WEI

Food properly labeled; original container — Inspector Note: Observed several food items (soy sauce, sweet and sour, salt, flour, sugar, msg, chili peppers, etc.) removed from original containers stored throughout main kitchen in unlabeled metal and plastic containers. C/A: 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.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple metal containers wet stacked on rack by 3-compartment sink in main kitchen. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS: Items were unstacked and placed for air drying.

Food stored covered — Inspector Note: Observed two carts next to the wok station in the main kitchen with multiple items stored uncovered (msg, salt, sugar, scallions, multiple sauces and spices). CA: All items shall be stored to protect from and prevent overhead contamination. COS: all items were covered.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the single door reach-in cooler (RIC) with an ambient of 49F. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. NOTE: TCS items in this unit observed out of temperature discarded.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed water leaking from the ceiling of the walk-in cooler located in the outside food storage area. C/A: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Proper cold holding temperatures — Inspector Note: Observed cold TCS items distinguished by an asterisk (*) being held above 41F throughout the main kitchen. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded

Contamination prevented during food preparation, storage, display — Inspector Note: Observed bags of peppers used for seasoning and chili oil stored on the pipe connected to the hot water heater. Observed large metal bowl filled with raw beef stored on top of a trash can (trash can had trash in it). C/A: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. NOTE: peppers moved; discussed proper storage for dry foods. EHS unable to determine where bowl of beef went food employees moved it after initial walk-through

Washing fruits and vegetables — Inspector Note: Observed metal bowls stored in the vegetable prep sink. Observed food employee fill a metal bowl with water in the vegetable prep sink. C/A: raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only COS: items removed; discussed purpose for sink.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Facility's test kit for dish machine (chlorine) is expired. Facility does not have any other strips, per PIC. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided

Insects, rodents, and animals not present — Inspector Note: Observed main exit door in kitchen propped open with a very large rock. This door does not have a screen or air curtain; allowing entry of pests into facility. C/A: If the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. COS: PIC closed door at time of inspection.

PIC present, demonstrates knowledge, performs duties — Inspector Note: EHS asked employee at POS system if there was a person in charge, they said "no, he's not here". EHS also asked a food employee in the kitchen, employee stated, "he is off today". C/A: There must be a person in charge on the premises of the food service establishment at all times. COS: PIC arrived at approximately 11:30am, EHS discussed the PIC should designated someone in charge on the days he is not available

Certified Food Protection Manager — Inspector Note: Observed CSFM posted at facility expired. Hui Chen Exp: 7/15/2025 C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. NOTE: EHS discussed options for PIC to get re-certified, EHS also discussed that one person CFSM certificate shall only be posted at 1 facility, and the posted certificate shall be the original copy

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a metal bowl being stored in the hand sink located next to the vegetable/prep sink C/A: A handwashing facility may not be used for purposes other than handwashing. COS: bowl removed; discussed that hand sinks shall only be used for hand washing

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food employee rinsed their gloved hands in the vegetable/prep sink after handling raw meat. C/A: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: gloves removed and hands washed in hand sink

Food separated and protected — Inspector Note: Observed raw chicken stored above raw steak in preptop #2, observed raw chicken stored above green beans in the reach-in cooler, observed raw chicken stored above cooked pork wontons in the reach-in freezer. Observed raw duck stored above cooked noodles in the 2-door reach-in cooler. Observed raw chicken stored above raw pork in the walk-in freezer. C/A: Food shall be protected from cross contamination by: (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and COS: items moved according to proper cook temperature

Food stored covered — Inspector Note: Observed food items (noodles, cut cabbage, broccoli, raw chicken, raw fish, cooked chicken, raw steak, pork wontons) stored uncovered throughout the main kitchen and dry breading mixes and seasonings stored uncovered. C/A: unless cooling and protected from overhead contamination food shall be stored covered COS: items covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed facility washing dishes in the dish machine with the chemical sanitizer concentration (chlorine) at 0ppm. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g); for chlorine 50-100ppm COS: Facility had to go get more chlorine solution; dish machine then observed at 50ppm and dishes re-washed

Proper cooling time and temperature — Inspector Note: Observed noodles and thawed out beef stomach not cooling at the proper rate. This items were tightly covered in plastic. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS: items placed in freezer to finish cooling; discussed cooling methods with PIC