TOFU PLUS

Pressure at hand wash sink in restroom is low. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Employee observed washing dishes using approved steps in the wrong order. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Food containers for take out orders stored in employee restrooms. [CA] Properly store utensils and equipment in a clean and sanitary manner. Remove food containers from restroom. Cooking pans stored on floor at cook line. [CA] Properly store utensils and equipment in a clean and sanitary manner.

Ambient temperature of 2 door refrigerator at service area measured 55F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use this refrigerator for storage of PHF until it is repaired. Cardboard used to line shelves at cook line.[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Cooked pork and tofu held at cook line measured >41F,<135F,<4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF placed on TPHC for discard at 4hrs.

Openings in wall along hallway at near rear door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Several wet/used wiping cloths found on preparation table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed soiled cardboard use as floor liner in cook line area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

*Repeat violation Measured chicken and soup at 140F cooling in deep plastic containers. Measured beef cooling in small plastic containers with lids at 100F in walk in cooler. Per PIC, it was prepared less than 1 hour ago. Measured cooked eggs at 80F covered in plastic wrap in under counter refrigerator, per PIC it was prepared about 45 minutes ago. [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.

Hot water measured at 110F at three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Observed multiple soy sauce buckets being reused to store tofu and other food items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

*Repeat violation In back hallway: Observed soup cooling in on racks. Multiple boxed of produce and other prepackaged items stored on racks. [CA] Per permit conditions, no food shall be stored in back hallway. Immediately discontinue food in back hallway.

Observed burners with large pots extending outside the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

*Major Measured rice at 125F in rice warmer unit at front of the kitchen. Per PIC, rice is cooked by 11 AM and portioned in to small containers and served for lunch time. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC time marked rice to be use or discarded within 4 hours from wen it was prepared. Measured chicken and pork at 45-48F in prep unit at the back end of the cook line. Per PIC, the PHFs were prepared recemtly and stored in the unit and unit was being opened multiple times. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

*Repeat violation Lack of food handler cards for employees in the facility. [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.