ZHANG BBQ CHICKEN/ PENANG MALAYSIA

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw foods ( shrimp, pork and beef) stored over fully cooked foods in the walk-in cooler. Also observed unwashed vegetables stored over ready to eat sauces in the bottom of the open top prep 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: Person in charge rearranged the walk-in cooler so that the raw foods ( Shrimp, pork and beef) were no longer stored above fully cooked foods.//

10D: .04(4)(d)Observed multiple containers of food ( soy sauce, peanuts, cornstarch, ketchup, and oil) that were not labeled with the common name.THIRD CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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: Person in charge labeled the food containers with the common food name.//

12A: .04(4)(q)Observed multiple soups and raw chicken stored on the floor of the walk-in cooler.// 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: Person in charge rearranged the walk-in cooler so that no food was stored on the floor.//

17D: .07(4)(b)Observed employee personal belongings stored on the rack with dishes next to the walk-in cooler.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Person in charge relocated the employee belongings so they were not stored with clean dishes or single use items.//

2-2D: .06(2)(o)Observed that the handwashing sink in the kitchen was blocked for use by equipment.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Person in charge moved the large mixer from blocking the handwashing sink in the kitchen.//

6-2: .04(6)(g)Observed several cooked dishes ( pork, beef, and chicken) in the walk in cooler that were not datemarked.// 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 used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in charge said that the cooked dishes made with pork, beef and chicken were made more than twenty four hours ago. The person in charge was able to say exactly when the items were made so she was allowed to date mark the cooked items.

10D: .04(4)(d)Observed multiple containers ( Soy sauce, flour, Oil, chicken seasoning, sesame seeds, brown sugar, tea flowers, red pepper oil) that did not have a label with the common name.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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: Person in charge labeled the containers with the common name.//

10D: .04(4)(d)Observed multiple storage containers ( Large and small) that did not contain a label identifying the contents. This includes but not limited to containers containing soy sauce, MSG, sugar, flour, and salt.// 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: Person in charge labeled the working containers with the proper name.//

1-2A: .03(2)(a)-(l), (n)Observed multiple risk factors and violations. The person in charge was not exhibiting 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)

2-2D: .07(3)(b)Observed no paper towels in the dispenser over the hand sink next to the vegetable washing sink.// 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)

12A: .04(4)(i)Observed raw cuttlefish stored in water in the prep cooler.// Unpackaged food may not be stored in direct contact with undrained ice or water. (C) Corrective Actions: Person in charge removed the water from the cuttlefish.//

12A: .04(4)(u)Observed bread rolls that were out for self service that was not protected and a container of sugar not under a sneeze shield.// All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P) Corrective Actions: Person in charge relocated the bread rolls and the sugar container.//

12A: .04(4)(q)Observed food in the freezer and the walk in cooler stored on the floor.// 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)

12D: .04(4)(g)Observed raw meat containers and dishes that were stored on the 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: Person in charge removed the raw meat containers and dishes and relocated them the three compartment sink.//

13A: .02(1)(c)2No choking poster was displayed within public view.// The choking poster shall be posted in a conspicuous place approved by the department - in public view. Corrective Actions: A choking poster was provided for public view.//

14A: .04(4)(k)Observed several storage containers of food that had utensils stored submersed within food product.// 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: Person in charge removed the utensils from the food containers.//

15C: .05(7)(d)Observed the shelf under the prep table to have rust and an accumulation of debris.// Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)

17C: .07(5)(n)Observed too much clutter for the space including but not limited to excessive dishes, large pots, personal items stored rendering the three compartment sink, mop sink, and handwashing sinks not usable.// The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. (C)

18: .07(5)(k)Observed live and dead roaches in facility.// The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and
4. Eliminating harborage conditions.(C)

2-2E: .03(6)Person in charge did not have any procedures or equipment for cleaning up vomit or diarrhea.// 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)

3-1C: .04(1)Observed food in a large pot in walk-in-cooler that had mold like substance floating in it. The oil used for the wok station had a roach submerged in it.// Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person in charge discarded the food in the large pot and the container of oil.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed beef, pork and chicken in packages all stored not protected from each other in walk in freezer. Observed cooked beef, pork and chicken stored below unwashed vegetables and raw eggs.// 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.

4-2A: .04(4)(c)1(iv)Observed multiple foods in the walk-in cooler that were 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)

6-1A: .04(6)(f)Observed a container of beef and a container of pork in the prep cooler that were above 41° F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the beef and the pork.//

6-2: .04(6)(g)Observed cooked food in the reach in freezer in front of the store that was not date marked. // A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P)

10D: .04(4)(d)Observed multiple storage containers ( Large and small) that did not contain a label identifying the contents. This includes but not limited to containers containing soy sauce, MSG, sugar, flour, and salt.// 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)

11D: .05(2)(k)A temperature measuring device was not available.// Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)