SUNNY'S DINNER TO GO

Measured chicken in the hot holding unit from 100-105F. Per PIC, chicken was cooked 2 hours prior to temperature measurement. Observed chicken was stored in a plastic container and double stacked in the hot holding unit. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Specialist directed employee to reheat the chicken back to 165F for hot holding. Chicken was placed in a metal container in the hot holding unit.

**REPEAT VIOLATION** Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.

**REPEAT VIOLATION** Observed large gap between the bottom of the back door to the outside and the floor. [CA] Seal all gaps. Facility shall be fully enclosed to prevent pest entrance and harborage.

In the restroom, observed lack of paper towels in the dispenser. [CA] Handwash station sshall be fully stocked and accessible at all times. [COS] PIC restocked the dispenser with paper towels.

Observed improper handwashing practices by multiple employees including: - Handling dirty dishes, then clean equipment without an intermediate handwashing step. - Handling soiled wiping cloth, then touching ready-to-eat foods with bare hands without an intermediate handwashing step. - Donning gloves without an intermediate handwashing step. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist requested employee to wash hands and changed gloves as required. Contaminated equipment was rewashed and sanitized. Discussed handwashing policy with PIC.

**REPEAT VIOLATION** 1) Observed the use of domestic fryer and electric griddle on the preparation counter without mechanical ventilation or prior approval from this Department. [CA] Discontinue the use of unapproved equipment. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. 2) Observed multiple food storage and equipment shelves are lined with soiled cardboard. [CA] Discontinue the use of cardboard boxes to line shelves or flooring. Use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Observed working utensils (i.e rice paddle) stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

1) Observed accumulation of grease and grime on the floors and walls of facility, especially nearby the cookline and underneath the warewashing sink. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized. 2) Observed non-prepackaged foods stored in the upright coolers in the dining area. The dining area does not have approved flooring or cove base. [CA] In areas where nonprepackaged food is handled, floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

In the back storage area, observed multiple rodent droppings on the floor underneath storage shelves. No live activity or active contamination of food observed at the time of inspection. [CA] Clean and sanitize affected areas. The premises of a food facility shall be maintained free of vermin. NOTE: Per PIC, facility receives monthly pest control services. Pest control report unavailable for review.

Observed multiple foods cooling at ambient temperatures while in a deep, metal container and fully covered with lid. [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 soiled wiping cloths stored directly on preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.

Observed raw meats stored directly over ready-to-eat meats and produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

On the preparation counter, measured ham, pooled eggs, and shelled eggs from 65-72F. Per employee, food was relocated to preparation counter 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC relocated foods to the under counter refrigeration for inspection. Recommend to keep an ice bath on preparation counter as needed.

Observed the use of domestic fryer, electric griddle, and toaster oven without a ventilation hood. [CA] Discontinue the use of unapproved equipment. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Observed employees actively skipping the sanitizer step during manual warewashing. No sanitizer was in the sanitizer compartment at the time of inspection. [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. [COS] Specialist instructed employees to set up the 3-compartment sink with sanitizer during inspection. Chlorine sanitizer measured at 100 ppm. Dishes were rewashed and sanitized.

Observed employees handling ready-to-eat produce and cooked foods for service without washing hands. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur.

Observed large gap between the bottom of the back door and the floor (facility is exposed to the outside). [CA] Seal all gaps. Facility shall be fully enclosed to prevent pest entrance and harborage.

Observed multiple Potentially Hazardous Foods held out of temperature: 1) On the preparation counter, measured spam and shelled eggs at 68F. Per PIC, spam and eggs were taken out of refrigeration 30 minutes prior to temperature measurement. 2) In the front display case, measured fish cake at 93F and japchae at 131F. Per PIC, foods were prepared 1 hour prior to temperature measurement and is typically kept at room temperature (to be used or discarded within 4 hours of cooking.) [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] 1) Spam and shelled eggs were moved to the refrigeration unit to facilitate rapid cooling. 2) Fish cake and japchae will be discarded at end of lunch shift (within 4 hours of preparation.) Discussed TPHC procedures with PIC--PIC stated that fish cake and japchae will be kept under refrigeration.

Observed soiled wiping cloths stored directly on food preparation counters. [CA] Wiping cloths shall be stored in approved sanitizing concentration when not in use.

1. Facility lacks active food safety manager's certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Actively working employees lack food handler's cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment.