THE BENTO BOX

A valid food safety certificate could not be provided. Food handler cards could not be provided. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 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.

Braised beef measured 84F, and tea egg in soy sauce measured 72F while maintained on top of the two-door reach-in cooler adjacent to the cook-line. Per staff, items had been cooked less than 1 hour prior. Tea eggs in soy sauce measured 94F while maintained in a large pot on the stove with the burner underneath turned off. Per staff, burner had been turned off less than 45 minutes prior. Two containers of cooked, pickled vegetables measured 62F while maintained in containers on a prep table at the back kitchen area. Per staff, items had been taken out of refrigeration 1.5 hours prior. Various potentially hazardous foods, including pork belly, braised beef, cooked vegetables, and tofu measured between 118F and 126F while maintained in the steam table at the front service area. Per staff, items had been cooked between 30 minutes and 1.5 hours prior and placed into hot holding. Tub of raw pork belly measured 59F while maintained in the three compartment dishwashing sink. Per staff, pork belly had been taken out of refrigeration less than 30 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Braised beef and tea eggs placed into refrigeration. Employees turned on stove burner and reheated tea eggs in a pot to greater than 165F. Pickled vegetables relocated to refrigeration. Potentially hazardous foods in the steam table were reheated to greater than 165F. Manager turned up steam table setting. Raw pork belly was subsequently cooked.

Water measured at a maximum of 111F at the three compartment sink, and at the two preparation sinks. [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.

Employee observed washing soiled dishes, then attempted to handle containers of food before being stopped and instructed to wash their hands. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed hands.

Hand sink in the back kitchen observed completely obstructed by numerous dishes piled inside the wash basin. *Note: Additional, unobstructed hand sink available nearby at the front service area [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwash facility shall be used for no other purpose than handwashing.

Pink, mold-like buildup observed on the interior panel of the ice machine. No direct contamination observed. [CA] Clean and sanitize regularly to prevent buildup. [COS] Employee cleaned and sanitized interior panel of ice machine.

Frozen fish observed to be thawing in ambient air inside of the prep sink in the back kitchen area. [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.

Uncovered, raw shell eggs stored next to uncovered, cooked chicken and tomatoes inside of the 2-door upright in the back kitchen area. No direct contact observed. [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.

Fried tofu measured 78F while maintained in a metal hotel pan on the counter next to the cook-line. Per the PIC, it had been cooling for the last 2 hours. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Fried tofu immediately put into the fryer and fried to greater than 165F. PIC agreed to adhere to proper cooling procedures for potentially hazardous foods following cooking.

Facility could not provide a valid food safety certificate. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Tea egg in soy sauce measured 101F while maintained in a stock pot on the stove. Per the PIC, they had cooked it 2 hours prior, and left the burner on the low setting. [CA] Potentially hazardous foods shall be held at or above 135F to prevent the growth of bacteria. [COS] Employee turned up setting on the burner. Tea egg in soy sauce remeasured at 140F.

Handwash sink in the kitchen observed to be completely filled with an assortment of items including dirty dishes and a milk carton, thus rendering it unusable. Note: Additional, usable handwash sink nearby. [CA] Handwash facilities shall remain unobstructed and usable at all times that the facility is in operation. [COS] PIC removed obstructions.