CHAI HONG CHINESE RESTAURANT scored 44; newer inspection records 88

1. 01

   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.
2. 02

   Bare-hand contact with food

   Item 2-1C ↗

   Observed employee touching ready to eat noodles with their bare hands and placing it in a bowl to serve to customers. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Noodles were discarded, employee washed hands and put gloves on.

   Inspector’s full note +

   Code .04(4)(a)1,2,3

   Observed employee touching ready to eat noodles with their bare hands and placing it in a bowl to serve to customers. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Noodles were discarded, employee washed hands and put gloves on.

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

   Employee health reporting

   Item 2-2A ↗

   Observed PIC (Person in Charge) unable to demonstrate knowledge of employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was educated on employee health policy and provided with guidance documents.

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   Observed PIC (Person in Charge) unable to demonstrate knowledge of employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was educated on employee health policy and provided with guidance documents.

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

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed multiple employee drinks in unapproved cups throughout the kitchen prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: PIC discarded the employee drinks.

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed multiple employee drinks in unapproved cups throughout the kitchen prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: PIC discarded the employee drinks.

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

   Handwashing

   Item 2-2D ↗

   Observed raw meat thawing 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: PIC discarded the food and cleaned/sanitized the handwashing sink.

   Inspector’s full note +

   Code .06(2)(o)

   Observed raw meat thawing 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: PIC discarded the food and cleaned/sanitized the handwashing sink.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
6. 06

   Handwashing

   Item 2-2D ↗

   Observed employee wash hands in the three compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee rewashed hands in the handwashing sink.

   Inspector’s full note +

   Code .03(5)(d)

   Observed employee wash hands in the three compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee rewashed hands in the handwashing sink.

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

   Approved food sources

   Item 3-1A ↗

   1,2,3Observed facility receiving raw oysters from a supplier not on the ICSSL list. Molluscan shellfish shall be obtained from sources according to law and the requirements specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish by regulation. Molluscan shellfish received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List. (P) Corrective Actions: Oysters were discarded.

   Inspector’s full note +

   Code .04(2)(e)

   1,2,3Observed facility receiving raw oysters from a supplier not on the ICSSL list. Molluscan shellfish shall be obtained from sources according to law and the requirements specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish by regulation. Molluscan shellfish received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List. (P) Corrective Actions: Oysters were discarded.

   Official report · Item 3-1A ↗
   No correction or repeat marker recorded.
8. 08

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw eggs above RTE vegetables and raw chicken above RTE vegetables in the walk-in cooler, and raw shrimp above RTE vegetables in the prep cooler. 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…

   Inspector’s full note +

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

   (vi)(vii)(viii)Observed raw eggs above RTE vegetables and raw chicken above RTE vegetables in the walk-in cooler, and raw shrimp above RTE vegetables in the prep cooler. 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 walk-in cooler and prep cooler to follow proper separation protection guidelines.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
9. 09

   Food protection

   Item 4-2A ↗

   Observed food stored uncovered in the upright cooler and walk-in cooler. Food must be protected from cross contamination by 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. (C) Corrective Actions: PIC covered the food items.

   Inspector’s full note +

   Code .04(4)(c)1(iv)

   Observed food stored uncovered in the upright cooler and walk-in cooler. Food must be protected from cross contamination by 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. (C) Corrective Actions: PIC covered the food items.

   Official report · Item 4-2A ↗
   No correction or repeat marker recorded.
10. 10

    Cold holding

    Item 6-1A ↗

    Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the food items.

    Inspector’s full note +

    Code .04(6)(f)

    Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the food items.

    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.
11. 11

    Food labeling and containers

    Item 10D ↗

    Observed multiple working containers of sauces, seasonings, flour, and oil not labeled with the common name. 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. (C) Corrective Actions: PIC labeled the working containers with the common name.

    Inspector’s full note +

    Code .04(4)(d)

    Observed multiple working containers of sauces, seasonings, flour, and oil not labeled with the common name. 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. (C) Corrective Actions: PIC labeled the working containers with the common name.

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

    Personal cleanliness

    Item 12B ↗

    Observed multiple employees preparing food without appropriate hair restraints. 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 (1/2"). (C) Corrective Actions: Employees put hair restraints on.

    Inspector’s full note +

    Code .03(5)(j)

    Observed multiple employees preparing food without appropriate hair restraints. 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 (1/2"). (C) Corrective Actions: Employees put hair restraints on.

    Official report · Item 12B ↗
    No correction or repeat marker recorded.
13. 13

    Utensil storage

    Item 14A ↗

    Observed multiple utensils stored in water that was less than 135F. Also observed utensils (bowls) without handles stored in the dry food containers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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…

    Inspector’s full note +

    Code .04(4)(k)

    Observed multiple utensils stored in water that was less than 135F. Also observed utensils (bowls) without handles stored in the dry food containers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 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, dry container; 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 the required frequency. (C) Corrective Actions: Utensils were washed and sanitized and stored in water at least 135F. PIC removed the utensils without handles from the dry food storage containers.

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

    Ventilation and lighting

    Item 17D ↗

    Observed employee personal items stored on and above kitchen prep counters. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employees moved their personal items to the designated employee storage area and sanitized the surfaces.

    Inspector’s full note +

    Code .07(4)(b)

    Observed employee personal items stored on and above kitchen prep counters. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employees moved their personal items to the designated employee storage area and sanitized the surfaces.

    Official report · Item 17D ↗
    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.