Lucky China 8

Single-use/single-service articles: properly stored, used — Inspector Note: observed several food seasoning containers (flower, pepper, and other spices) with spoons and plastic bowls stored in the seasoning. each single used item was found partially submerged in the seasoning it was stored in. COS: PIC removed all each item for them to be discarded. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Reach-in freezer observed unable to maintain adequate cold-holding temperature; CA- REPAIR/SERVICE unit and provide sufficient refrigeration capacity. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. (a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf

Nonfood-contact surfaces clean — Inspector Note: Observed grease accumulation on filters under vent hood; food residue and debris on door handles, door gaskets, exterior of condiments containers, exterior of fryer CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed physical facilities missing ceiling tiles throughout the main kitchen, the ceiling exposed cardboard and other gaps in the ceilings and flooring broken and replaced with wood in the backdoor area. CA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.

Insects, rodents, and animals not present — Inspector Note: Observed Front exterior door open with gaps around temporary screens; observed holes in the door frame of the back door of kitchen area large enough to allow pest of all kinds access to the establishment; CA- the back door and door frame needs to be replaced to prevent any pest from entering the building, and the front door should remain closed if they can not find a screen protector that closes all gaps. CA: 511-6-1.07(2)(m) - Outer Openings Protected (C)

Insects, rodents, and animals not present — Inspector Note: Observed several large roaches throughout the main kitchen and storage space (both some alive and dead). CA: PIC was advised to have the facility deeply cleaned and serviced by pest control company at a more frequent rate that the monthly rate they are currently getting serviced at.

Food in good condition, safe, and unadulterated — Inspector Note: Observed several dented cans in dry storage area COS: Food that failed to be in good condition were discarded. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.

Food stored covered — Inspector Note: Observed containers of uncovered shrimp eggrolls, Carrots, soy sauces, heads of cabbage inside reach-in cooler; observed containers of food items uncovered in reach-in freezer; COS:Food items were coved when directed. cover and protect food from contamination 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;

Food-contact surfaces: cleaned & sanitized — Inspector Note: observed both microwave with food debris in the unit and meat slicer with food debris on the blade and slicer. once the slicer was observed EHS further inquired when the slicer was used and the Owner stated that the slicer has not been used in a weeks time. CA: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: Observed shrimp stored in prep top cooler in the main kitchen stored at 43 degrees Fahrenheit; observed Spring rolls stored in the RIC below second prep top cooler of the main kitchen stored 47 degrees Fahrenheit. the ambient temp of the RIC cooler indicated 49 degrees. COS: Food items were moved from the unit and discarded. all food stored for cold holding shall be stored at 41degrees F or below

Proper date marking and disposition — Inspector Note: Observed several food items without proper datemarking on the containers. The Food items found (fried Chicken, eggrolls etc.) did have the prep date, but lacked a discard date on the food items. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Food properly labeled; original container — Inspector Note: Observed unlabeled squeeze bottles of sauces on prep surfaces and containers of spices near cooking equipment without labels CA- labels containers with common names of contents. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) 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.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Walk-in freezer observed unable to maintain adequate cold-holding temperature; CA- REPAIR/SERVICE unit and provide suffficent refrigeration capacity. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. (a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf

Nonfood-contact surfaces clean — Inspector Note: Observed grease accumulation on filters under vent hood; food residue and debris on door handles, door gaskets, exterior of condiments containers, exterior of fryer CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed physical facilities observed with food debris and residue on floors beneath cold-holding equipment; CA- clean affected floors, walls and maintain facilities clean and in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Insects, rodents, and animals not present — Inspector Note: Observed flies inside WIC and food area; CA- eliminate pest activity. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. 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; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Insects, rodents, and animals not present — Inspector Note: Observed front exterior door open with gaps around temporary screens; observed holes in screens in back door of kitchen area large enough to allow flying insects access; CA- keep exterior openings protected, closed 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. 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: (i) 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 raw beef stored above/on cooked egg rolls in RIC; Corrected on site - ready-to-eat foods relocated to maintain proper separation. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) 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: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P

Food stored covered — Inspector Note: Observed containers of uncovered spring rolls on prep table and inside reach-in cooler; observed containers of spices uncovered on prep table near cooking equipment; observed containers of food items uncovered in reach-in freezer; CA: cover and protect food from contamination 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;

Proper cold holding temperatures — Inspector Note: TCS foods (raw chicken, raw beef) in walk-in freezer observed with internal temperatures above 41*F ; CA- discard all TCS food currently in WIF and move food to functioning refrigeration below 41 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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

Proper date marking and disposition — Inspector Note: Observed ready-to-eat TCS food items (cooked chicken, cooked noodles, spring rolls) held in reach-in coolers throughout the kitchen area without date marking to indicate how long it has been held and when it should be discarded. CA - Advised PIC to date mark all foods with prep or open date as day 1 and maintain system to avoid contamination. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Food properly labeled; original container — Inspector Note: Observed unlabeled bottles on drink in RIC CA: 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives,

Contamination prevented during food preparation, storage, display — Inspector Note: Observed build-up of ice on boxes in WIF CA: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed broken gaskets on 2 door RIC CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Nonfood-contact surfaces clean — Inspector Note: Observed build-up of grease and dust on fans in main kitchen area CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris on condiment containers of flour and sugar CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris on gaskets of RIC CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nonfood-contact surfaces clean — Inspector Note: Observed food spillage on food containers in dry storage area CA: PIC immediately cleaned.

Food in good condition, safe, and unadulterated — Inspector Note: Observed several dented cans in dry storage area CA: Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.

Food stored covered — Inspector Note: Observed uncovered spring rolls on prep table CA: 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;

Food stored covered — Inspector Note: Observed uncovered wings in RIC CA: 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;

Personal cleanliness — Inspector Note: Observed employee cooking foods without wearing hair nets CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris on condiment containers of flour and sugar CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed kitchen and back storage area in need of deep cleaning CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed 3 lights out under hood, insufficient for cooking CA: The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux):

Insects, rodents, and animals not present — Inspector Note: Observed dead pests in rest room CA: Controlling Pests. 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; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Insects, rodents, and animals not present — Inspector Note: Observed opening at back door CA: 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: (i) 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.

Hands clean and properly washed — Inspector Note: Observed employee touch face and ear buds while cooking food and not washing hands. CA: Instructed employee to immediately leave cooking area and wash hands.

Hands clean and properly washed — Inspector Note: Observed employee wash dishes then return to kitchen to cook food CA: Asked employee to immediately leave kitchen area to wash hands.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels available at handwashing sink in main kitchen area. Corrected on site - PIC immediately restocked paper towels.

Food stored covered — Inspector Note: Observed uncovered shrimp in RIC CA: 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;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed bus tub of clean dishes and utensils put away as clean, inside dirty food container CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.