FRIED RICE MASTER

Personal cleanliness — Inspector Note: OBSERVED EMPLOYEES PREPARING FOOD WITH WATCHES/BRACELETS ON WRISTS C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food COS: PIC INSTRUCTED EMPLOYEES TO REMOVE JEWELRY

Management knowledge, responsibilities, reporting — Inspector Note: PIC UNABLE TO PROVIDE VERIFIABLE PROOF THAT ALL EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD, FOR AT LEAST 4 EMPLOYEES COOKING/PREPARING FOOD PRESENT DURING INSPECTION C/A: PIC SHALL BE ABLE TO PROVIDE VERIFIABLE PROOF THAT ALL EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD PIC HAS UNTIL 6/26/2026 TO PROVIDE VERIFIABLE PROOF TO CORRECT VIOLATION

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED FOOD CONTACT SURFACES OF PLATES STORED AS CLEAN AND READY TO USE SOILED WITH FOOD DEBRIS IN MAIN KITCHEN C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: PLATES REMOVED AND PLACED IN WARE-WASHING TO BE CLEANED AND SANITIZED

Proper cold holding temperatures — Inspector Note: OBSERVED MULTIPLE RAW SHELLED EGGS, BEAN SPROUTS AND SPAGHETTI IN PREP TOP COOLER IN FRONT FOOD SERVICE AND BOILED EGGS & RAW GENERAL TSO'S CHICKEN IN PREP TOP COOLER IN MAIN KITCHEN COLD HOLDING ABOVE 41F. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: SPAGHETTI RAW SHELLED EGGS, BOILED EGGS, CHICKEN DISCARDED; BEAN SPROUTS REPLACED @ 40F

Proper hot holding temperatures — Inspector Note: OBSERVED COOKED SHRIMP HOT HOLDING BELOW 135F IN STEAM TABLE IN FRONT FOOD SERVICE AREA. C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: SHRIMP RE-HEATED TO 186F @ 2:56PM

In-use utensils: properly stored — Inspector Note: OBSERVED UTENSILS BEING STORED IN STILL WATER AT 72F IN-BETWEEN USES IN FRONT FOOD SERVICE C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: UTENSILS PLACED IN WAREWASHING AND REPLACED IN CLEAN SANITIZED CONTAINER

Hands clean and properly washed — Inspector Note: OBSERVED COOK HANDLE RAW CHICKEN (WITH GLOVES ON) AND PLACE IN FRYER. HE THEN REMOVED GLOVES FROM HANDS, APPLIED SOAP AND SCRUBBED HANDS FOR 2 SECONDS. THE WHOLE HAND-WASHING PROCESS WAS 6 SECONDS. HE THEN PUT GLOVES ON AND HANDLED BROCCOLI AND SINGLE USE ITEMS. C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger-tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. 3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: EMPLOYEE REMOVED GLOVES, WASHED HANDS USING THE PROPER HAND-WASHING PROCEDURE. BRCCOLI AND SINGLE USE TO-GO ITEMS WERE DISCARDED

Adequate handwashing facilities supplied & accessible — Inspector Note: NO TEMPERED WATER OF AT LEASR 85F AVAILABLE AT HAND SINK IN FRONT FOOD SERVICE ARE C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. FACILITY HAS 72HR TO FIX VIOLATION

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVED EMPLOYEE WASHING HANDS IN PREP SINK NEXT TO HAND SINK IN MAIN KITCHEN 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 ware-washing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: EMPLOYEE STOPPED AND WASHED HANDS IN THE HAND SINK

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVED TONGS, SCRAPER AND TOWEL STORED IN HAND SINK IN MAIN KITCHEN C/A: A handwashing facility may not be used for purposes other than handwashing. COS: ITEMS REMOVED

Food stored covered — Inspector Note: OBSERVED BEAN SPROUTS AND CUT LETTUCE STORED UNCOVERED IN PREP TOP COOLER IN MAIN KITCHEN WHILE NOT IN USE. OBSERVED MULTIPLE SEASONINGS AND SAUCES STORED UNCOVERED ON TABLE AND ON CART NEAR GRILL PREP AREA WHILE NOT IN USE C/A: ALL FOOD SHALL BE COVERED AND PROTCECTED FROM CONTAMINATION COS: ALL ITEMS COVERED

Proper cold holding temperatures — Inspector Note: OBSERVED MULTIPLE RAW SHELLED EGGS COLD HOLDING ABOVE 41F IN PREP COOLER IN FRONT FOOD SERVICE AREA AND IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED BOX OF RAW CHICKEN WINGS COLD HOLDING ABOVE 41F ON 3-COMPARTMENT SINK IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL EGGS DISCARDED; CHICKEN WINGS PLACED BACK IN WIC UNTIL READY TO USE