JOY LUCK RESTAURANT

High Priority - Employee switched from working with raw food to handling clean equipment without washing hands. Employee touched raw chicken wings then Handled clean utensils to prepare food without washing hands. Discussed with operator employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer open bag of raw scallops and open bags of raw beef skewers stored over bags of French fries. Discussed with operator who corrected storage of items. Corrected On-Site

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. Manager on duty unaware; discussed with operator the big 6 food borne illnesses, employee restrictions and exclusions.

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 poster to operator

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on food prep sink large container of raw chicken wings (57F - Ambient Cooling) at 11:05 since 10:30 to 61F at 11:35; at this current rate of cooling product will not reach 41F within 4 hours; discussed with operator who move chicken wings to shallow pan and to walk in cooler. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked pork egg rolls no date mark per operator prepared 2 days ago. Discussed with operator who added date mark labels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In large bin of rice bowl with no handle used to scoop rice. Operator removed. Corrected On-Site

Basic - Dead roaches on premises. In kitchen under cook line 2 dead roaches. operator cleaned and sanitized areas. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. In kitchen near back door 2 reach in freezers with lids the inside that the plastic is broken and held together with duct tape with exposed insulation.

Basic - Objectionable odors in bathroom or other areas of the establishment. In customer bathroom Objectionable odors can be smelled in customer waiting area. Discussed with operator.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In customer waiting area reach in cooler with heavy mold/mildew. Discussed with operator to clean and sanitize.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler box of unwashed mushrooms stored over container of washed and cut onions. Operator corrected storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chicken 45F, raw beef 44F in reach in cooler , food not prepped or portion today , food being held less than 4 hours. Operator covered food with ice ..... tofu 44F in walk in cooler below fan , operator stated that door was opened few minutes. Operator replace food to coldest area. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized due to employee not aware how do prepared sanitizer solution in the 3 compartment sink . Reviewed sanitizer solution prepared procedure.

High Priority - Non-food grade paper/paper towel used as liner for food container in fried chicken at kitchen . Employee moved. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken with raw pork in container at walk in cooler . Employee properly stored food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sweet and sour chicken 44°, cheese Rangoon 58° at cook line by the fryer being held less than 4 hours. Operator time marked. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times...blocked by chair, boxes at front line.

Intermediate - No soap provided at handwash sink at front line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...egg rolls, cheese Rangoon in reach in cooler. Employee date marked. Corrected On-Site

Basic - Ripped/worn tin foil used in hood filter area.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above avocados in walk-in cooler. Operator relocated to bottom shelf. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in dish area blocked by trash cans and boxs. Operator removed blockage. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator holds fried chicken for 4 hours with no written plan. Plan provided through email confirmation. Corrective Action Taken

Basic - Hood ventilation system cleaning inadequate as evidenced by grease accumulation on walls/ceiling. Observed hard dripping grease hanging off of hoods and filters. Operator needs a more frequent cleaning cycle.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash if sign in kitchen faded and illegible.

High Priority - Container of medicine improperly stored. Observed employees vitamins and medicine stored above cook line. Operator relocated to separate location. Corrected On-Site

Basic - Floor soiled/has accumulation of debris and grease behind the hot side of the cook line.

Basic - Food stored on floor. Observed buckets of soy sauce stored on floor. Operator placed on a rack. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw shrimp in to go bags in freezer. Operator removed from to go bags. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed in sugar container. Operator removed. Corrected On-Site

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. Observed rice in time as public health control not marked with time. Operator place time as 11:30-3:30. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed card board box in kitchen hand wash sink. Operator removed. Corrected On-Site

Basic - Single-service articles improperly stored. Observed single-service plates stored on floor. Operator place on shelf. Corrected On-Site