PHO 90 DEGREES

Couple of live cockroaches were observed on the floor of the Com 90 Degree kitchen. Couple of live one were also observed on the wall of this kitchen above the three compartment warewash sink. [CA] Eliminate all insects/rodents from the facility by a legal method. Until the live cockroaches are all eliminated and verified by a district inspector, the facility shall be closed. Please contact the district inspector for a follow-up inspection. During a follow-up inspection, no live or dead vermin, indication of the dropping, gnawing, or rat rub marking should be observed. The owner of the facility must provide a pest control company report which indicate what interventions were conducted and observed violations and recommendations. The structural issues including the cracks, crevices, and gaps between the wall and the sinks and the preparation tables and the walls must be caulk or sealed. To prevent vermin hiding and breading and easy cleaning of the floor area, all food products must remove from the floor and stored on shelves or dunnage racks. Any operational and structural issues that contribute to the vermin infestation must also be addressed.

There are multiple holes, crevices, and cracks on the ceilings above the preparation areas. There are some gaps between the wash sink the wall as well. [CA] To prevent vermin infestation and hiding, please seal the holes, crevices, and holes on the ceiling and the wall. There is heavy slime and dirt buildup on the floor sinks located below the ice machine and the preparation sinks. [CA] Conduct a thorough cleaning on the floor sinks regularly. There are some damaged floor tiles in the kitchen area. [CA] Replace the damaged floor tiles immediately.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [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 is a gap between the screen doors and the concrete floor on both kitchen the back doors. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.

Multiple live and dead cockroaches were observed on the floor, below and behind the hand, preparation, and wash sinks of both kitchens. [CA] Eliminate vermin from the facility by a legal method. Until the vermin are eliminated, the facility's Health Permit is suspended and shall remain closed. Please call our office at 408 918 3400 for a follow-up inspection. The owner of the facility must hire a pest control company to conduct an intervention. The structural issues including the cracks, crevices, and gaps between the wall and the sinks and the preparation tables and the walls must be caulk or sealed. To prevent vermin hiding and breading and easy cleaning of the floor area, all food products must remove from the floor and stored on shelves or dunnage racks. Any operational and structural issues that contribute to the vermin infestation must also be addressed. During a follow-up inspection, no live or dead vermin should be observed in the facility. .

The sanitizer concentration on the low temperature mechanical dishwasher that was used to wash the dishes was measured at zero ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. Until the mechanical dishwasher is fixed, please use the three manual compartments sink to wash, rinse, and sanitize the dishes with 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils washed in the mechanical dishwasher (SA).

Multiple household spray cans were observed back in the storage area. [CA] Please stop using the household chemicals to eliminate insects from the facility.

Boxes of single use and other utensils were stored on the floor in on the second floor storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

Servers working in the front area were observed collecting soiled dishes and cleaning tables and then 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).

Observed bed in the upstairs storage area. [CA] No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold.

Warm water not provided at the only hand wash station in the kitchen. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] PIC turned on the main water valve. Hot water provided. Hot water at the food preparation sink and three-compartment sink initially measured at 117F, and then dropped to 112F. [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.

The only hand wash station in the kitchen lacked warm water. Accumulation of grime observed on faucets and knobs. Hot water faucet was also difficult to turn. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Heavy accumulation of grime observed on door handles of all refrigerator door handles. Heavy accumulation of grime observed on storage racks throughout the facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

One pot of beef broth maintained at the cook line measured at 109F. Manager stated that beef bones were prepared in the broth yesterday evening. Once the bones were removed, the pot of soup was maintained out in ambient temperature to be used for soup. Bean sprouts maintained in an inadequate ice bath measuring between 40F to 50F. Observed PHF items (cooked ground pork, sliced beef, sliced pork, quail eggs, cooked beef tendon) maintained inside bowls, and then placed on top of the inserts of the preparation refrigerator. Employee stated that all food items were recently brought out since the facility just opened. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Pot of soup was VC&D due to time and temperature abuse. Additional ice was added to the container of bean sprouts. PHF items in bowls were placed directly inside the metal containers designated for the food preparation refrigerator.

Employee observed consuming opened beverages inside the kitchen in areas of food preparation. Employees beverages stored in areas of food preparation. [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, that is separated and protected from facility food. Utilize cups with lids and straws.

Observed one dead cockroach nymph inside the paper towels at the bar area. No other signs of activity was observed throughout the facility. Manager stated that the facility is serviced monthly. Pest control reports were provided for review. [CA] Clean and sanitize area of dead cockroaches.

Heavy accumulation of grime observed on door handles of refrigerators. Heavy accumulation of grime observed on storage rack inside the walk-in refrigerator. Heavy accumulation of food debris observed on top of the grease disposal bin. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Ice scoop observed stored 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. Observed knives and cleavers stored wedged in-between the food preparation refrigerators. [CA] Properly store utensils and equipment in a clean and sanitary manner.

Whole vacuumed sealed beef maintained out in ambient temperature thawing by the cook line. [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.

Warm water not available at the hand wash sink in the kitchen. Hot water faucet was inoperable. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.

Observed gap below the metal gate on the side of the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Heavy accumulation of grease and food debris observed on floors throughout the facility, especially underneath storage racks and cooking equipment. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

Observed cooked pork and cooked beef bones cooling on top of the food preparation refrigerator kept tightly covered. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F and below within 2 hours and from 70°F to 41°F and below within an additional 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Observed container of bean sprouts maintained out in ambient temperature measured at 56F. Methods were not in place to maintain proper holding temperatures nor time control. Employee stated that bean sprouts were just brought out less than one hour prior. Numerous bowls of cooked PHF items (cooked ground pork, pork small intestines, pork kidney, quail eggs, etc.) maintained stacked on top of the top inserts of the food preparation refrigerator. Items measured between 46F to 59F. Employee stated that all items were either prepared in the morning, about 2 hours prior and is cooling. Small bag of bean sprouts maintained out in ambient temperature by the spring roll preparation station. Bean sprouts measured at 64F. In the same area container of grilled fermented pork was maintained out in ambient temperature measuring at 75F. Employee stated that all times were prepared approximately an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue storing bowls on-top of the top inserts. Utilize containers intended for the food preparation refrigerator. [COS] Water and ice was added into container of bean sprouts to immediately cool bean sprouts. Bag of bean sprouts and fermented grilled pork was relocated into the walk-in refrigerator to immediately cool.

Observed employee consuming beverage at station were herbs are stored and staged for service. Employees' opened beverages observed stored in areas of food preparation and food storage. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.