SHUN HING

OBSERVED: Some knives are unclean that are stored on the magnetic strip. Some metal pans are stored stacked with food particles. CA: (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Items pulled and cleaned and sanitized at the dish wash sink.

OBSERVATION:Some shelves on the cook line, and front prep top cooler gasket has some accumulation. CA: Nonfood contact surfaces shall be cleaned at a frequency to reduce build-up.

OBSERVATION: 2 wiping cloth bucket solutions reading less than 50ppm chlorine. CA: 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); COS: additional bleach added and reading is now 100ppm chlorine.

OBSERVATION: Daylight visible at the bottom and around the sides of the rear door. CA: 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

OBSERVATION: Small insects observed in the mixer. According to the PIC and employees, the mixer has not been used in over 1 year. CA: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions. COS: Mixer was broken down and cleaned.

OBSERVATION: Cardboard boxes reused for food. CA: 1. Single-service and single-use articles may not be reused. COS- cardboard boxes discarded.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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;P and (III) 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; OBSERVED: raw chicken next to cooked chicken, raw chicken next to raw shrimp, raw beef and raw shrimp and raw chicken stored together in the walk in cooler.
   COS- products rearranged in the walk in cooler.

Knives stored as clean on the magnetic strip have food particles. COS- items pulled to be re-washed and sanitized

Shelves in the walk in cooler are unclean with food debris.