LAN ZHOU LA MIAN

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no permit displayed for public view. CA:1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Adequate handwashing facilities supplied & accessible — Inspector Note: Upon arrival, observed an apron in the basin of the hand sink. COS: Person in charge relocated. CA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Upon arrival, observed no hand drying provision at the hand sink of the main kitchen. COS: Person in charge provided paper towels. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no EPA approved disinfectant for Norovirus. COS: Employee purchased EPA approved disinfectant. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Proper cold holding temperatures — Inspector Note: Observed cooked chicken, meatball soup, beef, pork cold holding above 41F.COS: Employee adjusted walk in cooler temperature setting from 44 to 38. After adjustment, TCS foods were 41F or below. CA: 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