Lychee Kitchen

Inspector's notes

Observed fried chicken stored in to-go grocery bag in walk-in cooler. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Manager moved the chicken to food grade bag at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grease and dust heavily accumulated on the venting hood. please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw beef ribs thawing at room temperature. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Manager moved raw beef ribs in walk-in refrigerator at time of inspection. Corrective Action: Corrected at time of inspection. This is repeat violation.

Inspector's notes

Observed raw cabbage, cooked eggrolls and cooked BBQ pork stored directly in non-food grade plastic bags in walk-in cooler. Instructed owner to maintain all food items in food grade storage containers, bags or wraps. Owner removed food items from non-food grade plastic bags at time of inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

Manager could not provide food manager certificate at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. This is a repeat violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand washing sink in the kitchen was blocked by a large rice cooker, hand washing sink must be accessible at all times. Manager moved the rice cooker from hand washing sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pork stored above cooked wanton and ready-to-eat sauces in the middle prep cooler. Reviewed the food storage chart with manager. Manager moved the raw pork to the bottom shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw cut cabbage in three containers with internal temperature between 79*F to 80*F on a food prep bench, manager stated the raw cut cabbage were taken out from walk-in refrigerator less than 1 hour prior to inspection. Manager moved the raw cut cabbage back to walk-in refrigerator for fast cooling at time of inspection. Also observed cooked BBQ pork, raw bean sprouts and cooked beef with internal temperatures between 50*F to 69*F in right side prep cooler, ambient temperature of the right-side prep cooler was measured at 47*F with min-max thermometer. manager stated the cooked BBQ pork, raw bean sprouts and cooked beef were stored in the prep cooler one day prior to inspection. the above food items were embargoed. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. This is 3rd time repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient temperature of right-side prep cooler measured at 47*F using min-max thermometer, and internal temperature of TCS food stored inside were measured above 41*F. Must repair the prep cooler before re-inspection.

Inspector's notes

Observed raw beef thawing at room temperature. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Manager moved raw beef in walk-in refrigerator at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no current employee is a Certified Food Protection Manager. Obtain within 90 days and keep onsite for verification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed container of cooked chicken and veggie eggrolls on top of grill holding at 105-110*F. Per person in charge, eggrolls are left out and reheated to order for lunch rush; however no time as a control policy or marking on containers was present. Establishment marked start time for product at time of inspection, and reviewed time as a control and hot holding for TCS foods at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple stacked containers of raw chicken on prep counter holding at 45-46*F at time of inspection. Per employees, chicken was out to be marinated, then cooled down later in walk-in cooler - however employee was still preparing batter/marinade and not working on chicken. Instructed employees to place chicken back in cooler until ready to use - chicken was placed back in cooler at time of inspection. Ensure TCS foods are kept at 41*F or below. 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple ducks thawing in standing water. Also observed ROP salmon thawing in packaging in sushi cooler. Reviewed proper thawing with person in charge and employees - ducks must be thawed under cold running water, and fish in vacuum packages must be removed from packaging prior to thawing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple containers of food stored directly on the floor in the walk-in cooler. Instructed person in charge that all food must be stored in a clean, dry location and at least 6 inches off the ground. Reviewed arranging foods properly and limiting orders to prevent food being stored on ground. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken stored above raw vegetables and ready-to-eat foods. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shrimp in reach in fridge at 55°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, shrimp had not been in the reach-in long. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit and placed on ice to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use warewashing machine, employee handling dirty dishware then handling clean dishware without a proper handwash in between each task. Instructed employee on proper handwashing when switching tasks at warewashing machine. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses time as a public health control for sushi rice. Establishment unable to locate written procedures. Time control procedures were written at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler and walk in freezer, boxes of food product stored directly on ground. Food is to be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment uses quat sanitizer at 3-compartment sink. Employees unable to locate quat test strips at time of inspection. Inspector provided quat test strips. Recommended purchasing additional quat test strips to maintain at establishment at all times. Corrective Action: Corrected at time of inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions. Excessive debris built up on hood above stove including grease. Clean and maintain. Correct By: Correct Prior To Next Routine Inspection