ORIENTAL SIDEDISH CATERING

1) Observed countertop flat tops (used for pancakes) are stored in the front area and are not under a ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. 2) Observed excessive accumulation of grease in the baffles of the ventilation hood. [CA] Routinely clean filters and maintain ventilation hood in good repair.

Observed employee's personal cell phone and medication stored directly on food preparation counter. [CA] Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.

Observed multiple dead insects and a few dead cockroaches in the sticky traps located throughout the facility. No live activity or contamination of food observed during inspection. [CA] The premises of a food facility shall be maintained free of vermin. NOTE: Per PIC, facility receives monthly pest control services from Orkin. Pest control reports are not available for review on-site.

Observed large, opened, and uncovered bulk rice and dry ingredient bags throughout the food facility. [CA] After opening, transfer bulk ingredients into containers with tight fitting lids to prevent contamination.

Observed food stored directly on the floor throughout the walk-in cooler, freezer, and food facility. [CA] Food shall be stored at least six inches off the floor to prevent contamination and pest harborage.

Observed frozen spinach thawing at ambient temperature on the preparation counter. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

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

Observed bowls without handles stored in bulk rice and dry ingredient bags. [CA] Provide approved scoops with handles to prevent direct contact with foods.

1) Measured rice stored on the preparation counter at 83F. Per PIC, rice was reheated from refrigeration for service less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Rice was relocated to the walk-in cooler to facilitate rapid cooling. 2) Measured kimbap stored on the preparation counter at 78F. Per PIC, kimbap was prepared 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Kimbap was served during inspection (less than 4 hours from time of initial preparation). Kimbap shall be prepared for immediate service only.

1) Observed the active use of domestic upright cooler and chest freezer (Brand: Frigidaire) to store foods. [CA] [CA] All utensils and 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). 2) Observed walk-in freezer, display cooler, and preparation unit are not operable. Facility does not utilize these storage units. [CA] Refrigeration units shall maintain foods at 41F or below. 3) Observed food storage shelves are lined with cardboard and aluminum foil. [CA] Discontinue the use of cardboard and aluminum foil. Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.

1. Observed large, opened, and uncovered bulk rice and dry ingredient bags throughout the food facility. [CA] After opening, transfer bulk ingredients into containers with tight fitting lids to prevent contamination. 2. Observed food stored directly on the floor throughout the walk-in cooler, freezer, and food facility. [CA] Food shall be stored at least six inches off the floor to prevent contamination and pest harborage.

Observed the drain pipe from the 2-compartment sink extends directly into the floor sink. [CA] Provide air gap between the drain pipe and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.

Observed accumulation of grease and grime on the walls and floors by the cook line. [CA] Walls and floors in food preparation areas shall be kept clean.

1. Observed excessive grease in the baffles of the fume hood. [CA] Routinely clean baffles and maintain fume hood in good repair. 2. Observed food storage shelves are lined with cardboard and aluminum foil. [CA] Discontinue the use of cardboard and aluminum foil. Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.

Two actively working employees in the food facility do not have a food handler's card. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. See full list of accredited programs at: https://anabpd.ansi.org/accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4

At the time of inspection, observed the only handwash sink was not functional and faucet was not dispensing water. The nearby food preparation and 3-compartment sinks were operable. [CA] The handwash sink shall be operable at all times and provide an approved, adequate, protected, pressurized, potable supply of water. [COS] PIC adjusted the faucet so that the handwash sink was fully functional and dispensing warm water.

Observed bowls without handles stored in bulk rice and dry ingredient bags. [CA] Provide approved scoops with handles to prevent direct contact with foods.

At the time of inspection, the soap dispenser at the only handwash sink was in disrepair. [CA] Handwash sink shall be fully accessible and stocked with soap and single use towels at all times. [COS] PIC temporarily stocked the handwash sink with portable bottle of soap and will repair the dispenser.