Lucky China 8

Observed raw shrimp stored over wonton wrappers and dumplings in reach-in cooler. Observed raw eggs stored above cut vegetables in reach-in cooler. Corrected on site - foods rearranged to prevent cross-contamination. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) 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, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cl.

Observed several ready-to-eat TCS food items stored in reach-in coolers without proper date marking. Corrected on site - Labels provided for packages. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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.

Observed several spice containers with plastic spoons stored inside. Corrected on site - single-service items discarded. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. 2. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.

Observed grease accumulation on exterior on fryers in main kitchen area. Corrective action - PIC advised to perform detailed cleaning throughout main kitchen area. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed food debris and soil accumulation on floors under shelving and equipment. Corrective action - PIC advised to perform detailed cleaning of floors, walls, and ceilings throughout facility. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c).

Observed shrimp stored in prep top cooler in the main kitchen stored at 43 degrees Fahrenheit; observed Spring rolls stored in the RIC below second prep top cooler of the main kitchen stored 47 degrees Fahrenheit. the ambient temp of the RIC cooler indicated 49 degrees. COS: Food items were moved from the unit and discarded. all food stored for cold holding shall be stored at 41degrees F or below.

Observed several dented cans in dry storage area COS: Food that failed to be in good condition were discarded. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.

Observed both microwave with food debris in the unit and meat slicer with food debris on the blade and slicer. once the slicer was observed EHS further inquired when the slicer was used and the Owner stated that the slicer has not been used in a weeks time.

Observed several food items without proper datemarking on the containers. The Food items found (fried Chicken, eggrolls etc.) did have the prep date, but lacked a discard date on the food items.

Observed several large roaches throughout the main kitchen and storage space (both some alive and dead).

Observed containers of uncovered shrimp eggrolls, Carrots, soy sauces, heads of cabbage inside reach-in cooler; observed containers of food items uncovered in reach-in freezer; COS:Food items were coved when directed. cover and protect food from contamination 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;.

Observed Front exterior door open with gaps around temporary screens; observed holes in the door frame of the back door of kitchen area large enough to allow pest of all kinds access to the establishment; CA- the back door and door frame needs to be replaced to prevent any pest from entering the building, and the front door should remain closed if they can not find a screen protector that closes all gaps.

Observed several food seasoning containers (flower, pepper, and other spices) with spoons and plastic bowls stored in the seasoning. each single used item was found partially submerged in the seasoning it was stored in. COS: PIC removed all each item for them to be discarded. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused.

Reach-in freezer observed unable to maintain adequate cold-holding temperature; CA- REPAIR/SERVICE unit and provide sufficient refrigeration capacity. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. (a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf.

Observed grease accumulation on filters under vent hood; food residue and debris on door handles, door gaskets, exterior of condiments containers, exterior of fryer.

Observed physical facilities missing ceiling tiles throughout the main kitchen, the ceiling exposed cardboard and other gaps in the ceilings and flooring broken and replaced with wood in the backdoor area.

Observed raw beef stored above/on cooked egg rolls in RIC; Corrected on site - ready-to-eat foods relocated to maintain proper separation. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) 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, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P.

TCS foods (raw chicken, raw beef) in walk-in freezer observed with internal temperatures above 41*F ; CA- discard all TCS food currently in WIF and move food to functioning refrigeration below 41 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

Observed ready-to-eat TCS food items (cooked chicken, cooked noodles, spring rolls) held in reach-in coolers throughout the kitchen area without date marking to indicate how long it has been held and when it should be discarded. CA - Advised PIC to date mark all foods with prep or open date as day 1 and maintain system to avoid contamination. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Pf.

Observed flies inside WIC and food area; CA- eliminate pest activity. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Observed containers of uncovered spring rolls on prep table and inside reach-in cooler; observed containers of spices uncovered on prep table near cooking equipment; observed containers of food items uncovered in reach-in freezer;.

Observed unlabeled squeeze bottles of sauces on prep surfaces and containers of spices near cooking equipment without labels CA- labels containers with common names of contents. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. 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 front exterior door open with gaps around temporary screens; observed holes in screens in back door of kitchen area large enough to allow flying insects access; CA- keep exterior openings protected, closed 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Walk-in freezer observed unable to maintain adequate cold-holding temperature; CA- REPAIR/SERVICE unit and provide suffficent refrigeration capacity. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. (a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf.

Observed grease accumulation on filters under vent hood; food residue and debris on door handles, door gaskets, exterior of condiments containers, exterior of fryer.

Observed physical facilities observed with food debris and residue on floors beneath cold-holding equipment; CA- clean affected floors, walls and maintain facilities clean and in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed several dented cans in dry storage area.

Observed unlabeled bottles on drink in RIC.

Observed uncovered spring rolls on prep table.

Observed uncovered wings in RIC.

Observed build-up of ice on boxes in WIF.

Observed broken gaskets on 2 door RIC.

Observed food debris on condiment containers of flour and sugar.

Observed food debris on gaskets of RIC.

Observed food spillage on food containers in dry storage area.

Observed build-up of grease and dust on fans in main kitchen area.

Observed employee wash dishes then return to kitchen to cook food.

Observed employee touch face and ear buds while cooking food and not washing hands.

Observed no paper towels available at handwashing sink in main kitchen area. Corrected on site - PIC immediately restocked paper towels.

Observed bus tub of clean dishes and utensils put away as clean, inside dirty food container.

Observed dead pests in rest room.

Observed uncovered shrimp in RIC.

Observed employee cooking foods without wearing hair nets.

Observed opening at back door.

Observed food debris on condiment containers of flour and sugar.

Observed kitchen and back storage area in need of deep cleaning.

Observed 3 lights out under hood, insufficient for cooking.

Observed raw foods stored over ready to eat food items in coolers in the main kitchen area (raw chicken stored over cooked chicken in reach-in-cooler, raw chicken stored over fresh onions in reach-in-cooler, raw shell eggs stored over fresh cabbage in reach-in cooler). Corrected on site - PIC repositioned raw foods items below RTE foods to prevent contamination. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from Cooked ready-to-eat food; and Fruits and vegetables before they are washed; Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: Using separate equipment for each type, or Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and Preparing each type of food at different times or in separate areas; Cleaning and sanitizing equipment and utensils; Cleaning hermetically sealed containers of food of visible soil before opening; Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; Storing damaged, spoiled, or recalled food being held in the food service establishment.

Observed no paper towels available at handwashing sink in main kitchen area. Corrected on site - PIC restocked paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels.

Observed box of raw chicken stored on floor of walk-in freezer. Corrected on site - PIC relocated food box to shelf. Except as specified in paragraphs 2 and 3 of this subsection, 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 wet wiping cloths being stored dry on counter tops. Corrective action - PIC advised to store wiping cloths between uses in sanitizing solution. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and Laundered daily.

Observed there were no paper towels at hand sink. code: 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.Pf COS: PIC provided hand paper towels.

Observed build on can opener code: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC rewashed the can opener.

Observed several boxes inside of walk in freezer stored directly on floor. code:At least 6 inches (15 cm) above the floor.

Observed food being stored inside of grocery bags inside of reach in coolers code:Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Observed wet wiping cloths being stored on counter tops and cutting boards. code:Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: PIC removed cloths.

Observed front door open at time of inspection. code:Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 4. Except as specified in paragraphs 2 and 5 of this subsection, 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, t.

Observed food splatter inside of microwaves and on top of steam well and residue of food on reach-in cooler surfaces. code:The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.