JADE DRAGON WOK OUT

4-1A: .04(4)(n)1Observed employee touch raw chicken and then touch a bowl containing cooked chicken without washing hands and changing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: PIC (Person in Charge) discarded the cooked chicken and employee washed hands and changed gloves.

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved cups in the kitchen prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Person in Charge (PIC) moved the employee drinks to the designated employee area.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold-holding at a temperature greater than 41°F (see temp log). SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the foods that were above 41°F.

18: .07(2)(m)Observed the front door propped open for the entire duration of the inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: PIC closed the front door.

6-1A: .04(6)(f)Time/temperature controlled foods holding above 41F, refer to temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //

15A: .05(1)(i)Plastic lining equipment (e.g., rice cooker components facing food; scale). Wood stand not approved. Splash guards to right of handwashing sink not non-absorbent and easily cleanable. // Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

15A: .05(6)(a)Ambient air of refrigerator at 49F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Build up on multiple pieces of equipment (e.g., shelving in walk in cooler, shelving by entrance, corroded shelf on table, build up in cabinet by rice cookers, fans). // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Wall damaged by warewashing sink, mop sink, and restroom. Floor not clean under the warewashing sink. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)