DUMPLING HOURS

Meat thawing at 3 compartment sink without running water. [CA] Thaw meat at food prep sink in front prep area under running water no more than 2 hours at 70F water temperature or less or under refrigeration overnight. e

Observed raw shelled eggs stored above tofu in walk in cooler. [CA] Store raw eggs below ready to eat food.

Plastic to go container used as a scoop for rice. Knives stored inbetween equipment at prep station in front area.[CA] Replace single use plastic with a mutli-use scoop.

Observed wall with openings at 1 inch or larger next to 3 compartment sink, gaps noted between cove base tile and wall of walk in cooler (exterior) and cove base tiles. [CA] Seal all gaps and opening to prevent entrance of vermin.

Unlabeled spray bottles noted (pink, blue, clear liquids). [CA] Label spray bottle with contents.

Food stored on floor in walk in cooler. [CA] Store food 6 inches off of floor or on racks. Several uncovered food noted in walk in, dry storage and in prep units. [CA] Keep food covered at all times when not in use.

Measured water at hand sink at 70F in restrooms. [CA] Maintain a minimum of 100F-108F for automatic combination faucets at all times.

Measured soy bean paste with pork at 57F and cooked noodles at 70F on prep tables. Noodles were cooked 15-20 min ago. PIC stated noodles are discarded every 30 min and any leftover after 30 minutes is discarded. [CA] Maintain potentially hazardous food 41F and below or 135F and above. [COS] Soy bean paste w/pork placed back in prep unit to cool down. Noodles time marked and will be discarded after 4 hours. TPHC hand out provided. * When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.

Trash can and brooms blocked the hand sink next to the food prep sink. [CA] Keep hand sink accessible at all times. [COS]

Observed 5-7 gnats/flies upstairs in prep/storage area. [CA] Eliminate flies immediately. Increase service frequency by pest control company (i.e. 1 x month) until flies are eliminated. Note- last pest control service conducted on 3/30/26. Prior to that was 9/3/25.

One food handler card has expired and missing a few food handler cards (prep cooks). [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Obtain immediately.

Dishwasher measured at 25 ppm chlorine, employee using dishwasher at time of inspection. [CA] Maintain a minimum of 50 ppm chlorine at all times. Manually sanitize all food equipment at 3 compartment sink at 100 ppm chlorine until unit is repaired.

Wiping cloth sanitizer bucket measured at 200 ppm. [CA] Maintain at 100 ppm chlorine. [COS]

Observed raw pork above ready to eat food in prep unit. [CA] Store raw meat below ready to eat food. [COS]

Measured chlorine at dishwasher at 0 ppm. Bottle of chlorine found empty. [CA] Maintain 50 ppm chlorine. [COS]

Observed uncovered food in walk in cooler. [CA] Keep food covered with lids/plastic wrap except during cooling of foods.

Observed trash can in front of hand sink next to food prep sink in the front area. [CA] Keep hand sink unobstructed at all times. [COS]

Measured sliced pork at 56F at prep unit in the front area on top of another food item. [CA] Store sliced pork inside the insert or inside bottom of refrigerator.

Observed front and back door left open. [CA] Keep doors closed at all times to prevent entrance of vermin and debris.