CHEF WANG

Cut Cabbage was observed on top counter at 62 Degrees Fahrenheit. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Note: Cut Cabbage was voluntarily discarded during the inspection.

The Hand sinks in both rest rooms was observed with hot running water at temperatures below 85 Degrees Fahrenheit. 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf

Accumulated mold debris was observed inside the ice machine. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: Manager will clean the ice machine at the end of the shift.

The chlorine concentration of the dish machine was observed to be more than 100ppm.
511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P Note: Manager will use the (3) compartment sink to wash, rinse and sanitize until the dish machine is repatred.

Damaged Base covings were observed in the kitchen at the floor - wall junctures. The floors, walls and interior of units need to be cleaned in the kitchen. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Raw Chicken was observed stored next to sauces in the reach in refrigeration unit. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) 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) 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: Note: Sauce was removed away from the raw chicken.

Garlic in oil was observed on the top counter out at room temperature at 80 Degrees Fahrenheit. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Note: Garlic in oil was voluntarily discarded during the inspection.

The hot water was observed at 80 Degrees Fahrenheit Degrees at both male and female hand sinks in the rest rooms.
511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. P.

Garlic in oil was observed cold holding in the reach in cooler at 45 Degrees Fahrenheit. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Note: Garlic in oil was voluntarily discarded during the inspection.

Observed employee's personal cup in food prep area of kitchen. Drinks may be kept in the kitchen in a designated approved area in a single service cup with a lid and straw. Note: PIC removed employee drink to designated area.

The Hand sinks in both rest rooms was observed with hot running water at temperatures below 100 Degrees Fahrenheit. 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf

Damaged Base covings were observed in the kitchen at the floor - wall junctures. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Observed employee personal drink on prep table. Drinks may be kept in the kitchen in a designated approved area in a single service cup with a lid and straw. Note: PIC removed employee drink to designated area.

Observed container of cabbage, crab rangoon, and spring rolls stored uncovered. Food must be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Note: PIC covered food during inspection.

Observed dish machine registering 0ppm of chlorine. A chlorine solution used in a sanitizing solution for a mechanical operation shall have a concentration of between 50 - 100ppm chlorine. Note: PIC called dish machine service manager to come out and service the issue. Employees will use 3-Comp sink to wash, rinse, & sanitize dishes until dish machine is fixed.

Accumulated mold debris was observed inside the ice making machine. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: Manager will clean the ice machine at the end of the day.

Observed TCS foods being cooled while fully covered. (e) Cooling Methods. (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Note: Inspector removed all coverings from Chicken and Noddles that were being cooled in the reach in refrigeration unit in the kitchen.

Observed inspection report kept behind papers stacked at front counter. The most recent inspection report must be displayed in a conspicuous location 5-7 feet from the floor and where customers can read it from a distance of at least 1 foot away.

Observed container of shredded cabbage being cold held above 41 degrees F. Ensure all TCS foods are maintained at 41 Degrees or below. Note: PIC voluntarily discarded shredded cabbage. EHS educated employees on food safety temperatures.

Observed PIC to not have written employee health agreements available for health authority, employees also unaware of potential contracted symptoms and diseases in a food service establishment. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms. PIC to provide employee health agreements by COB.

Observed employee personal drink on prep table. Drinks may be kept in the kitchen in a designated approved area in a single service cup with a lid and straw. Note: PIC removed employee drink to designated area.

Observed no hand soap at hand sink in main kitchen. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Note: PIC refilled soap during inspection.

Observed bleach without proper sodium hypochlorite concentration for norovirus in facility. Bleach must have minimum 5.25% sodium hypochlorite to be effective against norovirus. Note: PIC will obtain bleach with proper sodium hypochlorite concentration at COB.

Observed container of cabbage, crab rangoon, and spring rolls stored uncovered. Food must be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Note: PIC covered food during inspection.

Observed dish machine registering 0ppm of chlorine. A chlorine solution used in a sanitizing solution for a mechanical operation shall have a concentration of between 50 - 100ppm chlorine. Note: PIC called dish machine service manager to come out and service the issue. Employees will use 3-Comp sink to wash, rinse, & sanitize dishes until dish machine is fixed.

Observed several containers of TCS foods out of original container not labeled with common name. Label information shall include the common name of the food, or if there is no common name, an adequately descriptive identity statement. Note: PIC will add labels to containers of TCS foods at COB.