BANANA LEAF

In the single door prep cooler, cooked bean sprouts measured 80F. Food employee stated that food item was removed from temperature control 20 minutes prior. [CA] PHFs shall be held cold at 41°F or below. [SA] Bean sprouts container was placed on ice and relocated to the walk in cooler.

Facility is lacking quaternary ammonium sanitizer test strips. [CA] Test strips shall be provided to adequately measure the sanitizer concentration used during manual warewashing.

In the warewash machine, chlorine sanitizer measured 25 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Warewash machine was primed, chlorine remeasured at 50 ppm.

Observed plastic cups without handles used as scoops in bulk food storage containers. [CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination.

1) Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature. 2) Facility is lacking a metal probe thermometer to measure internal food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Lack of soap at the handwash sink at the prep area. Employees are washing hands at the nearby handwash sink at the service area. [Corrective Action] Ensure soap is always available at the handwash sink.

Ambient air temperature in the 2 door prep cooler was measured at 52 degrees Fahrenheit. [Corrective Action] Ensure refrigeration unit is able to maintain proper cold holding temperature of 41 degrees Fahrenheit or below.

1. Heavy dust accumulation on the vent near the door or the wine chiller room. [Corrective Action] Thoroughly clean and maintain clean. 2. Grime accumulation on the doors and inside of the 2 door undercounter cooler. [Corrective Action] Thoroughly clean and maintain clean. 3. Grime accumulation inside of the 2 door keg cooler. [Corrective Action] Thoroughly clean and maintain clean.

The cooling equipment in the wine cooler room does not appear to be properly installed. The condensate drips into a bucket. [Corrective Action] Ensure the equipment is properly installed. Ensure condensate drains into a floor sink.

1. Back door observed left open. [Corrective Action] Ensure back door is kept closed. If door is normally left open, consider installing a air curtain or screen door. 2. Observed broken unused equipments stored at the back of the facility. [Corrective Action] Remove broken unused equipments from the premise.

1. Heavy grease accumulation on the floors at the cookline. [Corrective Action] Thoroughly clean and maintain clean. 2. Missing cove base tile at the entry way from the dining room to the warewash area. [Corrective Action] Install cove base tile. 3. Paint observed separating from the wall in the wine cooler room. [Corrective Action] Maintain wall in good condition. 4. At the pre-rinse area next to the dishwasher, there is a gap between the wall and the basin allowing water to drip down to the floor. [Corrective Action] Minimize the gap to prevent water to drip down to the floor.

Dust build up on the fan guards within the walk in. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Multiple food handler cards for employees have expired this past year. [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.

1. Food is being stored in the floor in the back of the facility at the time of inspection. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Scoops are being stored within the bulk containers. [CA] Scoops shall be stored in a way that the handle does not touch the food directly.

Equipment is outside in the back patio area. Per PIC equipment is being thrown away soon. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Metal tray with rice was wrapped with plastic completely and cooling. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [SA] Holes were pocked into the plastic to allow cooling.

Knives are being placed in between prep tables and under meat slicer, at the time of inspection. [CA] Discontinue this practice of placing knives in areas that do not get cleaned regularly. [SA] Knives were removed and placed within the dish washer area to be (wash, rinse, sanitized)

Bean sprouts within tray were measured at 49*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC moved the PHFs to the under counter refrigeration within the prep table.

Sanitizer buckets not available and multiple wiping cloths noted within the kitchen 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).

Hot water within the 3-compartment sink was measured at 90*F at the time of inspection. [CA] Ensure hot water heater is operable and maintained in good repair at all times.