DJ CHINESE RESTAURANT

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw meats stored over packaged noodles in reach in freezer. Educated operator on proper separation of raw animal foods. Repeat Violation

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. Provided operator with written procedures. Corrected On-Site

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. Operator completed form before leaving inspection. Corrected On-Site

Intermediate - Spray bottle in dishwash area containing toxic substance not labeled.

Basic - Accumulation of pink/slime-like substance in the interior of the ice machine/bin.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in dry storage room. Educated operator on having smooth, easily cleanable ceilings. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor in storage area in disrepair. Educated operator on having smooth, easily cleanable floors. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line. Operator posted sign. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, raw beef and raw shrimp on top unit of refrigerator over cooked shrimp and cook chicken on the lower unit. Refrigerator does not have separate units. Operator removed raw items from top unit Repeat 1/19/2023 Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of ice machine has an accumulation of mold like substance. Repeat 1/19/2023 Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Buildup of debris on top of dish machine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles not smooth, easily cleanable and non absorbent in food storage area. Repeat 1/19/2023 Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor in storage are in disrepair. Repeat 1/19/2023 Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water that is 72F. Discussed with operator to keep utensils in container without water and clean at least every 4 hours. Operator removed utensils and cleaned. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings sitting on cart thawing at room temperature. Discussed with operator proper thawing methods. Either under refrigeration or cold running water. Operator put chicken in sink with cold running water. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee did not sanitize cutting board after washing and rinsing. Discussed with operator the proper way to wash , rinse and sanitize. Watched operator reward cutting board. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken and beef on top level of cook lines refrigerator. Refrigerator not separate unit. Cooked noodles directly under items in unit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil (66 F - Cold Holding) Per operator, garlic has been out for on hour. Operator put back in refrigerator to rapidly cool. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with Time as a Public Health Control

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cardboard used to line food-contact shelves.cardboard lining bottom of prep table shelves where food and dishes sit.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food storage area

Basic - Floor tiles missing and/or in disrepair in storage area

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar not in labeled container

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over chicken broth.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles at 70°F out for 15 minutes per operator. Operator placed noodles in walk in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black debris through kitchen and by dish washing area.

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 operator touch vegetables and noodles with bare hands. No contamination was observed.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over ready to eat broccoli. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed a bucket stored in hand wash sink next to reach in freezer. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone over food prep table. Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 43°F. Operator discarded water. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. observed to go boxes on floor. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen area and dish washing area.