GREEN LOTUS

Employees' personal belongings observed stored in areas of food preparation, food storage, and/or near food contact surfaces: - Wall mounted storage rack above the food preparation sink. - Storage rack for cleaned utensils and food storage next to the three-compartment sink. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Side door of the facility maintained opened. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin.

Undercounter dish machine failed to dispense any measurable sanitizer after multiple cycles. At time of inspection, not active warewashing was being conducted. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications. [SA] Temporarily discontinue use of the undercounter dish machine. Utilize three-compartment sink for manual ware washing. ** 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).

Observed ice scoop maintained inside ice machine with handle in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Container of shredded vegetables maintained directly on the floor in front of the hand wash sink in the kitchen. Bags of produce maintained directly on the floor next to the storage rack next to the three-compartment sink and in front of the walk-in freezer. Pots of soup maintained directly on the floor inside the walk-in refrigerator and freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Build up of grime and debris observed on floors throughout the facility; underneath warewash sink, underneath undercounter dish machine, around and behind the cook line, underneath storage racks, etc. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

Hand wash station in the kitchen partially obstructed with garbage can and container of shredded vegetables placed on the floor in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee conducted food preparation relocated obstructions.

Observed accumulation of grime on door handles of food preparation refrigerators. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed insufficient lighting inside the kitchen. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

Container of bean sprouts in the kitchen maintained with inadequate ice only at the top. Sprouts measured between 53F to 46F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee added more ice to container of bean sprouts.

Observed employee using bare hands to handle garnishes for ready-to-eat orders. Employee was also observed with long nails and non-plain jewelry on hands. [CA] Bare hand and arm contact with non-prepackaged ready-to-eat foods shall be minimized by using utensils such as scoops, tongs, gloves, paper wrappers, or other implements. All food employees shall keep their fingernails trimmed filed and maintained or use gloves.

Soap dispenser at the only hand wash station in the kitchen observed inoperable. Employee stated that the large squeezed bottle was used to dispense soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Numerous employees' food handler cards are expired. [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.

Numerous pots of soups maintained directly on the floor inside the walk-in refrigerator and walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Employee's container of personal food, candy, banana, and thermos, maintained below the preparation table where soup is stored next to utensils and plates. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from food preparation, food storage, and food contact surfaces.

Observed commercial counter-top deep fryer maintained at the center wooden food preparation. According to the manager, the small deep fryer is used only intermittently when the oil on the larger deep fryer needs to be replaced. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.