HAI AUTHENTIC CHINESE RESTAURANT

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed 4 containers of raw beef prepared and stored inside the walk-in cooler covered with plastic wrap and 1 container of pasta noodles stored inside the prep top cooler covered with plastic wrap actively cooling. CA: Advised PIC 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: PIC removed plastic wrap and placed items inside the walk-in freezer for rapid cooling

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: bserved several dishes stacked wet stored on the dish rack next to the dish machine in the main kitchen. CA: Advised PIC on proper air-drying and draining before stacking

Insects, rodents, and animals not present — Inspector Note: Observed several live gnats and flies inside the main kitchen. CA: Advised PIC The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests

Insects, rodents, and animals not present — Inspector Note: Observed the back door in despair when closed with several openings. CA: Advised PIC except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 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.

Food separated and protected — Inspector Note: Observed 8 trays of raw shelled eggs stored next to cooked shrimp and bean sprouts and stored above several containers of sauce. CA: Advised PIC Food shall be protected from cross contamination by: Arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: PIC relocated the raw shelled eggs

Food separated and protected — Inspector Note: Observed raw fish stored next to raw pork inside the reach-in cooler across from the wok station. CA: Advised PIC Food shall be protected from cross contamination by: arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: PIC relocated the raw pork inside the walk-in cooler

Food separated and protected — Inspector Note: Observed raw pork stored next to uncovered peppers and onions inside the walk-in cooler. CA: Advised PIC . Food shall be protected from cross contamination by Arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: PIC moved the vegetables to away from the pork

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed clean metal pans inverted downward stored in direct contact with debris long the green rack in the dish pit. CA: Advised PIC equipment food-contact surfaces and utensils shall be cleaned any time during the operation when contamination may have occurred. COS: PIC placed dishes in the dish pit to be re-washed and the rack was cleaned during time of inspecton

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice machine interior and plastic shield with black debris present. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Food employees burned the ice and washed and sanitized the machine during time of inspection

Toxic substances properly identified, stored, used — Inspector Note: Observed 2 sanitizer buckets containing bleach with concentrations above 100PPM. CA: Advised PIC Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall be held between 50-100PPM chlorine. COS: Food employees remade the solution during time of inspection

Wiping cloths: properly used and stored — Inspector Note: Observed several unclean wet wiping cloths stored on prep counters. CA: Advised PIC cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC removed all wiping cloths and placed them inside the sanitizer buckets during time of inspection

In-use utensils: properly stored — Inspector Note: Observed 1 knife stored between 2 prep top coolers and 1 spatula stored in between 2 fryers. CA: Advised PIC 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: Knives were removed and placed at the 3-compartment sink to be washed and sanitized during time of inspection

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several dishes stacked wet stored on the dish rack next to the dish machine in the main kitchen. CA: Advised PIC on proper air-drying and draining before stacking

Single-use/single-service articles: properly stored, used — Inspector Note: Observed soy sauce buckets being re-used for oils, seasonings and chili peppers. CA: Advised PIC single-service and single-use articles may not be reused.

Nonfood-contact surfaces clean — Inspector Note: Observed heavy build-up and rust on the racks inside the walk-in cooler. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed 2 metal containers holding clean dishes with dried food debris in direct contact with clean dishes. Ca: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed the dishes and placed at the 3-compartment sink to be washed and sanitized

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed 2 metal knives stored on the magnetic strip next to the walk-in cooler covered in old food debris stored as clean. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed the knives and placed them at the 3-compartment sink to be washed and sanitized

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black debris inside the tea nozzle. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the dish machine unable to produce chlorine during time of inspection, dish machine was not in-use. CA: Advised PIC Chemical Sanitization - Temperature, pH, Concentration, and Hardness. 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), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution. PIC has been advised to provide a video via email of the dish machine being ran and properly producing chlorine and will be given clearance once repairs have been made, PIC has also been advised that this has been an on-going issue and recommended potentially replacing the dish machine if the machine continues to fail, servicer was contacted to come out during time of inspection

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice machine interior and plastic shield with black debris present. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Food employees burned the ice and washed and sanitized the machine during time of inspection

Toxic substances properly identified, stored, used — Inspector Note: Observed 2 sanitizer buckets containing bleach with concentrations above 100PPM. CA: Advised PIC Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall be held between 50-100PPM chlorine. COS: Food employees remade the solution during time of inspection