GRAND DYNASTY RESTAURANT

1) Hot water was not available at the handwash sink located near prep area with ice machine. The hot water valve for the sink was shut off. [CA] Handwash sinks shall be able to provide warm water measured at 100F. [COS] Employee turned on the hot water valve and hot water was measured at 100F. 2) Hot water was not available at the three compartment sink. The hot water valve for the sink was shut off. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Employee turned on the hot water valve and water was measured at 120F.

Filter is missing from a section of the ventilation hood located above the steamers. [CA] Hood filters shall be properly installed when the ventilation hood is in use during cooking.

Floor tiles near the dishwasher are damaged allowing water to accumulate. [CA] Floors shall be maintain in good repair where it is smooth, durable, nonabsorbent, and easily cleanable.

Spray bottles stored in the kitchen food preparation areas are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Handles for hot water are missing from faucets located at the three compartment sink. Only way to access hot water is through use of the spray hose. [CA] Repair missing handles to allow hot water to be dispensed from the faucets. Maintain plumbing in good repair.

Employee's personal items observed stored above food preparation area and on top of food inside the upright reach-in freezer. [CA] Employee's personal items shall be stored in designated location that is separate or below food preparation areas and food used/served at the facility.

Improper and lack of handwashing observed. - Employee at cook line by wok station was observed touching their nose and hair and did not wash their hands. - Employee at cook line near steamer was seen rinsing their hands in a bowl of water on the ground. [CA] Employees shall properly wash their hands at a designated handwash sink with warm water, soap, and single-use paper towels as required. [COS] Employees were stopped and asked to properly wash their hands before contaminating food or food contact surfaces.

Black mold-like substance observed on the inside panels of the ice machine located in the kitchen by the food preparation area. [CA] Frequently clean and sanitize the inside panels of the ice machine or as needed.

Shellstock tags are not maintained in chronological order correlated to the date of date the shellstock are sold or served.[CA] Shellstock tags shall be maintained in chronological order correlated to the date of the date the shellstock are sold or served.

Inside the walk-in cooler, observed raw meats stored above vegetables. [CA] Properly store raw meats separate or below ready-to-eat foods such as vegetables to prevent cross-contamination.

Rice in the warmer was measured at 78F. Per employee, the rice were left in the warmer overnight. [CA] Potentially hazardous foods shall either be hot holding at or above 135F; or cold holding at or below 41F. [COS] Employee discarded the rice into the trash. Minor violation: Bean sprouts left out by the walk-in cooler was measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated food into the walk-in cooler.

Observed dented cans of bamboo shoot and sesame paste stored on shelves in dry storage. [CA]Cans with dents on the rim or seams must be removed from sale/use

Improper handwashing practices observed by multiple employees. Employees observed washing hands without the use of soap; employees observed putting on disposable gloves to handle food without washing hands; employees observed washing hands while still wearing disposable gloves. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels as required and prior to putting on disposable gloves. [COS] Employees were stopped and asked to properly wash their hands.

Employee observed drinking their personal drink at the food prep area. [CA] No employee shall eat in the food preparation or storage areas.

Containers and bags of food are observed stored on the floor inside of the walk-in freezer and inside the dry storage room. [CA] Food shall be stored a minimum of 6 inches off the floor to protect from contamination and to allow adequate space for frequent cleaning.

Handwash sink located near the employee restroom was obstructed by trash bin stored in front of the sink. [CA] Handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly wash their hands as required. [COS] Employee relocated the trash bin to the side of the handwash sink.

Potentially hazardous foods measured at improper cold holding temperatures. Rice noodles and egg noodles stored on the prep table was measured at 62-65F. Bean sprouts stored by the walk-in cooler is measured at 50F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the items into the walk-in cooler.

Observed employees' personal items and beverages stored on shelf directly above food preparation areas. [CA] Employee's personal items shall be stored in designated area or below food.

Inside the walk-in cooler, raw beef is stored above ready-to-eat foods. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross-contamination.

1) Wiping towels are observed used, reused, and stored on food prep surfaces. 2) Sanitizer buckets in the kitchen was measured at 0 ppm chlorine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Faucets handles for the three compartment sink at the warewashing area are in disrepair and not operable. Water can only be dispensed through the spray hose. [CA] Repair faucets and maintain plumbing of facility in good repair.

Frozen raw pork observed thawing at room temperature inside of prep sink located near the seafood tanks. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.