DUMPLING GARDEN

Food separated and protected — Inspector Note: Observed chicken behind raw eggs and peas at the prep-top cooler. Observed fish stored above Woodear Mushrooms and re-hydrated noodles at the bottom of the prep top unit in the main kitchen. Observed raw eggs stored above re-hydrated noodles and re-hydrated woodear muhhrooms in the WIC in the main kitchen Observed raw tuna, raw salmon, stored in the 3 Door RIC in the front service area above whole avocado. C/A Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by internal cooking temperature. COS: Food was re-arranged

Food properly labeled; original container — Inspector Note: Observed sugar, salt, MSG, Chicken MSG containers placed at the cooling line without an identifying label on them. 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: Food was labeled

Approved thawing methods used — Inspector Note: Observed facility was thawing shrimp at the three compartment sink and the water was barely running and the temperature of the water was at 122*F. C/A hawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: COS: Hot water was changed to cold water

Contamination prevented during food preparation, storage, display — Inspector Note: Observed numerous buckets with soy sauce and boxes of soybean oil stored on the floor throughout the main kitchen Observed buckets of soy sauce stored on the floor in the WIC. Observed a box of shrimp and bucket of chicken wing sauce stored on the floor in the WIF in the main kitchen Observed a bucket of rice stored on the floor in the dumpling prep area. C/A Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Facility has 72 hours to correct the violation

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee purses stored at the prep top area in the dumpling station area. C/A Employees shall have a designated area for their personal belongings. COS Owner stated he will get a storage case for the employees

Hands clean and properly washed — Inspector Note: Observed employee handling raw meat with his gloves and without washing his hands and changing gloves he touched a plate with RTE food that was going out to the customer. C/A Employee shall wash their hands when switching between working with raw food and working with ready-to-eat food; COS Employee was directed to was their hands and put on new gloves. Food was disposed of.

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Observed employee in the main kitchen taking the spring rolls from the fryer with his bare hands and putting them on the plate to be served to the customer. C/A Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Food was discarded

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observe employee with and open thermos containing tea at the prep table near the sushi bar area. 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: Drink was removed

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employee washing his hands in the vegetable sink in the main kitchen. Observed employee washing a manual peeler in the hand sink at the sushi area. C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS: Employee was directed to wash his hands at the handsink in the kitchen. Employee was directed to stop using that sink for any other purpose.

Food separated and protected — Inspector Note: Observed a tray with raw chicken on the skewer stored above raw pork in the RIC in the main kitchen. Observed a tray of raw chicken stored above raw pork and pork jelly in the WIC in the main kitchen. Observed raw squid and flounder stored above uncovered noodles, pineapple and imitation Crab Meat at the bottom of the prep top unit in the main kitchen Observed chicken at the prep top stored behind raw egg wash and cooked peas and carrots C/A Food shall be protected from cross contamination. Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by their internal cooking temperature requirements COS: Food was re-arranged

Food stored covered — Inspector Note: Observed a large can of sugar without a lid in the main kitchen. Observed imitation crab, pineapple, rice noodles in water at the bottom of the prep top unit stored uncovered and unprotected. Observed garlic sauce and mushrooms in water in the RIC in the main kitchen stored uncovered and unprotected Observed a large tray of pork jelly stored uncovered and unprotected in the WIC in the main kitchen C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Food was covered

Proper cold holding temperatures — Inspector Note: Observed several cold TCS foods that were above 41*F. See below table for specific location 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 was discarded

Proper cooling time and temperature — Inspector Note: Observed cooked chow Mein noodles and rice noodles that were cooked earlier in the morning and stored in the WIC in a large tray that were not cooling fast enough to reach 41*F in 6 hours. See Table below C/A Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS: Food was divided into smaller containers

Time as a public health control: procedures and records — Inspector Note: Observed facility is using TPHS for Mongolian beef, chicken broccoli and sushi rice without a written procedure. C/A If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P COS: Sushi rice was disposed of and the chicken and the beef were placed into the WIC to cool