E-Tang LLC

Observed handwashing sink to have a pan obstructing the use to wash hands. Observed a wooden spoon at the bar handwashing sink. CA/COS: Staff removed items to able to wash hands properly. RCA: 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.

Observed no soap at handwashing sink in main kitchen or at bar area. CA/COS: PIC replenished soap dispenser in the main kitchen. RCA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed no paper towels at handwashing sink at bar area. RCA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed no date-marking on food (raw chicken, pork, beef, etc) throughout the facility. PIC advised foods were prepped this morning 2/12/26. RCA: PIC shall ensure all food items stored in the facility over 24 hours has proper date-marking for when the item was prepared or when it is to be discarded. 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. Furthermore, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety.

Observed multiple food items in the walk unit and reach-in cooler without protective coverings or lids: sauces, chicken, beef, onions, dumplings, bean sprouts, noodles etc. RCA: Food stored shall be loosely covered or fully to be protected from overhead contamination.

Observed Raw chicken quarters and raw shrimp stored on counter of the prep table not actively being prepped or unthawing under running water. CA/COS: Instructed staff to place shrimp under running water, and to place raw chicken in walk in refrigerator to properly unthaw. RCA: 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 , or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) ; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule , or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process ; or 4. Using any procedure if a portion of frozen ready-to-.

Observed the back exterior door fully open with no protective barrier in place to prevent the entry of insects and rodents. CA/COS: Instructed PIC to keep exterior doors closed when not in active use or provide approved pest control protection (e.g., self-closing mechanism, screen, or air curtain).

Observed multiple buckets of food (cooked broccoli, chilies, sauces, etc.) stored directly on the floor in the grill area. CA/COS: Instructed staff to store all food items at least 6 inches off the floor to prevent contamination from splashes and other sources.

Observed soda nozzle to have build up of a black like substance. CA/COS: PIC instructed staff to properly wash, rinse and sanitize nozzle.

Observed squeeze bottles of sauces at grill area without common food names for identification. CA/COS: PIC instructed staff to immediately label bottles with the common food name to ensure proper identification and prevent misuse or cross-contamination. RCA: Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;.

Observed raw and cooked food items to be stored in plastic bags throughout the coolers of the facility: raw chicken and beef in the freezers within the reach-in cooler, raw pork, beef, shrimp in the walk-in cooler. CA/COS: Food items shall be removed from plastic bags and placed in durable food grade containers for storage. PIC ordered a shipment of thicker, food grade bags for storage. Some bags of food have been placed in bins for storage in the reach-in freezer. Utensils and food-contact surfaces of equipment shall be made of safe , durable, corrosion-resistant, and nonabsorbent materials. In addition, materials shall be sufficient in weight and thickness to withstand repeated ware washing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Observed floors of main kitchen area to have food debris in crevices and corners throughout the facility. Observed walls and ceilings with accumulation of debris and grease.

Observed employee using a cellphone in the main kitchen area, then continuing to cook and prepare foods on the grill. Observed employee also observed picking up dish detergent and attempting to wash hands in the prep sink. CA/COS: Instructed employee to immediately discontinue these actions and properly wash hands in the designated handwashing sink. RULE: 511-6-1.03(5)(c) - When to Wash 1. 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 after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands.

Observed raw pork stored next to ketchup of reach in unit. COS/CA: Items were separated properly to prevent contamination. RCA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from 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; and cooked ready-to-eat food. Food shall also be protected by arranging each type of food in equipment so that cross contamination of one type with another is prevented.

Observed partially cooked chicken, beef, and pork stored inside of the reach-in unit without proper date or time marking.

Observed PIC not enacting active managerial control over risk factor compliance within the facility: excessive separation issues, lack of date-marking within the facility, Improper cooling methods such as parboiling raw animal foods without approval of Health Authority, food items are not stored covered to protect from cross contamination, inaccessibility of handwashing area, staff not properly washing hands before food preparation. PIC shall ensure all employees are properly trained in safety for food before, during and after the preparation of product, as it relates to their assigned duties.

511-6-1.06(2)(o) Observed handwashing sink to have a pan obstructing the use to wash hands. CA/COS: Staff removed items to able to wash hands properly. RCA: 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.

Observed multiple food items in the walk unit and reach-in cooler without protective coverings or lids: sauces, chicken, beef, onions, dumplings, bean sprouts, noodles etc. RCA: Food stored shall be loosely covered or fully to be protected from overhead contamination.

Observed bucket of chilis stored on the floor in the cooking area. Observed buckets of soy sauce on the floor in the cooking area. Observed bags of rice stored on the floor or the dry storage area. RCA: PIC shall obtain shelving or crates to lift chilis at least 6 inches off the floor. Dry storage shall be rearranged to allow for adequate storage of food product at 6 inches off the floor. Food shall be protected from contamination by storing the food In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 6 inches (15 cm) above the floor.

Observed build-up of food debris on the outside of equipment: reach-in coolers, reach-in freezers. Observed build-up on shelving around the facility and on shelving in walk-in cooler. Observed build-up of food debris inside reach-in coolers and freezers. Observed build-up of food debris on the walls around food preparation areas. RCA: Facility is in need of a deep clean of all non-food contact surfaces. Surfaces shall be cleaned at a frequency to prevent build-up of food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed handwashing sink to have dirty rags and pan obstructing the use to wash hands. CA/COS: Staff removed items to able to wash hands properly. RCA: 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.

Observed no date-marking on food (chicken, pork, beef, etc) throughout the facility. RCA: PIC shall ensure all food items stored in the facility over 24 hours has proper date-marking for when the item was prepared or when it is to be discarded. 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. Furthermore, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety.

Observed raw beef, raw frog legs stored next to and above raw vegetables (broccoli, Bok choy, cauliflower etc.) of reach in unit. Observed raw beef, raw shrimp, and raw pork, stored over cooked noodles.

Observed multiple food items in the reach-in cooler without protective coverings or lids: sauces, chicken, beef, onions, dumplings, bean sprouts, noodles. RCA: Food stored shall be loosely covered or fully to be protected from overhead contamination.

Observed build-up of food debris on the outside of equipment: ice maker, reach-in coolers, reach-in freezers, microwave. Observed build-up on shelving around the facility and on shelving in walk-in cooler. Observed build-up of food debris inside reach-in coolers and freezers. Observed build-up of food debris on the walls around food preparation areas. RCA: Facility is in need of a deep clean of all non-food contact surfaces. Surfaces shall be cleaned at a frequency to prevent build-up of food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed raw beef, raw shrimp, and raw pork, stored over cooked noodles. Observed raw chicken stored next to cooked noodles.

Observed multiple food items holding above 41F. (See temperature log) Per conversation with staff and PIC/owner, lid to the prep cooler is left open during lunch, but PIC has made it known to staff that the lid shall stay closed during pauses in food prep/cooking to allow adequate circulation of cold air witin the unit.

Observed food items in the reach-in cooler without protective coverings or lids: tofu, chicken, beef, tomatoes, mixed eggs, mushrooms, noodles. Observed food items in the walk-in cooler without protective coverings or lids: noodles and fish.

Observed scoops in the sugar and flour with handles in the product. Observed cup without handle used in sugar.

Observed build-up of food debris on the outside of equipment: ice maker, reach-in coolers, reach-in freezers, microwave. Observed build-up on shelving around the facility and on shelving in walk-in cooler. Observed build-up of food debris inside reach-in coolers and freezers. Observed build-up of food debris on the walls around food preparation areas. RCA: Facility is in need of a deep clean of all non-food contact surfaces. Surfaces shall be cleaned at a frequency to prevent build-up of food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed heavy accumulation of grease on the vent hood. Observed filters to have been cleaned since last inspection, but areas of access grease still needing to be cleaned. RCA: PIC shall have vent hood cleaned as soon as possible and shall ensure it is cleaned frequently to prevent excessive build-up.

Observed raw chicken stored next to potatoes in the walk-in cooler. Observed raw beef stored on a shelf with cooked food items.

Obsereved raw and cooked food items to be stored in plastic bags throughout the coolers of the facility: raw chicken and beef on the freezers, cooked chicken wings in a reach-in cooler, raw pork, beef, fish and tuna in the walk-in cooler. RCA: Food items shall be removed from plastic bags and placed in durable food grade containers for storage. PIC is awaiting shipment of thicker, food grade bags for storage. Some bags of food have been placed in bins for storage in the reach-in freezer. PIC states bags will be delivered next week. Utensils and food-contact surfaces of equipment shall be made of safe , durable, corrosion-resistant, and nonabsorbent materials. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Observed tofu, tomatoes, and other vegetables stored uncovered within the reach-in cooler. RCA: Food shall be protected from overhead contamination by storing the food in packages, covered containers, or wrappings.

Observed build-up of food debris on the outside of equipment: ice maker, reach-in coolers, reach-in freezers, microwave. Observed build-up on shelving around the facility. Observed build-up of food debris inside reach-in coolers and freezers. Observed build-up of food debris on the walls around food preparation areas. RCA: Facility is in need of a deep clean of all non-food contact surfaces. Surfaces shall be cleaned at a frequency to prevent build-up of food debris. PIC is scheduling a cleaning for this upcoming Sunday. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed heavy accumulation of grease on the vent hood. Observed filters to have been cleaned since last inspection, but areas of access grease still needing to be cleaned. RCA: PIC shall have vent hood cleaned as soon as possible and shall ensure it is cleaned frequently to prevent excessive build-up.

Observed multiple separation issues between raw animal food products, cooked food products, and vegetables. Reach-in cooler: raw beef stored next to vegetables, raw pork stored over vegetables, raw chicken and shrimp stored over vegetables and sauces, raw chicken and shrimp dumpling filling stored next to each other. Walk-in cooler: boxes of raw chicken stored on the top shelf of units over other raw animal foods and vegetables, raw beef stored over celery, raw shrimp stored over potatoes, raw tuna stored directly on top of raw pork and beef, raw chicken stored over cooked chicken, noodles and beef, raw beef stored over cooked chicken and pork.

Obsereved raw and cooked food items to be stored in plastic bags throughout the coolers of the facility: raw chicken and beef on the freezers, cooked chicken wings in a reach-in cooler, raw pork, beef, fish and tuna in the walk-in cooler. RCA: Food items shall be removed from plastic bags and placed in durable food grade containers for storage. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: safe , durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Observed PIC not enacting active managerial control over risk factor compliance within the facility: excessive separation issues, lack of date-marking within the facility, and lack of overhead contamination protection for food items. PIC shall ensure all employees are properly trained in safety for food before, during and after the preparation of product, as it relates to their assigned duties.

Observed the main kitchen hand sink to be out of soap.

Observed build-up of pink debris on baffle of the ice machine. RCA: PIC shall have ice machine emptied, wash, rinsed and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed multiple food items stored uncovered in the reach-in coolers/ freezers throughout the facility: mushrooms, beef, pork, cauliflower, dumplings. RCA: Food shall be protected from overhead contamination by storing the food in packages, covered containers, or wrappings.

Observed bucket of chilis stored on the floor in the cooking area. Observed containers of cornstarch stored under prep sink near cooking area with no covering. Observed bags of rice stored on the floor or the dry storage area.

Observed single service containers being used as scoops for dry goods (rice, sugar, and flour).

Observed single use service trays stored right side up with no overhead protection from contamination.

Observed build-up of food debris on the outside of equipment: ice maker, reach-in coolers, reach-in freezers, microwave. Observed build-up on shelving around the facility. Observed build-up of food debris inside reach-in coolers and freezers. Observed build-up of food debris on the walls around food preparation areas. RCA: Facility is in need of a deep clean of all non-food contact surfaces. Surfaces shall be cleaned at a frequency to prevent build-up of food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed heavy accumulation of grease on the vent hood. RCA: PIC shall have vent hood cleaned as soon as possible and shall ensure it is cleaned frequently to prevent excessive build-up. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.