DOUGH ZONE DUMPLING HOUSE

Observed several unused wiping cloths stored on counters. [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 food preparation in three compartment sink while compartments are filled and ready for warewashing. [CA] Ensure that food preparation is done in the preparation sink only especially if three compartment sink is set up for washing.

Rice on counter measured 128F. Rice was set up in shallow containers for cooling however, rice was not in active cooling process. [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.

Observed light out in ventilation hood. [CA] Repair/replace light. Induction cooktop with soup on it is not underneath ventilation hood. [CA] All cooking equipment must be placed under ventilation hood. Provide ventilation over induction cooktop.

Observed a bowl used as a scoop in the bulk rice and sugar containers. Observed the handle of the scoop in the bulk flour container in contact with food. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Water was not provided at handwash sink by the preparation sink. Second handwash sink located on the other side of the kitchen, with obstacles/preparation in the way. Per PIC, the sink is leaking underneath. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [SA] A bucket has been placed under the drain line to catch liquid so that the sink may be used until it is repaired. Water was turned back on and both hot and cold water are available.

1. Observed soiled/wet mop stored in bucket along with mop water. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Waste water shall be disposed of. 2. Observed employee hats/belongings stored on shelf with food equipment. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

1. Paper towels were not provided at hand wash sink. [CA] Single use paper towels must be provided at handwash sink at all times during operation. [SA] Second hand wash sink by three compartment sink on the other side of the kitchen may be used temporarily until handwash sink by the preparation sink is repaired/replaced and paper towels are placed. 2. Handwash sink in front service area was blocked with coffee pots and cups. A container of clean cups was placed under paper towel dispenser. At the handwash sink next to the three compartment sink, food in the process of preparation and an open container of salt were stored underneath the paper towel dispenser. [CA] Ensure that handwash sink is free and available for use at all times during operation. Ensure that clean equipment/food is not stored under paper towel dispenser to prevent contamination.

Observed heavy accumulation of pink and black mold like substance inside ice machine in contact with water for ice. [CA] Clean and sanitize ice machine and maintain in good condition. [COS] Ice in machine was discarded and machine was cleaned and sanitized.

1) Handwash sink near warewash station was turned off. Per operator, sink is turned off every night due to an active leak. 2) Handwash sink by preparation sink sprays water onto floor. [CA] Repair handwash sinks and ensure they are turned on at all times. 3) Multiple drain lines from equipment observed inside floor sinks. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air gap into a floor sink or other approved type of receptor.

1) Induction cook top outside of hood. [CA] Ensure all cooking equipment is under ventilation hood. 2) Ice machine lid observed in disrepair. [CA] Replace ice machine lid and maintain in good condition.

In the dishwasher, chlorine measured at 0ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Sanitizer container was empty. Operator replaced container, chlorine measured at 50ppm.

Bowl being used as scoop in flour container. [CA] Provide scoops with handles. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Observed cups/bowls inside bulk storage containers (flour, sugar). [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Faucet at handwash sink next to preparation sink sprays water onto the floor. [CA] Repair plumbing fixture and maintain in clean and good repair. **Hot water was turned off at handwash sink next to three compartment sink. Per PIC, it is turned off at night and turned back on prior to operation. Observed drain lines from equipment inside floor sinks. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Observed induction cook top on counter top outside the hood. Per PIC, it is used to reheat soups. [CA] All cooking equipment must be under ventilation hoods.