HAI AUTHENTIC CHINESE RESTAURANT

Observed the ice machine interior and plastic shield with black debris present. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Food employees burned the ice and washed and sanitized the machine during time of inspection

Observed 2 metal knives stored on the magnetic strip next to the walk-in cooler covered in old food debris stored as clean. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed the knives and placed them at the 3-compartment sink to be washed and sanitized

Observed the dish machine unable to produce chlorine during time of inspection, dish machine was not in-use. CA: Advised PIC Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution. PIC has been advised to provide a video via email of the dish machine being ran and properly producing chlorine and will be given clearance once repairs have been made, PIC has also been advised that this has been an on-going issue and recommended potentially replacing the dish machine if the machine continues to fail, servicer was contacted to come out during time of inspection

Observed black debris inside the tea nozzle. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch

Observed 2 metal containers holding clean dishes with dried food debris in direct contact with clean dishes. Ca: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed the dishes and placed at the 3-compartment sink to be washed and sanitized

Observed 2 sanitizer buckets containing bleach with concentrations above 100PPM. CA: Advised PIC Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall be held between 50-100PPM chlorine. COS: Food employees remade the solution during time of inspection

Observed several unclean wet wiping cloths stored on prep counters. CA: Advised PIC cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC removed all wiping cloths and placed them inside the sanitizer buckets during time of inspection

Observed heavy build-up and rust on the racks inside the walk-in cooler. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed 1 knife stored between 2 prep top coolers and 1 spatula stored in between 2 fryers. CA: Advised PIC 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). COS: Knives were removed and placed at the 3-compartment sink to be washed and sanitized during time of inspection

Observed several dishes stacked wet stored on the dish rack next to the dish machine in the main kitchen. CA: Advised PIC on proper air-drying and draining before stacking

Observed soy sauce buckets being re-used for oils, seasonings and chili peppers. CA: Advised PIC single-service and single-use articles may not be reused.

Observed the hand sink next to the ice machine with a broom, dust pan and trash can blocked. CA: Advised PIC a handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC relocated the hand washing sink during time of inspection

Observed the dish machine in-use during time of inspection measuring 0PPM chlorine. CA: Advised PIC a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified. PIC contacted the servicer during time of inspection and was instructed to discontinue usage until repairs are made and a follow-up is conducted

Observed spoons stored inside a metal container with debris in direct contact with the spoons. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC instructed food employee to re-wash and sanitize during time of inspection

Observed black debris inside the nozzles of the sweet and unsweet tea urn. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC instructed food employee to re-wash and sanitize during time of inspection

Observed several dishes stacked wet stored on the dish rack next to the dish machine in the main kitchen. CA: Advised PIC on proper air-drying and draining before stacking

Observed soy sauce buckets being re-used for oils, seasonings and chili peppers. CA: Advised PIC single-service and single-use articles may not be reused.

Observed sandwich cooler cutting boards heavily stained. CA: Advised PIC Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed gaskets in disrepair on the walk-in cooler. CA: Advised PIC Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed heavy build-up and rust on the racks inside the walk-in cooler. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed food employee bagging cooked lo mein with bare hands during time of inspection. CA: Advised PIC food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: PIC instructed food employee to discard lo mien during time of inspection

Observed food employee meal stored above the microwave uncovered and 2 employee drinks stored on the shelfs above the prep top cooler without a lid or straw stored next to single-use plates. CA: Advised PIC . 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. COS: PIC removed drinks and employee food was stored in a designated area during time of inspection

Observed no paper towel stored at the hand sink near the side back door. CA: Advised PIC each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. COS: PIC placed a roll of paper towel at the hand sink during time of inspection

Observed dish machine measuring 0PPM chlorine during time of inspection in-use. CA: Advised PIC a chlorine solution shall have a minimum temperature of 50PPM based on the concentration and pH of the solution. PIC contacted servicer during time of inspection

Observed raw chicken, raw shrimp, cooked chicken and cooked lo mein prepared this morning tightly wrapped with plastic wrap stored inside the walk-in cooler restricting air-flow. CA: Advised PIC 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. COS: PIC uncovered food items to allow air flow during time of inspection

Observed food employee personal coke bottle stored inside the ice machine in direct contact with ice. CA: Advised PIC ice Used as Exterior Coolant, Prohibited as Ingredient. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment. COS: PIC burned the ice during time of inspection

Observed wet wiping cloths stored throughout the kitchen on the counters. CA: Advised PIC. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration COS: PIC removed all wet wiping cloths

Observed 2 knives stored between the prep top cooler and prep table during time of inspection. CA: Advised PIC utensils shall be stored in a clean protected location. COS: PIC removed the knife and stored at the 3-compartment sink to be washed and sanitized

Observed several dishes stacked wet stored on the dish rack next to the dish machine in the main kitchen. CA: Advised PIC on proper air-drying and draining before stacking

Observed test strips unable upon request for testing the dish machine. CA: Advised PIC A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided

Observed 2 sanitizer buckets measuring 0PPM chlorine used during time of inspection. CA: Advised PIC a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified, chlorine shall be maintained between 50-100PPM. COS: PIC remade buckets to 100PPM during time of inspection

Observed employee wash hands with single-use gloves on during time of inspection. CA: Advised PIC single-use gloves shall be used for only one task such as working with raw animal food, used for no other purpose, and discarded when interruptions occur in the operation. COS: PIC instructed food employee to remove gloves, wash hands and put on new gloves

Observed veggie dumplings, noodles and cooked beef stored inside the reach-in cooler across from the wok measuring temperatures above 41*F. CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC discarded items during time of inspection

Person in charge does not demonstrate adequate food safety knowledge or active managerial control. CA: Advised PIC Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention

Observed scrubbing tool stored inside the hand sink near the exit door upon arrival. CA: Advised PIC a handwashing facility may not be used for purposes other than handwashing. COS: PIC removed scrubber during time of inspection

Observed the hand sink next to the ice machine blocked by a trash can during time of inspection. CA: Advised PIC A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC moved the trash can

Observed food employee rinse a sauce squeeze bottle at the hand sink during time of inspection. CA: Advised PIC . A handwashing facility may not be used for purposes other than handwashing

Observed facility using Great Value Bleach Concentrated not EPA approved for Norovirus clean-up. CA: Advised PIC A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: PIC purchased Clorox Bleach during time of inspection

Observed several metal containers of food uncovered inside the reach-in cooler during time of inspection. CA: Advised PIC Except when cooling food shall be stored covered to protect from overhead contamination. COS: PIC covered food with plastic wrap during time of inspection

Observed several metal pans stored on the dish rack as clean with food debris. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed all items and placed at the dish machine to be washed and sanitized

Observed raw shrimp thawing in bowl of water. CA: Advised PIC item shall be under continuously running water completely submerged. COS: PIC placed shrimp under running water

Observed wet wiping cloths stored throughout the kitchen on the counters. CA: Advised PIC. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration COS: PIC removed all wet wiping cloths

Observed 4 hanging fly traps above the prep top coolers and above the prep table with cooked chicken present during time of inspection. CA: Advised PIC Insect control devices shall be installed so that the devices are not located over a food preparation area. COS: PIC removed and discarded traps during time of inspection

Observed 1 metal pan of noodles cooling with condensation on the plastic wrap tightly covered and 2 pans of raw chicken and raw beef cooling with plastic wrap tightly covered. CA: Advised PIC on proper cooling methods COS: PIC uncovered all items and placed inside the walk-in freezer for rapid cooling

Observed knife stored between the prep top cooler and prep table during time of inspection. CA: Advised PIC utensils shall be stored in a clean protected location. COS: PIC removed the knife and stored at the 3-compartment sink to be washed and sanitized

Observed single-use plastic containers stored inside bulk containers of soy sauce, chili oil and crock with cooked white rice during time of inspection. CA: Advised PIC Single-service and single-use articles may not be reused. COS: PIC removed all cups and discarded during time of inspection