WEI

Observed two carts next to the wok station in the main kitchen with multiple items stored uncovered (msg, salt, sugar, scallions, multiple sauces and spices).

Observed several food items (soy sauce, sweet and sour, salt, flour, sugar, msg, chili peppers, etc.) removed from original containers stored throughout main kitchen in unlabeled metal and plastic containers. 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 multiple metal containers wet stacked on rack by 3-compartment sink in main kitchen.

Observed cold TCS items distinguished by an asterisk (*) being held above 41F throughout the main kitchen. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded.

Observed the single door reach-in cooler (RIC) with an ambient of 49F. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. NOTE: TCS items in this unit observed out of temperature discarded.

Observed water leaking from the ceiling of the walk-in cooler located in the outside food storage area. C/A: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed raw chicken stored above raw steak in preptop #2, observed raw chicken stored above green beans in the reach-in cooler, observed raw chicken stored above cooked pork wontons in the reach-in freezer. Observed raw duck stored above cooked noodles in the 2-door reach-in cooler. Observed raw chicken stored above raw pork in the walk-in freezer. C/A: Food shall be protected from cross contamination by: (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and COS: items moved according to proper cook temperature.

Observed noodles and thawed out beef stomach not cooling at the proper rate. This items were tightly covered in plastic. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS: items placed in freezer to finish cooling; discussed cooling methods with PIC.

Observed facility washing dishes in the dish machine with the chemical sanitizer concentration (chlorine) at 0ppm. 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); for chlorine 50-100ppm COS: Facility had to go get more chlorine solution; dish machine then observed at 50ppm and dishes re-washed.

EHS asked employee at POS system if there was a person in charge, they said "no, he's not here". EHS also asked a food employee in the kitchen, employee stated, "he is off today". C/A: There must be a person in charge on the premises of the food service establishment at all times. COS: PIC arrived at approximately 11:30am, EHS discussed the PIC should designated someone in charge on the days he is not available.

Observed CSFM posted at facility expired. Hui Chen Exp: 7/15/2025 C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. NOTE: EHS discussed options for PIC to get re-certified, EHS also discussed that one person CFSM certificate shall only be posted at 1 facility, and the posted certificate shall be the original copy.

Observed food employee rinsed their gloved hands in the vegetable/prep sink after handling raw meat. 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 warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: gloves removed and hands washed in hand sink.

Observed a metal bowl being stored in the hand sink located next to the vegetable/prep sink C/A: A handwashing facility may not be used for purposes other than handwashing. COS: bowl removed; discussed that hand sinks shall only be used for hand washing.

Observed metal bowls stored in the vegetable prep sink. Observed food employee fill a metal bowl with water in the vegetable prep sink. C/A: raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only COS: items removed; discussed purpose for sink.

Facility's test kit for dish machine (chlorine) is expired. Facility does not have any other strips, per PIC. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed food items (noodles, cut cabbage, broccoli, raw chicken, raw fish, cooked chicken, raw steak, pork wontons) stored uncovered throughout the main kitchen and dry breading mixes and seasonings stored uncovered. C/A: unless cooling and protected from overhead contamination food shall be stored covered COS: items covered.

Observed bags of peppers used for seasoning and chili oil stored on the pipe connected to the hot water heater. Observed large metal bowl filled with raw beef stored on top of a trash can (trash can had trash in it). C/A: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. NOTE: peppers moved; discussed proper storage for dry foods. EHS unable to determine where bowl of beef went food employees moved it after initial walk-through.

Observed main exit door in kitchen propped open with a very large rock. This door does not have a screen or air curtain; allowing entry of pests into facility. C/A: If the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. COS: PIC closed door at time of inspection.

#1 Observed PIC don gloves without washing their hands and touching clean food contact surfaces (utensils), and touch ready-to eat eggroll. #2 Observed food employee exit facility to walk-in cooler located in outdoor area and re-enter facility without washing hands before starting food prep. 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; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employee.

Observed hand sink in front food service area being used to fill up the sanitizer buckets with water. C/A: Hand sinks shall only be used for hand washing. COS: EHS spoke to PIC about filling up sanitizer buckets in the 3-comp sink.

Observed main exit door left open in main kitchen of establishment with no screening or air curtain allowing entry of pests into facility. C/A: If the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. COS: PIC closed door at time of inspection.

Observed no paper towels/hand-drying mechanism for hand-sink near dish machine in main kitchen. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: PIC provided temporary paper towel roller until new paper towel dispenser is installed upon arrival.

Observed several food items stored uncovered throughout coolers ( RIC 1 and 2, Baine- Marie cooler, and lower prep cooler) and dry breading mixes stored uncovered along counters in main kitchen of facility. C/A: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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 covered during the inspection.

Observed several food items ( soy sauce, sweet and sour, salt, flour, sugar, etc.) removed from original containers stored throughout main kitchen and front service area in bulk and plastic containers. 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 main exit door left open in main kitchen of establishment with no screening or air curtain allowing entry of pests into facility. C/A: If the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. COS: Door closed at time of inspection.

Observed several bowls stored in dry food ( flour, sugar, etc.) containers throughout main kitchen of facility in contact with food. Observed knives stored along soiled wall knife holder in main kitchen area above 3-compartment sink. 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).