Lin China

Observed container of shrimp and container of pork stored directly on the floor in the walk-in freezer. Observed bag of onions stored directly on the floor in the main kitchen near walk-in cooler door. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Person in charge stored food items at least 6 inches off the floor.

Observed scoops handles stored directly on top of the food in the dry rice, flour, and raw powder bins. uring 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.

Person in charge properly stored scoops with their handles above the top of the food.

Observed several single-use bowls being reused as scoops in the seasoning bins and the dry rice bins. Single-service and single-use articles may not be reused. Person in charge discarded single-use articles.

Observed personal items (cup, two lighters, cigarettes, two cell phones, and charger) stored on the prep table in the main kitchen. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Person in charge removed personal items from the prep area.

Observed hand washing sink in the main kitchen area next to the 3-compartment sink with a trashcan and rack stored on top of it. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed items from the hand sink.

Observed containers of flour, sugar, chicken batter, and cornmeal lacking a label. 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. Person in charge placed labels on the containers.

Observed scoops for containers stored directly on top of the rice and flour. uring 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);

Person in charge removed scoops from the containers.

Observed several metal food containers wet-stacked on the rack above the 3-compartment sink. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Person in charge arranged containers to properly air-dry.

Observed personal items (Red Bull cans, fan, watermelon, and bottled water) stored on prep table. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Person in charge placed personal items in a designated area.

Observed raw chicken stored next to raw beef and raw shrimp in the walk in cooler in the main kitchen. Observed ready-to-eat chicken stored next raw beef and raw shrimp in the walk in cooler in the main kitchen. 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; and P

(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;

(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.

Person in charge rearranged food items in the proper order.

Observed power drill stored on the prep table in the main kitchen area. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Person in charge removed drill from the prep table.

Observed multiple food items in the reach in cooler in front of the cooking station without lids. 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 PIC put lids on top of the food items.

Observed handwashing sink in the front by the cash register hot-water water preassure below normal. 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. PIC said that they will get it fixed immediately.

Observed food items in the reach in cooler above 41 degrees F. 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 PIC discarded food items that temped above 41 degrees F.