IMAGINE @ MARVELL CAFE

1) Upright dishwasher measured to have 25ppm chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2) Only high temperature and quat ammonia sanitizer stripes were available in dishwash room [CA] Provide chlorine test stripes for chlorine dishwasher.

Crispy wonton strips stored on speed rack next to handwash sink.[CA] Store foods away from sources of contamination. Protect food from contamination. [COS] Fried wonton crisps were moved.

2 door pass through cooler measured to have: -Eggs at 43F -Ham at 43F -Dressing at 43F -Ambient temperature 42F -Chicken at 67F - per employee chicken was cooked and removed from oven to be chopped about 1.5 hours prior. [CA] Keep PHFs at 41F and below for cold holding. Ensure cooler can maintain PHFs at 41F and below. [COS] PHFs were moved on to salad bar and placed on TPHC.

1 handwash sink by asian station area missing paper towels. Other handwash stations nearby observed to be fully stocked and functional. [CA] Ensure all handwash stations are fully stocked with paper towels. [COS] Employee restocked paper towels

Back door by catering area observed to have gap on the side. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

3-comp sink measured to have quat ammonia at 100ppm when active dishwashing was occuring. [CA] Replace sanitizer compartment of 3-comp sink to ensure sanitizer is at least 200ppm for quat ammonia when dishwashing. [CPS] Employee emptied compartment, refilled with 200ppm quat and let dishes sit submerged under sanitizer for over 1 minutes.

MAJOR: 1) Upright dishwasher measured to be less than 150F for rinse cycle and to have 0ppm chlorine. At time of inspection, mechanical dishwasher was actively being used. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA]All dishes from dishwasher shall be brought to 3-comp sink to be manually sanitized by submerging dishes in 100ppm chlorine for 30 seconds or 200ppm quat ammonia for 1 minute. MINOR: 1) 3-comp sink in the back missing test stripes. [CA] Provide sanitizer test stripes for 3-comp sink. [COS] New test stripes were gotten from office.

Boxes of food observed to be stored on the floor inside walk in freezer. [CA] Keep food at least 6" off of floor to prevent cross contamination

Back door by catering area observed to have gap on the side. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Peaches and apples observed to be offered for self service without dispensing utensil [CA] Provide dispensing utensil for each nonprepackaged food item offered at consumer self-service counter to prevent cross contamination.

1) Eggs at cookline measured to be 48F. Per employee eggs are kept there for cook to order. 2) Rice measured to be 99F on speed rack. Per employee rice was made 9:30AM (about 1hr 40 minutes prior) and shall be stir fried soon. [CA] Keep eggs at 41F and below for cold holding Ensure all PHFs are actively prepped in a timely manner within 2 hour prep window and return PHFs to temperature as soon as possible. [COS] Eggs were put on ice bath. Rice was immediately stir fried for service.

Dishwasher observed to be handling clean dishes after handling dirty dishes without changing gloves. [CA] Wash hands prior to handling clean dishes. [COS] Employee degloved and washed hands with soap and warm water.

Hood by wok station observed to have small gap between filters. [CA] Ensure filters in ventilation hoods are tight fitting and have no gaps.

Wiping clothes observed on countertops [CA] Store in use wiping cloths in sanitizer bucket between uses.

One handwash sink by wok station observed to be missing paper towels. Other handwash sinks available throughout kitchen and one available on other side of corner. [CA] Keep all handwash stations fully stocked with soap and paper towels at all times. [COS] Employee restocked upright paper towel dispenser.