XIAOMAN RICEBURRITO

Observed bulk food bags open in storage room. [CA] The bulk food bags must be kept in bins with lids after opening.

The first 2 under counter refrigerators do not have thermometers. [CA] Replace the missing thermometers.

The walk in unit is not working and is being used as storage for vinegar, food contact items, and other items. The light is not working and it is very dark inside. [CA] Provide light so that it is brightly lit. There is a 2 burner unit that exceeds the length of the hood. [CA] The burner must be under the hood and have a 6 inch overhang.

The upright refrigerators have broken handles and deteriorated tape on them. [CA] Remove the tape. Repair or replace the handles.

Observed the walls turning black in some areas from accumulation of grime. [CA] Clean the soiled walls.

Not all employees preparing food have a food handler card. [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.

The front doors are left open. [CA] The front door must be kept closed as there is no separation from the open food prep.

Observed spray bottles with cleaner in them. [CA] Label each spray bottle with the contents.

The soap and paper towel dispenser were empty. [CA] Keep the dispensers stocked.

Observed clean utensils stored in containers with food debris in them. [CA] The clean utensils must be stored in clean containers.

Observed no sanitizer for the used wiping towels on tables. [CA] The used wiping towels must be in sanitizer between each use.

Measured burrito at 80F in hot box, boiled eggs at 70F stored on counter, rice at 120F under heat lamp and cooked pickled radish at 67F on counter. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC, all the PhFs were cooked or brought out from refrigerator within last 1 hour. PIC provided stickers with time to ensure PHFs are used within 4 hours from when it was taken out of temperature control or discarded if there are any leftovers at the end of 4 hours.

Lack of lighting in walk in cooler that is used as dry storage room. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

Observed accumulation of food debris on floor in dry storage room near ice machine. [CA] Clean the floors and maintain in good condition. Observed perforated ceiling panels over area where non prepackaged food is stored in small storage room. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

Observed Raid spray in restroom. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Lack of paper towels at hand wash sink near three compartment sink. Observed a paper towel roll on storage rack nearby. Per PIC, dispenser is not working. [CA] Provide single use paper towels in dispensers at all times. Repair or replace the dispenser.

Observed marinated boiled eggs cooling in deep plastic containers on counter. [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.

Observed multiple food containers and boxes stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.