JP TAIWAN BISTRO

At time of inspection, a person in charge was not present in the facility. [CA] A person in charge who is responsible and knowledgeable of the facility's operation shall be present at the food facility during all hours of operation.

Observed metal bowls used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle as a scoop for bulk foods to prevent cross-contamination when handling.

Observed multiple household aerosol insecticides stored in the facility. One in the kitchen and two in the storage area next to the front counter. [CA] Discontinue use of household insecticides that may contaminate food contact surfaces and use approved pest control services. Did not observed evidence of vermin or vermin infestation at time of inspection.

Observed three employee food handler cards that are expired. [CA] All employees shall have a valid food handler card within 30 days from their date of hire.

Containers and boxes of food are observed stored on the floor inside the walk-in freezer. Food shall be stored a minimum of 6 inches off the floor.

Observed employee touching face and mouth with hands and did continued to stand by the prep table without washing hands. [CA] Employee shall properly wash hands using warm water, soap, and single-use paper towels when required. [COS] Employee was asked to properly wash hands.

At time of inspection, the back door of the kitchen was kept open. [CA] Keep back door of the kitchen closed when not in use to prevent the entrance of vermin.

Raw eggs stored above cooked food in walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations. Accumulation of debris on shelving and exterior of equipment (storage bins and lids). [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Pots and cooking equipment are stored in back storage area; back storage area is not fully enclosed. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.

One dead cockroach on floor next to water heater. One dead cockroach on tray underneath water heater. [CA] Clean and sanitize area of dead cockroaches.

Missing ceiling tiles above walk in cooler and is exposed ceiling above storage area on top of walk in cooler. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

No paper towels or paper towel dispenser at handwash sink at end of cook line. Handwash sink at other end of cook line was stocked with soap and paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers at all times.

Measured chlorine at 0 ppm in dishwasher machine. No active dishwashing at time of inspection. [CA] Maintain chlorine in mechanical dishwasher machine at 50 PPM.

At time of inspection, the back door of the kitchen was kept opened. [CA] Keep back door of facility closed when not in use to prevent the entrance of vermin.

A Food Safety Certificate for Manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available.

Lids for bulk foods in the dry storage area are damaged or missing. [CA] Bulk foods shall be stored in a container with a tight fitting lid to protect it from contamination.

The following potentially hazardous foods is measured at improper holding temperatures. On the cook line: cooked noodles with egg measured at 113F. In the food prep unit insert: cooked chicken measured at 53F. On the prep sink: bean sprouts measured at 77F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F or if hot holding shall be held at or above 135F. [COS] The noodles were reheated to 165F by employee. Employee added ice to the chicken and bean sprouts to rapidly bring it to the proper holding temperature.

Wiping towels are used, reused, and stored on food prep surfaces across from the cook line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed an aerosol bottle of household insecticide stored inside the kitchen under the cook line. [CA] Facility shall not use household insecticide within a food facility that may contaminate food and food contact surfaces.

Bulk container of flour is stored under the three compartment sink. [CA] Food shall be stored in a location and manner where it is protected from contamination.

Cardboard is reused to line shelves next to the cook line. [CA] Discontinue the reuse of cardboard to line shelves and instead use material that is smooth, durable, nonabsorbent, and easily cleanable.