Jun Dynasty Chinese Restaurant

Adequate handwashing sinks, properly supplied and accessible

5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Observed hand sink at bar to not be functional. Observed strainers stored in handwashing sink near cook line.

Preventing Contamination by Hands

Food-contact surfaces: cleaned and sanitized

4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Observed black/brown residue accumulation on inside of ice machine and in containers containing cut onion.

Protection from Contamination

PIC present, demonstrates knowledge, and performs duties

2-101.11 (A) Except as specified in (B) of this section, the PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation. Observed that there was not a person in charge (PIC) at time of inspection. PIC stated that they were going to have the manager meet inspector for inspection.

Supervision

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Facility did not have employee illness acknowledgement for reporting foodborne illnesses. Person in charge (PIC) stated that they send each other text messages to report that they are ill. Observed nasty 5, big six posted

Employee Health

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed time and temperature control for safety (TCS) foods cold held above 41 degrees f at time of inspection. Observed cooked garlic in oil stored at room temperature.

Time Temperature Control for Safety Food (TCS Food)

Contamination prevented during food preparation, storage, and display

3-305.11 (A) Except as specified in (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Observed raw shelled eggs stored in box with cut vegetables.

Prevention of Food Contamination

Non-food-contact surfaces clean

4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed equipment throughout facility to have heavy buildup of food residue, grease, and other debris. PIC stated that they have a cleaning crew that comes every 2 days. Observed grease accumulation on fan near ware wash machine. Observed heavy dust accumulation on fly curtain above back door.

Utensils, Equipment and Vending

Physical facilities installed, maintained, and clean

6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Observed residue underneath cooking equipment. Observed grease accumulation on wall behind cookline. Observed dust accumulation on shelving in bar area. Observed black residue on walls around freezer door.

Physical Facilities