China 1

Observed dented can stored with indented cans in the kitchen. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. PIC removed can.

Observed potentially hazardous food (lettuce at 44 f, ham at 55 f, raw shrimps at 46 f) cold held at greater than 41 degrees Fahrenheit. I rechecked foods after 15 minutes and still got same out of temp readings. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. PIC moved foods in walk-in cooler.

Observed dented can stored with indented cans in the kitchen. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. PIC removed can.

Observed mid-way fried chicken wings & egg rolls, prepped raw shrimps & chicken strips, cooked rice, shredded lettuce, and sliced tomatoes inside walk in cooler, prepared on site and held more than 24 hours with no proper date marking. 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. PIC date marked all the prepared food containers.

Observed grease and condensate dripping from exhaust hood system. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard. Advised PIC to clean hood ventilation system frequently to prevent buildup of grease and condensation. 10 days to clean.

Observed mid-way fried chicken wings & egg rolls, prepped raw shrimps & chicken strips, cooked rice, shredded lettuce, and sliced tomatoes inside walk in cooler, prepared on site and held more than 24 hours with no proper date marking. 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. PIC date marked all the prepared food containers.

Observed gap beneath and on the side of the back door. Outer openings of establishment cannot be properly sealed when not in operation. Observed daylight across the entire bottom area of the rear door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

Instructed PIC to install an effective door sweep/weather stripping door so that all outer openings are completely covered/sealed.

Observed dead roach on stored can food in the storage area. 511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Observed grease and condensate dripping from exhaust hood system. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard. Advised PIC to clean hood ventilation system frequently to prevent buildup of grease and condensation. 10 days to clean.

Observed bulk food containers without labels to identify the food item stored.

Observed various food items (midway cooked beef, fried chicken wings, egg roll, raw shrimps, white cooked rice and raw chicken) stored in walk-in cooler uncovered and are subject to contamination. Keep food covered in storage: 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 should be protected from overhead or other sources of contamination. PIC covered foods.

Observed mid-way fried chicken wings & egg rolls, prepped raw shrimps & chicken strips, cooked rice, shredded lettuce, and sliced tomatoes inside walk in cooler, prepared on site and held more than 24 hours with no proper date marking. 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. PIC date marked all the prepared food containers.

Observed employee washing dishes and rinsing in a 3 compartment sink without sanitizer solution and not sanitizing utensils which proved lack of use of chemical testing when using chemical sanitizer at three-compartment sink. Facility has test chlorine test strips, but hardly know how to use it. Moment of education on how to mix sanitizer solution and use of test strips to determine chemical level. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC showed a return demonstration on how to mix and test sanitizer solution.