DEMIYA

In the kitchen area, on the counter-top, measured a container of chicken feet at 48F. [CA] Ensure potentially hazardous foods are maintained at 41F and below to prevent bacterial growth. [COS] Operator moved into refrigeration to facilitate proper holding temperatures.

In the kitchen area, between the 2 door reach in refrigerator and freezers, and on a monitoring trap by the prep unit, observed dead cockroaches. At the warewash area, observed dead cockroaches on top of the warewash machine, directly underneath the operating box. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage. Contact pest control to provide service for the facility as necessary.

Observed standing water on the floor under the leaking sink by the cookline, and grease accumulation under cooking equipment at the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

Observed a leak in the drain pipe below the sink directly across from the cookline. [CA] Ensure drain pipe is properly repaired to prevent leaks.

In the kitchen area, to the left of the cookline, observed paper towels unavailable at the handwash station. Paper towel dispenser was not installed. Nearby handwash stations at the cookline, and the warewash area were accessible and stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator provided a stack of paper towels in the nearby area. Operator to install a paper towel dispenser at the handwash station.

In the 2 door reach in refrigerator, measured a small pot of gravy at 98F, and a large pot of curry sauce at 160F. Per operator, gravy and large pot of curry stored in refrigeration for about 15 minutes. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, using shallow containers, separating food into smaller portions, using an ice paddle, and/or using rapid cooling technology. [SA] Operator placed pot of curry sauce in an ice bath at the prep sink, and placed pot of gravy in an ice bath.

In the warewash area, observed tape used to seal/cover cracks in ceiling panels above the storage rack. In the kitchen area, observed tape used to seal holes/openings under the prep sink. [CA] Ensure all cracks, crevices, holes, and gaps are properly sealed using an approved material to prevent possible harborage of vermin.

multiple dead cockroaches were observed in the dining area. Couple of dead cockroaches were also found below the storage shelf in the kitchen area. A live cockroach was also found below the preparation sink. [CA] Eliminate all insects/rodents from the facility by a legal method. Until the live cockroaches are all eliminated and verified by a district inspector, the facility shall remain closed. Please contact the Priscilla Mark for a follow-up inspection.

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.

There are some cracks, crevices, and holes on the wall all over the kitchen area which might be used to harbour and hide vermins. [CA] Please seal the holes, cracks, and cervices immediately.

At the handwash station in the warewash area, observed a lack of paper towels in the paper towel dispenser, and observed dead cockroaches in the soap reservoir for the dispenser. [CA] Ensure handwash station is stocked with hand soap and paper towels that are clean and accessible for use. [SA} Operator tol restock hand soap and paper towel dispensers before facility follow-up inspection and re-opening facility.

At the warewash machine, observed floor sink was clogged and unable to adequately drain wastewater from the warewash machine. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall adequately discharge into the public sewerage or into an approved private sewage disposal system. [SA] Operator was able to plunge the drain and clear the standing wastewater in the floor sink. Operator to provide additional repairs as necessary to ensure floor sink properly drains and disposes of wastewater.

1. Observed multiple live cockroaches of all life stages in the following areas: - At the warewash area, around cracks and crevices on the wall between the mop sink and the handwash sink - At the warewash area, around and in the warewash machine. - At the warewash area, around the sanitizer lines. - Underneath rolling cart for dry storage containers. Observed multiple dead cockroaches of all life stages in, but not limited to the following areas: - On tape throughout the facility including the front counter, front counter storage, edges of ceiling in the prep area, edges of ceiling in the warewash area, and in the warewash area. - On the wall and exit signage by the restroom door. - In cracks and crevices on the wall between the warewash area and the mop sink. - In the warewash machine. - On the black wall board, and glass shield by the front counter. 2. Notified supervisor Monica Huato of the facility closure. 3. The person in charge during inspection, Arthur, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. *Note - Seal all cracks and crevices present in the facility using approved sealant, and remove all duct tape used to seal cracks and crevices. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

In the kitchen area, at the rice cooker, measured cooked brown rice at 125F. Per operator, brown rice was prepared at 10:30am. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Facility closed at 1:00pm and discarded brown rice.

At the prep surface next to the deep fryer, observed employee move a container of flour used for raw chicken that was stored in a container of bread crumbs for raw chicken. Container was placed on top of a cutting board used for cutting cooked fried chicken. [CA] Ensure all food contact surfaces are kept and maintained free from contamination. Keep food contact surfaces for raw meats and surfaces for cooked food separate to prevent possible cross contamination.

Observed the use of a non-food grade hose for cleaning pork bones at the 3 compartment sink. Observed dirty utensils and equipment stored in the compartment directly next to compartment used for cleaning pork bones. [CA] Ensure only food grade equipment is used for contact with food. Discontinue use of the 3 compartment sink for cleaning pork bones unless the sink has been fully cleaned/sanitized and the sink is not in use for any storage of dirty utensils/equipment or warewashing.

Observed cracks and crevices around the warewash area, and on the walls/coving between the warewash area and the prep area. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin.