LOCAL CAFE

Measured ambient temperature inside prep refrigerator at the tea station area at 43F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Note: No PHFs held at this unit at time of inspection.

Measured cooked mushroom held in prep cooler for less than 2 hours at 44F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Hole on wall under the 3-comp sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Accumulation of grease and debris on walls and ceiling. Heavy accumulation of debris on ceiling vents. [CA] Walls and floors in food preparation area shall be kept clean. Ceiling vents shall be kept clean and in good repair.

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

Food prep sink is directly connected to sanitary sewer. [CA] Food preparation sink shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1" air gap.

Multiple food containers stored directly on the floor throughout kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the kitchen, storage area, and back aisle. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

Repeated violation: There is excessive food residue, oil, grease, and grime accumulation on the floor below the shelf, cook-line, and the wash sinks. [CA] Conduct a regular thorough cleaning on the floor area.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Repeated violation: A couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas. The back door was left open. [CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door.

Food preparation was being conducted on the unclean three compartment warewash sink which was also being used for washing dishes. [CA] Food preparation may only be conducted on a clean preparation sink. Any food contact surface must be properly washed, rinsed, and sanitizer before it is used for food preparation. The chicken was moved into the preparation sink which was used to store big pots (COS).

There is excessive oil, grease, and oil accumulation on the panels of the exhaust hood. [CA] Conduct a thorough cleaning of the exhaust hood immediately. A double pit stove was stored outside the rim of the exhaust hood which is blocking access to the preparation sink. [CA] Remove the stove from the kitchen area to provide an easy access to the preparation sink.

Many open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.

Many food products on boxes were stored directly on the floor or on milk crate back in the kitchen, storage area, and back aisle. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

There was no paper towel supply on the handwash station located next to the three compartment warewash sink. [CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge provided a roll-type paper towel (SA).

There is excessive food residue, oil, grease, and grime accumulation on the floor below the shelf, cook-line, and the wash sinks. [CA] Conduct a regular thorough cleaning on the floor area.

Multiple potentially hazardous food products including cooked potato and shredded cheese were stored at room temperature by the preparation fridge. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced avocados shall always be held at 41°F or below or at 135°F or above unless the food products are stored outside this temperature with time as a public health control method. The manager is told to either label the food products to be used within the next three hours or rapid the product inside the walk-in freezer. He voluntarily condemned and destroyed the cheese and stored the potato inside the preparation fridge (COS).

Servers working in the front area were observed collecting soiled dishes and cleaning tables and serving open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS). Employees were observed washing hands in the three compartment warewash sink without soap with gloves on. [CA] Employees may only have their hand washed in the designated handwash station with soap and dry their hand with a single use towel.

A couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas. The back door was left open. [CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door.

There is no approved bleach sanitizer measuring strip for the mechanical dishwasher. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Ambient temperature inside the walk in measured 47F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

PHFs ijnside the walk in measured at improper holding temperatures between 43F-45F : Milk, cheese, eggs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All PHFs will be relocated to different refrigeration units.

Ambient temperature inside the walk in measured at 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

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

Grease buildup on the walls and ceiling throughout the kitchen. [CA]Clean routinely.

Container of food stored directly on the floor inside the walk in. Bulk food containers are not labeled. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Boxed vegetables deliveries left outside stored directly on the floor and exposed to potential contamination from running water from a drain. [CA] Food shall be protected from contamination.

PHFs (cooked noodles, pooled eggs, shredded cheese, wontons) held inside the walk in measured between 43F and 46F. PHFs left at room temperature measured at improper holding temperatures : cooked potatoes (51F), fried pork belly (78F), fried tofu (49F), raw shelled eggs (56F). Per the manager all the items are taken out of the walk about an hour before and left at room temperature during service within 4 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs are time marked to discard within 4 hours from when removed from temperature control.

Quat sanitizer testing strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Water at the 3 -comp sink measured at 111F. [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.

Heavy accumulation of grease and debris on surfaces throughout the kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

~3 dead cockroaches found inside the dry storage room, 2 dead cockroaches found in the kitchen near the cookline. Old rodent droppings found by the back door entrance above bulk dry food containers, on cooling rack shelves . Per the manager, facility is serviced weekly but the most recent report provided for review dates back to June. [CA] Clean and sanitize area of dead cockroaches and old droppings. Recommend increasing the frequency of pest control visit, seal gaps and crevices, protect food from potential contamination.

Found rodent feces on cans and on floor in both dry storage rooms. [CA] - Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies. [COS] - Staff cleaned and removed feces. Orkin pest control reports were submitted for review, the most recent report was dated 10/24/2024. Please send this month's report when received. Continue to follow recommendations by pest control technician. Such as repairing any leaks, eliminate standing water, seal any holes and clean facility. Manager stated hole will be professionally sealed this Saturday. Look for other holes/openings in rear dry storage room and seal.

Found duct tape on wall by dishwashing machine, duct tape on wall by kitchen entrance and cardboard with tape near prep area. Also observed saran wrap around base of mobile cart at cookline [CA] - Remove any and all duct tape, cardboard, unclean saran wrap and clean all surfaces. [COS] - Duct tape and saran wrap removed Observed hoods have been cleaned. Continue to clean remaining surfaces, such as floor drains, floors, shelves, walls, tables, and all equipment.

Found Ortho Home defense in dry storage room [CA] - This pesticide is not approved for commercial use. Use only approved pesticides applied by a professional.

Unclean surfaces observed in ktichen, such as area with tools, floors and walls. There is duct tape and plastic on some walls in the kitchen [CA] - Thoroughly clean all surfaces in facility. Remove duct tape and plastic

Owner submitted four food handler cards for staff. There are two other staff that do not have food handler cards available for review. The food safety manager certificate provided was also used for food facility next door, Mingkee Deli. [CA] - All food handlers shall maintain valid food handler cards. Keep cards at facility available for review. The certified food safety manager is valid only for one food facility and cannot be shared between facilities.

Found rodent droppings on the floor in the small dry storage room. Found one live cockroach on the storage rack near the tools (not on or near foods). Found glue trap on the floor in the hallway with 4 live cockroaches. No other evidence of vermin observed in the facility. [CA] - Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies [COS]- Employees clean rodent droppings and killed the cockroach. Glue trap was discarded in the trash. Reexamine the dry storage room for holes/openings. Facility may need to permanently seal the opening covered with metal mesh. Continue to work with pest control service for cockroaches and rodents.

Found Ortho-defence pest spray in the small dry storage room [CA]- Remove this chemical from the facility. Only professional pest control service may be utilized.

Found 4 live cockroaches on wall under 3-compartment sink and in gap behind handwash sink and service window. [CA] - Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies Remove duct tape and seal all gaps properly with caulking. Surfaces shall be smooth, durable and easily cleanable. Highly recommend professional pest control treatment, do not use household/residential grade pesticides. Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Observed live and dead cockroaches in kitchen, two live on the floor, one live in hole on wall under 3-compartment sink, 2 in wall behind sanitizer sign, one in corner of wall by dishwasher. One dead inside refrigeration unit. One piece of rodent feces on floor by water heater. Owner stated cockroaches are in the walls. [CA] - Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies. Highly recommend professional pest control service to abate. Seal the hole under the 3-compartment sink appropriately (there is a clean out pipe). Seal any gaps and eliminate any harborage areas. The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

Food handler cards are not available for review. [CA] - Ensure all food staff have valid food handler cards.

No chlorine test strips available [CA] - Provide chlorine test strips.

Found an unlabeled chemical spray bottle on top shelf above cooling rack with foods. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens. Chemicals once removed from original container shall be labeled with common name.

Prep sink is not accessible, utensils and equipment stored on top. Per manager water is not available [CA] - Clean and ensure food pep sink is accessible at all times. restore hot and cold water.

Observed heavy grease and food debris on multiple surfaces int he facility, including door handles, doors, shelves and exterior of equipment [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Observed light fixtures in kitchen without covers [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles. Found two burner stoves and a gas rice cooker stored outside of hood [CA] Cooking equipmetn shall be under the hood with a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Observed chef handle raw chicken then proceed to handle utensils at the cookline. When instructed to wash hands by manager, chef did not use soap. [CA] - Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] - Chef was instructed to wash hands properly with soap.

Observed heavy grease build up and food debris on walls, ceilings and floors, including floor drains. [CA] - Clean all floors, walls and ceilings.

Found numerous cockroaches (adult and live) in kitchen, mainly on floor in back corner and on shelving above prep refrigeration unit. Observed rodent feces on floor and on shelves in the dry storage room. [CA] - Eliminate all vermin, including dead bodies and feces. Look for holes in the dry storage room and seal properly. The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

Measured tofu at 75F, bean sprouts, 79F, pork chops 47F stored at room temperature and tomato sauce in warmer at 128F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] - Foods moved to walk in Inside walk in cooler, measured curry 47F, shredded chicken 47F and pooled egg yolk at 48F. [CA] - Maintain walk in at 41F or below, including the foods stored inside. WALK IN COOLER SHALL BE MEASURED AT 41F OR BELOW IN ORDER TO REOPEN.

Soap not available at rear handwash sinks [CA] - Provide soap for handwashing. ensure staff is properly trained

On cooling racks, measured beef 86F and chicken breasts 85F. [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. *once foods drop to 135F, move to walk in cooler.

Found food items stored on the floor, such as box of mushrooms, containers of chicken and multiple food items inside walk in cooler [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination.