BURMA ROOTS

Facility is lacking quaternary ammonium test strips. [CA] Test strips shall be provided to adequately measure the sanitizer concentration used during manual warewashing.

In the 2 door preparation cooler (salad station), hard boiled eggs measured between 38- 47F. Stainless steel insert was overfilled. Per owner, hard boiled eggs were placed in preparation unit less than two hours prior. [CA] Potentially hazardous foods shall be held cold at 41F or below. [SA] Top portion of eggs were relocated to the walk in cooler for rapid cooling.

Paper towels stored outside of dispenser at warewash area hand wash sink. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination. [COS] Owner filled paper towel dispenser.

Conditional pass placard is not visible. Large plant was placed in front of placard. [CA] The placard shall be posted so as to be clearly visible to the general public and to patrons entering the food facility. The placard shall not be defaced, married, camouflaged, hidden, or obstructed in any way, removed or placed at a height or location that the Environmental Health Specialist determines contradicts the intent of this section. Further enforcement action may be taken.

In the 2 door preparation cooler inserts: raw chicken, raw beef, and raw shrimp measured 50-51F. Inserts observed overfilled. Per food employee, food items stored in unit at 11am. [CA] Potentially hazardous foods shall be held cold at 41°F or below to prevent bacterial growth. [SA] Top layer of raw food items was removed from containers and relocated to the walk in cooler for rapid cooling.

Facility is lacking a metal probe thermometer to measure internal food temperatures. [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.

Ice scoop stored on soiled surface of ice machine. [CA] Ensure food contact surfaces are clean at all times. [COS] Operator washed ice scoop and stored it in a metal container.

Aluminum foil and cardboard used to line shelving back prep area. [CA] Discontinue use of unapproved materials to line shelves.

Warewash area handwash station is lacking paper towels in dispenser. Roll of paper towels available outside of dispenser. Per operator, a new paper towel dispenser will be installed. [CA] Single-use paper towels shall be provided in dispensers to prevent contamination.

Expired quaternary ammonium test strips observed. [CA] Provide new test strips.

Water at preparation sink measured 118F. [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.

Bowls used as scoops in multiple bulk food containers. [CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination.

On preparation counter: cooked chicken curry, measuring 167F, observed in deep container. No active cooling observed. [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.

1) Dust accumulation on fan guard in walk in cooler. 2) Accumulation of dust, grime, and food debris observed on refrigeration units and cooking equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Routinely clean nonfood-contact surfaces to prevent build up.

Multiple wet wiping clothes stored 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).

Manager Food Safety Certificate and employees Food Handler Cards are not available for review. [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.

Heavy mold like accumulation inside ice machine that comes in direct contact with ice. [CA] Clean and sanitize routinely to prevent buildup

Employee was switching in between tasks (cutting fruits and unloading clean dishes from dishwasher) while wearing same gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.

Ice cream scoop stored inside container in a way that the handle is in direct contact with ice cream. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Multiple wet wiping clothes stored on counter.

Major : One live cockroach observed below the 3-compartment sink in the warewash area. Observed numerous dead ones below the 3-compartment sink and 1 dead cockroach above the janitorial sink. Per manager facility was serviced last Tuesday (8/20) . Facility is serviced monthly for pest control. [CA] Monitor glue boards, clean and sanitize areas of dead cockroaches, close open crevices to prevent entrance . Recommend increasing frequency of pest control service. [COS] Areas of dead cockroaches were cleaned and sanitized. Minor: Multiple flies observed in the bar area. and above boxed food in the food preparation area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Employee was drinking soda from an open cup and leaving it on top of food prep surface while preparing food. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

The following PHFs were measured at improper holding temperatures : Held inside preparation refrigerator, Hummus (46F), babaghanouj (45F), sauce (44F). [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Heavy accumulation of grease and food debris in between and below equipments. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.