MR. WONTON

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed boiled shrimp, boiled chicken, steamed rice and lo mein placed to cool in the WIC with tight saran wrap on top of it. Containers were not vented to allow for faster cooling. C/A Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food was slightly vented on the corners to allow for faster cooling

Plumbing installed; proper backflow devices — Inspector Note: Observed facility is using the hose connected to the faucet at the mop sink in the main kitchen to was the quarry tile at night without a backflow prevention. C/A Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P

Food properly labeled; original container — Inspector Note: Observed containers with cooking condiments (salt, sugar, MSG, chicken powder) and sauces without a common name C/A Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC was instructed to label the containers

Wiping cloths: properly used and stored — Inspector Note: Observed only sanitizing bucket with 0ppm Cl and stored on the floor under the three compartment sink C/A Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: EHS had the PIC re-make the sanitizer

Washing fruits and vegetables — Inspector Note: Observed employee dumping his personal food down the vegetable sink and washing the bowl afterwards. C/A Fruits and vegetable sink may not be used for any other purpose other than just washing fruits and vegetables. COS: EHS instructed the PIC to wash and sanitize the sink

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no handwashing sign or poster that notifies the employees how to wash their hands properly. C/A Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. EHS: e-mailed a procedure to the PIC in Chinese and handed a paper one in English A poster was posted before EHS left

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee phone stored on the counter top at the food prep C/A 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Phone was removed from the counter top

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Upon entering the facility EHS noticed an employee eating a bowl of soup on the same table where they has fried rice and chopped cabbage. C/A Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: PIC had the employee remove the bowl of soup from the table

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the only handwashing sink with a wet sanitizing rag inside of it and a dry towel resting on the edge of it. C/A . A handwashing facility may not be used for purposes other than handwashing. Pf COS: Towels were removed by the PIC

Proper cold holding temperatures — Inspector Note: Observed multiple foods such as raw chicken, raw shrimp, raw beef, cooked pork ribs, cooked shrimp, cooked chicken) that was stored at the prep top unit holding above 41*F Observed eggrolls, sesame chicken and wonton stored in the RIC holding above 41*F Observed raw pork, boiled chow main and chicken dumpling that were stored at the bottom of the prep top that were holding above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food at the top of the prep top was discarded. The sesame chicken and wontons were discarded. The other food was kept by the PIC

Insects, rodents, and animals not present — Inspector Note: Observed gaps and daylight around backdoor to main kitchen. Also, observed back door unable to close completely. CA: Ensure food service establishment is protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. COS Facility has 3 days to correct the violation Update: Owner sent pictures to EHS showing the floor has been leveled and repaired

Food stored covered — Inspector Note: Observed raw chicken, cooked boiled chicken, shredded carrots, green onion stored in the WIC in the main kitchen uncovered. Observed sweet and sour chicken, eggrolls that were stored uncovered on the RIF located next to the entrance area in the kitchen C/A Unless cooling, food shall be stored covered COS Food was covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed accumulation of grease build up under ventilation hood over fryer to drip. CA: Ensure that all equipment food-contact surfaces and utensils are clean to sight and touch Cos Facility has 10 days to correct the violation Update: On 11/10/2015 the owner sent pictures to EHS showing the fire suppression spout and under the hood grease clean

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice bin in the main kitchen having heavy accumulation of black mold C/A ) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS Facility has 3 days to correct the violation and submit pictures to EHS Update: On 11/10/2025 the owner sent an pictures to EHS showing the ice bin clean. Violation corrected

Proper date marking and disposition — Inspector Note: Observed boiled chicken, cooked shrimp and cooked pork stored in the WIC without a date