DANACIOUS DUMPLING

Faucet of the three compartment sink observed leaking. [CA] Repair leak and maintain plumbing in good repair to prevent the attraction of vermin.

Observed the hand sink across from the cook-line is missing a wall-mounted soap dispenser. Per the old owner, it detached from the wall and has not been replaced yet. *Note: Pump bottle of soap was available. [CA] Install wall-mounted soap dispenser.

Observed a singular dead, dried cockroach in the left-side cabinet at the front service counter. *No other evidence of cockroach activity observed throughout the facility* Pest control service reports were provided for review. [CA] Clean and sanitize area of dead cockroaches or old droppings. Continue to work with pest control.

1. Observed accumulation of grease on the wall above the ventilation hood, and on the wall near the fire suppression system. [CA] Ensure walls, floors, and ceilings are maintained clean to prevent the attraction of vermin. 2. Observed several cracks, gaps, and holes in the walls and ceilings of the facility. Observed one hole sealed with duct tape. [CA] Ensure to seal all structural deficiencies to prevent the harborage of vermin. Discontinue the use of tape to seal; use materials that are durable, easily cleanable, and nonabsorbent.

Head of cabbage observed to be stored on top of and in direct contact with raw-shell eggs in the upper portion of the prep cooler across from the cook-line. When asked to address the issue, employee grabbed cabbage and placed it on top of a dry, soiled wiping cloth. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. Raw animal products shall not be stored in direct contact with vegetables. Food and food contact surfaces shall not come into contact with visibly soiled wiping cloths. [COS] Head of cabbage VC&D into the trash.

Boxes of vegetable oil stored on the ground outside the back door of the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Food shall be stored inside the facility to prevent contamination.

Accumulation of brown, mold-like substance on the interior of the ice machine. [CA] Maintain clean to prevent contamination of ice.

*REPEAT VIOLATION* Cooked beef and cooked chicken measured 48F and 49F, respectively, while maintained out in ambient temperature. Per the PIC, items had been taken out of the prep cooler for preparation less than 1 hour prior. Bean sprout mix measured 49F while maintained in a bowl on top of a covered prep insert in the prep cooler across from the cook-line. Per the PIC, it had been placed there 30 minutes prior for preparation. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above. [COS] Beef, chicken, and bean sprout mix relocated to lower prep cooler.

Accumulation of food under the cook-line. [CA] Maintain clean to prevent the attraction of vermin.

Clean equipment (bowls, pans, etc.) stored directly on the floor. [CA] Clean equipment shall not be stored on the floor to prevent contamination.

Various raw meats stored directly over vegetables in the two-door upright cooler in the back preparation area. [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.

*REPEAT VIOLATION* Employee observed wiping his nose with his hand and touching his face, then attempted to handle cooked chicken before being stopped. Employee returned from outside, then attempted to handle clean equipment before being stopped. [CA] Employees shall change gloves and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees properly washed hands.

Accumulation of grease on hood screens above the cook-line. [CA] Maintain clean to allow for adequate ventilation of heat/grease.

Dry, soiled wiping cloths maintained out on various counter and food preparation surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Left-side faucet (for hot water) in the three compartment sink is leaking. [CA] Repair leak and maintain plumbing in good repair.

Measured rice noodles at 60F and bean sprouts at 48F in upright cooler. Per PIC, foods have been out for less than two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Foods will be kept in upright cooler.

Employee wiped hands on wet wiping cloth when switching between utensils. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

Accumulation of debris on interior of container of uncooked lettuce. Lettuce was not touching debris. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. [COS] Lettuce was moved to a clean container and container was placed in warewashing area for cleaning. Minor: Measured chlorine at 25 ppm in warewash machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Clean, wet plastic containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Plastic "to-go" bags are used in direct contact with food to store meats and vegetables. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Prep cooler has broken gaskets on doors. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

Wiping cloths stored on counters throughout facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Measured red bean at 46F in reach in cooler. Measured pork at 103F on stove. Measured beef at 120F in prep cooler. Measured bean sprouts at 57F and rice noodles at 60F on shelf. All foods have been out of temperature for about two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Pork on stove was reheated to 165F. Red beans will be kept in cooler. Beef, rice noodles, and bean sprouts will be served or discarded within two hours.

Accumulation of debris on shelving, exterior of equipment, sink handles, and exterior of sinks. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Accumulation of debris on walls and floors throughout prep area. [CA] Walls and floors in food preparation area shall be kept clean.

Container of cooked soup was cooling in deep, plastic container with a plastic wrap cover. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Cool foods using approved containers which facilitate heat transfer, such as metal.

Faucet for three compartment sink is leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.

Raw eggs stored above cooling cooked soup in clear door cooler. [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. Open drink pitcher was stored directly underneath paper towel dispenser at front handwash sink. [CA] All food shall be separated and protected from possible contamination.