China One

Observed cooked chicken and beef and raw beef cooling improperly in the walk in cooler. The cooked chicken and beef was covered tightly with wrap and the raw beef was filled and packed tightly not allowing the heat to transfer properly. PIC removed the items and placed them on a sheet pan to allow for items to cool properly (COS).

511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

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; 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.

Observed employee in the kitchen handling and preparing food items without a hair restraint. During the inspection the hair restraint was placed on (COS).

511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. 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.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed the wiping cloth buckets at 200 PPM chlorine. The solution was too toxic and the PIC remade it to 50-100 PPM (COS).

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed a knife wedged between the prep top cooler and the reach in cooler. All utensils should be stored in a designated clean area so they will not become contaminated (COS).

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, 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, such as bins of sugar, flour, or cinnamon;

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 specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

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, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed the outside dumpster with a missing lid. Please contact the waste management company and have the lid replaced or the dumpster by 2/23/26

511-6-1.06(5)(r),(s) - Frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; Receptacles or Vehicles, removal from premises in approved manner (C) (r) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

(s) Receptacles or Vehicles. Refuse, recyclables, and returnables shall be removed from the premises by way of:

1. Portable receptacles that are constructed and maintained according to law; or

2. A transport vehicle that is constructed, maintained, and operated according to law.

Observed (2) dumpsters with the drain plug missing. The plugs must be replaced.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed cooked shrimp stored in the middle of raw shrimp and raw beef. Observed pans of prepped raw chicken by a box of cooked pork. All items were in the walk in cooler. Advised PIC to make sure that all food are arranged according to cooking temperatures.

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:

(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.

Observed several food items stored in the reach in coolers and reach in freezer not protected from contamination. RIC: Chili oil, several containers of sauces, cooked pork and Lo Mein noodles RIF: Chicken breast and diced chicken WIC: Cooked shrimp

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed raw shrimp stored in a container with water running in the sanitizer compartment of the 3-compartment sink. Meats should only be thawed in the meat preparation sink. The raw shrimp was relocated (COS).

511-6-1.04(4)(t) - Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.

Observed an employee's drink in the reach in cooler by the uncovered chili oil. PIC removed the drink (COS).

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed an open cup with no lid or straw, thermos cup, and personal bowls sitting above the prep top cooler. Advised PIC to not store anything personal above the prep top cooler or other areas where food or food related items can become contaminated (COS).

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

Observed several pans near the wok station with food items without a common name to identify. (sesame oil, sauce, cornstarch, MSG) All food containers are required to be identified with a common name.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. 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.

Observed several food items stored in the reach in coolers and reach in freezer not protected from contamination. RIC: sauces, sliced onions, broccoli, chicken wings, general Tso's chicken, egg rolls, sweet & sour chicken RIF: raw chicken and beef on the stick PIC covered all food items (COS).

Sauce and bamboo shoot being stored in original opened cans in the reach in cooler. PIC removed the cans from the reach in cooler and place in a metal pan (COS).

Observed the handles of the scoops stored in bulk containers of sugar, flour, salt, and mixed salt. Handles should be above the top of the food in the container (COS).

Observed the exterior doors of the reach in freezer, clear curtains as you walk into the walk in cooler, and the door of the walk in cooler in need of cleaning due to build up. The door on the walk in cooler is rusty. Please clean and properly seal with a food grade paint.

Observed food stored in the reach in cooler by the fryer and the reach in cooler connected to the prep top with several TCS food products stored uncovered. PIC immediately started covering the food items (COS).

Observed several food items stored in the deep freezers and reach in freezers out of the original boxes without a food label to properly identify.

Observed water nesting in the bottom of the reach in cooler connected to the prep top cooler. The water will need to be constantly wiped up and if it becomes excessive a work order will need to be put in for the unit.

Observed the exterior surfaces of the bins holding dry food items with excessive debris. Observed the inside of the reach in cooler and freezer in need of cleaning due to food debris.

Observed some of the ceiling tile in the kitchen in need of replacing due to stains. The tile must be smooth, easily cleanable, and nonabsorbent.

Observed the protective light shields throughout the kitchen in need of cleaning due to debris.

Observed (1) container of white substance without a common name to identify it. PIC corrected the problem by adding a name (COS) (Repeat).

Observed (3) pans of General Tso's chicken cooling improperly without overhead protection. PIC covered the chicken so that it could cool to protect from contamination (COS).

Observed the vents (blowers) in the walk in cooler with a thick dust debris that needs cleaning.

Observed food items in the walk in cooler, prep cooler and reach in cooler with no cover to protect from contamination. (mushroom, shrimp, chicken, sauces, broccoli, and egg rolls). PIC put a lid on all items. (COS) (Repeat)

Observed several food items with expired labels in the walk in cooler. Also, several food items in the bottom of prep cooler didn't have a preparation or disposal date . PIC started adding labels to the items (COS) (Repeat)

Observed (2) containers of white substances without a common name to identify it. PIC wrote the names on the item. (COS)

Observed the pipe at the handwashing sink leaking please have plumber to come fix the pipe.