PHO #1

Observed during the course of this inspection that the facility ice machine displayed black buildup inside of the unit on food contact surfaces. COS: Glynn Eh to stop using the machine and switch to bagged ice until the unit is cleaned and sanitized. Management complied. CA: Glynn EH instructs management to ensure that all food contact surfaces inside of the ice machine are cleaned/sanitized often enough to ensure that they are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had a container of aspirin stored on top of the prep top cooler. COS: Bottle was moved. CA: Glynn EH instructs management to ensure that all medicines are kept in areas where they can potentially contaminate equipment or food.

Observed during the course of this inspection that the facility had multiple non food contact surfaces that were sticky with old food residue. CA: Glynn EH instructs management to ensure that all non food contact surfaces are cleaned often enough to ensure that they do not display old food buildup on them.

Observed during the course of this inspection that the facility had a dirty probe thermometer stored inside of the kitchen. COS: The thermometer was cleaned and sanitized. CA: Glynn Eh instructs management to ensure that temperature measuring devices such as digital probe thermometers are cleaned and sanitized before and after use.

Observed during the course of this inspection that multiple TCS food items that had prepped for sale were not properly labeled with 7 day discard dates. COS: Management properly labelled the items with the appropriate discard dates. CA: Glynn EH instructs management to ensure that all tcs food items that will be inside of the facility more that 24 hrs are properly labeled with a date that can be used to indicate when it should be discarded after 7 days.

Observed during the course of this inspection that staff had multiple soiled wiping cloths stored outside of sanitizer. COS: Cloths were placed inside of sanitizer. CA: Glynn EH instructs management to ensure that all wiping cloths once soiled/used are placed into appropriate strength sanitizer.

Observed during the course of this inspection that the facility had a drink packing machine that displayed significant buildup on non food contact surfaces. COS: Management cleaned the unit. CA: Glynn EH instructs management to ensure that non food contact surfaces of equipment are properly cleaned often enough to ensure that they do not buildup significant debris and grease residue.

Observed during the course of this inspection that refrigeration in the front lobby and main kitchen were holding TCS Boba Pearls, Cooked Chicken, and Cooked rice noodles above 41 deg f. COS: All out of temp TCS foods were discarded. CA: Glynn EH instructs management to ensure that all TCS foods are being stored inside of refrigeration that keeps them at an internal temp of 41 deg f or below. Broken equipment is not to be used.

Observed during the course of this inspection that the facility ice machine displayed significant buildup on the ice making surfaces of the unit. COS: Management removed the unit from service and instructed staff to use ice from outside vendor. CA: Glynn EH instructs management to either clean and sanitize the inside components of the ice machine often enough to keep them clean to sight and touch sanitary or to not use the unit and only use bottled drinks and ice purchased from outside vendors.

Observed during the course of this inspection that staff was washing dishes on one side of the 3 comp sink and had cooked rice noodles stored above the sanitize section of the sink. COS: Glynn EH instructed management to move cooked rice noodles to a safer location inside refrigeration, management complied. CA: Glynn EH instructs management to train staff to not wash dishes at the 3 comp sink while food its being stored close by and to protect food from all potential environmental contamination.

Observed during the course of this inspection that rice paper, dry noodles, and sauces were being stored inside the boxes directly on the floor. COS: Glynn EH instructed management to have the food items elevated and management complied. CA: Glynn EH instructs management to ensure that all food its being stored at least 6 inches off of the floor.

Observed during the course of this inspection that the facility prep top cooler lids displayed old food/grease buildup. COS: Management cleaned/sanitized the lids. CA: Glynn EH instructs management to ensure that non food contact surfaces are being cleaned frequently enough to prevent the buildup of old food and grease.

Observed during the course of this inspection that the facility walls displayed old food splashes on them and had multiple ceiling tiles displaying old water damage. CA: Glynn EH instructs management to ensure that the physical facility is being cleaned and maintained often enough to prevent old food buildup and repair damage.

Observed during the course of this inspection that the facility was using containers of panko breading that contained old dried food juice and debris. COS: Management discarded the containers and created fresh breading containers. CA: Glynn EH instructs management to only use fresh safe breading.

Observed during the course of this inspection that the facility had raw chicken and beef stored above ready to eat foods in two separate cooling units. No direct contamination observed. COS: Management properly stored raw meats underneath Ready to Eat foods. CA: Glynn EH instructs management to store ready to eat foods and raw animal foods in the order of Ready to Eat foods/Seafoods/Beef-Pork/Chicken from top to bottom.

Observed during the course of this inspection that the facility ice machine displayed significant buildup on the ice making surfaces of the unit. COS: Management removed the unit from service and instructed staff to use ice from outside vendor. CA: Glynn EH instructs management to either clean and sanitize the inside components of the ice machine often enough to keep them clean to sight and touch sanitary or to not use the unit and only use bottled drinks and ice purchased from outside vendors.

Observed produce being stored inside the box directly on the floor in the storage/market section of the facility. COS: Management elevated the food items. CA: Glynn EH instructs management to ensure that all food items are stored at least 6 inches off of the floor.

Found no sanitizer bucket in the facility at the time of this inspection. COS Prepared bucket and tested concentration. CA Owner will prepare bucket in advance in the future.

Found dirty Tea Pot, Glasses, and stir sticks at the tea station in the dining room at the time of this inspection. COS Removed and cleaned CA Owner will increase the frequency of cleaning of these utensils.

Magnetic knife block in the kitchen area was found with a large build up of grease and food on it at the time of this inspection. CA Owner will increase cleaning frequency.

Observed prepared egg rolls with no prep or expiration dates in two RI freezers at the time of this inspection. COS dated. CA Owner will date all prepped TCS foods in the future

Several meat/poultry products were found in unlabeled plastic bags out of their original containers in two RI freezers at the time of this inspection. CA Owner will label in the future

Internal thermometers were not found in any of the RI cold hold units in this facility at the time of this inspection. CA Owner will purchase and have them on site.

Live and dead roaches were observed in the dining, kitchen and storage areas of this facility at the time of this inspection. CA Owner contact pest control company

Two upright freezers used for FS TCS items, found in the market area, were found with beef blood spilled in them at the time of this inspection. CA Owner will clean out and increase cleaning frequency.

Observed during the course of this inspection that the facility had significant old buildup on the walls and floors of the main kitchen. CA: Management stated that they will conduct a deep clean of these areas.

Observed during the course of this inspection that the facility was washing dishes in multiple sinks without the use of chemical sanitization. COS: Glynn EH directed management and staff to take all dishes to the 3 comp sink and helped create an appropriate strength sanitizer. CA: Management stated that all dishes will be washed at the 3 comp sink with the wash, rinse, then sanitize method and an appropriate strength/concentration of sanitizer will exist in the 3 comp sink before dishes are washed and re made as often as necessary.

Observed during the course of this inspection that the facility microwave displayed significant old food buildup on all internal surfaces. COS: Management had machine cleaned and sanitized. CA: Management stated that a new microwave is being purchased and that the internal surfaces will be cleaned and sanitized as often as necessary.

Observed partially frozen beef defrosting inside of the 3 comp sink with no running water being used. COS: beef was moved to refrigeration. CA: Management stated that all frozen meats will be thawed either under refrigeration or under cool running water.

Observed during the course of this inspection that the facility 3 comp sink did not have an air gap installed. CA: Glynn EH displayed to management what a proper air gap looks like and management stated that they would call a plumber to have one installed.

Observed during the course of this inspection that the facility had multiple areas of the main kitchen where non food contact surfaces including cabinets and shelving spaces that displayed significant old food buildup on them. COS: Management cleaned and sanitized the surfaces. CA: Management stated that these surfaces will be cleaned and sanitized before the beginning of food prep and kept free of old food buildup.

Observed during the course of this inspection that the facility had significant old buildup on the walls and floors of the main kitchen. CA: Management stated that they will conduct a deep clean of these areas.

Observed during the course of this inspection that the facility reach in cooler in the main kitchen was cold holding tcs butter at 49 deg f and house sauce at 54 deg f with an ambient temp of 49 deg f. COS: Management discarded the items. CA: Management stated that they will have the machine repaired and will not use it to store any tcs items that will be served to the public.

Observed during the course of this inspection that the facility ice machine displayed severe buildup on the internal components that create the ice. CA: Management stated that they will discard the ice and will not use the machine until they clean and sanitize all internal components.

Observed during the course of this inspection that the facility had large containers of soup with no date markings on them. CA: Management stated that all tcs food items held over 24hrs will be labeled with a 7 day discard time from the date of preperation.

Observed during the course of this inspection that the facility had multiple containers of expired syrups in the facility. COS: Management discarded they syrups. CA: Management stated that they will discard all foods that are past the manufacturer "use by/discard date".

Observed during the course of this inspection that the facility had multiple areas of the main kitchen and inside of cabinets and cooling units that displayed significant old food buildup. CA: Management stated that they will clean all areas and storage equipment in the facility.