ORCHARD CITY KITCHEN

Open bags of food stored at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

1. Walk in cooler's ambient temperature measured at 44F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. [COS]: Ambient temperature decreased to 38F during inspection. 2. Door sweep for walk in cooler's door not installed. Approximately 2 inches of gap observed. [CA]: Walk in cooler door shall be in good repair and shall have no gap. Specialist to verify compliance for walk in cooler's gap on 01/14/2026.

*REPEAT VIOLATION* Personal cellphone stored on prep table next to soft serve machine. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

No cold water provided at the front bar hand sink. Valve observed turned off. [CA]: Warm and cold water shall be available at all hand sink stations at all times. [COS]: PIC turned on cold water valve. Cold water observed.

*REPEAT VIOLATION* 1. Washed and wet utensils observed stacked on top of each other near the ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 2. Accumulation of grime on the interior surface of large ice machine near bar. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

*REPEAT VIOLATION* MAJOR: Garlic with oil at cook line prep table measured at 66F. Chef stated it has been out for approximately 1 hour prior to measurement. MINOR: In the walk in cooler, hotdog, duck, pasta measured at 45F, 45F, 44F respectively. Ambient temperature of unit measured at 44F. Per Chef, walk in cooler has been constantly being opened due to food preparation. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: 1. Garlic with oil was time marked to be discarded on the 4th hour after it was removed from temperature control. Per Owner, garlic with oil will be removed. 2. Walk in cooler thermostat was adjusted. Ambient temperature decreased to 38F.

1. Unapproved soft serve machine at the kitchen. No CDFA dairy license provided. [CA]: Obtain a California Department of Food and Agriculture (CDFA) Dairy License for soft serve machine or remove unapproved unit from the facility. 2. Ambient temperature of walk in cooler measured at 46F. Per general manager, there were deliveries earlier today. Chef stated it may be due to constant opening during rush hour. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Chef adjusted thermostat of unit and temperature was brought down to 41F.

1. During active ware-washing, employee placed metal pans in Quat sanitizer for less than 1 minute. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: Employee re-sanitized metal pans for at least 1 minute in Quat ammonium sanitizer. *REPEAT VIOLATION* 2. At the bar, dish machine dispensed 0 ppm of Chlorine sanitizer. No active ware-washing observed. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer at all times. Assess/adjust/repair as needed. [SA]: Discontinue use of dish machine until it is able to proper levels of Chlorine sanitizer. Use 3 compartment sink or high temp dish machine as an alternative. 3. Washed and wet utensils observed near the ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 4. Accumulation of pink and dark colored grime on the interior surface of large ice machine near bar. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

At the bar hand sink area, the roll of single use towels was not stored in an dispenser. [CA]: Single use towels shall be stored in an approved dispenser at all times.

At the cook line, bottle of mayonnaise stored on top of prep line cooler without temperature control and measured at 58F. Staff stated it has been out of the cooler for approximately 1 hr prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below or hot held at 135F or above at all times. [COS]: Bottle of mayonnaise was relocated to cooler to cool down.

Facility has high temperature dish machine but does not have method for measuring dish surface temperature. [CA]: Provide a testing method (ie thermo label stickers or disc measuring temperature device) that ensures dish surface temperature measures at least 160F during ware-washing.

1. Personal unsecured beverage drinks stored near the wooden cutting boards. 2. Personal bag underneath the prep table near the soft serve machine stored above food container and clean linen. [CA]: Personal items and food shall be stored in a designated area separate from food and food contact surfaces. [COS]: Chef relocated personal items.