LOCK-CHUN RESTAURANT

Soiled equipment and utensils (knives, strainers, pots) are stored on the same holder and/or shelves as clean equipment. [CA] Clean and sanitized equipment and utensils shall be properly stored in a location that is clean and protected from cross-contamination. [COS] Employee removed soiled equipment to the dishwasher.

Accumulation of food debris on floors under equipment and storage shelves. [CA] Frequently clean and sanitize floor to prevent accumulation of food debris.

Back door of the kitchen is kept propped open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin.

Potentially hazardous foods measured at improper holding temperatures. Noodles held out by the prep table was measured at 62F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding, it shall be held at or above 135F. [COS] Per employee, the noodles were taken out an hour ago and relocated into the reach-in cooler. Minor violation: Raw beef inside the food prep unit insert was overfilled and measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Paper towels for handwash sink in the restroom are not stored inside of dispenser. [CA] Store paper towels inside of dispenser to protect it from contamination.

Black mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.

Improper handwashing practice observed. Employee touched raw meat and did not wash hands. Employee entered to kitchen to start working at the cook line without washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels as required. [COS] Both employees were stopped before contamination of food or food contact surface occurred and employees properly washed hands.

1) Employee's personal food are stored inside the reach-in cooler above food that is prepared and sold by the facility. [CA] Employee's personal food shall be stored separate or below food that is used by the facility to prevent cross-contamination. 2) Back door is kept propped opened at time of inspection. [CA] Keep back door of facility closed to prevent the entrance of vermin. 3) Mop is observed stored in a manner where soiled side is in direct contact with the side of the upright reach-in cooler. [CA] Mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Potentially hazardous foods measured at improper holding temperatures. Chow mein by the cook line measured at 68F, cooked rice under prep table measured at 70F. [CA] Potentially hazardous foods that are not in active prep shall either be cold holding at or below 41F; or hot holding at or above 135F. [COS] Employee relocated items into reach-in cooler. Minor violation: Inside the upright reach-in cooler, raw chicken and raw shell eggs measured at 46F. Inside the warmer chow mein measured at 131F. [CA] Potentially hazardous foods that are not in active prep shall either be cold holding at or below 41F; or hot holding at or above 135F.

1) Scoops used for rice that will be reused is stored in standing water measured at 84F. [CA] Utensils that have been used for potentially hazardous foods and will be reused again shall either be stored in standing water measured at 41F or below; measured at 135F or above; changed out every 4 hours; or washed, rinsed, and sanitized every 4 hours. 2) Cooked food (fried pork, fried chicken) are being stored on cardboard boxes. [CA] Discontinue the use of cardboard in direct contact with food. Use approved food contact equipment.

Black and brown mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.

Wiping towels are used, reused, and stored on prep surfaces at the cook line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Heavy accumulation of food debris and grime on nonfood contact surfaces - shelves under prep table, on the sides of equipment such as bulk storage containers, and cart located next to cook line. [CA] Frequently clean nonfood contact surfaces to prevent the accumulation of debris.

Accumulation of food debris underneath equipment and tables in the kitchen. [CA] Frequently clean under and around equipment to prevent the accumulation of debris.