575 YUNNAN MIISHIEN

1. Induction cook top is being used to hot hold broth and it's located outside of the mechanical hood. 2. Counter-top deep fryers and single burner stock pot is not fully underneath the mechanica hood. [CA]: All equipment must properly fit underneath hood and hood must have an overhang of 6 inches on all open sides to allow proper ventilation. The distance is to be measured from the inside lip of the hood. Remove induction cook top or properly relocate underneath mechanical hood.

Washed and wet utensils stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Food handler training certificates for multiple employee not observed on site at the time of inspection. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Water pressure from 3 comp sink's faucet cold water valve is low. [CA]: Repair/adjust faucet and ensure water pressure is of sufficient rate.

Single use towels not stored in an approved dispenser. [CA]: Store single use towels in an approved dispenser.

In the walk in cooler, raw beef was stored directly above ready to eat food. [CA]: Properly store raw food items beneath and separate from ready to eat food.

*REPEAT VIOLATION* Cooked noodles and bokchoy (measured at 72F) under Time As A Public Health Control not time marked after it was removed from temperature control approximately 2.5 hours and 10 minutes respectively prior to measurement. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. [COS]: Noodles and bokchoy were time marked.

*REPEAT VIOLATION* 1. Multiple food containers stored directly on the floor at dry storage area and walk in cooler. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks) 2. Open bags of food at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

*REPEAT VIOLATION* Multiple food items such as broth are cooling in deep and sealed containers. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan

1. In the walk in cooler, pork broth in deep metal pot secured with lid measured at 75 F. Per PIC, broth finished cooking then placed in the walk in cooler immediately approximately 2 hours prior to measurement. Note: the same broth was cooked to 210F. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Broth was reheated to at least 165F. 2. In the walk in cooler, broth in deep metal pot secured with lid measured at 54F. Per PIC, broth was cooked and cooled in the unit 2 days prior. Other food items in unit measured at 41F or below. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Broth was voluntarily discarded.

*REPEAT VIOLATION* Multiple food containers stored directly on the floor at walk in cooler, prep areas, and dry storage area. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)

On prep table, cooked chicken in approximately 5 inch plastic containers measured between 78F - 82F. Per PIC, chicken finished cooking approximately 3.5 - 4 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.

MAJOR: Employee was ware-washing a plastic container but skipped the sanitizer step. [CA]: Utensils and equipment shall be properly sanitized as the final step for active ware-washing and properly air dried after. [COS]: Container was relocated to dish machine and re-sanitized in 50 ppm of Chlorine sanitizer. MINOR: Soiled wiping cloths submerged in water at prep sink. Per PIC, wiping cloths are washed at prep sink. [CA]: Discontinue washing towels at prep sink. Prep sink shall be used for food only.

*REPEAT VIOLATION* Employee was washing soiled dishes then handled cleaned dishes without washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Employee washed hands at hand sink per Specialist's instructions. Contaminated dishes re-sanitized.

Cooked noodles under Time As A Public Health Control was not time marked. Per Staff, noodles were cooked approximately 30 minutes prior to measurement. [CA]: 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. [COS]: Noodles were time marked to be discarded on the 4th hour after it was removed from temperature control.

Raw ground beef thawing in buckets in room temperature. Raw meat measured at 41F. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Raw meat relocated to walk in cooler.

*REPEAT VIOLATION* Food handler training certificates for most employees not provided on site. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Specialist asked Dishwasher to demonstrate proper hand washing. Dishwasher proceeded to wash hands with gloves on. [CA]: Employees shall properly wash hands by removing gloves. Employees shall wash hands when changing gloves, when changing tasks (ie handling dirty dishes and before handling clean dishes) prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. [COS]: Specialist instructed Dishwasher to remove gloves and properly wash hands prior to donning on new gloves.

Missing food handler training for employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

Dishwasher was handling personal phone then proceeded to handle sanitized dishes at the ware-washing area without properly washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed staff to wash hands. Dishes were re-washed and re-sanitized.

Raw shell egg stored above ready to eat food (pork intestine) in the walk in cooler. [CA]: Raw shell eggs shall be stored beneath and separate from ready to eat food at all times.

Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Food containers stored directly on the floor. [CA]: Ensure food is stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor.

1. At the cook line, noodles in deep metal pot measured at 99F. Noodles at the prep area measured at 68F. Managers stated food items were cooked approximately 30 minutes prior to measurement and usually served and discarded within 1 hour. No Time As A Public Health Control (TPHC) procedures provided. 2. Cooked chicken and corn on ready to serve trays measured at 60F. Per Managers, food items on ready to serve trays were relocated from walk in cooler to the prep area approximately 10 minutes prior to measurement. Managers stated trays are usually served quickly during lunch. No TPHC procedures provided. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below OR hot held at 135F or above at all times. [COS]: Noodles were time marked to be discarded on the 4th hour after it was removed from temperature control and chicken and corn on trays were relocated to walk in cooler to rapidly cool down. TPHC procedures provided to Manager.