LAN ZHOU LA MIAN

Observed cooked chicken, meatball soup, beef, pork cold holding above 41F.COS: Employee adjusted walk in cooler temperature setting from 44 to 38. After adjustment, TCS foods were 41F or below. CA: 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Upon arrival, observed an apron in the basin of the hand sink. COS: Person in charge relocated. CA:

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. Pf

Upon arrival, observed no hand drying provision at the hand sink of the main kitchen. COS: Person in charge provided paper towels. CA: 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.Pf

Observed no EPA approved disinfectant for Norovirus. COS: Employee purchased EPA approved disinfectant. CA: 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.Pf

Observed no permit displayed for public view. CA:1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed food employee wash hands at the designated produce sink. COS: Employee washed hands at the designated hand sink. CA:Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Observed no paper towels at the designated hand sink in the main kitchen. COS: Replaced paper towel roll.CA: 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.Pf

Observed no written procedures for fecal/vomit events nor EPA approved disinfectant for Norovirus. COS: Employee purchased EPA approved disinfectant. CA: 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.Pf

Observed a non-EPA registered bleach for use at the 3-compartment sink. CA: 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. COS: Employee purchased EPA approved registered disinfectant safe for food contact surfaces.

Observed food employee actively use the dish machine to wash and sanitize dishes. Once cycle finished, person in charge tested chlorine disinfectant at 0ppm. Food employee replaced empty container of chlorine container. Employees re-washed the dishes and chlorine sanitizing solution tested at 0ppm. COS: Employee called technician.

Observed interior corners of the ice machine with black organic growth. 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.

Observed no date marking on any ready to eat TCS food items in walk in cooler. TCS food items included bowls of chicken, containers of beef stew, egg soup, cooked pork/meats. CA:Refrigerated, 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, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1

Cooked beef holding at 60 f on counter top upon arrival.

Inside of ice machine not clean.