CHENJI TEA RESTAURANT scored 52; newer inspection records 100

1. 01

   Person in charge

   Item 1-2A ↗

   PIC (Person in Charge) not present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived to the facility during the inspection.

   Inspector’s full note +

   Code .03(2)

   PIC (Person in Charge) not present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived to the facility during the inspection.

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Person in charge

   Item 1-2A ↗

   Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
3. 03

   Handwashing

   Item 2-1B ↗

   Observed PIC come inside the facility through the back door and begin touching clean utensils without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination…

   Inspector’s full note +

   Code .03(5)(c)

   Observed PIC come inside the facility through the back door and begin touching clean utensils without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: PIC washed their hands and sanitized the utensils.

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
4. 04

   Handwashing

   Item 2-2D ↗

   Observed used utensils in the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Utensils were removed from the handwashing sink and the sink was cleaned/sanitized.

   Inspector’s full note +

   Code .06(2)(o)

   Observed used utensils in the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Utensils were removed from the handwashing sink and the sink was cleaned/sanitized.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
5. 05

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw pork above raw vegetables, raw chicken behind raw beef, raw beef behind raw fish, and raw pork behind vegetables in the prep top cooler. Also observed raw shell eggs above rice and vegetables in the walk in cooler. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed raw pork above raw vegetables, raw chicken behind raw beef, raw beef behind raw fish, and raw pork behind vegetables in the prep top cooler. Also observed raw shell eggs above rice and vegetables in the walk in cooler. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC reorganized the prep top cooler and walk-in cooler to follow proper separation protection guidelines.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
6. 06

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed ice machine with a build up of a black mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Observed ice machine with a build up of a black mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
7. 07

   Time as a public health control

   Item 6-1D ↗

   Observed multiple time/temperature control for safety foods on 4-hour time control not labeled with the start and discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or…

   Inspector’s full note +

   Code .04(6)(i)

   Observed multiple time/temperature control for safety foods on 4-hour time control not labeled with the start and discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Employees labeled the food items with the start and discard time.

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
8. 08

   Thawing methods

   Item 11C ↗

   Observed raw pork thawing with no flow of water to agitate and float off the loose particles. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC placed the raw pork under cold running water with enough flow to agitate and float off loose particles.

   Inspector’s full note +

   Code .04(6)(c)

   Observed raw pork thawing with no flow of water to agitate and float off the loose particles. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC placed the raw pork under cold running water with enough flow to agitate and float off loose particles.

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
9. 09

   Wiping cloth use and storage

   Item 12C ↗

   Observed multiple in-use wet wiping cloths stored on the kitchen prep counters. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Employees discarded the wet wiping cloths.

   Inspector’s full note +

   Code .04(4)(m)

   Observed multiple in-use wet wiping cloths stored on the kitchen prep counters. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Employees discarded the wet wiping cloths.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
10. 10

    Utensil, equipment and linen storage

    Item 14B ↗

    1,2,4Observed multiple clean dishes stacked and stored wet on the dish storage rack. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Employee rewashed and sanitized the dishes and stored them in a way that allows them to properly air dry.

    Inspector’s full note +

    Code .05(10)(e)

    1,2,4Observed multiple clean dishes stacked and stored wet on the dish storage rack. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Employee rewashed and sanitized the dishes and stored them in a way that allows them to properly air dry.

    Official report · Item 14B ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.