YUMMY CHAO ZHOU

Observed employees handling the cash register and bowls for service, then proceeding to handle ready-to-eat lettuce and beansprouts without an intermediate handwashing step or changing gloves. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist directed employee to properly wash hands. The contaminated produce was discarded. Recommend to use serving tongs for the ready-to-eat produce.

1) Facility lacks probe thermometer for measuring internal temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. 2) Refrigeration units lack thermometers. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

Observed large pots and other equipment is stored outside the facility in the makeshift storage area. [CA] Equipment and food contact surfaces shall be stored inside the approved food facility.

1) Observed use of cardboard box to store fried pork rinds. [CA] Discontinue use of cardboard boxes for food storage. Use only approved, food grade containers. 2) Observed use of wiping cloths in direct contact with food. [CA] Discontinue the use of unapproved cloth in contact with food. Use only approved, food grade cloth or fabric implement for food storage.

Observed cooking equipment extends directly outside of the ventilation hood. [CA] The ventilation hood shall have a minimum of 6-inches overhang over cooking equipment.

Measured beansprouts on the preparation counter and in the preparation unit inserts at 48F. Per employee, beansprouts were removed from refrigeration unit less than 30 minutes prior. Observed beansprouts are not fully submerged into ice bath or into cooling inserts. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Employees added more ice into the beansprout containers to facilitate rapid cooling. Ensure beansprouts are fully submerged into ice bath or insert cooler lines.

Observed employee stacking clean, wet dishes on top of each other without drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Observed heavy accumulation of grease, grime, and food debris on the floors, especially underneath the cook line. [CA] Floors, walls, and ceilings shall be maintained clean and in good repair.

Observed heavy accumulation of grease, grime, and food debris on surfaces of ventilation hood, cooking equipment, refrigeration unit and handles, and shelving. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

In refrigeration units, observed raw meat stored above cooked foods and ready-to-eat produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

A container of raw beef was stored on top of sauces in counter fridge near fryer. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Rice in rice cooker and pork soup in containers cooling in the extended area of the facility at the back. [CA] Food preparation shall be conducted within a fully enclosed food facility.

Ice scoop is stored in direct contact with ice in ice machine and ice chest. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.

Cooking equipment extended beyond 6 inches at back hood area [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Peeling paints on the ceiling near warewash area and dust built up on wall throughout kitchen. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

Spray bottle with sanitizer is not labeled. [CA] Chemicals once removed from original container shall be labeled with common name.

2 big pots of pork bone soup containers were cooling next to the stove at cookline. Per PIC, soup was cooling for 1 hour. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Tools for repair were stored on the shelf on top of open containers of rice and sugar. [CA] Separate personal items from food storage to prevent cross contamination.

A few flies near cookline area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Pork liver and minced pork on open top fridge measured at 49F. Per PIC, food was placed in open top fridge this morning. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Old towel was used to cover container of noodle. [CA] Discontinue using cloth linen and use approved covers. Cardboard was used to line on the shelf and floor in kitchen. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.