WEI

1-2A: .03(2)(a)-(n),(p)Due to multiple risk factor violations and an unsatisfactory score, person in charge (PIC) is not demonstrating active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw seafood stored over noodles in walk-in freezer and unwashed green beans stored over washed broccoli and zucchini and unwashed cabbage and green onions. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: PIC arranged food to store appropriately.

12D: .04(4)(g)Observed employee preparing raw meat in the designated fruit/vegetable prep sink. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Raw meat removed, sink was cleaned and sanitized. //

14B: .05(10)(e) 1,2,4Observed four stacks of clean, metal containers that were stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC had items cleaned again and set out to air dry.

18: .07(2)(m)Back door was propped open with rock during inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: PIC had back door closed.

4-2A: .04(4)(c)1(iv)9 containers of food in the walk-in cooler stored uncovered. // Food must be protected from cross contamination by 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. (C) Corrective Actions: Lids placed on foods. //

4-2B: .05(7)(a)1Multiple dishes stored as clean (bowls, slicer, blender, microwave) with debris on the food contact surfaces. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1D: .04(6)(i)Butter and cooked broccoli on time control not marked with the start or discard times. // When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods discarded. //

6-2: .04(6)(g)Observed 7 large bags of cooked pork baos that were not labeled with prepared date in walk-in freezer (baos prepared last week). Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC labeled items with date prepared.

8-2B: .07(6)(c)Observed two lighters stored over prep surface. WD-40 stored over bags of flour and onions and spray paint stored over cans of food. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC arranged items to store appropriately.

8-2B: .07(6)(g)Observed only bucket of sanitizer (with cloths stored inside) with a concentration that well exceeded 100ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was diluted to proper concentration.

10D: .04(4)(d)Multiple sauces and seasonings not labeled with the common name. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

12C: .04(4)(m)4 wet wiping cloths stored on the counter between uses. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Cloths relocated to the sanitizer solutions. //

2-2B: .03(5)(j)1&23 open employees drinks stored above coolers and prep surfaces in the prep area. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). SECOND CONSECUTIVE VIOLATION OF CODE PROVISION Corrective Actions: Drinks relocated. //

4-2A: .04(4)(c)1(iv)Multiple foods in the walk-in cooler and walk-in freezer stored uncovered. // Food must be protected from cross contamination by 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. (C)

6-1D: .04(6)(i)Multiple time/temperature control for safety (TCS) foods (egg, cooked chicken, raw chicken, spring rolls, egg rolls, butter, sauces with cooked vegetables, cooked broccoli) that the manager stated were on time control stored on the prep counter were not marked with the start or discard times. // When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. THIRD CONSECUTIVE VIOLATION OF CODE PROVISION Corrective Actions: All foods were discarded. //

10D: .04(4)(d)Multiple working containers of sauces and spices not labeled with the common name. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

12A: .04(4)(t)A splash guard is not present between the handwashing sink and the vegetable prep sink. // During preparation, unpackaged food shall be protected from environmental sources of contamination. (C)

12B: .03(5)(i)Two employees preparing exposed food with hair longer than 1/2 inch without hair restraints. // Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees donned hats. //

14B: .05(10)(e) 1,2,4Multiple clean dishes stored stacked on top of another still wet. // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. SECOND CONSECUTIVE VIOLATION OF CODE PROVISION

17D: .07(4)(b)Multiple employee personal items (jackets, food) stored above customer food. // Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items relocated to a designated area. //

2-2B: .03(5)(j)1&2Employee food being stored on an in use prep surface. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Food was relocated. //

2-2D: .06(2)(o)Observed employee washing a bowl and spoon in the hand sink. // A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Employee was instructed to wash only at the 4-compartment sink. //

15C: .05(7)(a)2,3Sticker residue present on clean dishes. Inside of coolers with debris accumulation. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

2-2D: .07(3)(b)Back hand sink not supplied with paper towels. // Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Employee provided paper towels. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw chicken observed above tofu in the prep cooler. Unwashed vegetables observed above ready to eat foods in the walk-in cooler. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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) 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) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were rearranged to proper storage order. //

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods holding above 41F (see temperature log). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded or relocated to cool down. //

6-1B: .04(6)(f)Rice observed holding at 130F. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Rice holding for 1 hour. Reheated to 171F. //

6-1D: .04(6)(i)Egg, butter, egg rolls, and chicken held on time control not marked with the start and discard times. // When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. SECOND CONSECUTIVE VIOLATION OF CODE PROVISION Corrective Actions: Foods discarded. //

8-2B: .07(6)(c)Observed 2 lighters, fuel, and WD40 stored above food. // Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Chemicals relocated. //

14B: .05(10)(e) 1,2,4Multiple dishes stored as clean stacked on top of another still wet. // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were washed today- dishes unstacked to allow air drying. //

15A: .05(6)(a)Upright cooler with an ambient air temperature of 44F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)