CHILI GARDEN

1. Chlorine sanitizer measured 0 ppm in the mechanical dishwasher during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility shall manually wash, rinse, and sanitize (bleach) in the three compartment sink until the mechanical dishwasher can be repaired to output chlorine at 50 ppm. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. 2. Black, mold-like substance observed on the interior walls of the ice machine. Direct contamination observed. [CA] Maintain ice machine clean to prevent the adulteration of ice. [COS] Employee VC&D ice. Ice machine cleaned and sanitized.

Cooked, bone-in chicken measured 47F while maintained in a plastic-wrap covered container in the under-counter cooler directly across from the cook-line. Per staff, it had been cooked yesterday and maintained in the unit overnight. [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] Chicken VC&D into the trash.

*REPEAT VIOLATION* Sauces containing garlic in oil, cooked vegetable soups, cooked eggplant, bean sprouts, and chicken measured 56F-73F while maintained on various counter surfaces throughout the kitchen. Per staff, the sauces, bean sprouts, and chicken had been taken out of the walk-in cooler two hours prior, and the cooked items had been cooked to be served only for lunch service. Various raw animal products (chicken, pork, beef, crab, lamb, etc.) measured 48F-57F while maintained in the upper inserts of the right-most prep cooler at the cook-line, and in upper inserts of the three prep coolers at the self-service station in the dining area. Some of the prep inserts observed to be filled past the fill-limit. Per staff, items had been relocated to the units less than 1.5 hours prior. Ambient of the lower portion of the units measured 41F or below. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Do not overfill prep inserts. Potentially hazardous foods shall be temperature controlled, or else subjected to time as a public health control (4-hour rule). [COS] Some potentially hazardous foods relocated to the walk-in cooler. Ice added to prep inserts. All other potentially hazardous foods to be served or else discarded by the end of lunch service (2:30 PM).

Knives stored in the crack between prep cooler and counter. Clean cutting board stored directly on the floor. [CA] Equipment contacting food shall be stored in a sanitary location.

Employee handled dirty dishes, then immediately handled clean dishes that had just been ran through the mechanical dishwasher. [CA] Employees shall change gloves and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [SA] Affected dishes placed into a pile of dirty dishes to be re-washed. ____________ Minor violation: Employee handled raw chicken, then attempted to handle spinach and mushrooms before being stopped. [CA] Employees shall wash their hands in the scenarios listed above.

*REPEAT VIOLATION* Handwash sink at the entrance of the kitchen lacked soap. Soap dispenser observed to be inoperable. Handwash sink in the corner of the preparation area observed to be completely obstructed with several prep cooler lids and a cart. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [SA] Pump bottle of soap provided. Obstruction removed.

Heavy accumulation of food buildup on the floor underneath refrigeration units in the center of the preparation area, directly across from the cook-line. [CA] Maintain clean to prevent the attraction of vermin. Several structural deficiencies observed, including small holes/gaps in the walls and ceilings, and damaged cove basing in parts of the kitchen area. [CA] Repair structural deficiencies to prevent the harborage of vermin.

Frozen beef observed to be thawing in ambient air. Frogs observed to be thawing in standing water. Beef tripe observed to be thawing while not fully immersed under running water. [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.

Both back doors leading into the kitchen maintained open. [CA] Keep doors closed where possible to prevent the intrusion of vermin.

One live German cockroach observed crawling on the floor near the open back door leading into the area with the three compartment preparation sink. One dead cockroach observed on the clear plastic lid of a bulk storage container of flour. Two dead cockroaches observed under the three-door upright cooler in the same area. *No other evidence of cockroaches observed throughout the facility* Reviewed recent pest control treatment report, which states that facility was treated for cockroaches, but no activity was observed. [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. Facility must obtain a service by a licensed pest control agency within the next three days, prior to the follow-up inspection. [SA] Live cockroach abated. Manager states that he has scheduled a treatment, and that staff will thoroughly clean tonight. _____________ Minor violations: Several old, dry rodent droppings observed throughout the back preparation area (near the three compartment preparation sink), the water heater, and dry storage room. [CA] Clean and sanitize area of dead cockroaches or old droppings. Approximately 5 flies observed flying around the kitchen. [CA] Eradicate presence of flies within food facility to prevent the contamination of food.

Various raw animal products stored directly above or next to vegetables or cooked, ready-to-eat foods in the walk-in cooler. [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.

Containers of food stored on the floor throughout the kitchen and walk-in cooler/walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

*REPEAT VIOLATIONS* Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations. Accumulation of debris on shelving and exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

*REPEAT VIOLATIONS* Raw foods (pork, beef, eggs) are stored above vegetables in coolers. [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. Containers of food (bean sprouts) stored directly on top of one another with no lid between containers. [CA] All food shall be separated and protected from possible contamination. Lids shall be used for containers to prevent contamination. Teapots are stored underneath paper towel dispenser where they are exposed to handwash splash. [CA] All food shall be separated and protected from cross-contamination. Store food away from areas where they are exposed to handwash splash.

*REPEAT VIOLATION* Handwash sink at one end of prep area was was not accessible due to being blocked by prep cooler lids. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Employee washed hands and soap and water, and proceeded to dry hands on a cloth towel. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

*REPEAT VIOLATIONS* Accumulation of water and debris on floors throughout prep area. [CA] Floors in food preparation area shall be kept clean. Broken floor tiles at cook line and warewash area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Prep cooler next to malatang station does not appear to be maintaining PHFs at or below 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Single-use plastic bottles are cut and used as scoops for bulk foods. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Gaskets on several prep coolers appear to be in disrepair. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

Rodent droppings found: 1) in equipment on top of prep table for storage ,2) on floor throughout storage room, 3) on floor near water heater, 4) on cutting board on bottom shelf of prep table. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. [SA] All areas and surfaces with rodent droppings will be cleaned and sanitized. Facility will contact pest control and seal any possible entrances and harborages. Note: Any evidence of vermin at follow-up inspection will result in facility closure. Minor: Flies present in prep area. [CA] Food facility shall be kept free of insects, flies, weevils, ants, gnats, and fruit flies.

*REPEAT VIOLATIONS* Open bulk food bags are stored in prep area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Food is stored directly on floor in prep area and walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Plastic "to-go" bags are used in direct contact with food to store meats. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

Employee washed a teapot with water and soap and placed it back onto shelf for use. Employee did *REPEAT VIOLATION* Minor: Clean, wet utensils and containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

*REPEAT VIOLATION* Frozen food thawing in three compartment sink in standing water. [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.

Measured water at 77F at prep three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

*REPEAT VIOLATIONS* Wiping cloths stored on counters in prep 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).

*REPEAT VIOLATION* Customers use one utensil for all self-service foods (vegetables, fish balls, noodles, seafood, raw meat). [CA] Provide dispensing utensil for each food item offered at consumer self-service counter to prevent cross contamination.

Rice paddles are stored in standing water. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. Multi-use utensils can be stored in one of the following ways: 1) utensils stored on a clean portion of the food preparation table or cooking equipment and the “in use” utensil is cleaned 2) in a container of water if the water is maintained at a temperature of at least 135 degree F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of residues.

Several foods in self-service inserts, prep coolers, and walk in cooler were not at proper temperatures. Foods on cart were out of temperature for more than two hours. All other foods were placed into coolers less than two hours prior to measurement. Prep cooler next to malatang station does not appear to maintain foods at or below 41F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Foods on cart were voluntarily discarded. All other foods were kept in coolers, moved into coolers, or ice was added to containers. Foods in prep cooler next to malatang station were relocated.