Orient Garden

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler: Commercially processed reduced oxygen packaged Raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; thawing over night. See stop sale.

Basic - Food stored on floor. Bottle of oil on floor in kitchen Clean rice pot stored on floor by triple sink. Operator stored properly. **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer: In plastic wrap raw chicken over raw pork and raw squid- not all products commercially packaged. At deep freezer: raw yellow tail in plastic wrap stored over ice cream -not all products commercially packaged. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler: Commercially processed reduced oxygen packaged Raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; thawing over night. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: teriyaki sauce with chicken broth (47F - Cold holding ) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: teriyaki sauce with chicken broth (47F - Cold holding ) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At flip top cooler: cooked shrimp dumplings (45F - Cold Holding) As per operator, held pan with cooked shrimp dumplings on counter to thaw approximately 1 hour prior. Not prepped or portioned today. Operator moved to quick chill.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice cooker: brown rice in ziplock bag at rice cooker (93F - Hot Holding) As per chef, stored 1 hour. Chef reheated to 176F. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler across from cook line: tofu (55F at 12:15pm; 58F at 12:50pm- Cooling) As per chef cooling since 11:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator added ice to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees employed approximately 3 weeks. Emailed form to operator.