Hands clean & properly washed

PRIORITY VIOLATION-2-301.11, P: Clean condition-Hands and Arms--------Observed employee handle dirty dish sprayer, scraping and hand rinsing dishes to load in dish machine and then put sanitized dishes away without washing hands. Owner discussed cross contamination in Chinese and employee washed properly. Contaminated dishes rewashed.

No bare hand contact with RTE foods or approved alternate method properly followed

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods------------Observed employee put cooked ready to eat noodles in bowl for service and some noodles landed on bare hand out side of bowl and were pushed into the bowl for service. Employee had just handled un-sanitized meat cleaver that was observed to be used to chop raw beef. Noodles embargoed and employee asked to wash hands and complied.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness-------Dish machine out of sanitizer and dishes were observed to be in process of being washed with 0 concentration of sanitizer in rinse cycle. Machine was out of chlorine and no back up container was available at facility. Maintenance company for machine arrived and attached new chlorine and rinse cycle tested 50 - 100ppm.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding--------Container of chopped with larger chunk of ham in top of make table since last night. Temperatures of both sizes of meat 59 - 61 F. Ham embargoed.

Toxic substances properly identified, stored, and used

Priority Foundation-7-102.11, Pf: Common Name-Working Containers-------Spray bottle of yellow fluid without name on container. Container labeled degreaser at inspection. Container of white custard powder in jar stating kim chi. Jar relabeled correctly.

Compliance with variance, specialized process, & HACCP plan

Priority Foundation-8-103.12 (B), Pf: Conformance with Approved Procedures; HACCP records----No HACCP plan available when requested at time of inspection. Obtain HACCP plan by re-inspection. Observed cook use fish slaughter sink to wash utensils. Fish slaughter area (sinks and counter) is to be dedicated to fish slaughter only. Discussed with facility owner requirements of variance to have dedicated fish slaughter area. Observed invoices for purchase of fish to be inauthentic and changed. Copy of invoice from 7/29 has been used to create a second invoice with the date August 5th written over a scratched out copy where 7/29 date can still be read. The same is true on the two invoices for the invoice number on the July receipt is 9705 and has been scratched out on the second invoice and hand written in invoice # 9726.

Contamination prevented during food preparation, storage & display

Core-3-305.14, C: Food Preparation-----Observed cook place ready to eat plate of food on cutting board of make table next to employee who was actively pooling in-shell eggs. Plate removed. Observed raw egg splatter on cutting board and on handles of top of make table. Employee neglected to clean area when finished. Inspector asked owner to discuss cross contamination with both cooks. Observed employee rinse meat cleavers with plain water after chopping raw beef and throw cleavers on top of bean sprouts and mixed vegetables in top of make table. Asked employee to take cleavers to dish machine. Embargoed bean sprouts and vegetables. Discussed cross contamination. Core-3-307.11, C: Miscellaneous Sources of Contamination-------Observed open bins of potato starch very near to tank of tilapia where they are netted prior to slaughter. Manager closed bin. Recommend moving dry storage bins from narrow fish tank area.

Non-food contact surfaces clean

Core-4-602.13, C: Nonfood Contact Surfaces---------Second consecutive violation. Area around fish tanks with accumulation of debris. Debris buildup on reach in doors and handles. Clean and sanitize areas of built up debris.