Chopstix

Observed that fried wontons on the waiter side of the line and food in the freezer near the hand sink on the line were stored uncovered. COS. Items covered. Code: Food shall be stored covered.

Observed that maintenance tools for the facility (such as paint brushes, tools) were stored with and above dry goods in the back storage area. COS. Items moved. Code: Maintenance tools shall be stored in a manner that does not contaminate food or food contact surfaces.

Observed accumulation of foods and grease on floors, walls, and ceilings in the main kitchen area, particularly under the line and at the dispit; observed damaged ceiling tiles in the main kitchen area; observed damaged coving in the main kitchen area. Code: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris; facility shall be maintained in a state of good repair.

Observed that ceiling tiles in the back storage area are porous and not easily cleanable. Code: Floors, walls, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed employee belongings (bags, jackets) stored over dry goods in the back storage area. COS. Moved. Code: Employee belongings and activities shall be in designated locations that prevent contamination of food and food contact surfaces.

Observed employees enter the kitchen and begin working with food and clean utensils without washing their hands and observed employees working with raw food and then started working with produce without washing their hands. COS. Employees educated and staff washed their hands. Code: Employees shall wash their hands prior to working with food, when changing tasks, or when contamination occurs.

Observed raw chicken and washed, cut vegetables being prepared and stored together on the prep tables near the rear exit; observed raw beef being prepared and stored on the connected/adjacent prep counter to the produce; observed a container of raw beef being stored on top of container of bulk cornstarch under the preparation tables near the rear exit; observed raw calamari being stored above lo mein, raw pork being stored above cooked noodles, and unwashed mushrooms and unwashed bell peppers being stored above washed and cut produce, all in the walk-in cooler; observed raw, shelled eggs being stored behind cooked foods on the top of a prep top on the line. COS. Vegetables being prepared with the raw beef and raw chicken was discarded; chicken is covered and placed into the walk-in cooler; prep top cooler and walk-in cooler rearranged to prevent cross contamination. Code: Food shall be protected from cross contamination by separating preparation, storage, and holding of raw and ready-to-eat foods; unwashed produce shall be properly stored to prevent cross contamination.

Observed many employee drink stored in single-use cup with a lid and a straw, however, it was stored on a shelf above a prep top cooler on the line, observed an employee drink stored in a twist cap bottle above food for service in a prep cooler, and observed employee drinks stored in non-single-use cups that were on the bulk storage shelves on the line. COS. All drinks removed. Code: Employee drinks shall be in single-use cups with a lid and a straw and shall be handled to prevent contamination.

Observed food stored uncovered throughout the kitchen; observed fried wontons, fried noodles, and washed produce stored uncovered on both sides of the line in the main kitchen, crab rangoons stored uncovered in the walk-in freezer, and scallions and other garnishes stored uncovered in the reach-in near the dish pit. COS. All items were covered with plastic wrap. Code: Food shall be stored covered.

Observed that the in-use knives being stored in the knife holder on the line between uses have an accumulation of food and grease on them; the knife holder itself has an accumulation of debris and grease on it as well. Code: Food-contact surfaces shall be clean to sight and touch.

Observed that there containers of noodles and chicken in the walk-in cooler were not labeled with the date of preparation or date of discarded and observed that there were bags of chicken in the reach-in cooler in the back storage area that were not labeled with the date of preparation or date of discard; manager states that all items were prepared prior 1-2 days ago. COS. Dates added. Code: Prepared TCS items and opened, manufactured TCS food that is held longer than 24 hours shall be date marked with the date of preparation, the date of discard, or both, so long as the method of date marking is consistent.

Observed that the rear exterior door in the main kitchen is not tight-fitting after self-closing. Code: Exterior openings shall be self-closing and tight-fitting.

Observed that not all containers of spices and sauces on the line were labeled with the common name of the product and observed that containers of honey in the dry storage area were not labeled with the common name of the product. COS. Labels added. Code: Non-easily identifiable foods shall be labled with the common name of the product.

Observed that the facility does not have written notification of the major food allergens used in the facility. Code: The faciliy shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.

Observed containers of sauces stored on the floor on the line and in the back storage area and containers of produce stored on the floor in the walk-in cooler; observed that shrimp was being stored on the drain board of the 3-compartment sink where it was exposed to splash from the sink; observed that on the cook line that the facility is storing containers of uncovered food on top of each other causing the bottom of the containers to directly touch the food in the container below them. COS. All items moved. Code: Food shall be stored at least 6 inches off of the floor and in a manner that prevents contamination.

Observed that the 3-compartment sink faucet and the hand sink faucet on the line are leaking. Code: Plumbing system and fixtures shall be maintained in a state of good repair.

Observed containers stacked while wet on the shelves over the 3-compartment sink. Code: Containers shall be thoroughly air dried prior stacking.

Observed that the facility is re-using cardboard boxes to hold food; facility is preparing lobster and produce and placing them into re-used cardboard boxes after preparation. Code: Single-use items shall not be reused.

Observed that facility is storing single-use items with and below tools and employee belongings in the storage area near the rear exit. Code: Single-use items shall be stored in a manner and location that prevents contamination.

Observed that fixed-in-place equipment (3-compartment sink, dish pit tables) are not spaced to allow for cleaning and are not sealed to the wall. Code: Fixed in place equipment shall be spaced to allow for cleaning or be properly sealed to the wall.

Observed that the facility is using cardboard as a shelf liner on the line and in the dry storage area. Code: Non-food contact surfaces shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed accumulation of debris on the sides of equipment on the line; heavy accumulation of grease and debris. Code: Non-food contact surfaces shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.

Observed that ceiling tiles in the back storage area are porous and not easily cleanable. Code: Floors, walls, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed that the facility is storing tools necessary to the oepration of the facility over food-contact surfaces in the rear storage area. COS. Moved. Code: Tools shall be stored in a manner and location that prevents contamination of food and food contact surfaces.

Observed that the facility is keeping items unnecessary to the operation of the facility in the rear storage area; includes exercise equipment and sports items. Code: The facility shall be maintained free of items that are unnecessary to the operation of the facility.

Observed accumulation of debris on the floors, walls, and ceilings throughout the kitchen and storage areas, however, accumulation is especially noted on the floors and walls on the line and the floor and ceiling of the dry storage area. Code: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.

Observed that the lights in the rear storage area are out. Code: Lighting intensity shall be appropriate.

Observed employee belongings stored with and above food and food contact surfaces on the line and in the rear storage area. COS. Removed. Code: Employee belongings and activities shall be in desigated locations that prevent contamination of food and food contact surfaces.

Observed that the facility is using bowls as scoops and storing the bowls inside of the product in the sauce cooler in the main kitchen; observed scoops with handles stored inside the bulk containers of flour and cornstarch with the handles directly touching the food. COS. Utensils removed. Code: Scoops shall have handles and handles shall be stored above the level of the product.

Observed employee drinks stored in non-single-use containers and in single-use containers with lids or straws that were stored with and above food and food contact surfaces. COS. Drinks moved. CA: Employee drinks shall be in single-use cups with a lid and a straw and shall be handled to prevent contamination.

Observed that the hand sink at the front service station was being used to dump drinks down. COS. Staff educated. CA: Hand sinks shall only be used for the purpose of washing hands.

Observed wet wiping cloths stored on counters. COS. Wet wiping cloths placed into sanitizer solution. CA: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration between uses.

Observed that the facility was attempting to cool pasta, beef, and chicken in big containers that was dense with product and was covered. COS. Items were moved and uncovered. CA: Cooling methods shall be appropriate to facilitate cooling.

Observed wet wiping cloths stored on counters. COS. wet wiping cloths placed in a bucket. CA: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration.

Observed that the front exit was not tight-fitting. CA: Exterior doors shall be tight-fitting and self-closing.

Observed employee belongings stored with and above food and food contact surfaces. COS. Removed. CA: Employee belongings and activities shall be in designated areas that prevent contamination.

Observed that the facility was date marking TCS items that were prepared and held longer than 24 hours, but the facility is marking it for 8 days instead of 7. COS. Dates fixed. CA: Items shall be date marked to be discarded within 7 days.

Observed employee belongings stored with and above food and food contact surfaces. COS. Removed. CA: Employee belongings and activities shall be in designated areas that prevent contamination.

Observed raw beef and raw chicken being stored with and above ready-to-eat foods (cooked meats); observed raw shelled eggs stored with and above ready-to-eat foods. COS. Walk-in cooler rearranged according to internal cook temperatures. CA: Food shall be stored according to its internal cook temeprature to prevent contamination.

Observed several large bins of cold TCS food that was stored above 41 F (beef, chicken, shrimp). PIC states that these items are on time, but the facility is not keeping track of the time nor has a written TPHC plan. COS. Items to be discarded 4 hours from when they were removed from mechanical refrigeration. CA: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Observed that facility had several foodborne illness risk factor and public health intervention violations including cold holding, food separation, and date marking; it is the responsibility of the PIC to identify and address violations as they occur. CA: Person-in-charge shall maintain active managerial control over the facility and identify and address violations as they occur.

Observed employee drinks not stored in a single-use cup with a lid and a straw stored with and above food and food contact surfaces. COS. Drinks moved. CA: Employee drinks shall be in single-use cups with a lid and a straw and shall be handled to prevent contamination.

Observed dishwasher was not dispensing sanitizer while dishes were actively being washed; no sanitizer was being dispensed because the facility ran out of the sanitizer used for the mechanical dish machine. COS. Dishes to be hand washed until then. CA: Mechanical dishwashers shall dispense sanitizer at the appropriate concentration.

Observed that there were no date marks on TCS items prepared in-house and stored greater than 24 hours (cooked chicken, cooked noodles, cooked beef). COS. Dates added to items. CA: Items shall be date marked to be discarded within 7 days.

Observed food stored on the ground; items were on the floor under the shelves in the walk-in cooler. COS. Food was moved from the floors. CA: Food shall be stored at least 6 inches off of the ground and in a clean, dry place where it will not be contaminated.

Observed single-use containers stored upright without overhead cover. CA: Single use containers shall be stored inverted or with overhead cover.

Observed that the facility was attempting to cool pasta and chicken in big containers that was dense with product and was covered. COS. Items were moved and uncovered. CA: Cooling methods shall be appropriate to facilitate cooling.

Observed cold TCS food throughout the facility stored above 41 F. Items marked to be discarded 4 hours from when they were removed from mechanical refrigeration. CA: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Observed employee drinks not stored in a single-use cup with a lid and a straw stored with and above food and food contact surfaces. COS. Drink moved. CA: Employee drinks shall be in single-use cups with a lid and a straw and shall be handled to prevent contamination.

Observed Establishment does not have established procedures for employees to follow when responding to vomiting or diarrhea events for clean up in the food service establishment. CA: Facility shall have a vomit and diarrhea clean up plan.

Observed food were not being cover around the facility. COS. Food covered with plastic wrap. CA: Food shall be stored covered when not actively in use.

Observed dishwasher was not dispensing sanitizer while dishes were actively being washed. CA: Mechanical dishwashers shall dispense sanitizer at the appropriate concentration.

Observed that there were no date marks on TCS items prepared in-house and stored greater than 24 hours (cooked chicken, cooked seafood, cooked beef). CA: Items shall be date marked to be discarded within 7 days.

Observed food stored on the ground. COS. Food was moved from the floors. CA: Food shall be stored at least 6 inches off of the ground and in a clean, dry place where it will not be contaminated.

Observed wet wiping cloths stored on counters. COS. wet wiping cloths placed in a bucket. CA: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration.

Observed facility's Equipment with accumulation of debris. CA: Equipment shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Observed accumulation of debris, food, and dirt on the floors. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.