CHOU LEE RESTAURANT

Observed the floors no longer cleanable. Floors observed with pooling water. C/A: 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation.

(a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Advised to have repaired.

Observed raw cut chicken stored on top of raw cut beef at prep top cooler and walk in cooler. Corrective Action: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P CORRECTED ONSITE: Raw beef was discarded and chicken was moved to the bottom shelf.

Observed 2 pans of raw pork stored on floor in walk in cooler. Corrective Action: 511-6-1.04(4)(q) - Food Storage (C) (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. Corrected onsite: Employee was educated on proper food storage and pans were discarded by PIC.

Observed gaskets on walk in cooler unclean with debris build in between. Observed inside of reach in coolers unclean with food debris build up. Corrective Action: 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. Advised to have deep cleaned and increase cleaning frequency.

Observed floors and baseboards under racks unclean with debris build up. Corrective Action: 11-6-1.07(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.

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. Advised to have deep cleaned and increase cleaning frequency.

Observed sanitizer bucket reading 200+ ppm Cl. Corrective Action: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations Corrected onsite: chemical solution was remade to read 100ppm Cl. Advised to use test strips when waking solutions.

Observed green shelf units in walk in cooler unclean with debris build up. Corrective Action: 11-6-1.05(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. Advised to have deep clean and increase cleaning frequency.

Observed ceiling tiles near air vents unclean to sight. Corrective Action: 11-6-1.07(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.

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. Advised to have deep cleaned and increase cleaning frequency.

Observed cut cabbage and 4 pans of raw cut chicken sitting on counter top cooling at room temp. COS- cut cabbage and raw cut chicken were moved to walk in cooler to complete approved cooling method. PIC was given cooling flyer.

Wet wiping cloths are stored on counter top. COS- Wet wiping cloths placed into the sanitizing solution.

Observed sanitizer bucket reading 200+ ppm Cl. COS- Bucket was remade to read 100 ppm Cl. Advised PIC to use test strips when preparing solution.

Observed cooked chicken wings on counter top cooling. COS- Chicken wings were placed on ice to cool to 70F then moved to the walk in cooler to cool to 41F