O2 VALLEY

Water heater was changed to a new model without prior submittal and approval from this department's plan check. [CA] The addition, replacement, or modification of previously approved equipment shall be submitted this department's Plan Check for review. New water heater: Brand: Bradford White Model: URG275H6N 75 gal capacity Input: 7600 Btu/hr Submit plans with all applicable fees to this department's Plan Check by 5/7/26 Additional information for plan check can be located at www.Ehinfo.org

Employee observed changing task from handling raw meat, cleaning, and back to food handling without washing their hands. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to handling food. [COS] Employee stopped and asked to properly wash their hands. Employee observed washing hands while still wearing disposable gloves. [CA] Proper handwashing shall be conducted prior to putting on dispsoable gloves.

Open foods observed stored on the drain board of the three compartment sink while employee was washing utensils. [CA] Food shall be stored in a location and manner where it shall be protected from contamination.

Only handwash sink located in the back prep area was unobstructed and not accessible. [CA] All handwash sinks shall be kept unobstructed and easily accessible when operating to allow employees to readily wash their hands when required. [COS] Employee removed items obstructing the sink.

Employee observed washing utensils and equipment at the food prep sink and did not complete the sanitizing step. [CA] 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). [COS] Employee completed the sanitizing step for the utensils at the three compartment sink with chlorine sanitizer. Minor violation: White and green mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.

Food safety certificate for manager is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.

1) Ambient temperature of drawer cooler is measured at 58F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41°F or below. 2) Gasket on drawer cooler door is in disrepair. [CA] Replace gasket on refrigeration unit and maintain in good repair.

Lack of hot water in the facility. Water temperature measured at 69F from the three compartment sink. [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 where it shall reach a minimum of 100F. Facility shall immediate cease and desist all food operations.

Potentially hazardous foods measured at improper holding temperatures. Minced pork at the back of the kitchen is measured at 70F. Raw chicken and cooked beef inside the drawer cooler is measured at 53F. Per employee, the minced pork has been put for all day but the raw chicken and cooked beef were refilled in the drawer cooler within the last two hours. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F. [COS] The minced pork was discarded into the trash by employee. The raw chicken and raw beef were relocated into the walk-in cooler.

Potentially hazardous observed thawing in food temperature at the back prep 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.

Potentially hazardous foods, fried chicken, are subject to time but are not properly time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked for a maximum of 4 hours where it shall be discarded if not used/served. [COS] Employee time-marked the food.

Knives observed stored with it's blade in an unclean location. Knives observed in soiled knife holder and in crevice behind the three compartment sink. [CA] Food contact surface of utensils shall be stored in a location that is clean and sanitized. Remove knives to be properly washed, rinsed, and sanitized before use.

Inside the walk-in cooler, raw pork is stored on the top shelf above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.

Employees observed improperly washing hands. Employees washed hands while still wearing disposable gloves, or put on disposable gloves to handle food without first washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to putting on gloves and when required.

Multiple potentially hazardous foods ( cooked chicken, cooked sausage, and cooked pork) are subject to time and were not properly time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature control shall be properly time-marked with the start/end of the 4 hour period where the food shall be discarded if not used/served. [COS] Per employee, the items were prepared around 12 PM and the food were time-marked to be discarded by 4 PM.

Single-use utensils (spoons, forks, knives) are placed out for self-service in open container where the utensils are not protected from contamination. [CA] Utensils that are placed out for self-service shall be stored in a manner where the part that comes into contact with food is protected from contamination. For example, stored where only the handle of the utensil is facing upwards.

Observed a knife on the cutting board that is chipped along the blade of the knife. [CA] Replace food contact utensils/equipment that are damaged.

Wiping towels are observed used, reused, and stored on food prep 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).

Potentially hazardous foods held near the back by the cook line are measured at improper holding temperatures. Tofu (54F), chicken (67F), and cooked vegetables (98F). [CA] Potentially hazardous foods shall either be cold holding at or below 41F; or hot holding at or above 135F. [COS] Employee relocated the items into the walk-in cooler and reach-in coolers.

Knives stored on magnetic holder next to the food prep sink are observed to be dirty with raw food debris. [CA] Food contact utensils that are in storage shall be clean and sanitized.

Handwash sink located in prep and warewashing area was obstructed and not readily accessible with items stored in front of the sink. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to wash their hands when required.