Asian Cook

Observed that the facility had an employee drink in a screw cap water bottle and observed that the all employee drinks were stored with and above food and food contact surfaces; drinks were stored on top of the freezer at the end of the line and on the prep table closest to the hand sink in the kitchen. Observed employee food stored on the prep table closest to the hand sink in the kitchen. COS. All items moved. Code: Employee drinks shall be stored in a single-use container with a lid and a straw and employee food and drinks shall be stored in a manner that prevents contamination of food and food contact surfaces.

Observed that the facility is storing their knives hanging in the gap between the prep top and the prep table; the side of the prep table and prep top have an accumulation of debris, grease, and food on them causing the knives to be unclean. COS. Knives removed to be washed, rinsed, and sanitized. Code: Food contact surfaces shall be clean to sight and touch.

Observed that the squirt bottles on the line are unlabeled; observed shakers of seasoning on the expediter side of the line were unlabeled; observed that all other seasonings and suaces on the line are labeled in Chinese only. COS. Labels added. Code: Containers of non-easily identifiable foods shall be labeled with the common name of the product inside.

Observed that the rear exterior door in the kitchen was left open and does not self-close. Code: Exterior openings shall be self-closing and tight-fitting or otherwise protected against pest entry.

Observed bowls being used as scoops and stored in the dry, bulk rice and in the raw meats in the prep top closest to the reach-in freezer. COS. Removed. Code: In-use utensils shall be stored using approved means such as in hot (135 F) water, in running water, in the product with the handle above the level of the food, or in/on a clean container/surface.

Observed cardboard being used as a shelf liner on the shelves over the line and over the reach-in cooler. Code: Non-food contact surfaces shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed that the 3-compartment sink, hand sink next to the meat sink, and the meat sink are not properly sealed to the wall. Code: Fixed in place equipment that are not spaced to allow for cleaning shall be sealed to the wall.

Observed accumualtion of debris and grease on and in equipment in the kitchen, particularly heavy accumulation on the equipment on the line. Code: Non-food contact surfaces shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Observed accumulation of debris, grease, and food on floors, walls, and ceilings; heavy accumulation on ceiling tiles, floors, and walls on the line; heavy accumulation under shelves in the walk-in's. Code: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.

Observed employee belongings stored on over the cans/dry storage shelf near the entrance to the kitchen. COS. Removed. Code: Employee belongings and activities shall be in designated locations that prevent contamination of food and food contact surfaces.

Observed food stored uncovered. COS. Covered. Code: Food shall be stored covered.

Observed wet wiping cloths stored in sanitizer solution that was below the required concentration; concentration was at or near 0 ppm (test strip did not change color). COS. New sanitizer solution was made and wet wiping cloths placed into them. Code: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration between uses.

Observed containers stacked while wet. Code: Containers shall be thoroughly air dried prior stacking.

Observed cardboard being used as a shelf liner throughout the kitchen; observed unsealed wood in the kitchen. Code: Non-food contact surfaces shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed that fixed equipment (sinks) are close to the wall and not properly sealed to the wall. Code: Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.

Observed accumulation of debris and grease on and in equipment throughout the facility. Code: Non-food contact surfaces shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Observed accumulation of debris, grease, and food on floors, walls, and ceilings. Code: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.

Observed employee who started working with food without washing their hands prior to handling the food; the employees had handled wet wiping cloths and other assorted items prior to working with the food. COS. Employees stopped, hands washed, contaminated food discarded. Code: Employees shall wash their hands prior to working with food and when contamination occurs.

Observed that the facility is cooling food, however, they are not meeting the required time and temperature benchmarks; spring rolls initially measured 84 F and 75 F and after 1 hour measured 87 F (+2 F in 1 hour); beef measured 102 F and one hour later measured 75 F (-27 F in 1 hour); chicken measured 108 F, 116 f, and 119 F and one hour later measured 89 F, not all portions cooling equally (-27 F in hour at slowest cooling spot); based on predicitive cooling, these items are not going to go from 135 F to 70 F within 2 hours. COS. Discarded. Code: TCS food that is cooling shall go from 135 F to 70 F within 2 hours and from 70 F to 41 F within another 4 hours.

Observed employee handle cooked pasta with their bare hands. COS. Food discarded, staff educated. Code: Ready-to-eat food shall not be handled with bare hands unless it will be added as an ingredient to raw food that will be cooked to the required minimum temperatures.

Observed many dented cans. COS. Discarded.Code: Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.

Observed food that is unsafe/was adulterated due to an employee who sneezed/coughed onto food and continued to prepare/cook the food for service. COS. Person-in-charge was informed, food was discarded, and staff educated; employee does not seem ill. Code: Food shall be safe and unadulterated.

Observed raw food stored above ready-to-eat food and raw food stored out of order based on cook temperatures; observed two containers of raw steaks stored over tofu and eggplants; observed raw, ground pork not in the original manufacturers packaging that was stored above whole raw beef that was not in the original manufacturers packaging in the walk-in freezer; observed raw, whole beef not in the original manufacturers packaging that was stored above crab ragoons that was not in the original manufacturers packaging in the walk-in freezer; observed a container of raw shrimp that was stored touching/above a container of oranges. COS. Units were rearranged. Code: Food shall be stored in a manner that prevents cross contamination.

Observed cold TCS food that was stored above 41 F (fried chicken, spring rolls, pork wontons, pasta). COS. It is unknown when these items were placed into the prep top; they shall be discarded. Code: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Observed hot TCS food that was stored below 135 F (spring rolls). COS. To be discarded within 4 hours of when it was cooked. Code: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.

Observed many foodborne illness risk factor and public health intervention violations including hand washing, unsafe food (dented cans), cross contamination of food, food contact surfaces clean, time and temperature control, date marking, and chemicals. Code: There shall be a person-in-charge who maintains active managerial control over the facility and prevents, identifies, and addresses violations as needed.

Observed several prepared TCS items that were prepared more than 24 hours ago that were not labeled with a date of preparation or the date of discard. COS. Dates added. Code: Prepared TCS food and opened manufactured TCS food shall be labeled with the date of preparation/opening, the date of discard, or both, however, the method of date marking shall remain consistent and food shall not be held longer than 7 days with the day of preparation/opening being day 1.

Observed unlabeled working containers of chemicals (spray bottles). COS. Labels added. Code: Working containers of chemicals shall be labeled with the common name of the product.

Observed employee food that they had for their lunch that was stored with and above food for consumers; observed employee drinks stored with food for consumers. COS. Moved. Code: Employee food and drinks shall only be consumed in locations that prevent contamination of food and food contacr surfaces; employee drinks shall be stored in single-use containers with a lid and straw.

Observed that the facility is attempting to clean their counters by wiping the counters with soiled wet wiping cloths that are not stored in sanitizer solution between uses. COS. Unsoiled wet wiping cloths placed into sanitizer solution. Code: Food contact surfaces shall be clean to sight and touch.

Observed that nearly all of the containers of sauces, oils, assorted liquids, powders, spices, and other similar products were not labeled with the common name of the product inside. Code: Containers of non-easily identifiable foods shall be labeled with the common name of the product inside.

Observed that the facility was attempting to cool food by leaving it in the fryer basket while it was still sitting over the hot fryer; observed that the facility was attempting cool chicken, beef, and shrimp by placing them into dense containers and placing them on top of other food containers in the top part of a prep top. COS. Items discarded due to improper cooling. Code: Cooling methods shall be appropriate to ensure that food is cooled in the proper time and temperature requirements.

Observed facility is keeping food stacked on top of each other in a manner that allows the bottom of one container of food to directly touch the food in the container below it. COS. Removed. Code: Food shall be stored in a manner that prevents contamination.

Observed wet wiping cloths stored on counters. COS. Placed into sanitizer solution. Code: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration between uses.

Observed that the rear exterior door in the kitchen was left open and does not self-close; observed that the rear exterior by the bathrooms was left opened/propped. Code: Exterior openings shall be self-closing and tight-fitting or otherwise protected against pest entry.

Observed that several of the sinks/plumbing fixtures in the facility were leaking. Code: Plumbing system and fixtures shall be maintained in a state of good repair.

Observed in-use utensils stored in stagnant, room temperature water. COS. Removed. Code: In-use utensils shall be stored in hot (135 F) water, in running water, in the product with the handle above the level of the food, or in/on a clean container/surface.

Observed containers stacked while wet. Code: Containers shall be thoroughly air dried prior stacking.

Observed cardboard being used as a shelf liner throughout the kitchen; observed unsealed wood in the kitchen. Code: Non-food contact surfaces shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed accumulation of debris and grease on and in equipment throughout the facility. Code: Non-food contact surfaces shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Observed that there was not a covered trash receptacle in the womens restroom. Code: There shall be a covered trash receptacle in any restroom used by women.

Observed accumulation of debris, grease, and food on floors, walls, and ceilings. Code: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.

Observed that the protective shielding for the lights nearest the exit is missing and the facility is unable to provide documentation showing that the light bulb is shatterproof or sleeved. Code: Light bulbs shall have protective shielding or be shatterproof.

Observed that many of the lights in the kitchen were out. Code: Lighting intensity shall be appropriate.