GOLDEN BAMBOO VEGETARIAN RESTAURANT

The white freezer used back in the preparation area is a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one. Ambient air temperature of the undercounter preparation fridge located back in the kitchen was measured above 45 OF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.

There was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.

The only handwash station located back in the kitchen area was partially blocked by a movable cart. [CA] For employees easy handwashing access, please relocate the cart from the handwash station area immediately.

Mint and basil grown on a pot inside the facility was being used as a food ingredient. [CA] Food ingredient served in the facility must be obtained from an approved source. Cease and desist using home-grown herbs at the restaurant. The PIC discarded the pots of basils, bamboo, and mint (COS).

Some potentially hazardous foods stored on the preparation fridge including sliced and smashed tofu, noodle, and diced tomatoes were measured between 49°F and 55 °F. The chef said the food products were moved from the walk-in cooler into the preparation fridge an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If these food products are stored at room temperature, time/temperature logs must be properly used which indicate the time the food product was taken from the safe temperature zone, and the time the food products shall be discarded. The chef stores both food products inside the walk-in cooler (COS).

The white freezer used back in the preparation area is a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one. Ambient air temperature of the undercounter preparation fridge located back in the kitchen was measured above 45 OF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.

Employees working back in the kitchen were observed touching unclean surface and the front area were observed collecting soiled dishes and cleaning tables and serving open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS).

The back door was left open. [CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door.

There was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.

Some clean working utensils including rice scoops and knives were stored on unclean surface and on the gap between the fridges. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Multiple working utensils and equipment were stored on the floor in the dishwashing area. [CA] Store all utensils off the floor on approved storage shelf, cart, or containers.

Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct thorough and regular cleaning on the floor areas.

Employee belongings including clothes and backpacks were stored below the front counter. [CA] Employee belongings must be stored in designated area.

Boxes of single use and other utensils were stored on the shelf located inside one of the restrooms. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

Couple of drain flies were observed back in the kitchen area. [CA] Eliminate flies from the facility by a legal method.

The white freezer used back in the preparation area is a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.

Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas. Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area.

Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas. Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area.

Multiple reusable utensils were stored on unclean surface. Reusable knives were stuck in between two refrigeration units. [CA] All reusable utensils must stored on easily cleanable utensils in between use. Boxes of single use and other utensils were stored on the shelves of one of the restrooms. [CA] Do not store any utensil inside the restroom. Relocate the boxes into the kitchen's storage area. Compressed gas cylinders used for the soda dispenser were not chained to a secure stand. [CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.

The white freezer used back in the preparation area is a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.

Some slim buildup was observed inside the ice machine’s internal part. [CA] Clean the internal part of the ice machine immediately.

There is no wet mop hanger by the janitorial sinks. [CA] Install a wet mop hanger by the janitorial sink. All wet mops must be hanged on the wet mop hanger. The back door was left open. [CA] To prevent insect/rodent infections, keep the backdoor always closed or install a screen door.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).