DAINTY CUISINE

Accumulation of food debris on the floor under equipment and storage shelves. [CA] Clean and sanitize floors on a regular basis to prevent accumulation of food debris.

Wiping towels observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Chlorine sanitizer in the three compartment sink is measured at 50 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

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

Heavy accumulation of grease and oils on the ventilation hood and hood filters. Grease can be observed dripping at some locations of the hood. [CA] Clean nonfood contact surfaces as required to prevent accumulation of grease or other debris.

Employee observed cooking on cook tops that are not located within the 6" overhang of the ventilation hood. [CA] Ensure that cooking equipment are under the ventilation hood.

Numerous fruit flies observed within the kitchen and dumpling prep area of the the facility. Fly tape filled with flies were also observed above prep areas and food storage. [CA] Food facility shall be kept free of flies and fly debris. Clean and eliminate source of flies and keep food protected from contamination. A follow-up inspection will be conducted and facility may be subject to further enforcement action if the adulteration or contamination of food is observed as the result of the flies.

1) Inside the upright reach-in cooler, raw shell eggs observed stored directly on top of vegetables. [CA] Store raw food items separate or below ready-to-eat food to prevent cross contamination. 2) Inside the reach-in cooler, raw chicken observed stored above raw beef. [CA] Raw foods shall be stored in order of their minimum internal cooking temperatures (ie. raw chicken stored below raw beef) to prevent cross contamination.

Potentially hazardous foods measured at improper holding temperatures. - Raw shell eggs that employees relocated into the reach-in cooler was measured at 55F. - Cooked pork, cooked vegetables, tofu, fish, egg, and beef at the steam table was measured at 112F to 125F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F. [COS] Raw eggs were placed into the reach-in cooler at the start of the inspection. All items on the steam table were return to the kitchen and reheated to 165F.

Unapproved crepe cook top observed in the kitchen. [CA] The addition of cooking equipment are required to be submitted to this department's plan check for review and approval. Discontinue the use of unapproved equipment and remove from facility.

Handwash sinks are partially obstructed and not easily accessible. Handwash sink behind the front counter is obstructed by a cart and equipment. Handwash sink in the back kitchen is obstructed by broom and dustpan. [CA] Handwash sinks shall be kept unobstructed to allow employees to easily wash their hands when required.

The following improper handwashing practices observed: - Employees did not wash hands prior to putting on gloves to handle food. - Employees cleaned using broom and then attempted to return to cook line without washing their hands. - Employee did not use single-use paper towels to dry hands. - Employee cleaned soiled towels at the handwash sink and did not wash hands afterwards. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to handling food and before putting on disposable gloves to handle food. [COS] Employees were asked to properly wash hands

Leak observed on neck of faucet at the three compartment sink. [CA] Repair leak and maintain plumbing in good repair.

Employee food handler cards are not available for review. [CA] All employees that handles, serves, or prepares food shall have a valid food handler card available within 30 days from their date of hire.

Raw pork was placed at room temperature at 3 compartment sink at the beginning of inspection. Later, employee was directed by PIC to thaw raw pork under running water at 1 compartment sink. Running water measured at 83F. [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. [COS] Education provided. Employee adjusted water temperature below 70F.

Back kitchen door was opened at all time during inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

A big container of beef in counter reach-in fridge measured at 68F. Per PIC, cooked this morning around 11am. [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.

A container of soup at room temperature near cookline measured at 107F. Per PIC, was cooked for 2 hours and will use for the next hour. No time mark label. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Employee time marked soup.

Employee washed 1 compartment prep sink, without washed hands, touched raw pork and start defrosting. Employee went out to kitchen, touched trash can, without washed hands, went back to cookline and cook. Employee touched face, without washed hands, went back to continue make wonton. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] All employees were directed to take off their gloves, washed hands properly with hand soap and dry with paper towel.

Cooked celery, tofu, fried fish, eggplant measured between 100-121F. Per PIC, food was cooked 1 hour ago. Observed steam table was turned to 100F. 1 box of eggs, 12 dozens of eggs were measured at 73F on the shelf. Per PIC, eggs were delivered this morning around 10-11am and usually placed in fridge at night. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Instructed employee to reheat food to 165F. Education provided to use steam table. Dial is labeled degree F, not degree C. Steam table is adjusted to 200F. Shelled eggs were VC&D

Heavy grease on hood and grease almost dripping down. [CA] clean and maintain hood.

A few small flies around 3 compartment sink area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

A Jinbang machine observed next to cookline. Model: XYB-128. No certification observed. Machine is used for cooking fried pie. [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). Remove machine from facility prior to next follow up inspection. Pieces of plastic wrap hanging on the hood. [CA] Remove plastic to prevent physical contamination.