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Observed accumulation of black mold-like substance in the interior panel of the ice machine. [CA] Routinely clean and sanitize ice machine. Food contact surfaces shall be kept clean.

At the cook line, observed working peanuts and spices actively contaminated with soy sauce at the preparation rack at the cook line. The soy sauce appears to have spilled from the bottle, and is accumulating on top of the other sauce bottles and throughout the bottom of the preparation rack. [CA] Food shall be maintained in good condition and protected from cross-contamination. [COS] Peanuts and spices were voluntarily condemned and discarded.

1) Observed takeout containers of fried chicken stacked on top of each other (chicken made direct contact with bottom of container). At the cook line, observed multiple bulk sauces and ingredients are uncovered. [CA] Food shall be securely stored, separated, and protected to prevent outside contamination at all times. 2) Observed multiple bulk ingredient bags open and uncovered. [CA] After opening, bulk ingredients shall be transferred to approved, food grade containers.

Observed multiple bowls without handles stored in direct contact with food. Observed multiple scoops with handles stored in direct contact with ice. [CA] Provide approved utensils for use in bulk bins such as scoops with handles to prevent direct hand contact with food.

Observed accumulation of grease and dust on the ventilation hoods over the cook line. Observed multiple refrigeration units are sticky and not maintained clean. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1) Observed multiple foods stored inside plastic grocery bags. [CA] Food shall be stored in approved, food grade containers. 2) Observed multiple foods stored on the floor in the walk-in freezer. [CA] Food shall be stored six inches above the floor to prevent contamination.

Observed the active use of two "JINBANG" round flat top grills without approval or ventilation. [CA] Discontinue the use of unapproved equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

At the dining tables, observed utensils are stored with mouthparts facing upwards. [CA] Utensils shall shall be stored in a way where the handle is easily accessible and mouthparts are not exposed to prevent direct hand contamination.

Observed facility uses TPHC and sticker time markings for fried chicken, boba, and cooked broccoli. No written procedures available for review. [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] Completed TPHC documentation during inspection.

Measured rice in the countertop warmer from 120-130F. Per employees, rice was cooked 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Rice will be served or discarded within the next 3 hours (4 hours since removal from temperature control.)

Observed wiping cloths stored in chlorine sanitizing concentration measuring over 200 ppm. [CA] Manual sanitization shall be accomplished with a sanitizing solution of an approved concentration (100 ppm chlorine, or as per manufacturer's specifications).

Tea area has a 3-comp sink and small dishwasher (not in use) and employees hand wash tea glasses and do not sanitize glasses. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. OR use small dishwasher for sanitizing glasses. Large dishwasher has a quart sanitizer and facility carry test strips for chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Drain pipe from the food prep sink and ice machine was inside the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor. [COS] Employees trim the pipe and provided minimum 1 inch airgap.