QUICKLY II

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Cooked chicken and cream cheese wontons were being stored in the carboard box container which was previously used to store raw chicken. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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 VIOLATION Corrective Actions: Items were discarded.

15A: .05(1)(a)Cardboard boxes were being used near the fryer and being used to store cooked chicken and cream cheese wontons. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) SECOND CONSECUTIVE VIOLATION Corrective Actions: Items were discarded.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed cooked chicken nuggets that had been cooked and placed back into a cardboard box which previously contained raw chicken. 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 discarded.

12A: .04(4)(q)Multiple containers with prepared tea was stored on the ground. Soy sauce bucket was stored on the ground. Drinks for customers were being stored on the ground. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Items were rearranged so they were not touching the ground.

15A: .05(1)(a)Multiple containers of cardboard were near the fryer, and was being used for storing cooked chicken and utensils that were soaked in oil. 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) Corrective Actions: Cardboard was removed.

4-2B: .05(6)(n)Employee wiped food contact surface with towel that was stored in sanitizer of inadequate concentration. 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: Sanitizer was remade.

12B: .03(5)(i)Only employee working with food preparation did not have a hair restraint. 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: Hair restraint was put on.

2-1B: .03(5)(c)Employee brought mops outside, returned to kitchen, then began touching a clean container. 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 washed hands, then sanitized container.

2-2A: .03(1)(c)2,3,17Person in charge(PIC) could not recite the symptoms and diseases needed to report to the PIC nor the health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC now knows all symptoms and diseases needed to report.

2-2D: .03(5)(d)PIC washed hands in vegetable sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: PIC rewashed hands in handwashing sink.

2-2D: .07(3)(b)No paper towels in employee restroom. 2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION 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)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed prepped wontons placed directly on cardboard box used for raw chicken. Observed cooked chicken nuggets stored inside cardboard box used for raw chicken. 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 discarded.

8-2B: .07(6)(o)Observed topical pain reliever, nasal spray, and other medicine belonging to employee stored above chest coolers and prep area. 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: Medicines moved.

17C: .07(5)(e)Observed mops stored in warewashing sink. Food preparation sinks, handwashing sinks, and warewashing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water. (Pf) Corrective Actions: Warewashing sink cleaned and sanitized.

17D: .07(3)(h)Several personal items such as a phone, bookbag, and unopened instant coffee above chest coolers. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Personal items moved to a designated area.

1-2A: .03(2)(a)-(l), (n)Person in charge not practicing active managerial control resulting in today's unsatisfactory score. 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)

2-2D: .07(3)(b)Both men's and women's restrooms do not have 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)

4-1A: .04(4)(n)1Person in charge handling raw chicken then touching clean utensils and equipment. 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: Employee removed gloves and washed hands. Everything sanitized.

5-1A: .04(5)(d)Person in charge not fully cooking chicken nuggets and sitting them on counter to cool down. // Chicken wings in prep cooler partially cooked. Facility does not have procedures. Raw animal foods that are cooked using a non-continuous cooking process shall be:

1. Subject to an initial heating process that is no longer than sixty minutes in duration; (P)
2. Immediately after initial heating, cooled according to the time and temperature parameters for cooked time/temperature control for safety food; (P)
3. After cooling, held frozen or cold, as specified for time/temperature control for safety food; (P)
4. Prior to sale or service, cooked using a process that heats all parts of the food to the minimum cook temperature; and (P)
5. Prepared and stored according to written procedures approved by the Health Authority. (Pf) Corrective Actions: Chicken nuggets placed back into fryer to fully cook.// Wings discarded.

6-1D: .04(6)(i)Boba on time control with time not written down on white board as per procedures. 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 written.

12B: .03(5)(i)Employee making boba teas does not have hair restraint. 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)

12B: .03(5)(f)Employee wearing nail polish making boba teas without gloves. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. (Pf)

14C: .05(10)(e)1&3Single use food bags stored in cardboard box previously used for raw chicken. Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)