Chef Wu Inc

Wiping cloths: properly used and stored — Inspector Note: Observed wiping clothes stored in “sanitizer bucket” with 0ppm sanitizer. COS: PIC replaced the bucket with sanitizer. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

In-use utensils: properly stored — Inspector Note: Observed in-use utensils stored in room temperature water (@77F). COS: PIC replaced the water with hot water. 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).

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single-use container being reused in flour containers. COS: PIC discarded single use articles. Single-service and single-use articles may not be reused

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed test strips for sanitizer not available the during the inspection. CA: PIC will obtain test strips i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand drying provision at each hand sink in the main kitchen area. Observed a steel wool and bleach bottle stored in each of the hand sink in the main kitchen area. COS: PIC removed the steel wool and the bleach bottle from the hand sink, and PIC refilled the paper towels at both hand sinks. (o) Using a Handwashing Sink. 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 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Food stored covered — Inspector Note: Observed food items stored uncovered in reach-in coolers throughout main kitchen. Observed food items stored uncovered in walk-in cooler. COS: PIC covered food items. (iv) 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

Wiping cloths: properly used and stored — Inspector Note: Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-serve and single-use articles. COS: PIC removed wiping cloths from area. b) Wiping Cloths, Air-Drying Locations. Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. This subsection does not apply if wiping cloths are stored after laundering in a sanitizing solution.

In-use utensils: properly stored — Inspector Note: Observed knifes stored in-between equipment near grill prep area. COS: PIC removed knifes from area. k)Storage of In-Use Utensils. 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).

Nonfood-contact surfaces clean — Inspector Note: Observed heavy build-up of grease on the grill hood in the main kitchen area. Observed heavy build-up of grease on equipment near grill area. . CA: Advised PIC to frequently clean all non-food contact surfaces. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food stored covered — Inspector Note: Observed food items stored uncovered in reach-in coolers throughout main kitchen. Observed food items stored uncovered in walk-in cooler. COS: PIC covered food items. (iv) 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