Chen's Wok

Observed cutting board on the prep top that was heavily stained. (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. EHS informed the PIC of the need to purchase a new cutting board and to thoroughly sanitize/clean the current one until the new one arrives.

Observed large bowls of chicken (fried wings and fried chopped chicken) cooling at room temperature in the kitchen area with overhead protection (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. EHS informed PIC on proper cooling methods.

Observed facility re-using boxes to line the floor next to wok area and to line cart holding salt, sugar, MSG, etc. and 20+ buckets lined along the wall near the back door.(r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. EHS informed PIC that items could not be re-used once emptied of the original product. PIC is to remove cardboard and discard all buckets lined up along the back door.

Observed facility's need to deep clean all equipment; focusing heavily on the prep top cooler, the wok, shelving racks and speed racks in the walk in cooler. (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 deep clean all equipment.

Observed the need to deep clean the kitchen flooring; mold along wall of the front handsink. (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 jackets and a fanny pack stored on shelving with facility items; purse stored under front counter. 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 designated areas for employee belongings away from food prep and storage.

EHS observed food stored uncovered without protection for overhead contamination in REF under prep top unit. (Cut cabbage, egg wash, cut bok choy, cut mushrooms) (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; PIC covered food. This was COS.

EHS observed food stored uncovered without protection for overhead contamination in REF under prep top unit. (Cut cabbage, egg wash, cut bok choy, cut mushrooms) (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; PIC covered food. This was COS.

EHS observed food stored uncovered without protection for overhead contamination in REF under prep top unit. (Cut cabbage, egg wash, cut bok choy, cut mushrooms) (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; PIC covered food. This was COS.

Observed buckets of sauce stored directly on the floor near the walk in freezer uncovered directly under ceiling. Per PIC, sauce was to be used later for sesame chicken

(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. Informed PIC to store sauces at least 6 inches off ground.

EHS asked for pest control records for facility, PIC stated that this year they did not have pest control treat facility.

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

Informed PIC to have pest control treat facility. EHS will follow-up with facility about pest control. This must be corrected by 10/4/24

Observed leak around hot water handle at the front handsink. r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. EHS informed PIC of the need to have the hand sink handle repaired. This must be corrected by 10/7/24

Observed facility re-using boxes to line the floor next to wok area and to line cart holding salt, sugar, MSG, etc. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. EHS informed PIC that items could not be re-used once emptied of the original product. PIC is to remove cardboard. This must be corrected by 10/3/24

Observed inner door damaged on the walk in cooler

(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.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Informed PIC to have door repaired or replaced. This must be corrected by 10/4/24

EHS observed food debris on both splash guards of prep top cooler and under splash guards. EHS also observed in same prep top unit food debris in bottom REF.

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

Informed PIC to clean splash guards and entire prep top cooler unit. This must be corrected by 10/4/24

EHS observed REF near front entrance door in main kitchen with food debris at bottom.

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

Informed PIC to have REF cleaned at a frequency to prevent build up. This must be corrected by 10/4/24

Observed facility replacing damaged wall paper in dining area

(5) Maintenance and Operation

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

PIC is to have wallpaper replaced. This must be corrected by 10/7/24

EHS observed personal items in kitchen area: bag on wire shelving, air pods and phone on prep top unit

(b) Designated Areas for Employee Activity.

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

PIC removed Items. This was COS.

Observed multiple food items stored uncovered in various refrigeration units in the facility. Items included fried chicken and egg rolls in the reach in refrigerator; broccoli and lo mien in the walk in cooler; and 3 teriyaki sauce buckets on the floor in the kitchen area. (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 PIC that food is to be stored covered to prevent contamination.

Observed a bucket of knives stored under the prep table as clean with visible food debri on them. (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. EHS pulled knives for staff to re-wash.

Observed a bucket of chopped broccoli on the prep table to be used with visible debri and black substance along the inner portion of the bucket.(7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. EHS informed staff that the broccoli had to be re-washed and of the need to thoroughly clean equipment between each use.

Observed leak around hot water handle at the front handsink. r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. EHS informed PIC of the need to have the handsink handle repaired.

Observed facility re-using boxes to line the floor next to wok area and to line cart holding salt, sugar, MSG, etc. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. EHS informed PIC that items could not be re-used once emptied of the original product.

Observed inner door damaged on the walk in cooler and gasket along the base of the door was damaged. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to have the door repaired.

Observed facility's need to clean all equipment in the kitchen inside and out from a build of food debri and excess residues. 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 PIC of the need to clean.

Observed facility in need of cleaning, wallpaper damage in dining area, dust accumulation on dining room ceiling and vents, mold issue around the front service area handsink, and cleaning cabinetry of the front foodservice area. (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 PIC of the need to clean and repair damaged areas.

Observed fanny pack on shelving with facility items next to mop sink and book bag on shelving with facility items near the back door, personal belongings on the front counter with facility items. b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco 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 PIC the personal items are to be kept separate from facility items to prevent contamination.

Observed food items in the bottom of the maketable stored uncovered; broccoli uncovered in the WIC; chicken skewers cooling in the REF not loosely covered. (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 PIC of the need to assure all items are covered to prevent overhead contamination.

Observed an excess of soy sauce buckets stored near the walk in cooler and facility using boxes to line shelving and catch grease. Use Limitation.

1. Single-service and single-use articles may not be reused.EHS informed PIC of the need to discard containers/boxes once emptied of the original products.

Observed re-used to go plates(generally used as portioning plates) stored on top of the make-table. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. EHS informed PIC that single service items could not be re-used.

Observed panel missing on maketable in kitchen. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC that the panel must be replaced.

Observed damaged inner door on the walk in cooler. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to have the door repaired.

Observed a damaged panel on the hood vent system. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to replace the panel.

Observed facility's need to clean all equipment in the kitchen inside and out from a build of food debri and excess residues. 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 PIC of the need to clean.