OZON

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

The handwash station located back in the kitchen area was partially blocked. [CA] Make the handwash station easily accessible for employees to wash hand when needed.

There was no functional thermometer inside of the under-counter fridges located in the front service area and back in the kitchen [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units. There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.

Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

A couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas.

There is a hole in the ceiling where the electric wires are installed above the preparation area. [CA] To prevent vermin access, please seal the hole on the ceiling.

A couple of dead cockroaches were observed below the ice machine and the water heater. [CA] Eliminate vermin from the facility through proper storage of food, utensils and equipment, conducting regular cleaning, and performing a regular professional pest control intervention.

There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

The sanitizer concentration on the low temperature mechanical dishwasher that was used to wash the dishes was measured at zero ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. Until the mechanical dishwasher is fixed, please use the three manual compartments sink to wash, rinse, and sanitize the dishes with 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils washed in the mechanical dishwasher (SA).

A covered pitcher full of drink was stored below the paper towel dispenser of the front handwash station. [CA] To prevent possible contamination, please do not store any food products on an open container below soap and paper towel dispensers and below any sinks.

There is a gap between the screen door and the concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.

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

Some potentially hazardous foods stored on the preparation fridge back in the kitchen, including sliced pork were measured between 43°F and 49 °F. [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. Please monitor the temperature and use of the refrigeration unit regularly

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

There was no functional thermometer inside of the under-counter fridge. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Drainpipe from the ice machine was immersed inside the floor sink. [CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.

1. The floor sink at the service area observed unclean. [Corrective Action] Thoroughly clean and maintain clean. 2. Observed paint peeling from the ceiling in the ceiling. [Corrective Action] Maintain the ceiling in good condition.

Liquid waste drains slowly at the handwash sink at the service area. [Corrective Action] Repair so that the liquid waste drains properly.

1. Facility lacks a Food Safety Certificate. [Corrective Action] Obtain a Food Safety Certificate. 2. Some employees lack a Food Handler's Card. [Corrective Action] Obtain a Food Handler's Card.

Observed the handle of the ice scoop in direct contact with the ice in the ice cooler at the service area. [Corrective Action] Store the ice scoop in such a way the handle does not come into contact with the ice or store the scoop in a clean and dry location.