Food Inspections

Chef Wang II Chinese Restaurant

Inpection Notes

1-2A - pic present, demonstrates knowledge, performs duties 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: The PIC failed in his duties to monitor Active Managerial control over. 1. 2-2B Proper eating, tasting, drinking, or tobacco. 2. 2-2E Response procedures for vomiting & diarrheal events. 3. 4-2A Food stored covered. 4. 4-2B Food-contact surfaces: cleaned & sanitized. 5. 6-1A Proper cold holding temperatures. 6. 6-2 Proper date marking and disposition. It is recommended that the PIC be re-trained in Food safety. 2-2B - proper eating, tasting, drinking, or tobacco use 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed personal drinking containers in the reach-in cooler by the back door and by the front food service counter on food contact surfaces. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) 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: The PIC immediately removed the containers, and moved them to the designated office space where no food contact surfaces are located. 2-2E - response procedures for vomiting & diarrheal events 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed an empty container of germicidal bleach. No alternative EPA approved disinfectant was seen on the premise. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. 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. Note: The facility will need to obtain more bleach to properly sanitize the facility. 4-2A - food stored covered 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed a large container of fried wonton strips to be with no covering or lid along with several containers of MSG/sugar on the grill prep cart. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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: The PIC immediately obtained a covering for the fried wonton strips and items of the grill prep cart to prevent overhead contamination. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed a knife to be stored between a reach-in cooler and prep table, hanging off the ledges of the two. Both equipment was observed to be dirty where the knife was stored. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: The PIC immediately moved the knife to the 3-compartment sink to be washed, rinsed, and sanitized. 6-1A - proper cold holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed multiple TCS foods being cold held in the grill prep top cooler at temperatures above 41F. Please see temperature log. 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. COS: The PIC voluntarily discarded the TCS items. 6-2 - proper date marking and disposition 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed vegetable egg rolls and crab Rangoon's to be improperly dated with the incorrect preparation dates. 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 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. COS: The PIC immediately corrected the dates on the prepped TCS foods, and was educated by the EHS on proper date marking and disposition. 10D - food properly labeled; original container 511-6-1.04(4)(d) - food storage containers identified with common name of food (c) Points: 3 Corrected during inspection?: No Repeat: No Inspector Notes: Observed several items of the grill prep cart to have no label, indicating the common name of the items. 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. Note: The facility will need to label all items that cannot be readily and unmistakably recognized. 11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed chicken cooling at the grill at 126F and 116F. The chicken was transferred to an adequate stainless steel container, fully covered, and moved to the reach-in cooler by the back door to finish cooling. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The EHS instructed the PIC to loosely cover items that are cooling to ensure proper heat transfer within required time constraints per DPH rules, regarding cooling methods. 11C - approved thawing methods used 511-6-1.04(6)(c) - thawing (c) Points: 3 Corrected during inspection?: Yes Repeat: Yes Inspector Notes: Observed, upon entry into the kitchen of the facility, chicken thawing in the 3-compartment sink without being fully submerged under running water. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C). COS: The PIC immediately turned the water on to ensure proper thawing methods. 12B - personal cleanliness 511-6-1.03(5)(g) - jewelry (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed two employees wearing a watch and bracelet, while handling and prepping food. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. 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: The PIC was informed that the bracelet and watch cannot be on employees actively handling/prepping food. 15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used 511-6-1.5 (2)(jj) - food service equipment, acceptability. Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed a wood slab used as a splash guard between the deep fryer and rice crockpots underneath the hood ventilation system. 511-6-1.5 (2)(jj) - Food Service Equipment, Acceptability. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. Note: The facility will need to have this removed, and have an approved splash guard installed. 15C - nonfood-contact surfaces clean 511-6-1.05(7)(d) - nonfood-contact surfaces (c) Points: 1 Corrected during inspection?: No Repeat: Yes Inspector Notes: Observed several ripped gaskets to have heavy build-up of grease and food residue on reach-in cooler units. 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. Note: The facility will need to have these gaskets replaced. 16B - plumbing installed; proper backflow devices 511-6-1.06(2)(r) - system maintained in good repair (p, c) Points: 2 Corrected during inspection?: No Repeat: No Inspector Notes: Observed an illegal and unapproved black tube bypassing the original plumbing fixture directly attached to the grease trap because the original plumbing was clogged. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Note: The facility will need to have this plumbing corrected. 17A - toilet facilities: properly constructed, supplied, cleaned 511-6-1.07(2)(l) - toilet rooms, enclosed (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the restroom door to be open and unable to self-close. 511-6-1.07(2)(l) - Toilet Rooms, Enclosed (C) (l) Toilet Rooms, Enclosed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Note: The facility will have to have the restroom door repaired, so it is self-closing. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(n) - maintaining premises, free of unnecessary items/litter (c) Points: 1 Corrected during inspection?: No Repeat: Yes Inspector Notes: Observed several personal cooking equipment in the establishment that are not necessary for the maintenance and operation of the facility. Some of the items include residential cooking pans, a toaster oven, and a commercial slicer not in use. 511-6-1.07(5)(n) - Maintaining Premises, free of unnecessary items/litter (C) (n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Note: The facility will need to have all items unnecessary to the operation or maintenance of the facility removed. 17D - adequate ventilation and lighting; designated areas used 511-6-1.05(3)(d) - ventilation hood system, adequacy, adequate to prevent grease & condensation build-up (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed several missing filters in the ventilation hood system to be replaced with unapproved cardboard slabs. 511-6-1.05(3)(d) - Ventilation Hood System, Adequacy, adequate to prevent grease & condensation build-up (C) (d) Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Note: The facility will need to remove the cardboard slabs and replace ventilation filters.

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