New Imperial Chinese Garden

2-2A: .03(2)(o)The employee health agreement form for the selected employee was not completed. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The form was signed.

10D: .04(4)(d)Containers of ingredients such as sugar, oil, cooking wine, salt, and similar items were stored in reusable containers without labels indicating the product names. 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: The products were labeled during the inspection.

11A: .04(6)(e)Noodles cooled only 1°F in one hour, and cut cabbage showed no temperature change after one hour. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The foods were placed in the freezer.

16A: .06(1)(g),(h)The tank water heater has been replaced with a tankless water heater that does not meet the hot water demand for this facility. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

17D: .07(5)(j)An employee was observed resting on bags of rice. A ThermoFlask container and a cellphone were stored on the preparation table. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: These items were relocated, and the rice bags were cleaned and sanitized.

2-2D: .07(3)(b)No paper towels at hand sink. (Dispenser wasn't working properly) 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) Corrective Actions: Paper towel dispenser was repaired.

6-1D: .04(6)(i)Observed several time/temperature as a safety control (TCS) items placed on time control without start and discard times. 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: All items were marked with start and discard times.

17B: .06(5)(n)Observed outdoor receptacle uncovered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; (C) or (ii) After they are filled; (C) and
2. With tight-fitting lids or doors if kept outside the food service establishment. (C) Corrective Actions: Lids and sides were closed.

17D: .07(4)(b)Observed employee items being stored on in food prep areas. (ex. tumblers, keys, lunch box, etc.) Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All items were removed and placed in designated employee area.

18: .07(2)(m)Observed back door propped open upon arrival with an unsealed screen door. 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: Back door was closed. Informed PIC that if they plan to keep the back door open then they need to make sure that the secondary door is completely sealed to prohibit pests.

13A: .02(1)(d)Old Inspection report posted from 7/6/23 of 98 instead of most recent score of 87. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. (C) Corrective Actions: Inspector provided inspection report with current score.

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding greater than 41 degrees Fahrenheit for less than 4 hrs. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items sent to walk in freezer to rapidly cool

6-1C: .04(6)(d)Observed several bags of cooked chicken cooling for 6+ hours in the walk in cooler that did not reach 41 degrees Fahrenheit or less. 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: Items discarded.

11A: .04(6)(e)Observed several bags of chicken cooling that were wrapped tightly in bags and sealed off. Therefore, not allowing cool air to reach the food to cool it. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: items discarded due to being out of time to cool.

17D: .07(4)(b)Employee items stored above prep table. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: items moved to designated employee area.