A TASTE OF ASIA

Observed facility does not have any allergen awareness training in the facility nor does it have any verifiable manner by which employees are going through any training regarding food allergies and cross contamination. C/A Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction;Pf COS: EHS handed out a food allergy posted and allergen awareness form in both English and Spanish

Observed both handsinks in the facility without ANY paper towels. Picture is attached C/A ) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf COS: EHS sent one employee to get a two rolls of paper towel from the nearest grocery store

Observed a plastic pitcher resting inside the hand sink near the register at the front area. C/A A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: As soon as I saw it the owner removed it right away

Observed a bucket with a dirty rag stored in the vegetable sink. C/A A vegetable sink must not be used for any other purpose other than washing fruits and vegetables. COS: Bucket was removed and the owner was instructed to wash rinse and sanitize the sink

Observed a live roach inside a meat slicer and another live roach on the floor in the front of the prep top cooler. There is evidence of other dead roaches in the facility. Pictures are attached. Owner stated they did not have a pest control service since last year and he is treating the facility by himself. Observed a lot of food spillage on the floor around the water heater and at the grill area. C/A Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. COS: EHS recommended the owner employ a pest control company to treat the infestation Correct by

Observed the screen to the outside door with a gap on the bottom and the mash needs repairing. Pictures are attached C/A Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or COS Facility has 72 hours to correct the violation.

Observed the handwashing sign at the only hand sink in the kitchen with a faded emlpoyee must wash their hands. There was no other instruction posted at the hand sink. C/A Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. COS: EHS provided a handwashing sign in English and Spanish to the owner

Observed warewashing machine was not dispensing enough sanitizer to sanitize dishes. Sanitizer was tested at 10ppm Cl. C/A Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. COS: Facility has 10 days to correct the violation. In the mean time the dished need to be clean into the three compartment sink. EHS had the owner set up the sink. He had to be instructed in setting it up as wash, rinse and sanitize.

Observed the gaskets at the prep top unit covered in a slimy substance mold like. Observed the handle to the WIC covered in food debris. Observed the fire suppression nozzles above the hood with extreme grease build-up. C/A Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Facility has 72 hours to correct the violation Correct by

Observed the quarry cove tiles next to the outdoor area with gaps on top that need to be sealed. Pictures are attached. C/A Floor and Wall Junctures, Coved, and Enclosed or Sealed.

1. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).

2. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed.

COS: Facility has 72 hors to correct the violation

PIC unable to locate employee health policy or any verifiable manner in which food employees and conditional employees are informed of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Observed food employee discard food in main kitchen's hand washing sink. Observed cloth and utensils stored in hand washing sink.

CA: A handwashing facility may not be used for purposes other than handwashing.

COS: Food employee removed items and is instructed to only use hand sink for hand washing.

Observed several foods in prep bottom and walk-in cooler stored uncovered in main kitchen.

CA: Food shall be covered UNLESS COOLING in order to prevent the possibility of contamination.

COS: Items covered.

Observed several employee belongings stored on prep table in main kitchen.

CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: Items removed.

Observed bowl of raw chicken stored directly on top of snap peas inside prep top cooler in main kitchen. Observed uncovered raw beef stored above uncovered baby corn and ready to eat soy sauce.

CA: Food shall be stored and temperature according to cook temperatures in order to prevent contamination. Raw protein and ready-to-eat foods shall be stored accordingly to prevent contamination.

COS: PIC discarded snap peas and removed bowl of raw chicken. PIC placed raw beef on the bottom shelf.

Observed raw beef, celery, noodles, sauces, and lettuce stored uncovered in bottom prep cooler in main kitchen. Observed fried noodles stored uncover on bottom shelf next to prep top cooler in main kitchen. Observed several opened bags of egg rolls in reach in freezer in main kitchen.

CA: Food shall be covered in order to prevent the possibility of contamination.

COS: Items covered.

Observed in-use dish machine sanitizer at 0ppm Chlorine.

CA: Dish machine using chlorine solution shall be at 50-100ppm Chlorine.

Observed container of raw chicken stored directly on top of a container of cooked chicken in the reach-in cooler in the main kitchen. Observed raw chicken stored above raw shelled egg and pineapples in the bottom of the prep top cooler in the main kitchen. C/A: Food shall be stored and separated according to cook temperatures in order to prevent contamination. COS: PIC moved raw chicken to bottom shelf in both the reach-in cooler and prep-top cooler.

Observed employees open container of tea stored on the prep table next to chopped vegetables in the main kitchen. C/A: Employees shall drink from cups with a lid and a straw in designated areas. COS: Drink discarded.

Observed raw chicken, pineapples, celery, beef, noodles, ad lettuce stored uncovered in the bottom of the prep-top cooler in the main kitchen. C/A: Food shall be stored covered in order to prevent the possibility of contamination. COS: Items covered.

Observed hot water at 3 compartment sink only reaching 75F. C/A: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.