UNCLE CHA FUSION CAFE

Employee rinsed hands without using soap, dried hands on shirt, then prepared to cut/handle fish before being stopped. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

*REPEAT VIOLATION* Cook observed scratching his head multiple times with a bare hand, then proceeded to handle rice noodles maintained in a bowl at the cook-line. When prompted to wash his hands, the cook attempted to rinse his hands in the prep sink. [CA] Employees shall 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. [COS] Bowl of rice noodles voluntarily discarded into the trash. Employee properly washed hands in the hand sink.

Two employees lack food handler cards. [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.

Facility lacks a consumer advisory on its menu for raw or undercooked items (i.e. eggs). [CA] Provide consumer advisory on the menu. A consumer advisory consists of the following two components: 1) A "disclosure" which provides a description of the particular undercooked or raw animal derived foods that are on the menu, OR identification of the raw or undercooked animal derived foods by an asterisk. 2) A "reminder" which states that written information regarding the safety of these food items is available upon request, OR that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

*REPEAT VIOLATION* Cooked shrimp measured 62F, and scallops measured 54F while maintained on a speed rack at the back kitchen. Per the owner, items had been taken out of the freezer to thaw last night, and had been left out in ambient temperature overnight. [Minor thawing to Major holding violation] Three packages of raw beef measured 61F while maintained on a speed rack at the back kitchen. Per the owner, the beef had been taken out of a refrigerator 2 hours prior for the purpose of preparation. Crab legs and hot dogs measured 51F while maintained in the upper inserts of the one-door prep cooler across from the cook-line. Raw chicken and hot dogs measured 46F while maintained in the lower portion of the unit. Ambient of the unit measured 46F. Per staff, the elevated temperature of the unit is due to its proximity to the cook-line, and the frequent opening and closing of the unit's door. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. *Note: Continue to monitor the temperature of the one-door prep cooler. If the unit is not capable of maintaining potentially hazardous foods at 41F or below, recommend contacting a service technician. [COS] Cooked shrimp and scallops voluntarily discarded into the trash. Beef relocated to a nearby refrigerator. Crab legs and hot dogs to be used or discarded by the end of lunch service (4 hours elapsed). All other potentially hazardous foods in the prep cooler relocated to alternate refrigeration unit.

Tomatoes and peppers observed to be stored in a colander, with a pile of dirty invoices stored folded directly underneath and in direct contact with said foods. [CA] Food shall be stored in a sanitary location, away from potential contaminants. [COS] Invoices removed. Tomatoes and peppers washed.

*REPEAT VIOLATION* Only hand sink in the main kitchen observed to be completely obstructed with a tub of lettuce placed directly on top of the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction removed.

*REPEAT VIOLATION* Various potentially hazardous foods throughout the kitchen that are subject to time as a public health control lacked time markings, including several tubs of battered pork chop, containers of cooked chicken, a container of cooked beef, containers of pooled egg, tomato sauce, various noodles, and raw shell eggs. A container of cooked broccoli measured 97F while maintained on top of a steam table insert. Per the owner, the broccoli is subject to time as a public health control, and had been used for service last night, and the staff had forgotten to the throw it away. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] All items subjected to time as a public health control time marked. Broccoli from the previous night voluntarily discarded into the trash.

Employee observed collecting soiled dishes from customers, then proceeded to grab clean dishes and served them to customers without changing gloves or washing their hands. Employee handled dirty dishes, then handled clean dishes that had just been ran through the mechanical dishwasher. [CA] Employees shall change gloves (if applicable) 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. [COS] Employees changed gloves and properly washed hands. Contaminated dishes re-ran through the mechanical dishwasher. Proper glove-use and handwashing procedures discussed with staff.

Hot dogs, beef, shrimp, sliced tomato, and chicken measured 45F-49F in the one-door prep cooler directly across from the cook-line. Per staff, items had been placed into the prep cooler 2.5 hours prior in preparation for lunch service, and the elevated temperature was due to staff frequently opening and closing the unit and its proximity to the cook-line. Steamed broccoli measured 131F while maintained in the steam table at the entrance of the kitchen. Per staff, it had been steamed 30 minutes prior and then left out in ambient prior to being placed into the steam table. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.

Chlorine sanitizer measured 10 ppm in the mechanical dishwasher while in active-use to wash various dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Facility could not provide chlorine test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Wiping cloth sanitizing solution measured 0 ppm chlorine in multiple sanitizer buckets. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Raw beef and shrimp observed to be thawing in ambient while maintained on a rack at the back of the kitchen. [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.

Facility is properly following time as a public health control procedures (4-hour rule), but lacks written SOP's. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

Hand sink in the main kitchen lacked paper towels and was obstructed with a box of canned foods stored directly inside the wash basin. *Additional, properly stocked and usable hand sink located nearby [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Handwashing facility shall be clean, unobstructed, and accessible at all times.

Air hand dryer located in the restroom was not operable and single-use paper towels for drying hands was not available. Facility is not in operation. [CA] Prior to operating, ensure that all handwash sinks are able to provide warm water, soap, and single-use paper towels/operable hand dryer.

Two unapproved induction cook tops are observed at the cook line left from the previous owner. Per new owners, there are no plans to use the cook tops for their operations and will be removed. [CA] Remove unapproved equipment. Equipment used in facility shall be approved for commercial use and cook equipment shall be submitted to this department's plan check for review and approval prior to installation.

shrimp, tofu, beef and eggs held at drawer refrigerator and ice bath measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Ambient temperature of drawer refrigerator measured at 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Scoop handle stored in direct contact with ice.[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Raw food of animal origin stored above ready to eat food in standing refrigerator. [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.

Grease and food buildup found under cooking equipment. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. Observed damaged wall (opening) in the storage area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Repeat violation: FSC is not available for review at time of inspection. [CA]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. Food handler cards are not available for review at time of inspection. [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.

Lack of thermometers in drawer refrigerator. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.