CHEF ZHAO KITCHEN

Container of mushrooms stored on the drainboard of the three compartment warewashing sink. [CA] All food shall be separated and protected from potential contamination. Stored and prepare produce at the dedicated food preparation sink.

Multiple employee food handler cards have expired. [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.

Observed old rodent droppings above the warewashing machine. [CA] Clean and sanitize area of old droppings. [COS] Area cleaned and sanitized. No additional evidence of vermin observed at the time of inspection, reviewed facilities professional pest control service report.

Facility lacks a metal probe thermometer for measuring the final cooking temperature of cooked foods. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Boxes of to-go containers stored directly on the floor of the dry storage room. Containers of raw meat stored directly on the floor of the walk in freezer. [CA] Food and food contact items shall be stored at least 6 inches above the floor to prevent contamination.

Observed a gap of larger than 1/4 inch below the side double doors into the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Personal bag stored on the cook line food storage rack. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

Single use food containers stored on the floor of the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Measured cooked veggies at 90 F within a closed to-go container within the 2 door upright display refrigerator. [CA] Properly store cooling foods in such a way to allow proper air flow. [COS] Cooked veggies uncovered and relocated to the walk in refrigerator to be cooled to and held at 41 F or below. Measured cooked pork within covered bowls at 110 F stacked on a rack next to the food preparation sink. [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. [COS] Bowls rearranged and placed on a single layer to allow for rapid cooling.

Back door to the kitchen left open. [CA] Provide screen door or keep back door closed at all times to prevent the entrance and harborage of vermin.

Container of wood ear mushroom stored on the drain board of the 3 compartment warewashing sink. [CA] All food shall be separated and protected from possible contamination. Food preparation shall be accomplished at the dedicated food preparation sink. Employees cutting green beans at a table within the customer dining room. [CA] Food preparation shall only occur in approved areas. [COS] Green bean preparation relocated to the kitchen.

Employee washed hands with water only within the three compartment warewashing sink. [CA] Hand washing shall be accomplished within the dedicated hand washing sink. Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Employee properly washed hands.

Measured egg noodles at 55 F within containers at the preparation line. PIC stated that the noodles were removed from refrigeration two hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Noodles were discarded at the end of the lunch service. Submit TPHC procedures to inspector for review and approval. Measured duck feet at 73 F and hydrated sea slugs at 68 F within water at the storage rack. PIC stated that the items were removed from preparation 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Duck feet and sea slugs relocated to the walk in refrigerator to be cooled to and held at 41 F or below.

Observed an two unapproved noodle preparation machines within the kitchen. Machines lack a listing from an ANSI accredited program. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Employee poured cooked pork feet directly into a compartment of the warewashing sink for rinsing while the sink was actively being using for warewashing dirty dishes. [CA] Discontinue the use of the 3 compartment warewashing sink to prepare food. 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. [COS] Pork feet were voluntarily discarded.

Rear door to the kitchen is propped open. [CA] Provide screen door or keep back door closed at all times to prevent the entrance and harborage of vermin.

Employee washed plastic baskets used to directly store food with water only and then proceeded to put away for storage. [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] Baskets sanitized using 200 ppm quat sanitizer.

An employee loaded dirty dishes into the warewashing machine and put away clean dishes without a hand washing step. Employee washed dishes and directly handed pork feet without a handwashing step. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required when ever switching tasks such as from cleaning to preparing food, handling dirty to clean dishes, etc. [COS] Employee properly washed hands. (Contaminated pork feet were also adulterated, VC&D under violation K13)