TATO STREET

1. Observed paint peeling off from the FRP panel near the dishwasher machine. [Corrective Action] Maintain wall in good condition. 2. Wall near the pass-thru window observed damaged. [Corrective Action] Maintain wall in good condition. 3. Damaged floor tile observed inside the walk-in cooler and at the outer door of the walk-in cooler. [Corrective Action] Maintain floors in good condition.

Lighting is very dim in the walk-in cooler. [Corrective Action] Ensure there is adequate lighting in the walk-in cooler.

Chlorine sanitizer in the dishwasher machine was measured at 0 ppm. No active warewashing at the time of inspection. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm.

Observed food stored on the floor in the dry storage room. [Corrective Action] Do not store any foods on the floor.

Dust accumulation on the exhaust vent in the restrooms. [Corrective Action] Thoroughly clean and maintain clean.

Observed unapproved equipment installed in the facility such as the noodle blanching unit and the 4 burner stove. [Corrective Action] Ensure new cooking equipments are approved by the Plan Check Program at the department before installing. Submit plans to this department within 30 days of this report.

Observed meat defrosting in the 3 compartment warewash sink. [Corrective Action] The 3 compartment sink is to be used for warewashing. Use the food prep sink when conducting food prep activities.

Observed multiple foods in plastic containers and in boxes stored directly on the floor in the walk-in cooler. [Corrective Action] Do not store any foods on the floor. Store foods at least 6 inches above the floor on approved shelving.

Handwashing sink in the kitchen becomes intermittently blocked by a sheet pan when employees need to grab food out from the hot holding unit. [Corrective Action] Handwashing sink shall be easily accessible at all times. Re-locate the hot holding unit.

Observed new Malatang cooler in the kitchen. [Corrective Action] All new equipments must be approved by this department prior to use. Submit plans to the Plan Check Program at this department.

1. MAJOR. Sausage in the hot holding unit was measured at 108 degrees Fahrenheit. [Corrective Action] Maintain hot Potentially Hazardous Foods at or above 135 degrees Fahrenheit. [Suitable Alternative] The sausage will be discarded after lunch service. 2. Multiple foods in the Malatang cooler and in the 2 door undercounter cooler was measured at 49 degrees Fahrenheit. [Corrective Action] Maintain cold Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

Heavy dust accumulation on the exhaust vent in the restrooms. [Corrective Action] Thoroughly clean and maintain clean.

Bowl used as a scoop in the ice machine. [Corrective Action] Use a scoop with a handle.

Facility lack manager's 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.

Chlorine sanitizer concentration in the dishwasher was measured at 25 ppm. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm.

Heavy dust accumulation on the exhaust vent in the restrooms. [Corrective Action] Thoroughly clean and maintain clean.

Bulk containers containing white substance in the dry storage room not labeled. [Corrective Action] Label the containers of the contents.

1. MAJOR. Quail eggs in the metal container next to the 2 door prep cooler was measured at 87 degrees Fahrenheit. Per employee, the quail eggs are poured out from the cans at 10:30 AM and are boiled with soy sauce and placed into the container. [Corrective Action] Maintain Potentially Hazardous Foods below 41 degrees Fahrenheit or above 135 degrees Fahrenheit. [Suitable Alternative] Employee will discard the remaining quail eggs by 2:30 PM. 2. MAJOR. Potato noodles in plastic containers on the metal shelf next to the walk-in cooler were measured at 62 degrees Fahrenheit. Per employee, the noodles are cooling before portioning into smaller containers. [Corrective Action] Maintain Potentially Hazardous Foods below 41 degrees Fahrenheit or above 135 degrees Fahrenheit. [Suitable Alternative] Employee will start portioning the noodles into smaller containers. 3. Raw shell eggs were measured at 49 degrees Fahrenheit, pork hock was measured at 49 degrees Fahrenheit, and beef was measured at 46 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods below 41 degrees Fahrenheit or above 135 degrees Fahrenheit.

1. Bowl used as a scoop in the ice machine. [Corrective Action] Use a scoop with a handle. 2. Handle of the ice scoop in the ice container at the drinks station observed in direct contact with the ice. [Corrective Action] Store scoop so that handle does not touch ice.

1. Food Safety Certification not available for review. [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 do not have their Food Handler's Card. [Corrective Action] Ensure every employee have their Food Handler's Card.

Pink mold like substance observed on the black portion inside the ice machine. The mold was not in direct contact with the ice. [Corrective Action] Ensure ice machine is regularly cleaned and sanitized.