NY RESTAURANT

REPEAT 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one employee water bottle stored on a prep surface.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw broccoli stored in a used raw chicken box. CDI - Broccoli was voluntarily discarded. Observed a small bowl of raw shrimp stored above sauces. CDI - Item was moved to the bottom shelf.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed one bottle of chemical without a label. CDI - Manager labeled during inspection. Observed a box of medications stored on a shelf above the prep cooler. CDI - Box was removed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed cracks and spaces on the back screen door that could allow pests to enter.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed paper towels inside of several containers of vegetables.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food while wearing bracelets and no hair restraint.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop for rice with the handle submerged in the product.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed paper towels for the kitchen stored inside of the bathroom.

REPEAT 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rusting shelves in the walk-in cooler. Observed a “household use only” chest freezer.

REPEAT 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one employee water bottle stored on a prep surface.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed noodles cool 1 degree after 30min in the walk-in cooler. CDI - Lids were removed from the containers and product was placed in the walk-in freezer to rapidly cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles failing to cool at the required rate due to them being stored in deep plastic bins with tight lids. CDI - Lids were removed and poduct was placed in the walk-in freezer to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food and a bag of carrots stored on the floor of the walk-in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all kitchen employees without hair restraints at the beginning of inspection.

REPEAT 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rusting shelves in the walk-in cooler. Observed a “household use only” chest freezer.

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed a sticker attached to a tub stored as clean.

REPEAT 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed three employee drinks stored on prep surfaces or equipment.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wiping cloth draped over the side of a hand sink. CDI - Item was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a box of raw chicken stored on top of a box of raw broccoli. Observed raw shrimp stored behind cooked items in the prep cooler. CDI - Chicken was moved to a lower shelf. Raw products were moved to the front of the prep cooler.

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed missing date marks for cooked chicken, pork and chopped cabbage in the walk-in cooler. CDI - Items were labeled for the date they were prepared. Improvements on date marking from previous inspection.

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time labels for TPHC chicken wings and egg rolls on the counter. CDI - Items were labeled for the time they were removed from temperature control.

REPEAT 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed unapproved insecticide/pesticide with labels from China. CDI - Item was removed from the kitchen and will no longer be used. Observed two medicinal supplements on a shelf above the prep cooler. CDI - Supplements were placed in a drawer away from food or single-service items.

REPEAT 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed worn off or missing labels for spices next to the grill.

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cups with no handles being used to scoop rice.

REPEAT 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rusting shelves in the walk-in cooler. Observed a “household use only” chest freezer.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed residue and spider webs on the back wall of the establishment

REPEAT 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed two employees drinks stored on prep surfaces or equipment.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans in dry storage. CDI - Items were removed and will be returned to the supplier.

REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed open packages of raw meat stored above cooked meat in the walk-in freezer. CDI - Items were placed in the correct order. No points taken due to much improvement from previous inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed noodles that had not cooled to 41 degrees over night in the walk-in cooler. CDI - Items were voluntarily discarded.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several products that were cooked the night before with today’s date marks. CDI - Dates were corrected. Observed missing date marks for cut cabbage, cooked pork and spare ribs that were cooked last night. CDI - Items were date marked.

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed “12:00pm” time labels for foods that were brought out at 11:00am. CDI - Time labels were corrected. Points reduced due to much improvement from previous inspection.

REPEAT 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P During conversation with the manager, she reveled that they use tracking powder insect control products from home. These are not approved for commercial kitchens. CDI - Manager stated that they will no longer use unapproved products. Observed medications stored in a drawer above single-service items. CDI - Items were moved to a separate location.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles that had not cooled to 41 degrees over night due to them being stored in plastic containers with tight lids. CDI - Items were voluntarily discarded. Lids will be kept off in the future.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed worn off labels for spices next to the cooking station.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor of the walk-in cooler and walk-in freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food while wearing bracelets and no hair restraints.

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cups with no handles being used to scoop rice.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single-service forks in a drawer with the food contact ends pointed in different directions.

REPEAT 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rusting shelves in the walk-in cooler. Observed a “household use only” chest freezer.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed two employees drinks stored on prep surfaces or equipment.

2-301.15 Only wash hands in handwashing sink. -PF 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee wash hands in the 3-compartment sink and then recontaminate hands by turning off the faucet with bare hands. CDI - Employee was educated and rewashed hands. Faucet was turned off using a paper towel.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef and soy sauce in the walk-in cooler. Observed raw beef stored above sauces in the walk-in cooler. Observed open packages of raw chicken stored above raw beef and cooked pork in the walk-in freezer. CDI - All items were placed in the correct storage order.

REPEAT 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed an incomplete TPHC policy listing only chicken, wings and egg rolls for TPHC. Establishment has also been practicing TPHC for cabbage, noodles and eggs. Observed no time stickers for any food product on TPHC. CDI - Items were voluntarily discarded. EHS provided new TPHC policy for all items held on time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed one spray bottle of chemical without a label. Observed a bottle of Tylenol stored above a prep cooler. CDI - Manager labeled during inspection and Tylenol was removed.

3-501.13 (A), (B), (C ) Use approved thawing methods such as in a cooler of 41 degrees or less, an approved method of running water, constantly stirring in a microwave, or part of the cooking process. -Pf Observed beef thawing on a counter of the back kitchen. CDI - Item was moved to the walk-in cooler.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap at the bottom of the back kitchen door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of raw chicken stored on the floor of the walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on counters throughout the kitchen.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cups with no handles being used to scoop flour and sugar.

4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rusting shelves in the walk-in cooler. Observed a “household use only” chest freezer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease and food debris on the floor behind the grill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wontons being held above 41F in reach-in portion of make table. Product prepared 05/28/25. PIC stated product moved in and out of unit during lunch rush. CDI: Education provided and product cooled (40F).

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed no time stamps on noodles and cabbage being held using TPHC. PIC stated product removed from cold holding between 10:30am-10:45am. CDI: Education provided and PIC provided time stamp. REPEAT VIOLATION.

3-304.12 (B) In-use utensils for food that is non-TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop with handle on contact with product in bulk container. CDI: Scoop turned upright.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed fan covers in walk-in cooler soiled with buildup. REPEAT VIOLATION.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P Observed food employee "clean"/wipe off drain board of prep sink soiled with raw meat juice with bare hands, rinse hands under prep sink faucet, then return to preparing other foods without washing hands or donning gloves. CDI: Education provided and food employee washed hands and donned gloves.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed no time stamps on noodles being held using TPHC. PIC stated product removed from cold holding between 10:30am-10:45am. CDI: Education provided and PIC provided time stamp.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed fan covers in walk-in cooler soiled with buildup.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on floor under cookline.