Happy China

Observed establishment without a food allergy awareness training. Employees are properly trained in food safety, including food allergy awareness as it relates to their assigned duties. Stated to the PIC to obtain a food allergy awareness training and to produce to the Health Authority upon request.

Observed 2 sheet pans of crab ragoon located in the main kitchen's RIC uncovered not protected from overhead contamination. Except when cooling, all foods shall be stored covered in order to protect from overhead contamination. COS: PIC covered 2 sheets pans of crab ragoon.

Observed multiple packages of raw beef thawing in the 1st compartment of the 3-compartment sink in the main kitchen without running water. Discussed proper thawing methods: completely submerged in running water with a water temperature of 70 degrees F. or less or under adequate refrigeration. COS: PIC relocated multiple packages of raw beef to the designated meat prep sink and submerged product with running water of 69 degrees F. Stated to PIC to thoroughly sanitize the 1st compartment of the 3-compartment sink.

Observed visible light entry at the front door of the establishment. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Stated to PIC to place seal/weatherstrip at the front door of the establishment.

Observed a establishment without a food allergy awareness training. Advised PIC Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. Stated to PIC to obtain a food allergy awareness training and produce to the Health Authority upon request.

Observed a establishment without a food allergy awareness training. Advised PIC Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. Advised PIC to obtain a food allergy awareness training and produce to the Health Authority upon request.

Observed facility without vomit/fecal clean up procedures in order to respond to vomit/fecal events. Advised PIC 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. Stated to PIC to obtain procedures in order to respond to vomit/fecal events. Provided PIC with procedures for vomit/fecal events.

Observed several foods that were washed and cut stored uncovered in the main kitchen's WIC (bean sprout, cut cabbage (2 containers) and broccoli) not in use. Except when cooling, all foods shall be stored covered in order to protect from contamination. COS: PIC placed covers on all foods in the WIC.

Upon arrival, did not observed written notification regarding food allergen. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Stated to PIC to obtain a written notification regarding food allergens and place in public view.

Observed multiple nonfood contact surfaces in the main kitchen such as exterior of bulk containers, exterior and interior of RIF, and the exterior of fryer baskets stored as clean with excessive buildup of residue and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Stated to PIC to thoroughly clean all nonfood contact surfaces.

Observed a establishment without a food allergy awareness training. Advised PIC Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. Advised PIC to obtain a food allergy awareness training and produce to the Health Authority upon request.

Upon arrival, observed a pot scrubber obstructing the hand wash sink in the main kitchen. Advised PIC that A handwashing sink shall be maintained so that it is accessible at all times for employee use. Advised PIC to remove pot scrubber from hand sink.

Observed facility without vomit/fecal clean up procedures in order to respond to vomit/fecal events. Advised PIC 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. Advised PIC to obtain procedures in order to respond to vomit/fecal events. Provided PIC with procedures for vomit/fecal events.

Observed a container of cooked chicken wings cooling on the counter at room temperature in the main kitchen. Advised PIC on proper cooling methods: under refrigeration, uncovered or loosely covered. COS: PIC placed cooked chicken wings in the RIC in the main kitchen for proper cooling.

Observed several foods stored uncovered in the main kitchen's RIC (a container of shrimp egg rolls, and a container of fries) and the main kitchen's walk-in cooler (multiple bulk containers of sauce and a bulk container of bean sprout). Advised PIC that except when cooling, all foods shall be stored covered in order to protect from contamination. COS: PIC placed covers on all foods.

Upon arrival, observed visible light entry at the front and back door of the establishment. Advised PIC that outer openings shall of a food service establishment shall be protected from the entry of pests and rodents by solid, self-closing, tight-fitting doors. Advised PIC to place sealant on the front and back door of the facility.

Observed, in the walk-in cooler, multiple containers of raw chicken stored above multiple cans of soda. Also observed in the walk-in cooler, 1 box of raw shell eggs stored above a container of cut onions and cut carrots. Advised PIC that ready to eat and raw foods shall be stored according to final internal cook temperature. COS: PIC rearranged walk-in cooler according to final internal cook temperature.

Observed 3 containers of cooked chicken cooling on the counter at room temperature. Advised PIC on proper cooling methods. COS: PIC placed the 3 containers of cooked chicken uncovered in the walk-in cooler for proper cooling.

Observed multiple packages of raw pork thawing in stagnant water at the 3-compartment sink. Advised PIC on proper thawing methods. COS: PIC turn of water of less than 70 degrees at the 3-compartment sink for proper thawing.

Upon arrival, observed visible light entry at the screen door near the back of the establishment. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by Solid, self-closing, tight-fitting doors. COS: PIC closed back door of the facility.

Observed cigarettes, lighter, and cell phone located on shelving united connected to the prep top cooler in the main kitchen. Advised PIC areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC relocated items to the designated area for personal belongings.

Observed a scoop made out of materials from an old sauce bottle. Advised PIC all materials shall be food grade materials.

Upon arrival observed chicken thawing in 3 compartment sink next to chemical spray bottle. Advised PIC all food shall be protected & stored in separate areas when preparing food. COS- chemical spray bottle removed. Also, observed just cooked chicken stored in direct contact with egg crate. Advised PIC all food shall be stored to prevent contamination. COS-chicken was discarded.

Observed several TCS foods held above 41F. Advised PIC all TCS food shall be held @ 41F or below. Advised to relocate.

Observed leak @ faucet @ hand sink. Advised PIC to have leak repaired.

Upon arrival observed wiping cloth in hand sink. Advised PIC hand sink shall be used for hand washing only. COS- wiping cloth removed.

Observed several foods (broccoli, cabbage, carrot, chicken wings) stored uncovered. Advised PIC all foods shall be stored covered to prevent contamination.

Observed several food items thawing on countertop. Advised PIC of proper thawing methods. COS- food items were moved to the cooler.

Upon arrival observed several damp wiping cloths stored on countertop between use. Advised PIC all damp wiping cloths shall be stored in chemical sanitizer between use.

Observed use of several cans & sauce bottles reused. Advised PIC all items are for single use & not to reuse.

Upon arrival, observed PIC wash hands in cold water at the designated handwash sink and began prepare/handle food. Advised PIC on proper handwashing procedures. COS: PIC rewashed hands with warm water at the designated handwash sink.

Observed multiple items in the WIC (raw chicken wings, cooked shrimp, and cooked shredded chicken) cooling tightly covered. Advised PIC on proper cooling methods. COS: PIC removed lids from all containers.

Upon arrival, observed visible light entry at the back door of the establishment. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by Solid, self-closing, tight-fitting doors.

During time of inspection, observed child (unauthorized personnel) in prep area of kitchen. Advised PIC that persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas. COS: PIC had unauthorized personnel sit in lobby area.

Observed incorrect bleach and no procedures on file for vomit/fecal response. Advised PC that procedures and all materials for vomit/fecal response shall be kept at facility at all times. Advised PIC to obtain bleach from EPA List G. COS: Provided PIC with procedures for vomit/fecal response.

Upon arrival, observed raw beef and raw chicken thawing on counter at room temperature. Advised PIC on proper thawing methods. COS: PIC moved raw chicken and raw beef to the WIC for proper cooling.