Khan

Observed several food items inside the self serve prep top cooler above 41F: corn (51F), baby corn (50F), tofu (48F), mixed vegetables (48F). Employee turned on the unit after loading the prep top cooler. Ambient air temperature of the unit was 49F. Employee placed ice on the items and relocated the items to the reach in freezer to decrease its temperature. Also observed the reach in cooler near the grill holding cooked noodles (59F) and cut cabbage (63F). That unit's ambient air temperature was 60F. Those food items were discarded. 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.

Observed flies inside the main kitchen during today's inspection. The outside door was open and also observed a large air gap at the bottom of screen door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by Solid, self-closing, tight-fitting doors. Fix air gap at the bottom of the screen door.

Observed no current inspection report posted. 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. Post today's inspection report in a prominently location.

Observed the rice scoop utensil stored in stagnant water (122F). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 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). Employee discarded the water.

Observed several personal food items stored inside the walk-in cooler mixed in with items used for customers. 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. Keep personal food items and food items used for the customers separate.

Observed containers of raw shrimp, steak, and chicken being stored inside the cooler at the buffet area next to ready to eat food items. Also observed raw chicken wings being stored on top of cut cabbage inside the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: 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. COS: PIC arranged the food items inside the units away from ready-to-eat food items.

Observed raw shell eggs and bean sprouts at the self-serve line above 41 F. The ambient air temperature of the unit with vegetables and eggs was 38 F. The inside of the unit was 39 F. PIC states the eggs were placed inside the unit for 15 minutes. The eggs were filled to the top of the container. The food items were removed and place inside the walk in cooler. Do not overfill the unit.

Observed several containers of shrimp, steak, chicken inside the cooler uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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. Place a cover on the food items while being stored.

Observed the back door open with gaps at the screen door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents. Corrected on Site (COS): Employee closed the door.

Observed several bulk bags of rice uncovered beneath the prep table. Food shall 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. Person in charge states that those bags of rice are all different kinds and will get covered containers for them.

Observed a container of noodles being stored on top of white rice in the rice cooker. Food shall be protected by being stored where it is not exposed to various sources of contamination. PIC removed container of noodles from the rice cooker.

Observed several Time/Temperature Control for Safety (TCS) foods above 41 F inside the prep top coolers. The ambient air temperature of the unit with meat and vegetables inside is 45 F and the ambient air temperature inside of the other unit is 42 F. Per the person in charge the items were placed inside the unit at 9 a.m. and the unit was turned off at night and turned back on this morning. This is an indication of the food items not being at the correct cold hold temperatures because the units are turned off at night. Also, there's a possibility that some of the food items were prepped this morning and immediately placed in the prep coolers. Also, observed raw cut cabbage (50 F) inside of the small reach-in cooler located in the cooking station above 41 F. The ambient air temperature at 54 F. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Some food items were discarded while some were stored back inside the walk-in cooler to cool back down to the correct temperature. Please keep the prep coolers on overnight. Do not turn off prep coolers. Please have the units serviced/repaired by a reputable company. The ambient air temperatures inside the prep coolers decreased to 41-42 F before departure.

Observed build-up on the soda nozzles at the drink dispensing machine. Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment. Remove the nozzles and clean the soda nozzles.

Observed a container of raw steak stored next to cooked sweet and sour chicken and raw vegetables in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: 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. Remove raw steak and place in an appropriate location within the walk-in cooler.

Observed a bag of cooked general chicken inside the walk-in cooler not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee date marked chicken.

Observed the rice scoop (75F) and grill utensils (112F) stored in stagnant water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 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). Employee discarded the water.

Observed an electric pitcher stored inside the hand sink in the waitress's station. A handwashing facility may not be used for purposes other than handwashing. Employee removed the pitcher.

Observed no hand soap at the hand washing sink in the waitress's station. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Employee refilled soap dispenser.

Observed the current inspection report faced down behind the counter. 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. Post today's inspection report in a prominently location.

Observed the rice scoop stored in stagnant water (115F).During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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). Employee discarded the water.

Observed the in use ice scoop handle touching the ice inside the ice bin in the waitress's station. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container. Employee relocated the ice scoop handle upright.

Observed food items above 41F inside the prep top cooler: rice noodles in water (52F) and cut lettuce 58F. Ambient air temperature of the unit is 57F. Per person in charge the items were placed inside the unit at 10 a.m. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Food discarded.

Observed an employee eating at the prep table inside the main kitchen while other foods were present. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Employee relocated to designated employee area another employee sanitized the prep space.

Observed several bulk bags of rice uncovered beneath the prep table. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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. Employee covered the bags of foods.

Observed bags of cooked chicken and cooked general chicken inside the walk in cooler not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee date marked the foods.

Observed the restroom in the back of the kitchen with food items (sauces) and single use items stored inside on the storage racks. Food may not be stored in the following areas: Locker rooms, toilet rooms, ,dressing rooms, garbage rooms, mechanical rooms Remove food items, condiments, and single-service items from the toilet room immediately.

Observed several items held above 41 F in the front food service prep top coolers and the lower level of the same coolers that are used by customers to prepare their bowls. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. The ambient air temperatures of the units at 37 F and 38 F. Possibly the food items were prepped and immediately placed inside of the cold hold units. Please allow the food items to cool down to 41 F or below first by placing on ice baths or placing inside of the walk-in cooler or freezer before storing inside of the units in the front service area. Corrected on Site (COS): The food items were replaced from the walk-in cooler and placed on ice baths.

Observed a bag of cooked chicken not date marked while being stored inside of the walk-in cooler. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Told the chicken was cooked today. Date mark food item.

Observed several containers of cooked chicken and sweet and sour chicken not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Date mark food items.

Observed several items held above 41 F in the front food service prep top coolers and the lower level of the same coolers that are used by customers to prepare their bowls. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. The ambient air temperatures of the units at 43 F and 44 F. Please have the units serviced/repaired. Corrected on Site (COS): They were recently prepped this morning so Person In Charge (PIC) replaced items from the walk-in cooler that was 41 F or below.

Observed heavy build-up on the soda nozzles at the drink dispensing machine. Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment. Remove the nozzles and clean the soda nozzles.