HAI AUTHENTIC CHINESE RESTAURANT

Inspection item: Food-contact surfaces: cleaned & sanitized

Code 511-6-1.05(7)(a)1

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 Corrected On-Site. Repeat Violation.

Inspection item: Food-contact surfaces: cleaned & sanitized

Code 511-6-1.05(7)(b)

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 Corrected On-Site. New Violation.

Inspection item: Toxic substances properly identified, stored, used

Code 511-6-1.07(6)(g)

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 Corrected On-Site. Repeat Violation.

Inspection item: Proper cooling methods used: adequate equipment for temperature control

Code 511-6-1.04(6)(e)

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 Corrected On-Site. New Violation.

Inspection item: Utensils, equipment and linens: properly stored, dried, handled

Code 511-6-1.05(10)(e)1,2,4

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 Repeat Violation.

Inspection item: Insects, rodents, and animals not present

Code 511-6-1.07(2)(m)

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. New Violation. Correct By: 08/24/2026

Inspection item: Insects, rodents, and animals not present

Code 511-6-1.07(5)(k)

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 New Violation.