FRIED RICE MASTER

OBSERVED MULTIPLE RAW SHELLED EGGS, BEAN SPROUTS AND SPAGHETTI IN PREP TOP COOLER IN FRONT FOOD SERVICE AND BOILED EGGS & RAW GENERAL TSO'S CHICKEN IN PREP TOP COOLER IN MAIN KITCHEN COLD HOLDING ABOVE 41F. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: SPAGHETTI RAW SHELLED EGGS, BOILED EGGS, CHICKEN DISCARDED; BEAN SPROUTS REPLACED @ 40F.

OBSERVED COOKED SHRIMP HOT HOLDING BELOW 135F IN STEAM TABLE IN FRONT FOOD SERVICE AREA. C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: SHRIMP RE-HEATED TO 186F @ 2:56PM.

PIC UNABLE TO PROVIDE VERIFIABLE PROOF THAT ALL EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD, FOR AT LEAST 4 EMPLOYEES COOKING/PREPARING FOOD PRESENT DURING INSPECTION C/A: PIC SHALL BE ABLE TO PROVIDE VERIFIABLE PROOF THAT ALL EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD PIC HAS UNTIL 6/26/2026 TO PROVIDE VERIFIABLE PROOF TO CORRECT VIOLATION.

OBSERVED FOOD CONTACT SURFACES OF PLATES STORED AS CLEAN AND READY TO USE SOILED WITH FOOD DEBRIS IN MAIN KITCHEN C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: PLATES REMOVED AND PLACED IN WARE-WASHING TO BE CLEANED AND SANITIZED.

OBSERVED EMPLOYEES PREPARING FOOD WITH WATCHES/BRACELETS ON WRISTS C/A: 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: PIC INSTRUCTED EMPLOYEES TO REMOVE JEWELRY.

OBSERVED COOK HANDLE RAW CHICKEN (WITH GLOVES ON) AND PLACE IN FRYER. HE THEN REMOVED GLOVES FROM HANDS, APPLIED SOAP AND SCRUBBED HANDS FOR 2 SECONDS. THE WHOLE HAND-WASHING PROCESS WAS 6 SECONDS. HE THEN PUT GLOVES ON AND HANDLED BROCCOLI AND SINGLE USE ITEMS. C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger-tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. 3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: EMPLOYEE REMOVED GLOVES, WASHED HANDS USING THE PROPER HAND-WASHING PRO.

OBSERVED MULTIPLE RAW SHELLED EGGS COLD HOLDING ABOVE 41F IN PREP COOLER IN FRONT FOOD SERVICE AREA AND IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED BOX OF RAW CHICKEN WINGS COLD HOLDING ABOVE 41F ON 3-COMPARTMENT SINK IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL EGGS DISCARDED; CHICKEN WINGS PLACED BACK IN WIC UNTIL READY TO USE.

OBSERVED TONGS, SCRAPER AND TOWEL STORED IN HAND SINK IN MAIN KITCHEN C/A: A handwashing facility may not be used for purposes other than handwashing. COS: ITEMS REMOVED.

OBSERVED EMPLOYEE WASHING HANDS IN PREP SINK NEXT TO HAND SINK IN MAIN KITCHEN C/A: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware-washing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: EMPLOYEE STOPPED AND WASHED HANDS IN THE HAND SINK.

NO TEMPERED WATER OF AT LEASR 85F AVAILABLE AT HAND SINK IN FRONT FOOD SERVICE ARE C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. FACILITY HAS 72HR TO FIX VIOLATION.

OBSERVED BEAN SPROUTS AND CUT LETTUCE STORED UNCOVERED IN PREP TOP COOLER IN MAIN KITCHEN WHILE NOT IN USE. OBSERVED MULTIPLE SEASONINGS AND SAUCES STORED UNCOVERED ON TABLE AND ON CART NEAR GRILL PREP AREA WHILE NOT IN USE C/A: ALL FOOD SHALL BE COVERED AND PROTCECTED FROM CONTAMINATION COS: ALL ITEMS COVERED.

OBSERVED UTENSILS BEING STORED IN STILL WATER AT 72F IN-BETWEEN USES IN FRONT FOOD SERVICE C/A: During 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); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: UTENSILS PLACED IN WAREWASHING AND REPLACED IN CLEAN SANITIZED CONTAINER.

Observed several raw shelled eggs stored above mango and noodles in walk in cooler. C/A: All RTE foods must be stored above raw foods to prevent cross contamination. COS: PIC moved eggs below ready to eat food at time of inspection.

Observed employee use dishwasher, with dishes inside, with a chemical sanitizing (chlorine) concentration of 10ppm. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g); Chlorine sanitizer shall be maintained between 50-100ppm. Dishes will be washed in the 3-compartment sink; and the 3-compartment sink will be used until the dishwasher can be serviced.

Observed several foods removed from their original containers (bean sprouts, onions, rice, shrimp) and placed in empty soy sauce containers throughout the main kitchen and walk-in cooler. C/A: 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.

Observed a food employee on their phone in prep area, then put on gloves and begin to prep food without washing their hands. C/A: 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 touching bare human body parts other than clean hands and clean, exposed arms; After using the toilet room COS: items discarded and food employee removed gloves, washed hand with soap and warm water for at least 20 seconds, then put on gloves.

Observed no designated PIC (Person in charge) when EHS (Environmental Health Specialist) arrived to inspect C/A: There must be a person in charge on the premises of the food service establishment at all times. COS: Owner showed up at 3:30pm.

Observed a certified food safety manager certificate (CFSM) that had expired on 8/6/2024, being displayed at facility. C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

PIC unable to provide a verifiable manner in which employees have been informed of their responsibility to report as it relates to food born illness. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; COS: EHS provided PIC with hard copies of the employee health policy.

Observed 5 bowls stored in the hand sink located in the main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: items removed from sink.

PIC unable to provide a thermometer. C/A: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf 2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Pf.

Observed food employee eating food on the prep table by the ware washing area located in the main kitchen. C/A: 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. COS: employee stopped eating in the kitchen and EHS discussed designated areas with PIC.

Observed several items of food container stored on the floor, in the walk-in cooler (raw shrimp x2, rice noodles, and soy sauce) and in the main kitchen prep area (soy sauce X2, rice, and sugar). C/A: 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. COS: items removed from the floor and placed at least 6 inches above the floor.

Observed heavy accumulation of dirt on the shelves of the walk-in cooler. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.