CHEF WONG

6-1A: .04(6)(f)Observed multiple time//temperature control for safety (TCS) foods cold hosting greater than 41F for less than 4 hours in the prep line cooler (see temperature log). 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods moved to the walk in cooler.

6-1C: .04(6)(d)Multiple TCS foods not cooling at a fast enough rate to reach 70F in 2 hours or 41F in 4 hours (see temperature log). Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Proper cooling methods and reheating methods to start the cooling process over were provided.

6-1D: .04(6)(i)Multiple TCS foods stored in a. 4 hour time control and not marked with a start or discard time (cut cabbage, cut cabbage mixture, bok choy). Per owner, foods had been on time control for less than 4 hours. 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: Foods were marked with a start and discard time.

11A: .04(6)(e)Facility using improper methods for cooling cooked chicken, rehydrated mushrooms, cut cabbage mixture, canned bamboo, and canned water chestnuts. Foods cooling in deep, plastic containers while covered in the walk in cooler and other foods cooling in the prep line cooler (prep line cooler not working properly at time of inspection). 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Foods were still in the cooling process. Cooked chicken was reheated to 165F so the cooking process could start over. Rehydrated mushrooms, canned bamboo, and canned water chestnuts were placed in ice water. Cut cabbage mixture was placed in a thin pan and left uncovered in the walk in cooler.

15A: .05(6)(a)The ambient air temperature of the prep line cooler is greater than 41F. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION 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)

18: .07(2)(m)The back door does not self close and the bottom right of the back door is in disrepair. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE 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)

4-2B: .05(6)(n)Employee washing dishes in the dish machine with a chlorine sanitizer concentration of 0ppm. 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: Owner adjusted dish machine so that the chlorine sanitizer was dispensed at 50-100ppm. Dishes were reached and sanitized.

15A: .05(6)(a)The lid to the ice machine is in disrepair. REPEAT VIOLATION 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)

1-2A: .03(2)(a)-(l), (n)Person in charge not demonstrating active managerial control over facility. Multiple. Critical violations occurring during inspection (no person in charge present at time of inspection, improper cold holding, and improper storage and separation of foods). 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)

1-2A: .03(2)No person in charge present at time of Inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge arrived during inspection.

2-2D: .07(3)(a)No hand soap present at the sole handwashing sink in the kitchen at time of inspection. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Hand soap was provided.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed improper storage and separation of foods in multiple cold holding units (raw chicken stored over cut cabbage in the walk in cooler, raw chicken stored over raw shelled eggs in the walk in cooler, raw shelled eggs stored over ready to eat foods in the prep line cooler, raw beef over raw pork in the prep line cooler, raw chicken over raw beef in the display prep cooler, and frozen raw beef over frozen raw pork in the standing prep freezer).** 3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** 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 proper stored and separated. Storage and separation chart provided.

4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

15A: .05(6)(a)Observed water leaking from a pipe in the walk in cooler. The lid to the ice machine is in disrepair. The ambient air temperature of the walk in cooler is greater than 41F. 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) Corrective Actions: Owner tightened the door to the walk in cooler and ambient air temperature is 41F or less.

17C: .07(5)(a),(b)1,2,3Observed water leaking from the air vent closest to the dry storage shelf. Observed lots of food debris on the floors, walls, and ceilings in the kitchen and inside the walk in cooler. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

18: .07(5)(k)Observed several live ants on the dry storage shelf. Per owner, he does not have a current pest control company treat facility. Facility must set up service with a eat control company and have pest control routinely service facility by 8/20/25. Pest control contract must be provided to the health authority. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C) Corrective Actions: Employees removed ants. Employees washed, rinsed, and sanitized the exterior surfaces of food containers and dry storage shelves.

18: .07(2)(m)The back door was propped open at time of inspection. The bottom right corner of the back door is not in good repair (sunlight visible). 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: The back door was closed.

2-2D: .06(2)(o)Raw fish and mixing batter stored inside sole handwashing sink in kitchen. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC (Person in charge) cleared handwashing sink.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw pork stored over pickled daikon radish in glass reach in, raw scallops over imitation crab, raw eggs stored over pickled daikon radish inside walk in cooler. Raw chicken stored above raw scallops inside chest freezer. 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. ///SECOND CONSECUTIVE ROUTINE VIOLATION// Corrective Actions: PIC rearranged mentioned items to correct storage order.

4-1A: .04(4)(n)1Cook touched face with gloves on and touched clean equipment on drying shelf. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: PIC had cook remove gloves, wash hands, and removed cook from kitchen. Also soiled equipment placed into dish machine to be cleaned.

8-2B: .07(6)(b)Working sanitizer spray bottle without any labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: PIC wrote on bottle of contents, "Sanitizer"

8-2B: .07(6)(o)PIC personal medicine stored on prep top cooler. 1. Only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: PIC relocated medicine to designated employee area.