CHEN'S WOK 6

Observed vegetables stored uncovered in the walk-in-cooler. (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. EHS informed the PIC of the need to keep all items covered.

Observed the handsink faucet in the kitchen was not attached. (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 get the handsink fixed.

Observed inspection report not posted for public viewing. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. EHS informed the PIC of the need to post the inspection report in the dining area and at the drive-thru window.

Observed all equipment in need of cleaning from residue and debri accumulation. 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. EHS informed the PIC of the need to routinely clean all equipment.

Observed the kitchen in need of deep cleaning from excess residue accumulation (floor, walls, ceiling). (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.

Observed damaged coving in various areas of the facility. (c) Floor and Wall Junctures, Coved, and Enclosed or Sealed.

1. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).

2. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. EHS informed the PIC of the need to replace the coving.

Observed opening in wall around the toilet. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed the PIC of the need to seal the opening in the wall.

Observed mop sink plumbing broken allowing water to drop on to the floor.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Corrective action: Discussed with PIC to have plumbing repaired as soon as possible.

Observed mold like build up within ice machine.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Corrective action: Spoke to PIC to clean ice machine at a higher frequency to preclude accumulation.

Observed no inspection report was posted on the drive through window.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Corrective action: Spoke to PIC, when they acquire todays inspection to also post it within drive through window.

EHS observed egg rolls and raw chicken packages in RIF with condensate and dripped ice covering exposed food.

Condition. Food shall be safe, unadulterated, and honestly presented.

EHS directed PIC to have exposed food discarded, and advised PIC to package food in airtight containers in RIF while unit is fixed.

EHS observed severe buildup of ice on multiple surfaces, food containers, ceiling, floor in WIF.

(q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination

EHS advised PIC to remove ice and to regularly do so until WIF seal is repaired.

PIC stated that facility does not currently use pest control methods.

Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises.

EHS advised PIC to hire pest control company to regularly inspect and spray.

EHS observed damaged seal on RIF door, lower right, sufficient to allow moisture to enter RIF.

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

EHS advised PIC to have RIF seal and door repaired or replaced.

EHS observed vent hood/grills with grease buildup.

Non-food contact surfaces of equipment shall be kept free of accumulations.

PIC to increase cleaning frequency of vents/grills.

EHS observed buildup of grime on storage rack grills inside WIF/WIC.

Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC to clean out affected areas.

EHS observed items shrimp, cabbage, lo mien in prep top cooler across from grill not meeting predictive cooling requirements. Violation: d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P CA: PIC moved TCS out of prep top cooler into walk in cooler for working supply until prep top reaches 41 or below.

EHS observed ice machine with mold like build up after wiping with alcohol pad. Violation: Food contact surfaces of equipment shall be kept clean to sight and touch. CA: Drain and clean ice machine.

EHS observed ice build up on shelves and boxes in walk in freezer. Violation: (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. CA: remove ice and ensure walk in freezer working correctly to prevent future accumulation of ice.

EHS observed dry wiping cloths x2 in back in grill area. PIC stated was used for cleaning up food spills. Violation: (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. CA: PIC removed and instructed should be stored in sanitizing solution.

EHS observed cutting surface on prep top cooler in need of cleaning as was stained yellow and black. Violation: cutting surfaces shall be maintained clean and sanitized if no longer able to be cleaned and sanitized shall be resurfaced or replaced. CA: clean and sanitize and if does not come clean resurface or replace.

EHS observed facility lacking test strips for chlorine. Violation: facility shall have test kit or other device to accurately measure sanitizing solution. CA: obtain chlorine test strips.

EHS observed vent hood with grease build up. Violation: non-food contact surfaces of equipment shall be kept free of accumulations. CA: clean vent hood at frequency to prevent build up of grease.