DA THAO CAFE

Observed ice scoop maintained inside ice machine with handle is direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

The only hand washing station in the kitchen was obstructed with a bag of uncooked noodles. At the time, the hand soap dispenser was stocked with soap, however, failed to dispense soap. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand soap and paper towels shall be readily available and easily accessible at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed. Dried soap clogged on the soap dispenser nozzle was cleaned. Soap dispenser observed dispensing soap normally.

Employees' personal beverages observed stored in areas of food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from restaurant food and food contact surfaces.

Observed kitchen employee ware washing and failing to conduct final sanitization. [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). [COS] Instructed employee to setup three-compartment sink for proper ware washing.

Observed pan used to fry eggs at the food preparation table. Facility lacks food preparation sink and dedicated ventilation hood to conduct any type of food preparation. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Remove unapproved cooking equipment.

Plastic container of cooked macaroni noodles maintained out in ambient temperature measured at 67F. Manager stated that the noodles were prepared from home the day before and was taken out from the refrigerator to prepare an order. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Food item was VC&D.

Facility lacks test strips to measure sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed kitchen employee utilizing the same gloves switching in-between ware washing and cleaning/mopping. Employee did not change gloves or wash hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to wash hands and change gloves.

Per manager, the following food items were prepared from a home setting: - Large plastic container of soup, approximately 2 gallons, maintained inside the two-door upright refrigerator. - Plastic container of cooked macaroni maintained out in ambient temperature at the food preparation table. - Plastic container of cooked pork meat maintained inside the two-door upright refrigerator. [CA] Food must be from an approved source or properly documented. Facility is to immediately cease and desist preparing food from home. [COS] Food was removed from facility and/or VC&D.