JOY LUCK CHINESE RESTAURANT

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brown rice (91F - Hot Holding) held at steam table. Per operator, item has been held for less than 2 hours. Reviewed time as a public health control option with operator. Operator opted to place item on time. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket at front counter tested at 200ppm. Operator diluted solution retesting at 100ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (126F - Cooling for 10 minutes at 1:15, 108F at 1:50) in deep filled container on cook line at room temperature. cooked egg rolls (85F - Cooling for 1 hour at 1:30, 84F at 1:50) on overfilled pans at room temperature on back speed rack. Operator placed items in 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. Cooked shrimp and cooked chicken not date marked in walk in cooler. Per operator, items were prepared appropriately 48 hours ago. Operator date marked. Corrected On-Site

Basic - Equipment in poor repair. Chicken food storage bin at to go prep cooler cracked and heavily chipped.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. In walk in cooler, raw pork stored over ready to eat noodles. Operator stated noodles bring prepared. Operator moved noodles to different shelf. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Old license from 2023 displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter, employee food stored with food being served to customers. Operator removed employee food from freezer, Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone then began to handle food equipment without washing hands. Advised operator of proper handwashing.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee improperly washed equipment without proper sanitizing at 3 compartment sink. Advised operator of proper procedure for wash, rinse, and sanitizing.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of RAID stored on shelf underneath cabinet. Operator discarded. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over ready to eat sauces. Advised operator of proper storage. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At kitchen, cutting boards with mold like substance and grooves. No longer easily cleanable.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for items on TPHC

Basic - Food stored on floor. At kitchen, bin of raw chicken and Oil on floor. Operator moved items to shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in single door reach in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At kitchen, knives stored in between equipment.

Basic - Time/temperature control for safety food thawed in an improper manner. Bag of beef thawing at room temperature. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed cucumbers stored over washed, cut carrots and celery. Advised operator of proper storage.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer 0ppm.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator using phone multiple times and began handling food without washing hands in between.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands Chef observed eating and immediately began food preparation without washing hands in between.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over French fries in white freezer chest Removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over tofu in flip top cooler Raw chicken over broccoli in walk in cooler Raw shrimp over open container of sauce in walk in cooler Operator instructed to remove items Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler

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. Raw chicken not commercially packaged over raw lobster in one door freezer unit Removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. With cleaning solution on cook line

Basic - No handwashing sign provided at a hand sink used by food employees. At beginning of cook line

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and fish in buckets of standing water

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over onions walk in cooler Removed Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm).

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

Basic - Reuse of single-service or single-use articles. Make shift scoop

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee Washing and rinsing sheet pan and plastic container. No sanitizing procedure observed. Educated on site. Triple Sink (Chlorine 100ppm) set up. Equipment sanitized. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (52F - Cold Holding); cooked noodles (45F - Cold Holding) on prep table. Operator states food removed from cooler less than four hours. Not prepped or portioned. Placed in cooler. Discussed using TPHC.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (118F - Hot Holding) in steam table. Out less than four hours. Reheated to 165F.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees personal chicken stored with establishment food in steam table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Employee observed Using rag to dry utensils.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Remade Sanitizer Bucket (Chlorine 100ppm) 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. Employee observed leaving kitchen to throw away box. Returned to work and rinsed hands in triple sink. No soap used. Returned to making egg rolls. Educated on site. Employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (130F - Hot Holding); wonton soup (130F - Hot Holding); in steam table. Operator states food made one hour ago and placed in steam table. Steam table turned up. Food reheated to 165F. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at front hand sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking hand sink in back of kitchen. Removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Soap bottle in hand sink at back of kitchen. Removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Can used to scoop rice. Removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Soy sauce bucket on floor in kitchen Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in freezer chests

Basic - Stored food not covered. Freezer chest food uncovered.

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. Cabbage on counter. Time marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Under three compartment sink

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in soy sauce

Basic - Food stored on floor. Shrimp bucket on floor in walk in

Basic - Ice buildup in reach-in freezers

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in stagnant water

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork and chicken in walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Large garbage bin and stainless steel bowl in front of hand sink in back kitchen. Removed. Corrected On-Site

Basic - Equipment in poor repair. One door Freezer units in kitchen in poor repair on bottom.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth sanitizing solution stored on the floor. operator removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning - From follow-up inspection 2022-02-07: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter cut cabbage (71°F) per manager was cut at 12:00am and left on counter. Reviewed with manager to store in reach in cooler or use time as a public health control.

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

Basic - Working containers of food removed from original container not identified by common name. Flour and corn starch with no label, Corrected On-Site Repeat Violation