GA TA QUAN

Observed employee touch cooked, ready-to-eat rice with bare hands. Observed another employee touch cooked, ready-to-eat rice with bare hands while wearing a torn glove.

Observed employee clean a spoon and pot, then store them as clean without sanitizing them.

Observed four pots of chicken soup hot holding below 135F on the stove top.

Observed a box of laundry detergent powder in contact with a bag of unwashed onions. Observed a spray bottle of disinfectant stored directly next to containers of clean utensils.

Observed several risk factor violations today as a result of an overall lack of managerial control.

Person in charge was not aware of all reportable symptoms and illnesses.

Person in charge could not demonstrate in a verifiable manner that any employees on site have been informed of their responsibilities regarding symptom and illness reporting.

Observed no soap available at handwashing sink next to prep cooler.

Observed accumulation of black mold-like substance on interior surfaces of ice machine.

Observed rehydrated mushrooms, cooked bamboo shoots, and several containers of flavored whipped cream product with date mark labels to indicate they were prepared more than 7 days ago.

Observed a bottle of bleach labeled as glass cleaner.

Observed an employee eating rice in food prep area. Observed an employee drinking from a plastic water bottle in food prep area.

Observed bean sprouts, shredded cabbage, cooked chicken, and an open can of quail eggs cooling at a rate insufficient to reach 41F within the required timeframe.

Facility does not have a written notification identifying the presence of major food allergens in the facility.

Observed facility attempting to cool large quantities of bean sprouts and chicken in large containers. Observed facility attempting to cool foods in a standing cooler that was not maintaining an ambient air temperature of 41F or below.

Observed chili oil condiment on dining tables for consumer self-service in containers that do not provide protection from contamination. Containers are opened by the customer and a spoon is used to dispense the chili oil.

Observed several wet wiping cloths for cleaning prep tables stored on prep tables between uses.

Observed the most recent inspection report is not posted. Two old inspection reports from 3/3/36 and 4/30/26 are posted.

Observed scoop stored in ice with its handle in direct contact with the ice. Observed scoops with no handles stored in several foods and spices (spice powder, peanuts, sugar, salt, MSG, black pepper, curry powder, turmeric, garlic powder).

Observed standing cooler unable to maintain proper cold holding temperatures. Minimum ambient temperature was 47.5F.

Observed employee's personal drinks in unapproved containers stored in food prep areas throughout kitchen and in coolers. ***SECOND CONSECUTIVE VIOLATION***.

Observed dirty dishes being stored in handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf).

Observed employee coffee stored in kitchen open and above prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C).

Observed an employee phone stored on the prep table. Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C).

Observed backdoor being held open by a stopper when entering facility. 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).