WEI'S FISH

At the floor sink for the walk-in refrigerator drainage, observed water is slow draining. [CA] Ensure plumbing for floor sink is repaired and able to properly dispose of wastewater. Any backup of wastewater/sewage may result in facility closure.

In the kitchen area, observed plastic containers and towels stored and blocking use of the handwash sink. Observed nearby handwash station accessible and fully stocked. [CA] Ensure all handwash stations are kept accessible to allow for handwashing. [COS] Handwash station was made accessible for handwashing.

In the kitchen area, observed tofu, bean sprouts and cut tomato stored on the counter without time labeling. Previously discussed with operator regarding potentially hazardous foods stored on the counter to be maintained by TPHC (time as a public health control). Per operator, tofu, bean sprouts, and cut tomato stored from 2 hours prior. [CA] Potentially hazardous foods maintained by time rather than time and temperature shall be time marked/labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator placed a time label on tofu, bean sprouts, and cut tomato to be served within 2 hours, for a total of 4 hours from when removed from temperature control or discard.

In the kitchen area, observed food debris and accumulation on floors and walls around the cookline. [CA] Ensure facility floors and walls are frequently cleaned and maintained to prevent harborage of vermin.

In the ice machine, observed rust and accumulation on the inner panel and side panels. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).

Observed accumulation of food debris and grease around the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

In the kitchen area, measured ambient air temperature of the sliding 2 door reach in refrigerator between 47F and 50F. [CA] Ensure refrigeration is able to maintain potentially hazardous foods at 41F or below. Provide repairs to refrigeration or maintain proper function.

Observed two unapproved packages of duck blood stored in a 2 door undercounter refrigerator, and sliced duck blood from the same packages stored in the 2 door reach in refrigerator. [CA] Food must be from an approved source or properly documented. [COS] Packages of duck blood and sliced duck blood were VC&D due to unapproved food source.

In the kitchen area, on the counter-top, measured tofu, bean curd, cooked vegetables, cut tomatoes, and bean sprouts between 48F and 75F. Per operator, food items have been stored for an hour. In the same area, in a large pot on the floor, measure bone broth at 70F. On the drainboard of the 2 compartment sink, measured two containers of spicy soup at 70F. Per operator, bone broth and spicy soup stored for 6 hours. In the kitchen area, at the sliding 2 door reach in refrigerator, measured raw fish, raw beef, cooked beef, and bean curd between 46F and 49F. Per operator, food items stored from about 3 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods maintained by time shall be time labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator placed a time label for tofu, bean curd, cooked vegetables, cut tomatoes, and bean sprouts to be served within 3 hours, for a total of 4 hours from when removed from temperature control, or discard. Bone broth and spicy soup was VC&D due to time and temperature abuse. Raw fish, raw beef, cooked beef, and bean curd to be served within an hour for a total of 4 hours from when removed from temperature control or discard.