HONG KONG BANJUM

Observed the drainpipe from the dish machine extends directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than one inch.

Measured the ambient temperature of the side under counter cooler at 50F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until the unit is repaired.

1) Observed the janitorial sink was fully obstructed with rack and boxes of food at the time of inspection. Per PIC, mop water is disposed of in the toilet. [CA] The janitorial sink shall be accessible and kept in clean condition. Mop water shall be disposed of in the janitorial sink. 2) Observed a small part in the screening on the back door is torn, leaving a gap in the back door. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

1) In the countertop warmer, measured cooked vegetables and pork from 120-135F. Observed pork is stored inside a container stacked inside the warmer and is not making complete contact with the warmer. Per PIC, food was cooked and stored inside warmer less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC stated that food will be served within the next 3 hours, or discarded (within 4 hours of initial cooking and removal from temperature control). 2) In the side 2-door under counter cooler, measured raw pork and shrimp from 48-52F. Per PIC, foods were stored inside the cooler less than 3 hours prior to temperature measurement. (Measured the ambient temperature of the unit at 50F.) [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Food was relocated to the upright coolers to facilitate rapid cooling during inspection.

Observed the drainpipe from the dish machine does not lead directly into the floor sink. The drainpipe is partially cut off and water overflows onto the sink before reaching the floor sink for drainage. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [SA] The facility shall utilize the 3-compartment sink for washing, rinsing, and sanitizing dishes until the drainpipe for the dish machine is repaired and adequately draining into the floor sink. PIC called technician at the time of inspection.

1) Observed working utensils (i.e rice paddle) stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2) Observed bowls without handles used as scoops inside bulk ingredient bins. [CA] Provide approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

In the upright cooler, observed raw meat stored above ready-to-eat produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Facility lacks test strips for quaternary ammonia sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed storage of non-prepackaged foods inside upright coolers in the dining area. The floors in the dining area lack a coving base. [CA] In rooms where non-prepackaged food is handled, floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

Observed employee dipping dishes into sanitizing compartment and not making adequate contact time with the sanitizer solution. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

The janitorial sink was blocked by a screen mesh cover. [CA] The janitorial sink must be easily accessible for use when needed. Please do not block/cover the janitorial sink.

Couple of drain flies were observed back in the kitchen areas. [CA] Eliminate all insects and rodents from the facility by a legal method.

Jaiang sauce and sweet and sour sauce stored on the counter-top steam table were measured below 130 °F. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control with implementing a proper time/temperature control mechanism. The person in charge said the food was cooked less than an hour. He is advised to reheat the food to 165 OF and store it on the steam table at or above 134 OF. He reheated both food products (COS).

There is an excessive water accumulation on the floor back in the kitchen area. [CA] Keep the floor area dry, clean, and neat.

Some recently washed utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.

There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

The ice scoop for the ice machine was stored on an unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

There are no approved sanitizer measuring strips to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Multiple bowels which have cracks and stain buildups were observed on the service counter. [CA] All working utensils must be clean and absence of cracks or chips. Please remove all those which have stain buildup and cracks.

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).

There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

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.

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

The weatherstripping installed on the bottom of the back screen door is falling off. [CA] Replace the damaged weatherstripping immediately.