BON APPETIT @ SAMSUNG SSI

Ambient of the left-side sushi display case at the sushi area measured 44F via probe. Per staff, all potentially hazardous foods stored in the unit had been prepared less than 2 hours prior, and were to be served or discarded by the end of lunch service. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.

Water measured 117F at the three compartment dishwashing sink. Water measured 109F at the prep sink at the front service line at the "global" area. [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.

5+ fruit flies observed throughout the kitchen. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Employee observed touching hair and face, then continued onto food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.

Quaternary ammonium sanitizer measured 100ppm or less in multiple wiping cloth buckets. Employees observed using wiping cloths to wipe down food contact 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).

1. Raw chicken stored over pork and canned tuna in the walk-in cooler intended for animal products. [CA] All food shall be separated and protected from possible contamination. Store all raw meat or other raw products of animal origin in sequential order of required cooking temperature. 2. Numerous ready-to-eat bento boxes observed stored on counters directly in front of consumer foot-traffic, and lacked any method of preventing sneeze/splash contamination from passerby. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

Handwash sink to the right of the back kitchen entrance obstructed by a speedrack. *Note: Additional, available handwash station located nearby. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

1. High temperature sanitizing rinse measured 159F at utensil contact in the mechanical dishwasher during active warewashing. High temperature sanitizing rinse subsequently measured 158F, and 159F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). 2. Cleaned, wet containers stacked up on drying racks in a manner that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Two containers of chicken measured 123F, and 124F respectively while maintained in the upright warmer intended for service at the "gather" area of the front service line. Per staff, items had been cooked 2.5 hours prior and placed into hot holding. Bacon wrapped chicken measured 119F, and eggplant rollatini measured 117F while maintained in the upright warmer intended for service at the "global" area of the front service line. Per staff, items had been cooked 45 minutes prior and placed into hot holding. Chicken measured 124F, eggplant rollatini measured 109F, beef measured 113F, and grilled vegetables measured 117F while maintained at the various stations at the front service line. Per staff, items had been prepared between 45 minutes and 2.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below or at 135F or above to prevent the growth of bacteria. *Note: Facility may opt to subject items to time as a public health control if items are unable to be maintained at 135F or above. [COS] All items to be served or discarded by the end of lunch service (4 hours or less elapsed).

At the 3-compartment sink, measured water temperature at 117F. [CA] Hot water shall be supplied at a minimum of 120F. At several handwashing sinks, measured water temperatures below 100F. [CA] At handwashing sinks, water shall be supplied at a minimum of 100F.

In the upright warmer, measured cooked chicken at 99F. Per PIC, chicken was moved into warmer 20 minutes prior. [CA] Potentially hazardous foods shall be kept at 135F or above or 41F or below. [COS] PIC returned chicken to cook line to be reheated to 165F for hot holding.

In the dry storage area, observed bowls without handles placed in bulk bins. [CA] Provide scoops with handles for bulk bins. Ensure scoop handles are stored in a way such that the handle does not come in direct contact with food.