BLUE PAGODA

Compressed gas cylinders stored on the dry storage area were not chained to a secure stand. [CA] To prevent possible accidents from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.

The maximum water temperature on the mechanical dishwasher was measured at 155 OF. [CA] If high temperature mechanical dishwasher is used to sanitize dishes, the minimum temperature must be adjusted to 160 OF. Until the mechanical dishwasher's temperature is raised to 160 OF, sanitizing must be done on the two-compartment wash sink (SA).

Some 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.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

The facility uses vinegar to acidify the rice to keep it at room temperature. It also deals with raw fish. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice, we must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide an HACCP plan SOP for the facility.

There is no approved sanitizer measuring strip 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.

Some 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.

The facility uses vinegar to acidify the rice to keep it at room temperature. It also deals with raw fish. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice, we must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide an HACCP plan SOP for the facility.

An open cup employee drink was stored on the preparation table. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas.

There is no approved sanitizer measuring strip 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. The high temp mechanical dishwasher's measuring thermometer was not working properly as well. [CA] Replace it with a new one.

There was no consumer advisory note on the menu. [CA] If any food products are sold raw, partially cooked, or served medium rarely, the consumer must be notified by the employees, or a consumer advisory note must be written on the menu that specifies: 1) Specifically identify all meat/egg/seafood items that are offered raw or undercooked and 2) Include a reminder statement of the increased risk of foodborne illness from consuming such foods A. Written information regarding the safety of these FOOD items is available upon request. B. Document this on the menu, or C. Advise the customer orally with the following warning: Consuming raw or undercooked meats, POULTRY, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.