CHAI HONG CHINESE RESTAURANT

4-2B: .05(8)(b)Observed high temperature dishwashing machine unable to achieve a utensil surface temperature of at least 160F. Employee was actively sanitizing dishes with the dishwashing machine (see temp log). Hot water mechanical operations by being cycled through equipment that is set up as specified under Rule .05(6)(e), (l), and (m) and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator. (P) Corrective Actions: PIC (Person in Charge) made a QUAT sanitizer solution in the warewashing sink so that employee can manually sanitize the dishes.

8-2B: .07(6)(c)Observed multiple butane lighters stored on kitchen prep tables. 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. (P) Corrective Actions: PIC moved the butane lighters to the designated storage area.

15B: .05(6)(j)Observed high temperature dishwashing machine unable to achieve a utensil surface temperature of at least 160F. The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than:

1. For a stationary rack, single temperature machine, 165°F (74°C); (Pf)
2. For a stationary rack, dual temperature machine, 150°F (66°C); (Pf)
3. For a single tank, conveyor, dual temperature machine, 160°F (71°C); (Pf) or
4. For a multitank, conveyor, multitemperature machine, 150°F (66°C). (Pf)

2-2B: .03(5)(k)1&2Observed multiple employee drinks in unapproved cups throughout the kitchen prep area. 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: PIC (Person in Charge) discarded the employee drinks.

8-2B: .07(6)(c)Observed multiple butane lighters stored on kitchen prep tables. 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: PIC moved the butane lighters to the designated storage area.

12A: .04(4)(q)Observed containers of peeled onions 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) Corrective Actions: Employee moved the onions at least 6 inches above the ground.

12B: .03(5)(j)Observed multiple employees preparing food without appropriate hair restraints. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put hair restraints on.

14B: .05(10)(e) 1,2,4Observed multiple clean dishes stacked wet. 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 just washed, so employee reorganized the dishes in a way the allows them to properly air dry.

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)

1-2A: .03(2)Observed no Person in Charge (PIC) present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived at the facility in the middle of the inspection.

14A: .04(4)(k)Observed utensil stored in water below 135°F. 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: PIC replaced the water and utensil, and increased the temperature of the water warmer.

15A: .05(6)(a)Observed the sanitizing dispenser for the three compartment sink is not operational. 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)

15B: .05(3)(h),(i)Observed facility with expired Quaternary test strips for the three compartment sink. Also observed facility without any test strips for the table-top sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

18: .07(5)(o)Observed back door to facility propped open at the start of the inspection. 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: Employee closed the back door.

2-1B: .03(5)(c)Observed PIC come into the kitchen from outside and not wash hands before touching food items. 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: PIC washed hands.

2-2A: .03(2)(m)PIC was unable to demonstrate in a verifiable manner that food employees were made aware of their reporting responsibilities. 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: PIC had employees sign employee health agreement form in order to demonstrate that they are aware of their reporting responsibilities.

2-2D: .06(2)(o)Observed raw shrimp thawing in the handwashing sink. Also observed PIC use the handwashing sink to fill a bowl with water. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC discarded the raw shrimp, and the PIC was instructed to use appropriate sinks in the kitchen. Hand sinks were sanitized.

2-2D: .03(5)(d)Observed employee wash hands in the vegetable sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee was instructed to use hand washing sink.

4-2B: .05(6)(n)Observed employee actively sanitizing dishes in a solution with too low of a sanitizer concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC remade the solution to contain an appropriate sanitizer concentration.

6-1C: .04(6)(d)Observed containers of raw squid and pork that were cut and prepared in the morning unable to cool down to 41°F in 4 hours (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: Food items were discarded.

11A: .04(6)(e)Observed raw squid and raw pork cooling improperly in large covered containers in the prep coolers and walk-in cooler. 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 was educated on proper cooling methods.

12B: .03(5)(i)Observed multiple employees in the kitchen prep area without an appropriate hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on a hair restraint.

2-2D: .06(2)(o)Observed bowl of squid in handwashing sink.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Item was removed from handwashing sink.//

3-1C: .04(1)Observed employee's personal soda bottle located in a container of raw scallops.// Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Employee's drink was discarded. Scallops were discarded.//

4-2B: .05(7)(a)1Observed black mold-like substance inside of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were allowed to cool down.//