Fong’s Garden Llc

Basic – Food stored on floor. Bucket of soy sauce on the floor next to 3 compartment sink. Advised operator to store 6" off the floor. Repeat Violation

Basic – No conspicuously located ambient air temperature thermometer in holding units at cook line;

Basic – Reach-in cooler interior/shelves have accumulation of soil residues- at cook line Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Operator placed back into the sanitizer bucket. Corrected On-Site

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Cashier walked in the kitchen grabbed single service box and scooped rice without washing hands; nEducated operator; advised employee to wash hands before handling food; Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items

Employee with open wound on middle finger handling single service items; educated ; operator washed hands placed bandage and gloves; Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shell eggs store on top of cooked chicken and make table 2 at cook linenRaw chicken container, stored on top off soy sauce bucket. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Employee blew into gloves and placed gloves on without washing hand before; educated ; employee washed hands and placed new gloves on; Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nbeef (50F-Cold Holding) pork (49F – Cold Holding) in make table #1 at cook line; as per operator foods not prepared or portioned today; foods out of temperature for approximately 1 hour; as per operator cooler left opened ; cooler closed; rechecked pork at 48 F ; Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

nbrown rice (130F – Hot Holding); in rice cooker at cook line; as per operator food cooked at 11 am and kept inside cooker; food out of temperature for approximately 1 hour; advised operator to reheat to 165 F before returning food to hot holding Corrective Action Taken

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Printed procedures during the inspection. Corrected On-Site