OMEE 2

Gasket on upright reach-in cooler is in disrepair. [CA] Replace gasket on refrigeration unit and maintain in good repair.

Gaps greater than 1/4" observed on the top corner and the bottom of the back door leading to the outside. [CA] Eliminate gaps greater than 1/4" from the door to prevent access for vermin.

Spray bottle stored above food inside the walk-in cooler is not labeled. [CA] Chemicals shall be stored separate or below food storage . Spray bottles shall also be labeled to identify it's contents.

Potentially hazardous foods measured at improper hot holding temperatures. Fried tofu and cooked onions measured at 110-117F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee reheated the items to a minimum of 165F. Minor violation: Tofu and spicy crab in the food prep line inserts were over filled and measured at 45-48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Wiping towels are used, reused, and stored on the service line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Inside the upright reach-in cooler, raw fish are stored above cooked ready-to-eat foods. [CA] Store raw food separate or below ready-to-eat foods to prevent cross contamination.

Hot water is not available for the handwash sink located behind the front service line. [CA] Hot water for handwash sinks shall be available at a minimum of 100F.

Rice scoops that are in active use and reuse are stored in standing water measured at 66F. [CA] Utensils used for potentially hazardous foods and subject to be reused, can be stored in one of the following ways: Kept at 41F or below; kept at 135F or above; in continuous running water (dipper well); washed, rinsed, and sanitized every 4 hours; changed out every 4 hours.

1) Containers of food are stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor. 2) Shelf inside the walk-in cooler located next to the door does not have 6" clearance between the ground and the bottom shelf. [CA] Gap between equipment and and the ground can be sealed to prevent moisture and debris from getting under the equipment; OR provide a minimum of 6 inch clearance to allow for ease of frequent cleaning under the equipment.