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5: 255 Facility did not have written procedures for the clean up of a bodily fluid event. Facility provided with clean-up procedures during inspection.
Corrective Actions: Facility must have written procedures for bodily fluid clean-up.
13: 380 Observed 3 dented cans stored on shelving in dry storage area of food facility. Cans were seperated to be discarded.
Corrective Actions: Food packaging shall be in good condition.
16: 1780 (E) Spice shakers at cook line observed with an accumulation of residue on top dispensing area.
Corrective Actions: Food contact surfaces of equipment contacting non-temperature control for safety food (non-TCS) shall be cleaned when contamination may have occured.
22: 0820 (A2) Observed wontons and marinated sliced cabbage stored in reach-in cooler at front prep line holding at 58F, rather than 41F or below as required. Food was pulled from walk-in refrigerator and put into reach-in cooler at 12pm, food temperature was observed at 1:45pm. Food was relocated to walk-in refrigerator to cool.
Corrective Actions: Time/temperature control for safety food shall be maintained at 41F or below.
24: 0850 (A) (C3) Observed chicken stored at ambient temperature (observed at 64F), on prep table. Food was pulled from walk-in refrigerator at 12pm, temperature observed at 1:40pm. Informed owner to mark food container with time-only documentation. Person in Charge marked the time the food was pulled from refrigeration and the time the food must be used or discarded. Person in Charge was provided time-only written procedures during inspection.
Corrective Actions: When Time as a Public Health Control is used the facility must have written procedures and documentation for disposal time of food.
28: 3330 Observed container with chemicals (chlorine) without a label indicating the common name of the chemicals. Person in Charge labeled the container during the inspection.
Corrective Actions: Toxic chemicals must be labeled with the common name of the chemicals.
37: 480 Observed 4 large containers of food without labeling indicating the common name of the food items in the containers.
Corrective Actions: Food containers that are not easily identifiable must be labeled with the common name of the food items.
38: 3270 (1) (2) (4) Observed mouse feces on floor in dry storage area of food facility. Person in Charge stated they have a Pest Control inspection conducted monthly.
Corrective Actions: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:
1. Routinely inspecting incoming shipments of food;
2. Routinely inspecting the premises for evidence of pests;
4. Eliminating harborage conditions.
44: 2000 (A) (B) (D) Observed plates stored above cook line not covered or inverted. Food employee turned plates over during inspection to prevent contamination.
Corrective Actions: Food equipment shall be stored covered or inverted.
45: 1750 Observed washed and cut broccoli stored in cardboard boxes in walk-in refrigerator. Person in Charge was informed to was vegetables and place in cleanable container.
Corrective Actions: Ready-to-eat food shall not be stored in cardboard containers, not a smooth and easily cleanable surface.
47: 1060 Observed shelving in walk-in refrigerator made of raw unfinished wood, not a smooth and easily cleanable surface.
Corrective Actions: Non-food contact surfaces shall be smooth and easily cleanable.
47: 1570 Observed reach-in cooler holding at 60F and not working properly to ensure temperature control for saftey (TCS) food is held at 41F. Person in Charge removed TCS food and was informed not to use equipment until it is capable of holding food at 41F.
Observed large food containers near warewash area of food facility storing food items with broken/cracked lids.
Corrective Actions: Equipment shall be maintained in good repair.
49: 1800 The following non-food contact surfaces were observed to be soiled and are in need of cleaning: 1. Stove area; 2. Top back of prep unit; 3. Walk-in refrigerator shelving, ceiling, and compressor.
Corrective Actions: Non-food contact surfaces shall be cleaned at a frequency to preclude the accumulation of residue and debris.
56: 2890 Observed light bulbs above front prep area not shielded.
Corrective Actions: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens.
56: 3080 Light intensity at stove area observed at 15 foot candles, rather than 50 foot candles. Light intensity near reach-in cooler at front prep area observed at 10 foot candles rather than 20 foot candles
Corrective Actions: Light intensity in food working areas shall be at 50 foot candles.
Light intensity inside equipment shall be 20 foot candles.
Report has been discussed with the Person in Charge. A copy of the report has been provided. The following was discussed with the Person in Charge: 1. Using time-only on food items kept out of temperature control; 2. Contact pest control operator to inspect facility.
| Description | Temperature | State of Food |
| Chicken | 41 °F | Cold Holding |
| Fried rice | 143 °F | Hot Holding |
| Egg drop soup | 153 °F | Cold Holding |
| Noodles | 41 °F | Cold Holding |
| Chicken | 184 °F | Cooking |
| Egg rolls | 41 °F | Cold Holding |
| Pork ribs | 41 °F | Cold Holding |
| Chicken | 41 °F | Cold Holding |
| Noodles | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Chemical | 100 | Sodium hypochlorite |