DX BRAISED CHICKEN RICE

Hand wash sink near mop sink is leaking drops of water. [CA] Repair plumbing fixture and maintain in clean and good repair.

Observed multiple cardboards stored inside the mop sink. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Observed food containers stored on floor throughout the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed meat being thawed in standing water in perp sink. [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.

Observed wiping cloth on prep table without sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed fan guard accumulated with dust and dirt. [CA] Clean the fan guards and maintain in good condition.

Measred soup at 114 cooling in a metal pot on bottom shelf of prep table. Per PIC, soup was cooked about an hour ago. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Hand wash sink near front prep sink is not operating. [CA] All food facilities shall provide an operable handwashing station. [SA] Another hand wash sink is available nearby on other side of cookline. Repair this handwash sink no later than 3/13/26 and email a video proof to district specialist at sukhreet.kaur@deh.sccgov.org

Observed employee washing dishes without sanitizing step. Sanitizer dispenser at the three compartment sink is connect to detergent. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Discussed with PIC on proper warewashing steps. PIC started sanitizing dishes with chlorine.

Raw eggs stored above ready to eat food items in walk in 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.

Lack of food handler cards for employees in the facility. [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.

Chicken is cooling in covered tray in walk in cooler. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Lack of chlorine test strips in the facility. [CA] Provide chlorine test strips.

Measured boiled noodles at 71F in container on prep table. Per PIC, it was cooked 30 min ago. Measured pork intestines at 63F stored next to noodles. Per PIC, it was taken out of refrigerator 30 min ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC marked the noodles and pork for TPHC. TPHC form provided. Measured cooked pork at 44F in under counter refrigerator, per PIC, it was taken out for use. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Lack of thermometers in refrigerator units and walk in coolers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Lack of paper towel at hand wash sink next to burners. Hand wash sink behind prep table with rice warmer is blocked with utensils. Hand wash sink near janitorial sink is blocked with mop buckets and lacks paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide single use paper towels in dispensers at all times. [COS] PIC restocked paper towels and made hand wash sink easily accessible for use.

Observed a floor sink filled with waste water next to janitorial sink. did not observe any waste pipes leading to the floor sink. When water is turned on in from janitorial sink, it is clogging the flor sink and water is coming out if the floor sink on to the floor. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.