LIU ROAST FISH

Food handler cards could not be provided for two of the employees present. [CA] 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.

Employee observed emptying a floor sink strainer into the garbage, handled the garbage bag, proceeded to handle soiled utensils, then did not wash hands thereafter. Employee was instructed to change gloves and wash hands prior to any contamination of food or clean food contact surfaces. [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 changed gloves and washed hands.

4+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies to prevent contamination of food.

*REPEAT VIOLATION* 1. Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while in active use to wash dishes. Chlorine sanitizer intake tube observed outside of the bottle of chlorine. After placing intake tube into bottle of chlorine sanitizer, chlorine sanitizer measured 0 ppm after 5+ instances of priming and 5+ machine cycles. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Discontinue the use of the mechanical dishwasher until it is capable of outputting chlorine at 50 ppm. In the meantime, facility shall manually wash, rinse, and sanitize using bleach in the three compartment sink. 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). 2. Two knives observed stored in between the crevice of a debris encrusted pipe and the wall. Upon prompting to remove the knives from the unsanitary location, employee proceeded to place the knives onto a wooden knife rack, adjacent to and in contact with other clean knives. [CA] Equipment contacting food shall be stored in a sanitary location. [COS] All affected knives taken to the three compartment sink to be properly washed, rinsed, and sanitized.

Accumulation of old food debris on the floor underneath the upright freezer and the freezer chest at the back of the kitchen facility. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.

Roast fish observed covered by plastic wrap while cooling maintained in the walk-in cooler. [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] Fish was uncovered to facilitate rapid cooling.

Accumulation of grime on the interior walls and underside of openable door of freezer chests. [CA] Nonfood contact surfaces shall be maintained clean.

1. Bottom shelf of one of the shelving units in the walk-in cooler is sagging, and is supported by three canned foods underneath. [CA] Repair equipment and maintain in good repair. Discontinue the use of cans of food intended for consumption to prop up the bottom shelf. Food shall be stored a minimum of 6 inches off the floor. 2. To-go bags observed used to store foods in the walk-in cooler. [CA] Discontinue the use of to-go bags in direct contact with food.

Only hand sink in the kitchen lacked paper towels in wall-mounted dispenser. *Note: Roll of paper towels was available nearby, on a shelf approximately 10 feet away [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee refilled paper towel dispenser.

Several large gaps observed in the ventilation hood filters above the cook-line. [CA] Close gaps and maintain ventilation in good repair to allow for the adequate ventilation of heat/grease.

1. Employee observed cutting raw meat on cutting board, took cutting board over to the two compartment sink next to the dishwasher, sprayed it with hot water for 10 seconds, then put it back down to be used on top of a counter. [CA] Dishes and equipment shall be cleaned via wash, rinse, sanitize (100 ppm) chlorine, OR via placement into a properly functioning dishwasher (50 ppm). [COS] Employee took the cutting board over to the 3 compartment sink to be washed, rinsed, and sanitized. 2. *REPEAT VIOLATION* Chlorine sanitizer measured 0 ppm in the mechanical dishwasher during active dishwashing. Chlorine intake tube observed to be outside of the bottle of bleach. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility shall use the 3 compartment sink to wash, rinse, and sanitize until the dishwasher is able to output chlorine at 50 ppm. The warewashing sink shall be cleaned and sanitized before and after each specific use. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. ____________ Minor violation: *REPEAT VIOLATION* Upper panel in the interior of ice machine observed to have large amount of black, mold-like buildup. [CA] Clean and sanitize regularly to prevent buildup.

*REPEAT VIOLATION* Containers of food stored on the floor in the prep area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

*REPEAT VIOLATION* Employee observed handling raw meat, wiped hands on dry cloth, and then proceeded to touch containers of food and other various equipment throughout the kitchen. [CA] Employees must wash hands properly with warm water, soap, and dry with paper towels following contact with contaminated surfaces. Note: Changing gloves is not a replacement for handwashing.

*REPEAT VIOLATION* Mechanical dishwasher observed to be leaking large amounts of water onto the floor during the rinse cycle. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [SA] Areas of wastewater to be cleaned and sanitized. Company will be called to fix warewash machine.

1. One unchained CO2 tank in front kitchen area. Note: Second CO2 tank is properly fastened [CA] Secure/fasten CO2 tank to rigid structure. 2. Open employee drink observed on a shelf in the back kitchen area. [CA] Employees shall drink from containers with tight fitting lids and straws in order to prevent contamination of surrounding food/food prep areas.

Large gaps greater than 1 inch in the hood screens above the cook-line. [CA] Close gaps in the hood screens to ensure adequate ventilation of heat/grease.

Health permit not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

*REPEAT VIOLATION* Facility could not provide a valid food safety certificate or any food handler cards. [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. Facility must obtain a valid FSC, and valid FHC's for all employees within one month.

*REPEAT VIOLATION* 1. Raw shell eggs measured 80F while maintained in a carton across from the cook-line. Upon arrival of this division, an employee was observed hurriedly putting raw beef skewers that had been maintained on a counter surface without active prep into the walk-in cooler. Raw beef skewers measured 62F. Employees stated that both items had just been taken out of the walk-in cooler. [CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. [COS] Raw shell eggs relocated to walk-in cooler. Raw beef skewer remeasured at 54F. Continue to monitor to ensure potentially hazardous foods reach 41F. 2. Various potentially hazardous foods (cooked bird eggs, tofu skins, fried tofu, fried potato fries, etc.) measured in the range of 54F-57F within the upper prep inserts and the lower, 3-door portion of the prep unit across from the cook-line. Ambient of the unit measured 55F. Per employees, all items had been placed into the unit 2.5 hours prior. [CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. [COS] All PHF's relocated to walk-in cooler.

Severely dented can of food observed in the back storage area, with large amount of denting along hermetic seal. [CA] Canned food shall be discarded or returned when the hermetic seal is dented and/or compromised. [COS] Employee elected to discard can into the trash.

*REPEAT VIOLATION Raw lamb and chicken (measured 46F-48F) observed to be thawing in standing water in the prep sink. [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. [COS] Employee turned on cold water so that all meat is immersed in cold, running water.

Dry, soiled wiping cloths maintained out on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Employees could not provide a probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

1. Ambient of the 3-door prep cooler across from the cook-line measured 55F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at or below 41F. Note: Recommend calling a fridge tech. 2. *REPEAT VIOLATION* Hot holding unit is missing a door, and is covered on the left-side by a piece of aluminum foil. [CA] Equipment shall be maintained in good condition. If facility elects to no longer use the unit, remove the unit from the premises to prevent the harborage of vermin. 3. Bowl used as scoop for bulk foods. [CA] Discontinue the use of a bowl as scoop. Use a scoop with a handle, and keep handle out of food to prevent contamination.

5+ flies observed within the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Hot and cold water faucets cannot output water at the two compartment sink adjacent to the dishwasher. Note: Sprayer nozzle is capable of outputting water at 120F. [CA] Repair plumbing and maintain in good repair.