NEW KIM LEE FAST FOOD

Observed moist wiping clothes stored on the work surface in the kitchen and at the service area. [Corrective Action] Store wet/moist wiping cloths in a sanitizing bucket (100 ppm chlorine or 200 ppm quaternary ammonium).

Mold or mildew like substance observed inside the ice machine by the ice chute. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.

Fish in original packaging observed thawing in the 3 compartment warewash sink. [Corrective Action] Thaw foods in the food prep sink.

1. Plastic protective film on the counter top refrigerator and counter top shelf at the service area observed deteriorating and peeling becoming not cleanable. [Corrective Action] Remove the remaining plastic protective film. 2. Heavy dust accumulation on the restroom door jams. [Corrective Action] Thoroughly clean. 3. Fan guard on the evaporator in the walk-in cooler observed dusty and paint chipped off. [Corrective Action] Thoroughly clean the fan guard. The fan guard may need to be repaired or replaced.

1. The handwash sink by the ice machine was completely blocked by employee prepping food and garbarge stored in the handwash sink basin. Another sink available close by. [Corrective Action] Ensure handwash sink is easily accessible at all times. 2. The soap dispenser at the handwash sink behind dim sum area was partially blocked by the oven. [Corrective Action] Ensure soap dispenser is easily accessible at all times.

Missing label or missing information on pre-packaged foods in the single door upright display cooler and customer waiting area. [Corrective Action] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Whole pig and pork belly was measured at 67 degrees Fahrenheit at the meat drying area. Per kitchen chef, the the meat was taken out from refrigeration at 7:00 AM to dry out meat for roasting. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Dry out the meat in the walk-in cooler. [Suitable Alternative] Meat were returned to the walk-in cooler to dry out under refrigeration.

Waste water drains slowly at the handwash sink at the service area by the ice machine. [Corrective Action] Ensure waste water drains properly.

Cloth towel used to cover foods in the 3 door prep cooler. [Corrective Action] Discontinue using cloth towel to cover foods.

Rice cooling at the speed rack observed tightly wrapped. [Corrective Action] Foods cooling may be left slightly open to allow steam and hot air to vent out. [Corrected on Site] Employee opened up the plastic wrap.

Pork belly and duck observed left out at room temperature in the kitchen. Per employee, the pork belly and duck were rinsed at 12:30 PM and are left out to dry. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Employee moved the pork belly and ducks into the walk-in cooler.

Potentially Hazardous Food in the 3 door prep cooler inserts were measured at 49 degrees Fahrenheit. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit.

Observed handle of the ice scoop in direct contact with the ice in the ice machine. [Corrective Action] Store the ice scoop in such a way that the handle is not in contact with the ice.