ORIENTAL CAFE

1. Observed only hand-wash sink in main kitchen blocked by pushcart, inaccessible for use.
2. Observed dishes stacked in sink of only hand-wash sink in main kitchen.

C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

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

COS: Cart moved and dishes moved, sink accessible.

Facility must implement new storage location for pushcart and dishes immediately. If same violation is observed during next routine inspection disciplinary actions may occur.

Observed several TCS ready to eat foods (cooked boneless chicken, cooked bone in chicken, pasta, white meat chicken, and chicken eggrolls) stored more than 24-hours in cold holding units (3-door prep cooler and WIC) in main kitchen.

C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

COS: All food date marked.

Observed wet wiping cloths stored in chlorine sanitizer buckets(2) measuring 0ppm in front food service area.

C/A: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

COS: Chlorine corrected to 100ppm.

1. Observed live roaches under shelving of sushi bar in front food service prep area.
2. Observed several dead roaches along gaskets of WIF in main kitchen.

C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. 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; and

2. Eliminating harborage conditions.

AREAS OUTLINED TO BE DEEP CLEANED DURING PREVIOUS INSPECTION WERE CONDUTED. FACILITY MUST CONTINUE AGRESSIVE PEST MANAGEMENT AND DEEP CLEANING TO ELINIMATE HARBORAGE CONDITIONS WITHIN 10-DAYS.

Observed back exit door in main kitchen open and mesh screen curtain open allowing potential entry of pests into facility.

C/A: 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

(iii) Other effective means.

COS: Mesh screen closed.

Observed single use bowls, lids, sauce cups, and sauce lids stored facing up exposed to contamination along sushi bar/front food service area and prep table in main kitchen.

C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

COS: Single use articles inverted.

1. Observed fan grates WIC in main kitchen heavily soiled with organic matter accumulation and food reside.
2. Observed shelving of sushi bar area throughout with accumulated food debris and dirt.

C/A: Clean all areas; Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

COS: WIC shelving has been cleaned from previous inspection; facility must ensure all other areas are cleaned within 3-days.

1. Observed employee rub bare hands through hair and touch clothing and return preparing food on cookline in main kitchen.
2. Observed employee wipe hands on apron and return to preparing food on cookline in main kitchen.

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms;

(ii) After using the toilet room;

(iii) After caring for or handling service animals or aquatic animals;

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;

(v) After handling soiled equipment or utensils;

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;

(vii) When switching between working with raw food and working with ready-to-eat food;

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands.

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon reentering the food preparation area.

COS: Employees washed hands.

Observed several food items cold holding at above 41F in WIC in main kitchen. (see asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: Food out of temperature more than 4-hours discarded, all other foods moved to WIF.

Observed employee drinking from cup without lid along cook line in main kitchen.

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: EHS discussed with employee, beverage discarded.

1. Observed only hand-wash sink in main kitchen blocked by pushcart, inaccessible for use.
2. Observed dishes stacked in sink of only hand-wash sink in main kitchen.

C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

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

COS: Cart moved and dishes moved, sink accessible.

Observed back exit door in main kitchen open and mesh screen curtain open allowing potential entry of pests into facility.

C/A: 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

(iii) Other effective means.

COS: Mesh screen closed.

Facility does not have a thin probe thermometer on-site to verify temperatures of food.

C/A: 1. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04.

2. 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.

Observed 6-bowls of soup stored on counter near hand-wash sink in front food service area exposed to splash and contamination.

C/A: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination.

COS: Soups moved to RIC in front food service area.

Observed 2-cooks in kitchen with unrestrained hair preparing and handling food.

C/A: 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.

Observed cook preparing and handling food wearing braclet in main kitchen.

C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

1. Observed many live roaches under prep table near prep top cooler and on wall of WIC in main kitchen.
2. Observed several dead roaches along floor of main kitchen primarily near WIC and WIF.

C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. 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; and

2. Eliminating harborage conditions.

FACILITY MUST CONDUCT AGRESSIVE PEST MANAGEMENT AND DEEP CLEAN TO ELINIMATE HARBORAGE CONDITIONS WITHIN 10-DAYS.

1. Observed fan grates and shelving in WIC in main kitchen heavily soiled with organic matter accumulation and food reside.
2. Observed food debris and dirt build up along shelving, under prep table, and between equipment in main kitchen.

C/A: Clean all areas; Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

CLEAN ALL AREAS WITHIN 3-DAYS; NOTICE OF VIOLATION WILL BE ISSUED IF NOT IN COMPLIANCE DURING FOLLOW-UP INSPECTION.

Observed several food items cold holding at above 41F along front food service area- sushi display. (see asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: Food out of temperature more than 4-hours discarded, all other foods moved to WIC.

1. Observed employee actively eating in main kitchen.
2. Observed employee food stored inside crock in contact with rice in main kitchen.

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: Food removed from crock, rice discarded, and employee moved to dining area to consume food.

Observed only hand-wash sink in main kitchen blocked by pushcart, inaccessible for use.

C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

COS: Cart moved, sink accessible.

Observed several soiled dishes stored as clean along dish rack in main kitchen; dishes also wet nested.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Dished moved to 3-compartement sink for cleaning/sanitizing.

1. Observed many live roaches along sushi bar area and inside prep top unit (empty) along front food service area.
2. Observed many dead roaches along floor of front food service area and main kitchen; observed 2-dead roaches inside in-use Bain-marie unit in main kitchen.

C/A: Remove food items and deep clean all areas; eliminate harborage conditions and conduct pest management. 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.

Observed exit door and screen curtain in main kitchen open allowing potential entry of pests.

C/A: 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

(iii) Other effective means.

COS: Screen closed.

Observed Baine-marie cooler and prep top unit in main kitchen cold holding at above 41F.

C/A: Repair units to cold hold at 41F and above; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

UNITS MUST NOT BE USED UNTIL SERVICED TO MAINTAIN 41F AND BELOW.

1. Observed fan grates and shelving in WIC in main kitchen heavily soiled with organic matter accumulation and food reside.
2. Observed food debris and dirt build up along shelving and between equipment in main kitchen.
3. Observed food debris inside Baine-Marie cooler in main kitchen and along exterior of drink dispenser in front food service area. C/A: Clean all areas; Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed cook in main kitchen touch clothing and several soiled surfaces and return to food preparations without washing hands.

C/A: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands.

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon reentering the food preparation area.

COS: EHS demonstrated proper hand-wash procedure; employee washed hands

Observed no paper towels at only hand-wash sink in main kitchen.

C/A: 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 or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

COS: Paper towels provided.

Observed cook wash dish at 3-compartment sink in main kitchen and store as clean without sanitizing dish.

C/A: Facility must utilize a chemical sanitizer in sanitizing solution for manual ware washing at contact times/ concentration specified (Chlorine 50ppm-100ppm).

COS: Sanitizer made at 50ppm.

1. Observed knife stored between soiled crevice of Baine-marie cooler in main kitchen.
2. Observed soiled knives stored along soiled wall knife holder in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All equipment/utensils cleaned and sanitized.

Observed several TCS ready to eat foods (pre-portioned sauces, sliced cream cheese, slice avocado, chicken wonton, etc.) stored more than 24-hours in cold holding units in main kitchen and front food service area without expiration date.

C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

COS: All food labeled with expiration.

1. Observed fan grates and shelving in WIC in main kitchen heavily soiled with organic matter accumulation and food reside.
2. Observed food debris and dirt build up along shelving and between equipment in main kitchen.

C/A: Clean all areas; Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC states Dan Lin has food manager certification but certification is not posted in facility along front food service area.

C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Post certificate in 10-days and send via email to EHS- Dominique Brown.

1. Observed hand-wash station blocked by pushcart in main kitchen.
2. Observed employee fill sanitizer bucket in hand-wash station along front food service area.

C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

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

COS: Both corrected.

Observed ribbon fly traps with dead flies installed above food prep area (sushi station) along front food service area.

C/A: 1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.

2. Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Observed non current inspection report posted along front wall of facility.

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

1. Observed bowls without handles stored in food in main kitchen (fried rice, uncooked rice).
2. Observed utensil stored in stagnant water measuring 84F in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Bowls removed and utensils stored properly.

Observed dishes wet nested, stacked along dish rack in main kitchen.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed heavily soiled gaskets and door along Baine-marie cooler and prep top cooler in grill area of main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed raw beef and chicken stored above vegetables and RTE sauces in WIC in main kitchen.

C/A: RTE foods/vegetables must be stored above raw foods to prevent cross contamination.

COS: Items rearranged.

Observed several food items cold holding at above 41F along front food service area- sushi display. (see asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: Food discarded or moved to freezer.

Observed spring rolls hot holding at below 135F in main kitchen. (see asterisks).

C/A: All TCS foods must be maintained at 135F and above.

COS: Food item added to TPHC document.

Observed handwash station in main kitchen blocked by pushcart and boxes in sink.

C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use.COS: Pushcart and items removed.

Observed several food items along counters (spring rolls and broccoli), prep top cooler, pushcart, and Baine-Marie cooler stored uncovered, exposed to contamination in main kitchen.

C/A: Unless cooling, all food must be stored covered.

COS: All items covered.

Observed employee wash dish at 3-compartment sink and did not sanitize in sanitizing solution in main kitchen.

C/A: Facility must utilize a chemical sanitizer in sanitizing solution for manual ware washing at contact times/ concentration specified (Chlorine 50ppm-100ppm).

COS: Sanitizer made at 50ppm.