LUCKY DRAGON

Observed raw eggs, raw shrimp, raw beef, and raw pork stored above large bucket of bean sprouts in WIC in main kitchen. 2. Observed raw shrimp stored behind cooked chicken in top compartment of prep top cooler in main kitchen creating potential cross contamination.

C/A: All ready to eat foods/vegetables must be stored above raw foods. Raw foods must be stored to eliminate cross contamination of ready to eat foods during storage and use.

COS: All food rearranged properly.

1. Observed raw shrimp and steak stored above peeled onions, raw shell eggs stored above ready to eat sauces, and raw eggs stored above rice pasta and fresh vegetables all in WIC in main kitchen.
2. Observed raw chicken stored behind sliced carrots in top compartment of prep top cooler in main kitchen creating potential cross contamination.
3. Observed cooked chicken bites (2-containers) stored on bottom shelf below raw shrimp, raw shell eggs, and raw beef in WIC in main kitchen. C/A: All ready to eat foods must be stored above raw foods. Raw foods must be stored to eliminate cross contamination of ready to eat foods.

COS: Foods rearranged properly.

Observed multiple TCS foods stored above 41F throughout main kitchen (see asterisks).

C/A: All TCS foods cold held shall be maintained at 41°F (5°C) or below.

COS: Per PIC all items noted out of temperature less than 2-hours. Fried chicken wings (2-trays) and pushcart items placed on TPHC (garlic in oil and pooled eggs), pooled eggs discarded and discard times added items. Eggs discarded on push cart, shell eggs (on counter) and rice pasta fettuccini (on counter) placed in cooler to rapid chill; see temperature section for corrective actions.

Observed raw chicken improperly defrosting in stagnant water in vegetable sink in main kitchen.

C/A: Time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

COS: Chicken removed and placed in WIC.

1. Observed container of raw beef stored directly on floor in main kitchen.
2. Observed container of raw chicken stored directly by in-use 3-compartment sink exposed to splatter in main kitchen.

C/A: 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.

COS: All items stored properly.

Observed raw chicken wings in vegetable/fruit prep sink in main kitchen.

C/A: Raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only.

COS: Chicken removed and sink washed and sanitized.

Observed thick, black accumulation and debris along floor in WIF in main kitchen.

C/A: Clean equipment; Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

1. Observed employee touch face while exiting WIC in main kitchen and return to food preparation.
2. Observed employee touch clothing and apron while preparing food in main kitchen and continued preparing food.

C/A: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.

COS: Employees washed hands.

Observed employees utilizing 3-compartment sink in main kitchen for hand-washing.

C/A: 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.

COS: EHS informed employees of 3-comp sink uses and hand-wash station use; employees used hand sink to re-wash hands.

Observed insufficient water flow, incapable of removing soil from hands at only hand-wash sink in main kitchen.

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

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure.

Facility must utilize hand-wash sink along front food service area until sink has been repaired with sufficient flow.

Follow-up will occur for repairs to sink; facility requested 3-weeks to complete repairs. EHS will conduct follow up 2/28/25.

COS-Informal 2/19/2025: EHS observed hand-wash station in main kitchen repaired; water flow is sufficient and hot water measured well above 85F.

1. Observed soiling and food debris along shelving in main kitchen.
2. Observed shelving in WIC in main kitchen soiled with food debris and dirt.
3. Observed thick, black accumulation and ice along floor in WIF in main kitchen.
4. Observed shelving and fan grates soiled with build up in WIC in main kitchen.

C/A: Clean equipment; Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed insufficient lighting in far back area of WIC in main kitchen.

C/A: The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.

Observed employee cell phone stored directly on food rack on prep table in main kitchen actively in-use creating potential contamination.

C/A: 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.

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.

COS: Cell phone removed.

Observed several food items stored uncovered along push cart, WIC, and inside Baine-marie cooler in main kitchen.

C/A: Unless cooling, all food must be stored covered.

COS: All food covered.

1. Observed black accumulations along interior deflector and walls of ice machine in main kitchen.
2. Observed heavy soiling and standing water inside container storing ice scoop in main kitchen.

C/A: Clean and sanitize; Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All equipment cleaned and sanitized.

Observed employees preparing food in main kitchen without hair restraints.

C/A: 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. Observed soiling and food debris along shelving in main kitchen.
2. Observed water pooling in Baine-Marie unit in main kitchen.
3. Observed shelving in WIC in main kitchen soiled with food debris and dirt.

C/A: Clean equipment; Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several food items stored uncovered in WIC, bain-marie cooler, RIC, and along push cart in main kitchen.

C/A: Unless cooling, all food must be stored covered.

COS: All items covered.

Observed several dry foods stored in large bulk containers and oils/sauces stored in containers not labeled with common name.

C/A: 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 chicken improperly defrosting in stagnant water with faucet dripping in main kitchen.

C/A: time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

1. Observed utensil stored in utensil water measuring 81F in main kitchen
2. Observed bowls without handles stored in several dry food containers and used as portion scoops in vegetables in main kitchen.

C/A: 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).