IL MEE RESTAURANT

Observed several items (peeled onions, salt, sugar, msg, dry seasonings) on prep top counter in main kitchen. Observed sliced carrots, mushrooms, raw pork, sprouts, spicy sauce, and radish) in main kitchen 3 door RIC uncovered. C/A- When 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- All items were covered with plastic or lids.

Observed consumer advisory missing on Lunch Special menu. Observed consumer advisory missing proper disclosure description for raw animal protein (egg) that is served raw or under cooked. C/A-if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footn.

Observed hand sink in main kitchen and front service missing hand washing signage. C/A- A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

OBSERVED EMPLOYEE LEAVE BATHROOM AND PREPARE RICE BOWLS WITHOUT WASHING HANDS UPON RE-ENTERING THE KITCHEN. OBSERVED COOK HANDLE RAW BEEF WITH GLOVED HANDS AND PREPARE READY TO EAT FOODS AND TOUCH CLEAN EQUIPMENT WITHOUT WASHING HANDS IN BETWEEN GLOVE CHANGES. 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: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) 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; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. 2. All employees shall wash hands before leaving the restroom. All foo.

OBSERVED FOOD RESIDUE IN BOWLS STORED AS CLEAN AND READY TO EAT IN FRONT FOOD SERVICE AREA C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: BOWLS PLACED IN WAREWASHING TO BE CLEANED AND SANITIZED.

OBSERVED LEAFY GREENS, DUMPLINGS, CUT CELERY, CUCUMBER AND CABBAGE, RAW PORK, TOFU, BEAN SPROUTS, CONTAINER WATERCREST, BOWL OF CILANTRO AND CONTAINER OF RED PASTE STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED CUT CELERY, ONION, BELL PEPPERS AND CABBAGE, TOFU, CONTAINER OF GARLIC, SEASONINGS INCLUDING SALT, SUGAR, MSG AND DRY SAUCE STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION ON SMALL PREP TABLE NEAR GRILL IN MAIN KITCHEN. OBSERVED INTESTINES, INNARDS, DUMPLINGS, RAW BEEF, HOT DOGS, SHRIMP, CLAMS, MUSSELS, WHOLE CRABS AND SLICED COW TONGUE STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN REACH IN FREEZER IN MAIN KITCHEN C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS:.

OBSERVED CONSUMER ADVISORY WITHOUT PROPER DISCLOSURE FOR RAW ANIMAL PROTEINS THAT MAY BE SERVED RAW OR UNDERCOOKED C/A: If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw egg Caesar salad,” and “hamburgers (can be cooked to order);” (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfis.

OBERVED TONGS STORED IN STANDING WATER BEING MAINTAINED AT 66F ON PREP TABLE IN MAIN KITCHEN C/A: WHEN STORING UTENSILS IN STANDING WATER IN BETWEEN USE, THE WATER SHALL BE MAINTAINED AT 135F OR ABOVE COS: WATER REMOVED; UTENSIL REPLACED.

OBSERVED FOOD FOR EMPLOYEES STORED AMONGST FOOD FOR SALE IN REACH IN COOLER IN MAIN KITCHEN. C/A: THERE SHALL BE A DESIGNATED AREA FOR EMPLOYEE PERSONAL BELONGINGS STORED AWAY FROM FOOD FOR SALE AND CLEAN EQUIPMENT/UTENSILS TO PREVENT CONTAMINATION COS: BELONGINGS REMOVED.

Observed front service sanitizer bucket and main kitchen sanitizer bucket testing at 10ppm chlorine. C/A-When not in use wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); Chlorine 50-100ppm chlorine COS-PIC remade sanitizer buckets to 50 ppm chlorine.