BAMBOO GARDEN

Observed a large plastic container of cooked lo mein noodles stored in the reach-in cooler temping @ 45F. PIC stated they were cooked the night before and place there to cool. CA: Foods being cooled should go from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. If parameters are not met then the food shall be discarded. COS: PIC discarded the product.

Observed bulk containers of house made sauces stored in walk-in cooler without date labels. CA: All foods requiring a date mark shall be marked for prep day + 6 days to ensure no foods are held over 7 days. COS: PIC discarded sauces.

Observed several single use containers being reused throughout the facility for various sauces. CA: Single-service and single-use articles may not be reused. Once a purchased product container is emptied, it may not be refilled and used for another product.

Observed potentially hazardous TCS foods in RIC improperly cold holding above 41 degrees F. CA: All cold held TCS foods should be 41 degrees F or below for proper cold holding temperatures. COS: Items had been placed in RIC less than 4 hours prior and were moved to WIC to rapidly cool.

Observed several house made sauce containers without proper labelling of its contents. CA: All food items out of their original container should bear the name of contents

Observed bulk storage of house made sauces being stored in old soy sauce or sesame oil containers. CA: Bulk containers should not be reused as storage containers for new sauces.

Observed large quantity of empty bulk containers by back door. CA: Garbage should be disposed of in a timely manner in order to prevent harborage of pests.

Observed several sauce bottles and bulk containers throughout facility without labels. CA: PIC will need to label all food out of its original container

Observed multiple shelving units in facility that are exclusively personal items/personal food stored intermingled with facilities food. CA: PIC will need to ensure personal foods are labeled and stored away from other foods

Observed raw beef product touching raw chicken product. CA: Raw beef product moved to proper shelf for storage order.

Observed made in house sauce stored above 41 degrees. CA: Items had been out less thna 4 hrs and place back into walk in cooler.

Observed food service employee handle raw chicken with gloved hands, then handle ready-to-eat vegetables in prep top cooler with the same gloved hands. CA: Educated food service staff on using single-use gloves for one purpose, and changing gloves and washing hands between glove changes when switching from working with raw food to working with ready-to-eat food.

Observed made in house sweet and sour sauce being hot held at less than 135 degrees Fahrenheit (sweet and sour sauce- 120F; see temperature chart). CA: PIC chose to discard sauce.

Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Observed no bodily fluid clean up kit in facility. CA: Discussed with PIC. Will provide facility with instructions for assembling bodily fluid clean up kit. A bodily fluid clean up kit will be put together or ordered.

Observed no chemical sanitizer in facility. Observed sanitizing basin of three-compartment sink containing dirty dishes with food debris. CA: Educated PIC that sanitizing basin of three-compartment sink is a food contact surface and may only be used for sanitizing clean dishes. Informed PIC that facility must immediately acquire chemical sanitizer for use in three-compartment sink.