Orchid Cafe Degrades its Sanitary Rating

Basic - Build-up of soil/debris on the floor under shelving. Kitchen.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Throughout kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Thorough out kitchen and at restrooms.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives at container over microwave.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. At dish machine rinse area.

Basic - Hole in ceiling. Near hood vent.

Basic - Raw animal food not properly separated from unwashed produce. Eggs over produce in walk in, employee moved. **Corrected On-Site**

Basic - Ripped/worn tin foil used as food-contact shelf cover. At cook line.

Basic - Storage area not maintained clean and organized. Kitchen area and near restrooms.

Basic - Unnecessary items/unused equipment on the premises. Kitchen and dish washer area.

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at cook line shelve resting on top of bowl of ice at 56°. Employee added ice to surround vessel completely. Chicken 45° after 20 minutes. **Corrective Action Taken**

Intermediate - Employee used handwash sink as a dump sink. Ice in HWS near dish washer.

Intermediate - Nonfood-grade basting brush used in food. Metal edge, owner disposed of. **Corrective Action Taken**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and soup in walk in cooler. Manager marked with date. **Corrected On-Site** **Repeat Violation**

Basic - Build-up of food debris, grease or dirt on nonfood-contact surface. Shelf under steam table.

Basic - Build-up of grease/dust on nonfood-contact surface. Inside of cook line hood and light fixtures.

Basic - Food debris/dust/soil residue on dry storage shelves. Shelves over microwave.

Basic - Grease accumulated on kitchen floor and/or under cooking equipment, under steam table at cook line. **Repeat Violation**

Basic - Hole in or other damage to wall. Hole near ansel tank.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Side of oven rusted through.

Basic - Toilet/urinal not flushing/functioning properly. Urinal men's room.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Corner of kitchen near Ansel system tank.

Basic - Water leaking from pipe and/or faucet/handle. At 2 comp sink at cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Owner set up sanitizer bucket. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink. At cook line, employee turned on hot water valve. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooed rice , soup and sauce in walk in cooler. Employee marked. **Corrective Action Taken**

Basic - Build-up of grease on nonfood-contact surface. Shelf rack at cook line. **Repeat Violation**

Basic - Build-up of soil/debris on the floor under shelving. Kitchen. **Repeat Violation**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives in container at cook line. **Corrected On-Site**

Basic - Floor drains/drain covers heavily soiled. Kitchen.

Basic - Food debris/dust/grease/soil residue on exterior of oven.

Basic - Grease accumulated on kitchen floor and/or under cooking equipment , cook line.

Basic - Shelf under preparation table soiled with food debris. Near hand wash sink at cook line.

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Half and half at 54° and butter at 53° in tall reach in glass door beverage cooler. Manager moved to walk in cooler and adjusted cooler lower. **Corrective Action Taken**

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs at cook line, employee put in walk in cooler. **Corrective Action Taken**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of cook line.

Basic - Build-up of grease on nonfood-contact surface. Shelves at cook line.

Basic - Build-up of soil/debris on the floor under shelving. Through out kitchen and under equipment. **Repeat Violation**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Repeat Violation**

Basic - Food stored in a location that is exposed to splash/dust. Walk in cooler chiller unit dripping on unwashed produce, manager put pan underneath. **Corrected On-Site**

Basic - Hole in or other damage to wall. Paint peeling at dish machine area and pipes. Also wall opening under HWS at dish area.

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

Basic - Raw animal food not properly separated from unwashed produce. Eggs over produce in walk in cooler. **Corrected On-Site**

Basic - Shelf under preparation table soiled with food debris. **Repeat Violation**

Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. **Repeat Violation**

Basic - Soil residue build-up on nonfood-contact surface. At rinse area next to dish machine.

Basic - Unnecessary items/unused equipment on the premises. Dish machine area and storeroom.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish machine area. **Repeat Violation**

Basic - Water leaking from walk in chiller unit.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine, retest at 100 ppm. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 76° and bamboo shouts 78° at cook line for 2 hours. Manager moved to walk in cooler. **Corrective Action Taken**

Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**

Basic - Accumulation of dead or trapped insects, or other pests, in control devices.... in kitchen ceiling light fixtures.

Basic - Build-up of soil/debris on the floor under shelving.... In dry storage area and in kitchen.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ... In Walk.In.Cooler... Shrimp, Cooked Rice, Cut Vegetables, Containers of Sauce.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Food stored on floor.... In dry storage, Bagged flour

Basic - Shelf under preparation tables soiled with food debris.... Center kitchen, shelf soiled,oxidized,rusted and not easily cleanable.

Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.... Walk.In.Cooler shelving soiled, oxidized, rusted and not easily cleanable.

Basic - Wall soiled with accumulated black debris in dishwashing area.

Basic - Wall soiled with accumulated food debris.... Kitchen cook line/ prep area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.... Tested twice by operator at 0 PPM.**Corrected On-Site**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. ... Food prep area on cook line has old build up of soil and food debris indicating lacking cleaning and sanitizing.

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Encrusted material on can opener blade.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.... Fire suppression system completely blocked by shelving over deep fryer.

Basic - Food stored in holding unit not covered.... In walk.in.cooler... Cooked chicken pieces, cooked shrimp **Repeat Violation**

Basic - Reuse of single-use container.RTE mashed potato container reused for shrimp, Tofu container reused for cooked chicken pieces.

Basic - Single-use containers (boxes and/or cans) reused for the storage of food.... paper-mache type raw shell egg liners used to drain fried foods prior to customer service.

High Priority - Nonfood-grade containers used for food storage - direct contact with food or food contact surfaces....Reuse of plastic chemical buckets. 5 Gallon Buckets are being re-used. Any re-use of single use containers is a food code violation but ESPECIALLY the re-use of Toxic Chemical Buckets which are clearly being reused to store other plastic food contact containers.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... Held on COOK LINE at Room Temperature ... broccoli florets 74° cut celery 74° cut red and green peppers 74° cut onions 73° cut cucumbers 73° Corrective Action Taken - Food Relocated... Held in WALK.IN.COOLER... for at least several hours per cook ... cooked shrimp 49° cooked cut chicken pieces 56° soup 52° AMBIENT TEMPERATURE 42°

Basic - Accumulation of dead or trapped insects, or other pests, in control devices.... In kitchen ceiling light fixtures.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

Basic - Case/container/bag of food stored on floor in walk-in cooler....brown sauce, cooked noodles, cut vegetables.

Basic - Reuse of single-use plastic buckets.Single Use 5 Gallon Buckets are being re-used. Any re-use of single use containers is a food code violation but ESPECIALLY the re-use of Toxic Chemical Buckets which are clearly being reused to store other plastic food contact containers.

Basic - Reuse of single-use plastic tubs.... Tofu or Chicken seasoning type reused throughout.

Basic - Stored food not covered in walk-in cooler.... Including: cut tomatoes, cut potatoes, cut carrots, cut pineapple, boiled shrimp, cooked chicken washed sprouts, cut salad greens, cut tofu.

High Priority - Raw animal food stored over ready-to-eat food.... In walk.in.cooler, raw chicken breasts directly above cooked noodles and cooked rice.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.... ... Including: cut pineapple, boiled shrimp, cooked chicken washed sprouts, cut salad greens, cut tofu.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.... Exterior of equipment: microwave,... Exterior of counters, shelving, (top pass-thru shelf), crates (supporting microwave),

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ...in WALK.IN.COOLER, cooked rice.

Basic - Clean utensils or equipment stored in dirty drawer or rack.... At end of cook line utensils stored in soiled container.

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.China Dish without handle left in cooked rice .

Basic - Lights out in exhaust hood.

Basic - Shelf under preparation table soiled with food debris.... Shelves soiled/oxidized/rusted not easily cleanable.

Basic - Stored food not covered in walk-in cooler....in WALK.IN.COOLER cooked chicken, cooked shrimp, cut fruit, cut vegetables.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.... In "Kenmore" REACH.IN.FREEZER, prepared / portions of rice, meats, seafoods, dumplings. .

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Brown sauce in the walkin cooler

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled. Cook''s line

Basic - Attached equipment soiled with accumulated food debris. Stove top

Critical - Observed raw animal food stored over ready-to-eat food. Raw squid and raw pork (boston butt) over produce in the walkin cooler.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands or changing gloves.Corrected On Site.

Critical - Observed interior of microwave soiled. kitchen

Critical - Observed soil buildup inside ice bin. Rear wall of the ice bin.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. White cutting board on the cook's line.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Non-working Lowboy reachin cooler on the cook's line under a counter Repeat Violation.

Observed wall soiled with accumulated food debris by the 2 compartment sink on the cook's line.

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. ABC extinguisher in the kitchen .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked riceCorrected On Site by refrigerating

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken stock & curry sauce.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw salmon in the walkin cooler.

Critical - Observed cloth used as a food-contact surface. Used to cover green onions in the walkin cooler. Repeat Violation.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit on the cook's line . Repeat Violation.

Observed employee with no hair restraint. Corrected On Site.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Washing pots & pans in a 2 compartment sink not using sanitizer.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Unused reachin cooler on the cook's line.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Side surface next to the deep fat fryer.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Outside of the unused reachin cooler on the cook's line.

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. ABC extinguishers

No Violations Were Observed

Critical - Working containers of food removed from original container not identified by common name. Flour

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp in kitchen.

Critical - Observed potentially hazardous food thawed at room temperature. raw chicken

Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored ontop of a brown sauce in the walkin cooler.Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Curry & broth in walkin cooler.

Critical - Observed uncovered food in holding unit/dry storage area. Nest stacking premade salads in a reachin cooler with no protective barrier between the plate and salad.

Critical - Observed cloth used as a food-contact surface. Used to cover vegetables in the walkin cooler

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit by rice cookers.

Critical - Observed hand wash sink used for purpose other than washing hands. Sorage on cook's line.

Observed wall soiled with accumulated food debris behind prep table by walkin cooler.

Exhaust system off during the operation of cooking equipment. For reporting purposes only.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 9/15/11.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, soups, shrimp, rice in walk-in cooler.

Critical - Observed potentially hazardous food thawed at room temperature. pork. cookline. Corrected On Site.

Critical - Observed food stored on floor. pork on kitchen floor. cookline. Corrected On Site.

Critical - Observed food stored on floor. sauces, soups, onions iwalk-in cooler. Repeat Violation.

Critical - Observed cloth used as a food-contact surface. on cut lettuce, vegetables, greens in walk-in cooler and isalad reach-in cooler.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.on cookline and expo station by rice cooker.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. waiter. Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook. Corrected On Site.

Observed nonfood-contact equipment in poor repair. side of oven rusted through (holes). not smooth and easy cleanable.

Critical - Observed buildup of slime in the interior of ice machine.Repeat Violation.

Observed build-up of dust with/and mold-like substance on surface of nonfood-contact surface. A/C vents.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs throughout. Repeat Violation.

Observed heavy food debris and /or grease accumulated on kitchen floor. cookline mats and under cooking equipmentprep tables on cookline. Repeat Violation.

Observed holes in wall. in dishwash area.

Observed wall soiled with accumulated food debris. throughout. Repeat Violation.

Observed ceiling in disrepair. water damage stains throughout. Repeat Violation.

Observed personal care item stored with food. eye glasses on prep table with foods. Corrected On Site.

Observed unnecessary items on the premise. non-functioning/unused black reach-in cooler on cookline.Repeat Violation.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken over shrimp Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs stored over pasta, cooked chicken and vegetables. on cookline Corrected On Site.

Critical - Observed raw animal food stored over cooked food. beef over cooked chicken in walk-in cooler Corrected On Site.

Critical - Observed food stored on floor. carrots in walk-in coolerRepeat Violation.

Critical - Observed food stored on floor. soups and sauces in walk-in cooler

Critical - Observed food stored on floor. cabbage in walk-in cooler

Critical - Observed food stored on floor. potatoes in walk-in cooler

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Observed equipment in poor repair. rusted shelfs in walk-in cooler

Observed soiled dry wiping cloth in use.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed buildup of slime in the interior of ice machine.Repeat Violation.

Observed residue, grease and soil build-up on nonfood-contact surface. interior and exterior of stove, oven, Microwave oven and grill in kitchen

Observed build-up of dust and dirt on nonfood-contact surface. A/C vents in kitchen, prep areas and dishwash area

Observed build-up of dust or dirt on nonfood-contact surface. fan guard in walk-in cooler

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs in kitchen

Cleaned and sanitized equipment/ utensils not properly stored. clean pots and pans stored on floor bby dishwash area

Observed grease accumulated under cooking equipment.

Observed food debris and grease accumulated on kitchen floor. throughout kitchen and dishwash areas and under tables, shelfs, coolers

Observed wall soiled with accumulated food debris/grease. throughout kitchen

Observed ceiling in disrepair. water damage stains throughout kitchen and dishwash area

Observed ceiling soiled with accumulated food debris. kitchen

Observed unnecessary items on the premise. small black cooler on cookline. unplugged and emty

Critical - Chlorine sanitizer not at proper minimum strength for wiping solution

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Critical - Observed food stored on floor. Creamers and sauces walk in cooler

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 89 degrees cookline

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Observed uncovered food in holding unit/dry storage area. desserts

Observed unused and unprotected place settings left on table with seated customers reused for other customers.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Chlorine sanitizer not at proper minimum strength for wiping solution.

Critical - Hood suppression system tag out-of-date. For reporting purposes only.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Can opener

Critical - Observed buildup of slime in the interior of ice machine.

Observed ceiling in disrepair. Kitchen.

Critical - Observed cloth used as a food-contact surface.Repeat Violation.

Observed cutting board grooved/pitted and no longer cleanable. Cookline.

Critical - Observed encrusted material on can opener.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Repeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Meats walk in cooler.

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Vegetables reach in

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

Wet wiping cloth not stored in sanitizing solution between uses.