JADE DRAGON WOK-OUT

6-1B: .04(6)(f)Observed cooked chicken wings and egg rolls hot holding below 135F. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Wings and egg rolls were discarded. //

6-2: .04(6)(g)Facility had multiple food items (cooked chicken, egg rolls, and other food items) not marked with the propre date or preparation. // 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: Facility put proper date stickers on containers. //

15A: .05(1)(i)Observed wooden base used to hold an upright cooler made of raw wood. // Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

15C: .05(7)(a)2,3Shelving inside walk in cooler has a heavy food/dirt residue built up on it. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

16B: .06(2)(r)Observed leak at the 3 compartment sink underneath the sink as well as the joints of the handle mechanism. // A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: Could not correct on-site. Please correct by 7/10/2025.

2-1B: .03(5)(c)Observed employee enter kitchen from outside and started to handle plates without washing hands first. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: PIC (person in charge) had employee wash hands.

SECOND REPEAT VIOLATION OF SAME CODE PROVISION

15A: .05(6)(a)Observed upright cooler with an ambient air of 55F. 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: Could not correct on-site. Please correct by 7/10/2025.

15C: .05(7)(a)2,3Observed a build up of debris in walk-in cooler walls and on shelves. There was also a build up under the hood. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C) Corrective Actions: Could not correct on-site. Please correct by 7/10/2025.

2-2E: .03(6)When asked how to clean up bodily fluids in the kitchen, PIC stated he would use soap and paper towels. Facility did not have a procedure or know how to properly clean bodily fluids. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Facility has bleach and was given a procedure on how to clean up vomit and diarrheal spills.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed peppers stored over washed zucchini, unwashed mushrooms stored over cooked chicken and raw beef stored over chicken wings. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: PIC arranged cooler to store appropriately. Storage chart provided.

6-1A: .04(6)(f)Observed chicken pieces, chicken wings, eggs and fries holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded food.

6-1B: .04(6)(f)Observed chicken wings and eggrolls holding below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded food.

8-2B: .07(6)(g)Observed the only chlorine sanitizer bottle to clean tables with a concentration that well exceeded 100ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC diluted sanitizer to proper concentration.

8-2B: .07(6)(b)Observed three working containers of chemicals that were not labeled with common name. 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 labeled items.

12C: .04(4)(m)Observed at least 5 wet wiping cloths stored on counter. 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: PIC placed cloths in sanitizer.

14B: .05(10)(e) 1,2,4Observed about 20 clean pans stacked wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: PIC had pans washed again.

2-1B: .03(5)(c)Observed employee deshelling raw shrimp not wash their hands before moving on to a new task moving clean food containers. // Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee stopped task and washed their hands. //

8-2B: .07(6)(o)Observed employee medication stored in walk in cooler above other customer items. // 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: Medication was moved to a new location. //

15C: .05(7)(d)Shelving in walk in cooler has a heavy debris build up. // Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored above mushroom soup in prep cooler. Observed unwashed produce stored above cooked ready to eat noodles in walk in cooler. ***2ND CONSECUTIVE VIOLATION. // Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: Items were moved to proper storage order- chicken moved to bottom shelf and noodles moved from underneath unwashed produce. //

15A: .05(2)(h)Raw wood used to line shelving holding food equipment. // Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

17C: .07(5)(a),(b)1,2,3Flooring in walk in freezer has heavy debris accumulation. // 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)

6-1A: .04(6)(f)Observed one container of shrimp and one container of chicken cold holding above 41F. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items discarded. //

6-1C: .04(6)(d)Observed three containers of cooked chicken that had not cooled from the day before. // Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Chicken was discarded. //

15A: .05(6)(a)Top left of prep cooler holding temperature 58F. // 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)