Department of Safety & Inspections ob Kesler, Director TT aT 375 Jackson Stee, Suite 220 Telephone: 651-266-8989 ay oF SAINT PAUL ‘Saint Paul, MN 55101-1806 Facsimile: 651-266-9124 rstopher B. Coleman, Mayo sw tpl govt Environmental Health Inspection Report Inspection Type: Restaurant Inspection Inspection: 10907687 Inspection Date: Contact Person: SOHAIB QUERESHI AND LEE KIM HUOY CHOR ASIAN CUISINE VUTHY TAING 7109 MINNETONKA BLVD ST LOUIS PARK MN 55246 Inspection results for: KIM HUOY CHOR ASIAN CUISINE 1664 UNIVERSITY AVE W ST PAUL MN 55104 This is a partial review of your facility. The deficiencies listed include those noted during this inspection as well as any remaining deficiencies from the last inspection that were not reviewed during this partial inspection. An inspection of your facility found the following deficiencies. Please make the required corrections on or before the compliance date(s) indicated. If any of the corrections require changes to the physical structure, building permits may be required. Your establishment is subject to inspection at any time. 10/8/10 - THIS WAS A REINSPECTION FOLLOWING SEVERAL PREVIOUS INSPECTIONS, AND THE CITY COUNCIL HEARING ON 10/6/10. INSPECTION NOTES: NO LIVE COCKROACHES WERE SEEN. SEVERAL DOZENS OF DEAD ROACHES WERE SEEN IN AN UNUSED HALLWAY IN THE BASEMENT. EAST PREP RAIL: COOKED BEEF 41F, COOKED CHICKEN 41F EAST PREP LOWER: COOKED CHICKEN 41F UNDER-COUNTER COOLER: BEATEN EGG 41F WEST PREP RAIL: NOT FUNCTIONAL UPSTAIRS WALK-IN: SESAME CHICKEN 41F, EGG FU YUNG 50F (COOLING), STOCK 40F HOBART 2-DOOR COOLER: EGG ROLL FILLING 42F, SLICED COOKED PORK 41F DOWNSTAIRS WALK-IN: CURRY SOUP SOF, 51F, 48F, 82F, 90F, 86F (ALL COOLING) PANTRY COOLER: AMBIENT TEMP 48F, CAMBODIAN PICKLE SOF, SALAD DRESSING 63F DISHMACHINE 100PPM CHLORINE SANITIZER BUCKET 400 PPM QUAT Page 1GENERAL 5 - If other space outside the proposed food area is to be used in the future then detailed plans, equipment specifications, and a finish schedule must be provided before any remodeling or construction, 1) THERE ARE MANY SPACES IN THIS BUILDING THAT ARE NOT USED FOR FOOD OPERATIONS. 2) ANY PROPOSALS TO REMODEL THESE SPACES INTO FOOD AREAS MUST BE APPROVED BY THIS OFFICE. Comply by: 06/01/2005 Notice #: 0 Severity: Status: Advisement Only BACK ROOM - A food preparation sink with an integral drainboard or work surface must be provided. Food preparation may not be conducted in a sink intended for utensil washing. 1) PER OUR CONVERSATION, THE 3-COMPARTMENT SINK WAS TO BE USED FOR FOOD PREPARATION. 2) THIS SINK CAN NOT BE USED FOR CLEANING POTS AND PANS. Comply by: 06/01/2005 Notice #: 1 Severity Status: Advisement Only BASEMENT WALK-IN COOLER 1 - ‘The walk-in cooler must comply with NSF International Standards. 1) THE EXISTING UNIT IS MARGINAL. EFFORTS MUST BE MADE TO ENSURE PROPER FOOD TEMPERATURES AND SANITARY CONDITIONS. Comply by: 06/01/2005 Notice #: 0 Severity Status: Advisement Only DISH MACHINE AREA - ‘The exhaust hood or mechanical ventilation system is not adequate. THE INSTALLATION OF THE. NEW DISHWASHER REQUIRES THE INSTALLATION OF AN EXHAUST HOOD. Repair or upgrade the exhaust hood or mechanical ventilation system. (MN 4626.1475) Comply by: 11/16/2010 Notice #: 1 Severity: Non-Critical Status: Unaddressed Page 2ICE MACHINE - The surfaces of utensils or equipment contacting food, that is not potentially hazardous, are not being properly cleaned. THERE IS SCALE AND MOLD BUILDUP INSIDE OF THE ICE MACHINE. Clean surfaces contacting food that is not potentially hazardous: 1. at any time when contamination may have occurred; 2. at least once every 24 hours for iced tea dispensers and consumer self-service utensils; 3. before restocking condiment dispensers, display containers and other consumer self-service equipment and utensils; 4, at a frequency specified by the manufacturer for ice bins, beverage dispensing nozzles, enclosed components of ice makers, beverage dispensing lines or tubes, coffee bean grinders, and water vending equipment. (MN 4626.0845) Comply by: 09/11/2010 Notice #: 2 Severity: CRITICAL (Minor) Status: Unabated KITCHE! Potentially hazardous foods are not being cooled using approved methods. CURRY SOUP WAS COOLING IN DEEP CONTAINERS IN THE WALK-IN COOLER. FOOD IS STILL BEING COOLED AT ROOM TEMPERATURE FOR UP TO TWO HOURS. Cool potentially hazardous food by: 1. Placing the food in loosely covered pans; 2. Separating the food into smaller or thinner portions; 3. Using rapid cooling equipment; 4, Food agitation in an ice bath; 5. Using containers that facilitate heat transfer, 6. Adding ice as an ingredient; or 7. Other effective methods to increase the rate of cooling and reduce the opportunity for pathogen growth. (MN 4626.0390) USE SHALLOW PANS FOR COOLING. COOLING AT ROOM TEMPERATURE IS NOT ALLOWED. Comply by: 10/14/2009 Notice #: 8 Severity: Non-Critieal Status: _ Unabated KITCHEN - Food service employees are not following good hygienic practices. A COVERED STYROFOAM BEVERAGE GLASS WAS STORED ON TOP OF A PAN OF CAMBODIAN EGG ROLLS IN THE UNDERCOUNTER FREEZER ON THE COOKLINE Employees must not consume food or beverages in food preparation or utensil washing areas. Employees ‘may use a closed beverage container providing it is handled to prevent contamination of the employee's hands, the container, food, clean equipment, utensils, linens and single-service or single-use articles. (MN 4626.0105) EMPLOYEES MAY HAVE COVERED BEVERAGES, BUT THEY ARE NOT ALLOWED TO BE STORED ON TOP OF FOOD. Comply by: Notice #: 1 Severity: CRITICAL (Minor) Status: New Page 3KITCHEN - ‘Raw animal foods lack adequate separation from ready-to-eat foods. TWO CONTAINERS OF RAW EGGS (ONE CRACKED BUT WHOLE, ONE BEATEN) WERE STORED OVER CILANTRO IN THE UNDERCOUNTER COOLER. Provide adequate separation to prevent cross-contamination between raw animal foods and raw ready-to-eat foods during storage, preparation, holding, and display. (MN 4626.0235) Comply by: Notice #: 1 Severity: CRITICAL (Minor) Status: New KITCHEN - Food is in contact with surfaces that have not been properly cleaned and sanitized. A STYROFOAM BEVERAGE CONTAINER WAS STORED DIRECTLY ON TOP A PAN OF CAMBODIAN EGG. ROLLS IN THE UNDERCOUNTER FREEZER. Do not allow food to contact surfaces of equipment and utensils that are not cleaned and sanitized. (MN 4626.0270) ‘Comply by: 09/11/2010 Notice #: 2 Severity: CRITICAL (Minor) Status: Unabated PANTRY COOLER & SALAD BAR - Cold food not maintained at 41 degrees Fahrenheit or less. THE PANTRY COOLER IS NOT RUNNING AT THE CORREC TEMPERATURE. THE THERMOMETER HANGING INSIDE OF IT READ 48F. CAMBODIAN PICKLES WERE 50F, AND SALAD DRESSING WAS 60F. THE COOLER IS USED TO STORE CONDIMENTS. SOME ITEMS ON THE SALAD BAR WERE NOT THE CORRECT TEMPERATURE. CAMBODIAN DESSERT WAS 45F, AND CAMBODIAN SALAD WAS 44F. IF THESE ITEMS ARE BEING MADE IMMEDIATELY TO BEING PLACED ON THE BUFFET, AND THEY ARE NOT AT 41F TO BEGIN WITH THEY CAN ONLY BE USED FOR FOUR HOURS. THEY NEED TO BE ‘TIME-STAMPED AND DISCARDED AFTER FOUR HOURS. Immediately, maintain all cold readily perishable food at 41 degrees Fahrenheit or less. (MN 4626.0395) ‘Comply by: 09/11/2010 Notice #: 3 Severity: CRITICAL (Major) Status: Unabated PREP ROOM - Potentially hazardous foods are not being cooled within the required time period. THREE DEEP CONTAINERS OF CURRY SOUP WERE BETWEEN 82F AND 90F IN THE WALK-IN COOLER. THERE WERE NO TIME STAMPS ON THE CONTAINERS, BUT LEE STATED THAT THEY WERE MADE THREE HOURS PRIOR TO THE INSPECTION. THE SOUP WAS DISCARDED IN THE TRASH. Cool potentially hazardous food: 1. From 140 degrees Fahrenheit to 70 degrees Fahrenheit within two hours; and 2. From 70 degrees Fahrenheit to 41 degrees Fahrenheit or below, within four hours to prevent microbial growth in the food. (MN 4626.0385) THE SHALLOW PANS WERE REACHING THE COOLING LIMITS, BUT THE DEEP PANS WERE NOT. ‘Comply by: 10/02/2010 Notice #: 1 Severity: CRITICAL (Major) Status: Unabated Page 4TIME AS PUBLIC HEALTH CONTROL - Not providing or maintaining written procedures for using time only rather than time and temperature as a public health control. THE PROCEDURES BEING FOLLOWED DO NOT MEET THE CRITICAL LIMITS. TIME AS PUBLIC HEALTH CONTROL IS ONLY FOR A WORKING SUPPLY OF FOOD. REVISED WRITTEN PROCEDURES ARE REQUIRED. ‘When using time only, rather than time and temperature, as a public health control written procedures must be provided and maintained in the establishment to insure that: 1. All potentially hazardous food is marked or otherwise identified with the time within which it must be cooked, served, or discarded; 2. Potentially hazardous food is served or discarded within four hours from the time when it is removed from temperature control; 3. Potentially hazardous food in unmarked containers or packages, or for which the time is expired is discarded; 4. Potentially hazardous food is prepared, cooked and refrigerated properly before time expires, when time is used as a public health control. (MN 4626.0410) Comply by: Notice #: 1 Severity: CRITICAL (Major) Status: Advisement Only CRITICAL DEFICIENCIES: Deficiencies with a Severity of CRITICAL are MORE LIKELY to contribute to food contamination, illness, or environmental degradation. NONCRITICAL DEFICIENCIES: Deficiencies with a Severity of NONCRITICAL are LESS LIKELY to contribute to food contamination, illness, or environmental degradation. ALTERATIONS: Before an existing establishment is altered, detailed drawings and equipment specifications must be submitted and approved by this office. THIS MUST BE DONE BEFORE CONSTRUCTION BEGINS. CHANGE OF OWNER OR MANAGEMENT: Before a change in ownership or management, this establishment must be brought into total compliance with the Saint Paul Food Code. An evaluation must be made by the DSI Division of Environmental Health to determine if remodeling or equipment changes are necessary before the required transfer can be approved. EQUIPMENT INSTALLATION: All newly installed equipment must be NSF approved or equivalent. Contact this office for further information. _ -NOTICE- FOR SAINT PAUL LICENSED BUSINESSES ONLY The failure to correct the violation(s) in this report may result in a referral being sent to the Department of Safety and Inspections (DSI), License Division Manager requesting adverse action against your license. ‘Adverse action can include a fine, license suspension and/or license revocation, Ifyou have any questions regarding this inspection, feel free to call the inspector @ 651-266-8989 Kim Carlton RS. Environmental Health Specialist Date Page 5‘THE FOLLOWING DEFICIENCIES WERE OBSERVED AS HAVING BEEN CORRECTED (ABATED) SINCE THE LAST INSPECTION BASEMENT AND PREP ROOM - There is evidence of insects, rodents, or other pests on the premises. A LIVE COCKROACH WAS CRAWLING ON FLOOR IN THE BASEMENT STORAGE ROOM. SEVERAL DEAD COCKROACHES WERE SEEN IN THE BASEMENT AND IN THE PREP ROOM. Exterminate cockroaches from the food facility. (MN 4626.1565) Insects, rodents, and other pests must be controlled to minimize their presence on the premises by: A. routinely inspecting incoming shipments of food and supplies; B. routinely inspecting the premises for evidence of pests; C. eliminating harborage conditions. (MN 4626.1565) Comply by: 09/11/2010 Notice #: 2 Severity: CRITICAL (Minor) Status: Abated BUS PANS - The non food-contact surfaces of equipment are soiled. 'CLEAN' BUS PANS WERE VISIBLY SOILED, CRACKED, REPAIRED WITH DUCT TAPE, AND HAD FOOD RESIDUE ON THEM. Clean all non-food-contact surfaces of equipment at a frequency necessary to preclude accumulation of soil residues. (MN 4626.0855) DISCARD THE CRACKED BUS TUBS. THESE NEED TO BE CLEANED AND SANITIZED LIKE OTHER EQUIPMENT AND UTENSILS. Comply by: 12/15/2010 Notice #: 1 Severity: Non-Critieal Status: Abated DISH MACHINE AREA - The floors, walls or ceilings are not being cleaned and maintained. IN THE DISH AREA, THE FLOOR DRAIN IS FULL OF DEBRIS AND SCUM, CAUSING WATER TO BACK UP. THERE IS A FOUL, SMELL IN THIS AREA. Clean and maintain the floors. (MIN 4626.1520) Comply by: 11/10/2010 Notice #: 1 Severity: Non-Critieal Status: Abated HANDWASHING SINK - No disposable towels provided at handwashing lavatory. PAPER TOWEL DISPENSER WAS EMPTY (ABATED AT INSPECTION) Provide and maintain an adequate supply of sanitary single use towels in a functional dispenser at each sink in the food preparation area. Do not use common towels for drying or wiping hands. (MN 4626.1445) Comply by: 11/10/2010 Notice #: 2 Severity: Non-Critieal Status: Abated Page 6‘THE FOLLOWING DEFICIENCIES WERE OBSERVED AS HAVING BEEN CORRECTED (ABATED) SINCE THE LAST INSPECTION KITCHEN - COOKLINE Wiping cloths are not being properly stored or used. WIPING CLOTHS STORED ON THE COUNTERTOPS. Store wiping cloths clean and dry or in an approved sanitizing solution of 50 to 200 ppm chlorine or equivalent, A concentration of 100 to 200 ppm is recommended. (MN 4626.0285) ‘Wiping cloths must be used for a single purpose or activity only. (MN 4626.0285) Comply by: 10/06/2008 Notice #: 7 Severity: Non-Critical Status: Abated TIME AS PUBLIC HEALTH CONTROL - ‘Not complying with all of the requirements of the HACCP plan and procedures that were submitted to and approved by this Office. A PROCEDURE TO USE TIME AS PUBLIC HEALTH CONTROL WAS ‘APPROVED IN 2008. THE TIME STAMP METHOD IS BEING USED, BUT IT IS NOT BEING USED CONSISTENTLY. AT THE 9/16/10 COMPLAINT INSPECTION CONDUCTED AT 7:40 PM, TWO PANS OF SESAME CHICKEN THAT WERE TIME-STAMPED 2:49 PM WERE SITTING ON THE COUNTER AT 65F. PER EMPLOYEES, THEY HAD BEEN SITTING ON A RACK ALL AFTERNOON. THE CHICKEN WAS DISCARDED AND DENATURED. When a HACCP plan is required to protect the public health, safety, and environment the licensee must: (1) comply with the HACCP plan and procedures submitted and approved as the basis for the variance; and (2) maintain and provide to this Office, on request, the specified records that demonstrate routine compliance with the following: (a) procedures for monitoring critical control points; (b) monitoring of the critical control points; (c) verification of the effectiveness of an operation or process; and (@) necessary corrective actions if there is failure at a critical control point. (MN 4626.1730) THE, ‘TIME STAMP NEEDS TO BE USED IMMEDIATELY WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL (HOT OR COLD). THIS PROCESS CAN ONLY BE USED WITH A WORKING SUPPLY OF FOOD. FOOD CANNOT BE HELD AT ROOM TEMPERATURE FOR A LONG PERIOD OF TIME, THEN TRANSFERRED TO A COOLING UNIT FOR FUTURE USE UNLESS THE ENTIRE PROCESS TAKES LESS THAN FOUR HOURS. ONCE THE FOOD HAS BEEN REMOVED FROM TEMPERATURE CONTROL, IT CANNOT BE STORED AGAIN FOR FUTURE USE. Comply by: 10/14/2009 Notice #: 6 Severity: Non-Critical Status: bated Page 7