CM CHICKEN

2-2B: .03(5)(k)1&2Observed an employee's glass cup of water in the walk in cooler. 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: The cup was removed and taken to the three compartment sink.

2-2D: .06(2)(o)Upon inspection, a trash can was stored in front of the hand sink and clean dishes were stored in the hand sink.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: The trash can was moved away from the hand sink.// The clean dishes were removed from the hand sink.//

8-2B: .07(6)(f)Upon inspection, a lighter was on the prep table.// 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: The lighter was moved to its designated area.//

8-2B: .07(6)(g)The chlorine sanitizer in the three compartment sink was at a concentration greater than 100 ppm.// 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: The chlorine sanitizer was remade to not exceed 100 ppm.//

14A: .04(4)(k)1. Observed a container of utensils in still water not reaching a temperature of at least 135F. 2. Observed a styrofoam container being used to scoop rice powder. // 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 food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. 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: 1. The water was discarded and informed the Person in charge (PIC) they could use time as a public health control for the utensils or hot hold the container to maintain a temperature of 135F. 2. The styrofoam container was removed. //

15C: .05(7)(a)2,3Observed stickers on the containers near the three compartment sink.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: The stickers were removed from the containers. //

6-1D: .04(6)(i)Chicken broth intended for time control not labeled with the start or discard time. No written procedures available. // 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: Chicken broth discarded. Procedures developed during inspection. //

6-2: .04(6)(g)Multiple ready to eat (RTE) time/temperature control for safety (TCS) foods were marked with an 8 day discard date. // 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: Foods were relabeled with a 7 day discard date. //

17D: .07(4)(b)3 bins holding employee personal items stored above customer drinks. // 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: Employee items relocated to an approved location. //

2-2B: .03(5)(j)1&2Observed open employee drink in a can stored on a prep table where customer food was being stored. // 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: Drink was removed. //

12A: .04(4)(t)A container of raw chicken marinating in seasoning being stored directly on the floor underneath the warewashing sink. // During preparation, unpackaged food shall be protected from environmental sources of contamination. (C) Corrective Actions: Chicken relocated to the walk-in cooler. //

12C: .04(4)(m)Observed sanitizer wiping cloth stored in chlorine solution less than 50ppm. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer solution was discarded and cloth placed with dirty linens. //

13A: .02(1)(d)Most recent inspection report not on display at time of inspection. // The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's report displayed upon exit of inspection. //

1-2A: .03(2)(a)-(l), (n)Due to unsatisfactory score and multiple repeat violations, the person in charge is not demonstrating 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)

2-1B: .03(5)(c)Observed one employee enter the kitchen and begin putting on gloves and touch food without washing hands. Observed employee touch the trash and then sauce bottles 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. SECOND CONSECUTIVE VIOLATION OF CODE PROVISION Corrective Actions: Both employees washed hands. Sauce bottles discarded. //

3-1C: .04(1)Observed mold-like growth on ginger, broccoli and potatoes in the walk-in cooler. // Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Produce was discarded. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)In the walk-in cooler, observed raw chicken stored in a container together with cooked sausage and imitation crab, raw eggs above kimchi. // 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: Items were rearranged for proper separation and protection. //

4-2A: .04(4)(c)1(iv)Multiple foods in the walk-in cooler are 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)

4-2B: .05(7)(a)1Multiple dishes stored away as clean with debris on food-contact surfaces. Meat slicer observed with food debris on blades and cutting surfaces. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-2: .04(6)(g)Multiple ready to eat foods (American cheese, tofu, kimchi, cut cabbage) held for over 24 hours without any date marking labels. // 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: Foods were labeled with the date of preparation. //

10D: .04(4)(d)Multiple bulk food items and sauces not identified with the common name. // 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. SECOND CONSECUTIVE VIOLATION OF CODE PROVISION

14C: .05(10)(e)1&3Single-use items stored on the floor. // 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)

2-1B: .03(5)(c)Observed employees exiting back door and re-enter facility then touched clean equipment and began preparing 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: Employee washed hands at time of inspection.

10D: .04(4)(d)Observed several dry storage containers no labels with common name. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C) Corrective Actions: Containers labels at time of inspection.

11D: .05(3)(g)Facility has not have a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf) Corrective Actions: Obtain a small-diameter probe thermometer.

12A: .04(4)(q)Observed several boxes of chicken stored on the floor in the walk-in freezer. 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: Boxes relocated 6 inches off the floor.

14B: .05(10)(e) 1,2,4Observed several clean pans stored wet stacked together. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Pans rewashed, rinsed, sanitized, and air dried during inspection.

15A: .05(6)(q)1&3Shelving in walk-on cooler rusty and no longer easily cleanable. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (C) Corrective Actions: Shelving need to be repaired or replaced

17C: .07(5)(a),(b)1,2,3Observed raw wood holding sink up. 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: Raw wood needs to be removed.

17D: .07(4)(b)Observed several employee items (phones, glasses, jacket) stored on prep tables. 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: Employee items relocated to employee designated area.