PJK NEIGHBORHOOD CHINESE

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee wipe their pants then grab a hush puppies with their bare hands out of a container. Operator willingly disposed of the product. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee wipe their pants then grab a hush puppies with their bare hands out of a container. Operator willingly disposed of the product. Observed a package of reduced oxygen packaged tuna not removed from its package before thawing. Operator willingly disposed of it.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed 4hr rice not marked on the line as stated on their plan. Operator stated it had been out for approximately 1hr and marked it accordingly. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for their chlorine dish machine.

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. Observed a package of reduced oxygen packaged tuna not removed from its package before thawing. Operator willingly disposed of it. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.

Intermediate - Spray bottle containing toxic substance not labeled at mop sink. Operator labeled the spray bottle. Corrected On-Site

Basic - Employee wearing bracelet other than a plain ring on their hands/arms while preparing food at cook line.

Basic - Employee with no beard guard/restraint while engaging in food preparation at cook line.

Basic - Employee with no hair restraint while engaging in food preparation at cook line.

Basic - Ice buildup in reach-in freezer near cook line.

Basic - Working containers of food removed from original container not identified by common name. Salt container not labeled at cook line. Operator labeled salt container. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; raw beef (49F - Cold Holding). Per operator raw beef stored in reach-in cooler for 5 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; raw beef (49F - Cold Holding). Per operator raw beef stored in reach-in cooler for 5 hours. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store container at bar. Operator removed the container. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses at cook line. Operator removed tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Operated removed utensils. Corrected On-Site

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. Dishwasher (Chlorine 0ppm) after running three times. Operator replaced chlorine and primed, chlorine 50ppm. Corrected On-Site

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. In pantry reach-in cooler far right, raw salmon still in reduced-oxygen packaging with label to remove, fully thawed. Operator discarded.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added, missing 1 vacuum breaker.

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. In pantry reach-in cooler far right, raw salmon still in reduced-oxygen packaging with label to remove, fully thawed. Operator discarded.

Basic - Equipment and utensils not properly air-dried - wet nesting. Outside dishroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2024-02-14: Time Extended