DUMPLING MASTER

2-2D: .06(2)(o)Container with water stored in hansink in kitchen. Handsink in dough making area blcoked by rolling carts. items relocated. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)

6-1A: .04(6)(f)several time/temperature control for safety foods not being maintained at 410F or below(see temp log.) Foods relocated to reach-in cooler to cool. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

6-1B: .04(6)(f)Large container of rice hot-holding at 117oF. Rice discarded. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)

8-2B: .07(6)(g)5 sanitier containers chlorine sanitzer above 100+ ppm. Sanitizer buckers re-made. 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)

14B: .05(10)(e) 1,2,4Facility wet-stacking bowls and cups. Items re-washed. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

1-2A: .03(2)(a)-(l), (n)Person in charge does not have active managerial control of the facility. Many risk factors occurred during today's inspection such as active cross contamination during food preparation. 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)

2-2B: .03(5)(j)1&2Employee drinks in unapproved containers (multi-use cups, single-use cup with the lid off) observed throughout the kitchen: on shelves & prep tables above/next to food, above the chest freezer. // 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: Drinks moved to designated storage areas; these cups will be used outside of the kitchen/prep areas. //

17D: .07(4)(b)Employee food stored above customer food in the walkin cooler. // 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) Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Food moved below customer items. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw chicken was placed on top of lettuce on the prep table, on top of crab sticks on the vegetable prep sink drainboard & directly next to onions that were being cut on the vegetable prep sink. // 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: Chicken was moved to the walk-in cooler. Food was discarded.

4-2B: .05(6)(n)0ppm chlorine sanitizer measured in the dish machine while items were actively being cleaned/sanitized. The dish machine was primed multiple times & machine was run multiple cycles. // A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Facility set up the 3 compartment dish sink for santizing after items are cleaned in the dish machine. //

6-1D: .04(6)(i)Facility's time control written procedures were not completed: "Write the plan", which are supposed to mark or identify the containers of food under time control, was blank. Their procedures don't include cooked chicken (only includes milk tea & tapioca/boba). The milk tea & tapioca/boba were not time-stamped at the drink station. // 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. (Pf) Corrective Actions: Time control written procedures completed. Milk tea & tapioca/boba were discarded. //

10D: .04(4)(d)Food removed from the original packaging were not labeled throughout kitchen, prep areas: spicy oil, flour, dumpling sauce, oil, multiple sauces, pork lard, cooking wine, etc. // 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) Corrective Actions: Food labeled. //

12B: .03(5)(g)Two employees were wearing bracelets while preparing food. // Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Jewelry removed. //

12D: .04(4)(g)Observed employee cutting lettuce that was not yet washed. Observed raw chicken being prepped in vegetable 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: Cut lettuce discarded and vegetable sink was cleaned and sanitized. //

14A: .04(4)(k)In-use utensils were stored in ambient water (76°F, 82°F) at the drink station, server/pack station. Ice scoops were stored in the ice bin with the handles touching the ice. // During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils removed from water & ice. //

15A: .05(6)(a)Dish machine was not dispensing chlorine sanitizer while actively being used. (Primed & run multiple times). // 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)