DYNASTY CHINESE CUISINE

Heavy build up of grime observed on door handles of refrigeration units. Build up of grime observed on handles and faucets of hand wash sinks. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Build up of grime and/or food debris observed in the following areas: - Underneath the cook line. - On floor by the roasting oven. - On floor outside of the kitchen along the wall, especially underneath the storage racks. - On floor around area baked good preparation area. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

Numerous trays of dim sum maintained out in ambient temperature measured between 39F to 47F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Employees' personal food and beverages observed stored in areas of food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages that is separated and protected from facility food. Utilize cups with lids and straws.

At time of inspection, facility lacked hot water. Water measured at 70F at all critical sinks throughout the facility. Manager stated that hot water broiler was out since the morning. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Ensure hot water heater is operable and maintained in good repair at all times. [COS] Broiler was repaired. Hot water has been restored at all sinks throughout the facility. Hot water measured greater than 130F at all times.

Minor pink and brown growth like matter observed on baffle of the ice machine. Soiled surface was not in contact with ice. [CA] Clean, sanitize, and maintain ice machine.

Employees' personal beverages observed stored in areas of food preparation and/or food storage. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from restaurant food.

Employees' personal belongings observed in areas of food preparation, food storage, equipment storage, and/or food contact surfaces: - Personal utensils stored above three-compartment sink. - Backpacks and clothes stored on storage rack of cleaned utensils and steam baskets. - Personal cell phone above food ingredients. - Container of personal medicine above food ingredients. [CA] No person shall store clothing or personal effects (cell phone, car keys, and jackets) in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage. Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items. Mop stored inside mop bucket maintained inside the employee restroom. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Large flat of steamed turnip cake cooling kept tightly covered. Item measured at 168F and had not yet reached cooling temperature. Observed employee quickly covering item with plastic and relocating into the walk-in refrigerators upon this Division's arrival. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Numerous plastic tubs of steamed beef tripe, spareribs, and fried chicken feet thawing out in ambient temperature. Employees quickly relocated items into the walk-in refrigerator upon this Division's arrival. Items measured between 30F to 38F. [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.

Approximately 20-30 steaming baskets of various types of dim sum maintained out in ambient temperature measured between 45F to 65F. Manager stated that all items are staged in preparation to be steamed upon order. Various types of cooked dim sum dishes; fried turnip cake, shrimp chives dumping, fried glutinous rice dumplings, fried taro puff, fried bean curd, maintained inside the glass hot holding unit measured between 100F to 110F. Employee stated that items were prepared less than one hour prior. Manager stated that at the end of the lunch service, all leftover dishes are usually discarded. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Baskets of dim sum waiting to be steamed at the preparation tables were all relocated into the preparation refrigerator to immediately cool and/or maintain cold. Cooked dim sum dishes inside the glass hot holding unit were placed on time as a public health control (TPHC) and shall be discarded if not consumed after 4 hours.

Heavy build up of grime observed on door handles of walk-in refrigerators. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.