HAI DI LAO

Paper towels at the bar are not stored inside of dispenser. [CA] Paper towels at handwash sink shall be stored inside of dispenser to protect from contamination.

Potentially hazardous foods at the prep line is measured at improper cold holding temperatures. Raw shrimp and fish maw measured at 56-61F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee prepared a proper ice bath to hold the food items.

Inside upright reach-in cooler and inside the walk-in cooler, observed raw meats and raw seafood stored above ready-to-eat foods. [CA] Properly store raw food items separate or below ready-to-eat foods to prevent cross-contamination.

1) Trench floor drain located in front of the dishwasher was clogged and not draining. [CA] Repair clog drain and maintain plumbing of facility in food repair. [COS] Employees cleared the clogged drain. Other plumbing within the facility was checked by running water at the handwash sinks, three compartment sink, food prep sink, and dishwasher - did not observe any back up in plumbing or overflowing. 2) Drain pipe from wok station at the cook line extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain pipes and the rim of the floor sink to protect equipment from back flow contamination.

Soft serve machine was not approved for use as was not submitted to this department's Plan Check for review. [CA] The addition of equipment requires plan review and approval prior to installation and use. Facility shall cease use of equipment and remove from facility until plans are submitted. [COS] Employee removed machine from use and observed machine removed from facility to be stored at warehouse.

Chlorine sanitizer measured at 0 ppm at the dishwasher. Not in active use at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Employees will use the three compartment sink to accomplish the final sanitizing rinse of equipment and utensils.

Potentially hazardous foods in reach-in cooler located by the cook line was measured at improper cold holding temperatures. Cooked chicken, intestines, yakult, rice cake, cheese balls, custard buns, red bean buns, veggie spring rolls, and crispy fried pork were measured at 64F to 74F. There was no power going to the refrigeration unit. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the rice cake, yakult, and cheese balls were placed into the unit within 2 hours ago and relocated into the walk-in cooler. The other food items were discarded by employees. Employee was able to restore power to the unit and ambient measured at 40F within 30 minutes

Personal items (potted plants) are stored directly on top of bulk food containers in the upstairs storage area. [CA] Personal items shall be stored separate or below food and food storage.

Employees observed putting on disposable gloves to handle food without first washing their hands. Employee observed touching and adjusting their face mask and did wash their hands. [CA] Employees shall properly wash hands after touching their face and prior to putting on gloves to handle food. [COS] Employee was asked to wash hands prior to contamination food or food contact surfaces.

Food items (cut melons, seafood, vegetable) placed at the sauce bar for consumer self-service are not protected from contamination (ie. sneeze guard or covers). [CA] Foods placed out for consumer self-service shall be protected from contamination.

Raw food items (raw seafood) in reach-in cooler along the prep line are stored directly above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross-contamination.

Cut melons and seafood placed at the sauce bar for customer self-service is subject to time rather than temperature but were not time-marked or tracked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end of a 4 hour period where it shall be discarded if not served or used. [COS] Per employee, the food items were placed out when the restaurant opened at 11 and the time is recorded on their computer log. Provided TPHC handout

Soft serve machine observed in use by the sauce bar. The equipment was not part of facility's approved plan. [CA] The addition of equipment requires plan review and approval prior to installation and use. Facility shall cease use of the equipment and remove from facility until plans are submitted. Continued use of the unapproved equipment will result in further enforcement action.

Lacking quat test strips to measure sanitizer used at the three compartment sink. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).