So Gong Dong Tofu

12A: .04(4)(q)Observed 4 containers of rice soaking in water stored on floor in front of upright cooler in back storage room. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge moved containers from the floor and stored them at least 6 inches above the floor.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw shrimp stored above ready to eat sauce in walk in cooler, raw shrimp and clams stored above cooked beef in prep cooler, and raw eggs stored above ready to eat vegetables in upright cooler and prep cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Person in charge rearranged items so that the raw items were under the ready to eat items.

6-1A: .04(6)(f)Observed multiple TCS foods being stored at a temp above 41 degrees F in upright cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded items.

8-2B: .07(6)(c)Observed lighters stored on prep counter above food for customers. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Person in charge moved lighters below food.

15A: .05(6)(a)Observed the upright cooler in the kitchen to not be holding the temp of most of the TCS foods inside of it. When temped the lowest time was above 41 degrees F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

2-2D: .06(2)(o)Observed the only hand sink in kitchen blocked by two large containers. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: PIC (person in charge) moved items that were blocking hand sink.

THIRD CONSECUTIVE VIOLATION OF SAME CODE PROVISION

8-2B: .07(6)(g)Facility was actively washing dishes manually and using a chlorine sanitizer that well exceeded 200ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC had sanitizer diluted to proper concentration (50-100ppm).

11D: .05(3)(g)Facility did not have a way to measure the temperature of thin masses. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf) Corrective Actions: PIC went next door to supermarket and bought a thermometer.

12B: .03(5)(i)Observed 2 male employees with hair longer than 1/2 inch that were not wearing a hair net or hat. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: PIC had employees don a hat.

14A: .04(4)(k)Observed 5 utensils stored in water below 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC had items cleaned and placed in boiling water on stove.

15A: .05(1)(a)Observed aluminum foil lining four different shelves. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: PIC had foil removed.

2-2D: .06(2)(o)Observed cart blocking access to handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Cart was relocated.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) foods above 41F on open top cooler and in cooler with glass doors in kitchen. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods placed in coolers prior to this morning were discarded. Foods placed in coolers this morning were relocated to other coolers in facility.

14B: .05(10)(e) 1,2,4Observed multiple stacks of cups stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Cups were washed and sanitized.

15A: .05(6)(a)Observed cooler with glass doors not reaching a low enough temperature (see temp log). Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

17D: .07(5)(j)Observed employee phone on prep surface. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Employee phone was relocated.

2-2D: .06(2)(o)Observed an employee washing a basket of bean sprouts in the hand sink at the front of the kitchen. // A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person-in-charge (PIC) had employee relocate the bean sprouts to the vegetable sink and hand sink was sanitized. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef stored over rice, raw pork stored over washed produce and raw fish stored over washed produce in the walk-in cooler. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC had employee rearrange all items to appropriate shelving in the cooler. //

18: .07(2)(m)Observed solid back door propped open and leaving only a screen door that was not tight fighting. // SECOND REPEAT VIOLATION Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: PIC closed solid back door. //