TONG DUMPLING

In the kitchen area, observed two dead cockroaches on a wall edge and on the wall above the refrigeration storage. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent harborage. Remove cardboard and other unapproved materials that may create harborage for cockroach activity.

By the cookline, observed a cleaver stored between the wall and the 3 door prep unit. [CA] Ensure all utensils and equipment are stored in a manner that prevents contamination.

Observed the handwash station in the kitchen was blocked from access. Nearby handwash station in the front counter was accessible and stocked. [CA] Ensure all handwash stations are accessible at all times and stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator provided access to the kitchen handwash station.

In the kitchen area, observed a pot of frozen pork thawing and a box of frozen beef thawing on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving. Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F 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.

Observed grease accumulation on the floor below the wok station. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

At the hood, observed hood filters are incomplete due to a stainless steel insert and creating gaps. Observed grease accumulation on the hood filters and between the gaps. [CA] Ensure hood filters are properly installed and frequently cleaned and maintained to allow for proper ventilation of smoke, grease, heat, steam, and vapors.

Above the entrance to the kitchen area, in the area above the mop sink and handwash sink, observed shelving peeling away from the wall, and pulling away FRP panels in the kitchen area. [CA] Ensure shelving is properly installed and all open panels, gaps, cracks, and crevices are sealed to prevent harborage of vermin. In the kitchen area, observed slight accumulation of debris below and on the sides of refrigeration. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

In the kitchen area, in refrigeration, observed accumulation of debris on shelving and the interior sides of the refrigerators. [CA] Ensure non-food contact surfaces within equipment are properly cleaned and sanitized.

Observed low ventilation from the hood. [CA] Ensure hood is repaired and able to properly ventilate toxic gases, heat, grease, steam, vapors and smoke.

In the area directly outside the approved storage area, observed an unapproved residential 2 door reach in refrigerator stored. In the same area, observed a broken/detached lid on the freezer chest. In the area directly outside of the approved storage area, observed unapproved dry storage shelves stored. In the kitchen area, observed an unapproved garden type hose attached to the plumbed water pipe on the right side of the cookline. In the kitchen area, observed the use of a piece of composite board to hold up the exterior right leg of the wok line. [CA] Ensure all equipment used within the facility is approved and in good repair. Use only an approved food grade water hose to dispense water.

Observed a non-functioning 2 door reach in refrigerator stored. [CA] Ensure all unused equipment and refrigeration is removed from the facility to prevent clutter.

At the prep sink, observed operator attempt to place frozen pork ribs in the sink without cleaning and sanitizing sink. [CA] Ensure all food contact surfaces are maintained clean and properly sanitized to prevent contamination. [SA] Operator cleaned and sanitized the prep sink prior to use.

Observed unapproved wooden shelving installed in the kitchen area, and the use of a wooden particle board to prop up the exterior right corner of the wok station. Observe cardboard used for storage of open bags of dry food. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of cardboard and wooden materials within the facility.

Observed employee store a covered container of sliced beef in the 2 door reach in refrigerator immediately after cooking. Measured container of cooked beef at 164F. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooked food shall not be cooled in refrigeration immediately after cooking. Cooling shall be facilitated using one or more of the following methods: in an ice bath; in shallow containers; by adding ice; separated into smaller portions; left uncovered; and/or using rapid cooling technology. [SA] Operator removed container of cooked sliced beef and placed into a shallow container to cool.

In the kitchen area, at the 2 door prep unit, observed mold growth in containers of cut bell peppers and sliced chili. [CA] Moldy food shall be removed immediately from use. [COS] Operator discarded containers of cut bell peppers and sliced chili.

Observed fruit flies in the facility. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.

In the kitchen area, observed open bags of spices and dry food. [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid.

Observed accumulation of food debris in the kitchen area below the cooking equipment, and accumulation of grease and dust on the walls towards the ceiling. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

Observed pieces of cardboard stored in the facility storage areas. [CA] Ensure all refuse and recycling are removed from the facility to prevent harborage of vermin.

Food safety manager's certificate expired. Employee food handler cards unavailable for review. [CA] Ensure all employees that handle food are trained and obtain valid food handler cards. At least one food safety manager's certificate shall be obtained and posted on-site for review.

In the kitchen area, observed a lack of paper towels at the handwash station. Observed nearby handwash station available that is fully stocked with hand soap and paper towels. [CA] Ensure paper towels are provided at the handwash station to allow for proper handwashing. [SA] Operator provided paper towels at the handwash station.

In the kitchen area, measured a container of marinated beef at 62F. Per operator, marinated beef has been stored outside of refrigeration for 20 minutes after preparation. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [COS] Operator moved container of marinated beef into refrigeration to facilitate proper holding temperatures.

Observed excessive clutter and unorganized storage in the facility. [CA] Ensure facility is de-cluttered to prevent possible harborage of vermin.

Observed employees attempt to move from cleaning to food preparation without removing gloves and washing hands. [CA] Employees shall wash hands at the handwash station with warm water, hand soap and paper towels when hands may have been contaminated and/or when switching between tasks. [COS] Employees instructed to removed soiled gloves and wash hands at the handwash station using warm water, hand soap, and paper towels.