DAE BAK

Food handler cards are not available for all working employees [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.

Sanitizer concentration at 3 compartment sink measured at <100PPM. [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).

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

Cooked rice and raw eggs held on preparation table measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC, PHF held for less than 2hrs at cookline, PIC moved PHF to under counter refrigerator for rapid cooling.

Food preparation observed at active warewash sink. [CA] Food preparation shall only occur in approved areas. Use available food preparation sink for food prep.

Approximetly 7 rodent droppings found on floor of dry storage room under storage racks. No evidence of contamination of food/food contact surfaces. [CA] Clean and sanitize area of old droppings. Pest control invoices provided.

Co2 tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Boxed and container food stored directly on the floor of walk-in refrigerator and freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed vacuum sealed raw pork stored within the kitchen 1 door refrigerator. PIC stated that the pork was sealed 1 day prior. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Discontinue use of the unapproved foodsaver machine. [COS] Pork removed from sealed bags.

Observed the deep fryer at the cook line to be extending past the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

The vinyl tile flooring within the rear dry storage room is in disrepair. [CA] Replace floor with a smooth and of durable construction and 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. Observed the wall/ caulking to be in disrepair behind the 3 compartment sink. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Re- caulk three compartment sink to wall.

Facility has the following unapproved equipment: 1 . Household fridge/ freezer 2. Household reach in chest freezer 3. two glass door mini fridges 4. Food saver vacuum sealing machine [CA] Removed unapproved equipment. All 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). Observed the use of butane burners within the dining room on tables. [CA] Discontinue the use of butane burners inside of the facility. Use alternate alcohol based table warmers. Facility re-uses single use food containers to store various food items within refrigerators. [CA] Food containers intended for single use shall not be reused. Non-food grade containers used for bulk flour, rice, etc storage within the dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. *Email plans/ specification sheets to this department prior to replacing equipment.