all printed out and maintained at facility.

Lack of consumer advisory for undercooked beef on the menu. [Corrective Action] Provide a symbol on menu items that are served undercooked and provide consumer advisory.

1. Boxes of green onions observed stored under and near the handwash sink. [Corrective Action] Do not store foods near handwash sink. 2. Bucket of squid observed stored under the 3 compartment sink. [Corrective Action] Do not store foods under the 3 compartment sink.

Lack of consumer advisory for rare beef on the menu. [Corrective Action] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

1. Missing drain pipe under the 3 burner wok station. Water is dumping straight onto the floor. [Corrective Action] Install the drain pipe. 2. Leak observed under the prep sink. [Corrective Action] Repair to stop the leak.

Large bags of bean sprouts at the shelf by the bean sprout dipper measured at 65 degrees Fahrenheit. Raw shell eggs measured at 72 degrees Fahrenheit at the shelf by pick up window. Beef ribs on the food cart next to the 3 door prep cooler measured at 67 degrees Fahrenheit. Multiple items in the 3 door prep cooler measured at 59 degrees Fahrenheit. Bean sprouts packaged for to-go at the service counter measured at 65 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Large bags of bean sprouts placed into refrigeration. Raw shell eggs cooked. Beef ribs placed into boiling broth. Items in the 3 door prep cooler to be used within 3 hours. Packaged bean sprouts returned to refrigeration.

1. Lack manager Food Safety Certification. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Some employees lack Food Handler's Card. [Corrective Action] Ensure all employees obtain Food Handler's Card.

Heavy grime accumulation inside the oven that roast yellow onions. [Corrective Action] Thoroughly clean inside and maintain clean.

Bricks observed used to elevate the 3 burner wok unit. [Corrective Action] Use longer legs to elevate the 3 burner wok unit.

Broken floor tiles at the warewash area. Missing and broken floor tiles under the 3 burner wok unit. [Corrective Action] Maintain floors in good condition.

Lack of handwashing signs at handwash sinks. [Corrective Action] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

Meat balls thawing at room temperature by the meat slicer. Squid thawing in water in a bucket under the 3 compartment sink. [Corrective Action] 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.

Facility lacks probe thermometer to measure food. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Observed numerous PHF items cooling inside the walk-in refrigerator kept covered and/or tightly packaged. - Portioned bowls of red rice. - Portioned bowls of fried rice. - Portioned cooked macaroni. - Plastic containers of cooked white rice. - Plastic bags of various types of proteins. Observed cooked tendon cooling at the top insert of the food preparation refrigerator across from the cook line. Tendon measured at 94F . [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F and below within 2 hours and from 70°F to 41°F and below within an additional 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. Discontinue cooling items inside the food preparation refrigerator to prevent raising ambient temperature of refrigerator and surrounding food items. ** Repeat violation.

Observed portioned raw beef stored on top of ready-to-eat food items. Bag of cooked beef balls observed with beef blood on the outside. [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.

Employees' three-year food handlers are expired. [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. ** Repeat violation.

Employee's opened beverage cup stored on meat slicer across from the food preparation sink. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages.

Numerous PHF items maintained inside the food preparation refrigerator measured between 44F to 49F. - Food preparation refrigerator lacked any type of cover to maintain cold holding temperature during down time. - Observed cooling of PHF items at the top insert of the food preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. - Discontinue cooling PHF items at the food preparation refrigerator.

Observed cooked beef balls thawing in tub of standing water. Employee was observed intermittently changing out the water with hot water from the food preparation sink. [CA] 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.

Heavy accumulation of grease and food debris on floors around the cook line, especially underneath cooking equipment. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.