HELLO! RICE

Measured ambient temperature of two door freezer at 50 F near mop sink. Measured meat inside the freezer at 40-41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue using the freezer until it is repaired.

Observed rice scoop stored in room temperature 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.

Observed paper towel roll stored behind sink and soap in a bottle. [CA] Provide soap in a dispenser and single use paper towels in dispenser at all times.

Observed chlorine sanitizer setup in wrong compartment. No active warewashing at the time of the inspection. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Discussed with manager and employee how to correctly setup warewash sink.

Lack of chlorine test strips. [CA] Provide chlorine test strips.

Measured a container of fried chicken on prep table at 56F, measured fried chicken on trays next to fryer between 80-110F. Per PIC, container was taken out at 11 AM and chicken on trays was cooked at 11 AM. Boba measured at 70F at front counter. [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC marked the time for chicken and boba. Measured bean sprouts at 132F stored above steam well. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Bean sprout container was moved inside the steam well.

Observed back door propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Lack of thermometers in few refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Observed wiping towels stored on counters with no sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Sink compartments are not large enough to accommodate large pots. [CA] Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. Provide SOPs on how the largest pots will be washed, rinsed and sanitized OR provide an alternative solution.

Lack of soap dispensers at hand wash sinks. [CA] Provide soap dispensers.

Hot water faucet at mop sink is not working, hot water is only accessible through hose attached to a pipe from water heater. [CA] Repair the ot water faucet. Front hand wash sink faucet has been removed. Another hand wash sink is available in close proximity. [CA] Repair plumbing fixture and maintain in clean and good repair.

Hot water measured at 117F at mop sink. [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.

Accumulation of stains on walls at back freezer area, cookline area and on ceilings in prep area. [CA] Clean walls and ceiling and maintain in good condition.

Accumulation of grease on ventilation hood filters and ceiling around it. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Lack of covers on ceiling lights. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

Lack of thermometers in the refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Observed open lids for garbages containers. Observed accumulation of trash and debris around trash area. [CA] Refuse containers shall be covered at all times when not in use. Refuse, recyclables, or returnables shall be kept in nonabsorbent, durable, cleanable, leak proof, and rodent proof containers. Outside refuse enclosure shall be kept clean and free of debris.

Food containers and bulk food container stored in hallway to restroom. [CA] Food shall be stored in approved areas. Move all food inside the approved kitchen area.

Lack of food manager certificate and food handler cards for some employees. [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. [CA] 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.

Observed accumulation of pink mold like substance on inside panel of ice machine. [CA] Clean and sanitize the ice machine.

Lack of thermometers in refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

One of the light bulbs on ventilation hood is not operating. [CA] Replace the light bulb.

Accumulation of grease, food debris and dust on floors throughout the facility. Accumulation of grease buildup on walls and under three compartment sink. [CA] Walls and/or floors in food preparation area shall be kept clean.

Observed flies at the back area of the facilities and right outside the back door near trash area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Measured ambient temperature of two door refrigerator next to back hand wash sink at 60F. Do not store any PHFs until the unit is able to maintain temperature at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Observed accumulation of grease and other debris on bottom of equipment drying racks above three compartment sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple unused buckets and other debris around trash area. [CA] Outside refuse enclosure shall be kept clean and free of debris.

Lack of mop rack. [CA] Mop rack or other devices not made available to hang and store cleaning tools.

Measured shrimp at 53F in two door refrigerator next to back hand wash sink. Per PIC, it has been stored in the unit overnight. Ambient temperature of the unit is 60F. Measured pork at 55F, tofu at 44F, shrimp balls at 44F in the same refrigerator. Per PIC, these items were moved into the unit less than 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC VC&D (voluntary condemnation and destruction) and moved rest of the items to a different refrigerator. Measured stir fried veggies at 128F and eggplant at 110F stored on prep table near hot holding unit. Per PIC, these items were prepared less than an hour ago. Measured boba at 70Fat prep unit counter at front, per PIC it was prepared at 10:30 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC time marked the items to use or discard any leftovers at the end of 4 hours from when it was taken out of temperature control.