MAH JONG CHINESE RESTAURANT

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed vegetables above ready-to-eat foods in the walk-in cooler. 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. Corrective Actions: Food was rearranged.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed a food employee using tongs to pick up raw beef, and then using the same tongs to pick up raw shrimp. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: The shrimp was discarded. Cleaned and sanitized tongs were placed in each raw food container.

4-2B: .05(8)(a)The prep table was used for peeling raw shrimp. The employee wiped the table with a dry cloth and then began preparing vegetables. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Table was sanitized.

8-2B: .07(6)(g)Observed in-use chlorine sanitizer that was above 100ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was remade to the appropriate concentration.

18: .07(2)(k)Observed electric fly swatters sitting on top of prep tables. Insect control devices shall be installed so that:

1. The devices are not located over a food preparation area; (C) and
2. Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C) Corrective Actions: Fly swatters were removed to an approved area.

18: .07(5)(k)Observed multiple flies in the 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 Rule .07(6)(e),(m),(n); (Pf) and
4. Eliminating harborage conditions.(C)

2-2E: .03(6)Facility does not have adequate disinfectant (on EPA list G) for vomit and diarrheal events. A food establishment shall have written 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)

6-1B: .04(6)(f)Observed fried rice left out at room temperature. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Rice was marked for time control and added to time control procedures.

8-2B: .07(6)(c)Observed 2 lighters stored above prep tables in kitchen. 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. (P) Corrective Actions: Lighters were moved to the designated area for chemicals.

10D: .04(4)(d)Observed multiple containers of sauces and seasonings not labeled with common 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: Containers were labeled.

12D: .04(4)(g)Observed raw shrimp being thawed in the vegetable washing sink. Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods. (Pf) Corrective Actions: Shrimp was removed and placed in the walk-in cooler to finish thawing.

14B: .05(10)(e) 1,2,4Observed multiple clean metal pans stacked wet above the warewashing sink. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were rewashed and placed in a self-drying position.

14C: .05(6)(r)Observed several single-use garlic containers being reused for other spices. Single-service and single-use articles may not be reused. (C) Corrective Actions: Single-use containers discarded.

6-2: .04(6)(g)Observed several time/temperature as a safety control (TCS) foods being held longer than 24hrs without a datemark. 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: All items were datemarked.

2-2D: .06(2)(o)Observed hand sink being used to store sponge and dump ice. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: All items were removed from hand sink. Sink was cleaned and sanitized.