MUMU HOT POT

The only handwash sink near the three compartment sink did not have paper towels and was blocked by gloves/towels/equipment. [CA] Paper towels shall be provided in dispensers at all times during operation. Handwash sinks will remain unblocked and accessible at all times during operation. [COS] Paper towels provided and handwash sink unblocked.

Chicken broth on ice bath measured 49F for less than 2 hours. Observed very little water and a couple pieces of ice on the bottom. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice and water added to the ice bath. Ensure that ice and water go up the sides of the container to maintain PHF at 41F or below.

Bunn water dispenser, two syrup dispensers, one freser tea tea brewer and a second tea brewer installed without prior plan check approval. [CA] Equipment has been impounded. Submit plans to DEH Plan Check for approval. [CA] A person proposing to change operation or install new quipment to a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

Observed employee eating while preparing rice bowls. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Observed small flies in preparation area that appeared to be fruit flies. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Pressurized cylinder by janitorial sink was not fastened to a rigid structure.[CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Hot water at three compartment sink measured 113F after allowing the water to run, it then dropped to 107F and stayed there. Hot water at three compartment sink in drink service area measured 107F after allowing the water to run. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Observed employee washing equipment in the dump sinks without sanitizing. [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] Directed employee to prepare three compartment sink. Rewash and sanitize equipment.

Test strips were not provided for mechanical warewash and quaternary ammonia at three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Observed soap and paper towels provided over drainboard of three compartment sink where clean dishes were drying. [CA] Remove soap and paper towels from above drain board. Place where they are not at risk at causing contamination.

Observed employee drinks without lids or straws on food preparation surfaces, observed employee phone stored on food preparation surfaces. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.