CHEF WANG II CHINESE RESTAURANT

Observed raw eggs stored next to sweet and sour sauce and other RTE foods, in the reach-in cooler in the back of the kitchen by the reach-in freezer. Observed raw chicken wings stored next to RTE egg rolls and crab rangoon. Also, observed raw chicken being stored with raw beef and raw shrimp, in the same cold-holding unit. Food shall be protected from cross contamination by storing food based off internal cooking temperature. EHS reiterated the proper food storage order print out that is taped on the door of the effected cold-holding unit. EHS recommended, to the PIC, examples of how to rearrange the food items in a way that prevents cross contamination.

Observed food service establishment not using a proper cooling method while cooling a pan of lo mein on a stool, by the back door. 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: Employee immediately placed the pan of lo mein into the reach0in freezer to ensure that proper cooling could occur. See temperature log for cooling curve.

Observed the PIC to be actively preparing orders without proper hair restraint. 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. PIC to purchase a proper form of hair restraint.

Observed wet wiping cloths to not be stored in a chemical sanitizer between uses. . Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration of 150-400ppm (QAC) or 50-100ppm (sodium hypochlorite). COS: Employee immediately placed wiping cloths into the sanitizer buckets, during the inspection.

Observed 2-door reach-in cooler to have a missing handle. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC stated that they are planning to close in the next 3-6 months so they are not able to make the repair, but will try.

Observed several gaskets to have an accumulation of black debris and observed the reach-in freezer ad cooler to have an accumulation of food debris. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to implement a cleaning schedule to ensure that no accumulation will occur on the gaskets and in the cold-holding units.

Observed vegetable prep sink to be in disrepair, and not to run hot water. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C)(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. Note: The facility will need to have the vegetable prep sink repaired. The PIC informed the EHS that the vegetable prep sink is actively being repaired.

Observed raw eggs stored above RTE broccoli in the reach-in cooler in the back of the kitchen by the reach-in freezer. Also, observed raw chicken and raw beef stored in the prep-top cooler above RTE noodles, mushrooms, and carrots in the reach-in cooler below in the grill prep area. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) 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; and P

(III) Fruits and vegetables before they are washed; P

(IV) 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;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: The PIC immediately rearranged the reach-in cooler in the grill prep area and the reach-in cooler in the back of the kitchen to ensure raw foods were separated from RTE foods and prevent cross contamination.

Observed vegetable prep sink to be in disrepair, and not to run hot water. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C)(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. Note: The facility will need to have the vegetable prep sink repaired. The PIC informed the EHS that the vegetable prep sink is actively being repaired.

Observed several damaged filters in the ventilation hood system 511-6-1.05(3)(d) - Ventilation Hood System, Adequacy, adequate to prevent grease & condensation build-up (C)(d) Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Note: The facility will need to replace ventilation filters.

Observed multiple TCS foods being cold held in the grill prep top cooler at temperatures above 41F. Please see temperature log. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: The PIC voluntarily discarded the TCS items.

The PIC failed in his duties to monitor Active Managerial control over.

1. 2-2B Proper eating, tasting, drinking, or tobacco.
2. 2-2E Response procedures for vomiting & diarrheal events.
3. 4-2A Food stored covered.
4. 4-2B Food-contact surfaces: cleaned & sanitized.
5. 6-1A Proper cold holding temperatures.
6. 6-2 Proper date marking and disposition.

It is recommended that the PIC be re-trained in Food safety.

Observed personal drinking containers in the reach-in cooler by the back door and by the front food service counter on food contact surfaces. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) 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: The PIC immediately removed the containers, and moved them to the designated office space where no food contact surfaces are located.

Observed an empty container of germicidal bleach. No alternative EPA approved disinfectant was seen on the premise. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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. Note: The facility will need to obtain more bleach to properly sanitize the facility.

Observed a large container of fried wonton strips to be with no covering or lid along with several containers of MSG/sugar on the grill prep cart. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: The PIC immediately obtained a covering for the fried wonton strips and items of the grill prep cart to prevent overhead contamination.

Observed a knife to be stored between a reach-in cooler and prep table, hanging off the ledges of the two. Both equipment was observed to be dirty where the knife was stored. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: The PIC immediately moved the knife to the 3-compartment sink to be washed, rinsed, and sanitized.

Observed vegetable egg rolls and crab Rangoon's to be improperly dated with the incorrect preparation dates. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: The PIC immediately corrected the dates on the prepped TCS foods, and was educated by the EHS on proper date marking and disposition.

Observed two employees wearing a watch and bracelet, while handling and prepping food. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: The PIC was informed that the bracelet and watch cannot be on employees actively handling/prepping food.

Observed several items of the grill prep cart to have no label, indicating the common name of the items. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. 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. Note: The facility will need to label all items that cannot be readily and unmistakably recognized.

Observed chicken cooling at the grill at 126F and 116F. The chicken was transferred to an adequate stainless steel container, fully covered, and moved to the reach-in cooler by the back door to finish cooling. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. 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: The EHS instructed the PIC to loosely cover items that are cooling to ensure proper heat transfer within required time constraints per DPH rules, regarding cooling methods.

Observed, upon entry into the kitchen of the facility, chicken thawing in the 3-compartment sink without being fully submerged under running water. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, 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 PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C). COS: The PIC immediately turned the water on to ensure proper thawing methods.

Observed an illegal and unapproved black tube bypassing the original plumbing fixture directly attached to the grease trap because the original plumbing was clogged. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Note: The facility will need to have this plumbing corrected.

Observed a wood slab used as a splash guard between the deep fryer and rice crockpots underneath the hood ventilation system. 511-6-1.5 (2)(jj) - Food Service Equipment, Acceptability. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. Note: The facility will need to have this removed, and have an approved splash guard installed.

Observed several ripped gaskets to have heavy build-up of grease and food residue on reach-in cooler units. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Note: The facility will need to have these gaskets replaced.

Observed the restroom door to be open and unable to self-close. 511-6-1.07(2)(l) - Toilet Rooms, Enclosed (C) (l) Toilet Rooms, Enclosed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Note: The facility will have to have the restroom door repaired, so it is self-closing.

Observed several personal cooking equipment in the establishment that are not necessary for the maintenance and operation of the facility. Some of the items include residential cooking pans, a toaster oven, and a commercial slicer not in use. 511-6-1.07(5)(n) - Maintaining Premises, free of unnecessary items/litter (C) (n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Note: The facility will need to have all items unnecessary to the operation or maintenance of the facility removed.

Observed several missing filters in the ventilation hood system to be replaced with unapproved cardboard slabs. 511-6-1.05(3)(d) - Ventilation Hood System, Adequacy, adequate to prevent grease & condensation build-up (C) (d) Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Note: The facility will need to remove the cardboard slabs and replace ventilation filters.

Food service establishment has no CSFM. CSFM certification expired on 8/10/24. The original CSFM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Upon entry into the kitchen, observed cooked chicken, sitting in a bowl at 58F. Employee stated that chicken was to be cut up and placed in reach-in cooler to cool. 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.

COS: Chicken was cut up and placed in the reach-in freezer to continue cooling. Cooling curve was taken (in temp log).

Observed 2 trays of frozen chicken to be thawing at room temperature. 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.

COS: Chicken was placed under running water to ensure proper thawing occurs.

Observed employee wearing a bracelet while actively prepping raw beef. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Employee voluntarily removed bracelet during the inspection.

Observed there to be no hot water available at mop sink. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

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

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (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. Pf

PIC to fix sink in 10 days time.

Observed several gaskets to have heavy build-up of grease and food residue. Non-food contact surfaces shall be cleaned at a frequency to prevent the build-up of accumulations. PIC to clean gaskets and create a cleaning schedule to ensure no accumulation occurs.

Observed the hot water not to be on due to the prep sink handle leaking when the water is turned on. All physical facilities shall be maintained in good repair. PIC to repair sink to ensure that hot water is available at all times.

Observed personal drinking containers stored above the steam table. 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 voluntarily moved containers to a different location during the inspection.

Observed various items located around the kitchen with no covering or lid. Tomato sauce can opened and left over night, raw egg yoke stored in the lowboy reach-in cooler, all items located in the prep top table: raw chicken, raw beef, raw pork, and all vegetables, spices and sauces located in front of the wok stove. Food should be stored with a lid to prevent possible over head contamination. COS: Inspector educated PIC on keep lids on food during pauses in operations.

Observed the hot water not to be on due to the prep sink handle leaking when the water is turned on. All physical facilities shall be maintained in good repair. PIC to repair sink to ensure that hot water is available at all times.

Observed personal drinking containers stored above the steam table. 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 voluntarily moved containers to a different location during the inspection.

Observed employee wearing a bracelet while actively prepping raw beef. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Employee voluntarily removed bracelet during the inspection.

Observed the hot water not to be on due to the prep sink handle leaking when the water is turned on. All physical facilities shall be maintained in good repair. PIC to repair sink to ensure that hot water is available at all times.