CHEF CHANG

8-2B: .07(6)(c)Observed butane lighters stored over prep cooler. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) Corrective Actions: PIC relocated the butane lighters to the designated chemical storage area.

17C: .07(5)(a),(b)1,2,3Observed multiple missing/broken floor tiles throughout the kitchen. 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)

1-2A: .03(2)No person in charge (PIC) at start of inspection. THIRD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge (Clayton) arrived at the facility an hour into the inspection.

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection as a result of an overall lack of 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)

17D: .07(4)(b)Observed employee medicine, phones, and jewelry being stored on the kitchen prep counter. Also observed employee bags stored on the top shelf in the dry storage area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Employees moved their belongings to the designated employee area.

2-1B: .03(5)(c)Observed employee leave the restroom and start food preparation without washing hands for a second time upon entering the kitchen. Also observed an employee come back into the kitchen from outside, and begin prepping food without washing hands. 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: Both employees were instructed to wash hands before touching/preparing any food.

2-2B: .03(5)(j)1&2Observed employee drinking in kitchen out of an unapproved water bottle. 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: Person in Charge (PIC) informed the employee to use a single use cup, lid, and straw.

6-1A: .04(6)(f)Observed 3 bags of bean sprouts cold-holding at a temperature above 41°F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge (PIC) discarded the bean sprouts.

6-1C: .04(6)(d)Observed anchovy and vegetable stir fry cooling at an improper rate (see temp 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: PIC discarded the anchovy and vegetable stir fry.

11A: .04(6)(e)Observed anchovy and vegetable stir fry left on the prep counter to cool down, which resulted in it not being able to cool down at a proper rate. 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: PIC and employees were educated on proper cooling methods to utilize moving forward.

12B: .03(5)(g)Observed employees wearing jewelry and watches while prepping 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: Person in Charge (PIC) informed the employees to remove the jewelry.

15B: .05(3)(h),(i)Observed facility with no chemical test strips for the warewashing machine and sanitizer buckets. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

17C: .07(5)(a),(b)1,2,3Observed multiple missing/broken floor tiles throughout the kitchen. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION 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)

17C: .07(5)(a),(b)1,2,3Grout on floors through out the kitchen has recede and floors are not easily cleanable. 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) Corrective Actions: Re-grout floors through kitchen.

1-2A: .03(2)No person in charge (PIC) at start of inspection. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge (Cooper) showed up during inspection.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef stored above fully-cooked fish cakes in walk in cooler and raw ground beef stored above tofu. Also observed frozen raw beef stored above frozen raw pork in walk-in 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. Corrective Actions: PIC reorganized the walk-in cooler and walk-in freezer properly.

4-2A: .04(4)(c)1(iv)Observed containers of carrots stored in the walk-in cooler 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) Corrective Actions: PIC put a lid on the containers.

8-2B: .07(6)(c)Observed butane lighters stored over prep cooler. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) Corrective Actions: PIC relocated toxic items to store appropriately.

12A: .04(4)(q)Observed bags of onions, boxes of vegetables, and containers of raw beef and vegetables stored on the floor. Also observed raw eggs in a bowl stored on top of a trash can, as well as vegetables in a strainer in the dishwashing sink. 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: PIC removed the food from the floor and stored them 6 inches above the ground. PIC also relocated the raw eggs and vegetables to an appropriate prep counter.

15C: .05(7)(a)2,3Observed shelves in walk-in cooler had an accumulation of rust, dust, and debris. Also observed shelves in the kitchen prep area with an accumulation of rust and significant damage due to the rust. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Observed multiple missing/broken floor tiles and holes in walls throughout the kitchen. 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)

1-2A: .03(2)No person in charge (PIC) at start of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Manuel showed up during inspection.

2-2D: .07(3)(a)No soap at hand sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: PIC placed soap at hand sink.

2-2D: .06(2)(o)Observed food in hand sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC removed food and cleaned hand sink.

8-2B: .07(6)(g)Observed only sanitizer bucket (with cloths) with a concentration that well exceed 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 correct concentration.

8-2B: .07(6)(c)Observed butane lighters stored over prep cooler. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) Corrective Actions: PIC relocated toxic items to store appropriately.

17D: .07(4)(b)Observed phone and employee drink on prep table upon entry to facility. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: PIC had employee move personal items to store appropriately. Employee washed hands and prep table was cleaned.

4-2B: .05(8)(a)Observed employee washing dishes by hand and did not sanitize prior to stacking on clean dishes. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: PIC (person in charge) had employee wash, rinse and sanitize dishes.

6-1A: .04(6)(f)Observed five large containers of Kimchi that were holding above 41F. There was also a homemade sauce that the chef told me was prepared by cooking vegetables on the stove that was also holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded kimchi and sauces.

15A: .05(6)(a)Observed upright cooler holding above 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: Could not correct on-site. Please correct by 6/10/2024.

15B: .05(3)(h),(i)Facility could not produce chlorine test strips for dish machine and sanitizer. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf) Corrective Actions: Could not correct on-site. Please correct by 6/10/2024.