Urban Hai

Inspector notes: During routine inspection observed several containers throughout the facility not properly labeled with prep date or discard date. on, 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. advised manager to implement an organized system to ensure employees are properly date marking.

Inspector notes: Observed no paper towels at hand wash station. COS-PIC went to get paper towels from bar area. EHS advised PIC to keep paper towels at hand wash at all times.

Inspector notes: Observed damped wet cloths stored on make tables throughout kitchen. code:Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: COS: PIC stored wet wiping cloths inside of sanitizer buckets.

Inspector notes: observed several food containers and squeeze bottles missing labels with common names on the. These containers housed sauces, seasons, and raw animal food product. CA: (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.

Inspector notes: Observed dishwasher inability to sanitize dishes with either sanitizing solution(quat, chlorine etc.) or 180*F hot water. CA: Advised PIC to figure out dishwasher's cleaning method and contact the provider to have unit serviced.

Inspector notes: During routine inspection observed several containers throughout the facility not properly labeled with prep date or discard date. on, 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. advised manager to implement an organized system to ensure employees are properly date marking.

Inspector notes: Observed no paper towels at hand wash station. COS-PIC went to get paper towels from bar area. EHS advised PIC to keep paper towels at hand wash at all times.

Inspector notes: During routine inspection observed ice machine heavily soiled with black organic matter. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CA: Advised manager to ensured ice machine is clean frequently to prevent excessive buildup.

Inspector notes: Observed damped wet cloths stored on make tables throughout kitchen. code:Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: COS: PIC stored wet wiping cloths inside of sanitizer buckets.

Inspector notes: Observed single use sauce cups stored in seasoning containers. COS: Advised pic single-service and single-use articles may not be reused. PIC removed the articles from containers

Inspector notes: during the inspection EHS observed the meal perp personnel washing his hands with used gloves on without soup. COS: employee was advised to discard the glove and rewash his hands with soap and water.

Inspector notes: Observed cook cutting oranges without gloves. Hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf 4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that: (i) contains a raw animal food and is to be cooke...

Inspector notes: Observed egg rolls being held below 135 deg and f temping at 61 deg f. code: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. P COS: PIC placed egg rolls on heat.

Inspector notes: Observed food being stored inside of grocery bags inside of reach in freezers. code:Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. CA: Advised PIC to not use grocery bags.

Inspector notes: Observed damped wet cloths stored on make tables throughout kitchen. code:Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: COS: PIC stored wet wiping cloths inside of sanitizer buckets.

Inspector notes: Observed food build up and ice inside both reach-in freezers. code: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: Advised PIC to clean all units.

Inspector notes: Observed employee personal items being stored inside of reach in a cooler with store food. code:Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC removed items.

Inspector notes: During routine inspection observed employees pick raw meat and proceed to handle customer ready-to-eat food. Employee also wipes down raw counter top without changing same gloves. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and When switching between working with raw food and working with ready-to-eat food. Advised manager to make sure employees understand and know when to wash hands and change gloves.

Inspector notes: During routine inspection observed raw meat being stored incorrectly. Raw chicken stored above beef and seafood in prep top cooler and walk-in cooler. 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.

Inspector notes: Facility failed to provide adequate test strips during routine inspection. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Inspector notes: During routine inspection observed ice machine heavily soiled with black organic matter. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised manager to ensured ice machine is clean frequently to prevent excessive buildup.

Inspector notes: During routine inspection observed several containers throughout the facility not properly labeled with prep date or discard date. on, 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. advised manager to implement an organized system to ensure employees are properly date marking.

Inspector notes: During routine inspection observed cook taste customer food and continue to cook. 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.

Inspector notes: During routine inspection observed several knives stored in between prep top cooler. 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). COS