Happy China II

Observed line cook wash his hands in the prep sink and not follow the proper handwashing procedures of rinse, soap, rinse and turn off handle with paper towel. Observed employee wash single use gloves in the hand sink. RCA: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers (iv) Thoroughly rinse under clean, running warm water; (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device

Observed wiping cloths not sitting in proper bleach sanitation levels of 50-100 PPM. when tested concentration was reading at 0 PPM. CA: PIC remade solution and it reached proper PPM levels RCA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n).

Observed multiple clean containers to be stored upright and not protected from overhead contamination. CA: PIC inverted all containers. RCA: Items shall be stored covered or inverted.

Observed raw chicken and vegetables uncovered in the reach in cooler. PIC covered all of the designated items. Rule: (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;

Observed employee wash bowl with only soap and water. Hot water was determined to only reach 90F and employee failed to use chemical sanitizer.

RCA: Facility shall have hot water heater repaired, demonstrated to employee the correct way to wash dishes and test chemical sanitizer.

Observed prepped TCS food items without date labeling, upon questioning employee stated that foods were prepared 2 days beforehand.

RCA: Ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.

Observed employee using bleach liberally in water for sanitizing.

COS CA: Demonstrated correct way of using test strips and bleach to prevent toxification.

No hot water available in facility. Hot water maximum was at 90F.

RCA: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Observed multiple bowls being used as scoops in soy sauce and flour.

COS CA: PIC removed bowls from containers. Dispensing utensils shall be stored, in food that is not time/temperature control for safety food, with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.

Observed TCS food items above 41F (garlic in oil, scallions, tofu, chicken).

CA: PIC discarded all food items that had been held over time limits. PIC will only use unit for storage of non TCS foods.