Happy China

Inspector notes: Observed a wiping cloth in the Front Food Service hand sink. PIC attached a water hose to the main kitchen's hand sink faucet, to wash his car. No water temperature could be recorded as PIC could not detach the hose. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Items were voluntarily removed from the sink during the inspection. EHS informed PIC that the hand sink cannot be used for anything outside of handwashing.

Inspector notes: Observed sweet and sour chicken, egg rolls and crab rangoon to be stored uncovered while cold-holding. 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 placed lids and plastic wrap on items, during the inspection.

Inspector notes: Observed multiple wiping cloths stored in a sanitizer bucket that had a concentration of 0ppm when tested with testing kit. 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 50-100ppm when using bleach and 150-400ppm when using quaternary ammonium. COS: PIC placed wiping cloths in chlorine sanitizer that had a concentration of 50ppm.

Inspector notes: Observed raw shell eggs to be stored above ready to eat vegetables in the walk-in cooler. 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 displaye...

Inspector notes: Observed 2 covered containers of raw chicken stored on the same pan as 2 covered containers of raw beef, in walk-in cooler. Observed a container of raw chicken stored next to raw shelled eggs and ready to eat condiments, in the reach-in underneath the prep-top cooler. Raw animals foods must be stored according to their final cooking temperature. Raw poultry should always be stored below other types of raw animals foods and ready-to-eat foods. COS: PIC moved chicken to the lower shelf that contained more raw chicken. PIC rearranged the food in the reach-in to ensure that food storage order could be followed and maintained.

Inspector notes: Observed there to be an accumulation of grease on the fryers and back wall underneath the vent hood. Also observed the gaskets, on the reach-in cooler underneath the prep-top, to have an accumulation of debris. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC to clean gaskets, fryers and area underneath the vent hood. PIC to implement a cleaning schedule prevent an accumulation of grease and food debris on non-food contact surfaces.

Inspector notes: Observed raw shrimp to be cooling while in a fully covered container. 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 voluntarily uncovered shrimp to ensure proper cooling can occur.

Inspector notes: Upon entry into main kitchen, observed an employee wearing a bracelet while actively preparing food. 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.

Inspector notes: Observed a cup in the Front Food Service hand sink and two empty containers in the hand sink located in the main kitchen, as well as a trash can blocking access to the hand sink in the main kitchen. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Items were voluntarily removed from the sinks during the inspection.