New China Express

Observed light present between the front doors. (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. EHS informed the PIC of the need to install new weather stripping between the doors.

Observed bulk food pans stored on shelving wet-stacked.(10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food. EHS informed the PIC of the need to allow equipment to air dry before stacking; containers are to be re-washed.

Observed facility re-using boxes to line equipment and storing an excess of soy sauce buckets. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. EHS informed PIC of the need to discard items once the original product is gone.

Observed ceiling tiles damaged, missing and vents in need of cleaning from dust accumulation. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to clean and/ replace any damaged/missing ceiling tiles.

Observed PIC move from register to fryers (handling fryers baskets), and plating meals without handwashing before handling equipment multiple times. (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. EHS informed him of the need to wash hands. He stated he was aware but that he wasn't cooking.

Observed items in the prep top were above 41F. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. EHS informed the PIC to place all of the items on an ice bath as the unit is not maintaining temperature.

Observed no handsoap at both handsinks. (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. EHS informed the PIC of the need to supply the handsinks with soap.

Observed no paper towels at the back handsink. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. EHS informed the PIC of the need to supply the handsinks with paper towels.

Observed back handsink blocked by trashcan and mop bucket. (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. EHS informed the PIC that the handsink can not be blocked.

Observed facility without a proper bodily fluid kit; facility has some supplies. (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS informed the PIC of the need to purchase a bodily fluid kit or an absorbent to add to the supplies they already have.

Observed light present between the front doors. (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. EHS informed the PIC of the need to install new weather stripping between the doors.

Observed damaged plumbing to back handsink in the kitchen; water pouring on floor. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. EHS informed the PIC of the need to repair the plumbing.

Observed ceiling tiles damaged, missing and/or in need of cleaning from dust accumulation. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to clean and/ replace any damaged/missing ceiling tiles.

Observed facility in need of deep cleaning; cobb webbs throughout the facility. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to deep clean the facility.

Observed damaged wall near framing around the men restroom. 5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed the PIC of the need to have the area repaired as it is separating at the seam, creating an opening greater than an inch.

Observed potential sewage odor coming from ladies restroom. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to address the issue.

Observed personal items stored in various places throughout the facility. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed the PIC of the need to create a designated area for employee belongings away from food prep and storage.

Observed facility re-using boxes to line equipment and storing an excess of soy sauce buckets. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. EHS informed PIC of the need to discard items once the original product is gone.

Observed the prep top cooler was not maintaining temperature. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed the PIC to have the unit serviced ASAP. PIC contacted the individual to repair the unit while EHS was finishing the inspection. All items in the unit are to be placed on an ice bath.

Observed facility's need to clean all equipment, including storage racks in the cooler/freezer and the condenser unit in the walk in cooler(heavy build -up present). (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the PIC of the need to clean all equipment.

Observed food within walk in cooler and reach in cooler uncovered.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Corrective Action: PIC to have food not cooling properly covered.

Observed single use containers throughout facility used to either store utensils or food.

511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Corrective actions: PIC to use food grade containers to store utensils and food.

Observed hand sink at the back of the facility with loose piping that allows water drainage on to floor.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Corrective action: PIC to have piping fixed.

Observed walk in freezer door latch broken and held together by a screwdriver.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Corrective action: PIC to have door fixed.

Observed cobwebs along hood vent and some containers with grime accumulation.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Corrective action: PIC to clean containers and hood.

Observed ceiling tiles either missing, damaged or in need of replacement.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Correction action: PIC to have tiles repaired or replaced.

Observed cracked floor tiles within back of the facility.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Corrective action: PIC to have floor tiles repaired.

EHS observed raw shrimp, chicken strips, lettuce in prep top cooler temping above 41F.

Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F.

EHS directed PIC to place items into WIC for cooling. EHS advises PIC in the future to move items in prep top cooler into WIC after lunch rush if prep top is unable to maintain cooling during frequent opening/closing.

EHS observed chicken, spring rolls, breaded chicken in front RIC without covering.

Food shall be stored covered unless cooling.

EHS directed PIC to cover items.

EHS observed damaged/cracked clear plastic bin rims in drying bay of dish pit.

Equipment shall be maintained in a state of repair and condition.

PIC to replace/discard affected items.

EHS observed:

accumulation of stains, grease on grill vents

cobwebs between RIF and dry storage rack between the main coolers.

grime on serviec racks inside WIC.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to clean affected areas.

EHS observed:

missing ceiling tiles above walk-ins

stained flashing behind grill

damaged ceiling tiles throughout hood area of main kitchen

Good Repair. All physical facilities shall be maintained clean and in good repair.

PIC to replace/clean affected areas.

EHS observed butter and raw shell eggs in walk in cooler above required 41F. Ambient air of cooler reached 41F. Violation: time/temperature control for safety food cold holding shall be maintained at 41F unless time is used as public health control. CA: PIC shall allow items to cool as time allows as cooler temperature increased during morning prep. PIC is to let employees no to avoid going into walk in as much as possible until product can return to minimum of 41F.

EHS observed cooked lo mein, cooked chicken wings, and shredded cabbage not cool at rate of 0.121F per minute. They did not cool at all or by 1 degree in a 50 minute period which should have been a 6.05F decrease using predictive cooling rationale. Violation: time/temperature control for food safety food shall cool from 70 to 41F in 4 hours which is a rate of 7.25F per hour. CA: PIC loosened covering on product to allow more air flow.

EHS observed food in reach in cooler nearest front counter not covered (fried chicken and egg/spring rolls). Violation: food shall be stored covered unless cooling then can be loosely wrapped or uncovered if protected from overhead contamination. CA: cover food in reach in cooler.

EHS observed facility with ceiling tiles above walk in units that are missing. As wells as ceiling tiled through out facility in need of cleaning. Violation: physical facilities shall be maintained clean and in good repair. CA: replace ceiling tiles missing and clean, paint white, or replace ceiling tiles that are dirty.

EHS observed most recent inspection not displayed. Violation: must current inspection report shall be displayed in public view. CA: print and post inspection from today 10/17/23.

Chapter 511-6-2-.05(2)(jj). EHS observed non-commercial rice cooker on prep line for white rice. PIC stated used for personal use. Violation: all equipment shall be commercial grade. CA: label rice maker for employee use only and remove from prep area.

EHS observed cutting surface on prep top cooler on prep line was dirty. Violation: cutting surfaces shall be clean and sanitized if no longer able to be cleaned and sanitized they shall be resurfaced or replaced. CA: clean and sanitize cutting surface if it does not come clean resurface or replace.

EHS observed carboard being used as splash guards and to set utensils on. Violation: non-food contact surfaces shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. CA: remove cardboard and if needed replace with approved materials.

EHS observed grease accumulation and food debris on non-food contact surface of fryers. Violation: non-food contact surface of fryers shall be cleaned at a frequency to prevent accumulations. CA: clean fryers at end of shift to prevent grease accumulations.

EHS observed grease and food debris accumulations on non-food contact surfaces of wok area. Violation: non-food contact surfaces of equipment shall be kept clean of accumulations. CA: clean at end of day to prevent accumulations

EHS observed women's restroom with no covered receptacle. Violation: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. CA: put lid on receptacle or replace receptacle with one that has a lid.

EHS observed raw pork chops and raw chicken stored in walk in cooler that was prepped earlier in morning not cool at rate fast enough to reach 41F in four hours. Violation: predictive cooling models food cooling from 70F to 41F shall cool at rate of 0.121F per minute or 7.25F per hour. Observed food did not cool in span of 55 minutes. CA: PIC moved food to freezer to cool to temp.

EHS observed facility without current CFSM certificate. Violation: facility shall have at least one person with supervisory responsibility to have a certified food safety manager certificate. CA: obtain by 12/12/23

EHS observed facility without employee health reporting forms. Violation: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CA: EHS will email forms PIC needs all employees to sign.

EHS observed no hot water to front handsink. Violation: hand sinks shall have supply of hot water with minimum of 100F. CA: turn hot water on to hand sinks.

EHS observed broccoli and cabbage stored in prep area. Violation: food shall be stored covered except when cooling and protected from over head contamination. CA: PIC covered food.

EHS observed facility with no sanitizer for 3C sink. Violation: (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added. CA: EHS sent PIC to get bleach to use as sanitizer.

EHS observed chopped cabbage without date marking. Violation: ready to eat time/temperature control for safety foods shall be datemarked if held for more than 24 hours. CA: PIC discarded cabbage.

EHS observed no bulk food storage container labeled with common name in English. Violation: d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. CA: label all bulk food storage containers with common name in English unless recognizable and unmistakable.

EHS observed facility with no test strips. Violation: facility shall have test strips for measuring sanitizer concentration accurately. CA: EHS left chlorine test strips for PIC to use until can obtain more.

EHS observed grease accumulation on vent hood. Violation: all non-food contact surfaces shall be cleaned frequently enough to prevent accumulations. CA: PIC shall clean vent hood.

EHS observed facility with ceiling tiles throughout facility with discoloration and dirty. Violation: physical facilities shall remain clean and in good repair. CA: clean, paint white, or replace ceiling tiles.

EHS observed facility reusing single use carboard boxes from sauce packets to hold eggrolls in reach in cooler. Violation: single-use containers shall not be reused and once emptied discarded. CA: PIC discarded boxes.

EHS observed non-commercial rice cooker and carafe on prep line. Violation: Chapter 511-6-1-.05(2)(jj) all equipment shall be commercial grade. CA: stop use of household use only equipment.