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1: Due to several priority violations present, managerial control of kitchen is not established.
4: During inspection employees began eating lunch at prep table where uncovered cooked chicken was cooling. No food or drink should be consumed near customer food or food contact surfaces.
6: No hand washing occurred during inspection. Lone hand sink was inaccessible. Observed one employee take money and use personal phone and return to prepping orders numerous times. Employees must wash hands after changing task or touching personal items before returning to food prep.
8: Hand wash sink beside 3 comp sink is completely blocked by stacks of 5 gallon buckets. No hand soap present at sink. Advised pic to remove blockage and stock with soap. Hand sinks must be stocked with soap and disposable towels and accessible at all times.
13: Box of raw chicken stored unattended on table in back of kitchen near open door. No prep with chicken occurred during inspection. Advised pic to return chicken to wic until ready to use. See pic. Food should not be exposed to potential contamination.
13: Pan of onions stored on bucket in wic. Pans on directly adjacent buckets contain uncovered raw chicken and raw beef in a grocery store bag. Pans of raw meet are directly beside and slightly above pan of onions. Raw meats must be stored below ready to eat foods.
14: Observed employee rinse off ladle in 3 comp sink center compartment while raw kitchen was being thawed in left comp. Asked employee what he was doing, he replied rinsing ladle to use for soup. Advised employee to place ladle in dirty dishes. Dirty dishes also present in center comp while raw chicken thawed in left comp and cooked chicken cool on pan over right comp. All dishes mist be washed rinsed and sanitized, and 3 comp sink cannot be used for ware washing and food prep at the same time.
19: Egg drop soup in steam well temped 119. Pic thinks it was placed in well at least 2 hours ago. Embargoed 5 lbs. All hot tcs foods being hot held must be kept at 135F or higher.
20: Pan of cooked chicken in pan stored next to grill. Pic stated it was pulled from wic and was being refried as orders came in. Chicken temped 62F. Advised pic to place back in temperature control and pull from as needed. Previously cooked foods must be kept at 41F or less, or 135F or higher after they have been reheated to 165F.
26: Multiple unlabeled spray bottles containing colored liquid present in kitchen. All chemicals must be labeled and identifiable.
31: Several cardboard flats placed around rear kitchen area near back door contain cooked chicken cooling. No ice or coolers being used, chicken unattended.
37: Cooked chicken stored directly in flats of cardboard
37: Bag of carrots stored directly on the floor in wic. Food must be stored at least 6 inches above floor.
39: Wet cloth stored on prep surface of makeline pc. Once in use, wiping cloths may only be stored in sanitizer bucket.
41: Bowls with no handle used for scoop in dry goods, scoop with handle stored in flour so that handle was making contact with food. Scoops must have handles and mist not be stored so that they make contsct with food.
47: Pipe running beside and onto flat top surface has excessive debris build up on it and is in need of cleaning. See pic.
53: Back screen door in kitchen is propped open. Screen door also has tear in top corner of screen. See pic. Exterior doors to kitchen must remain closed to prevent animal/insect entry and other contamination.
Liangmeidong@gmail.com
Will return for a follow-up inspection within 10 days from original inspection date. The focus will be on ensuring the priority violation(s) [items 1 - 27] are corrected. See Observed Violations page for comments regarding violations.
Numerous priority violations have been observed during 3 consecutive inspections. An attempt to schedule a Food Safety Intervention Meeting will be made to the email address above.