Pearl River Chinese Restaurant

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Preparation unit across from cookline was not maintaining PHF at 41F or below. Observed pooled water in the bottom. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Sliding door of the reach in fridge was not functioning, unable to open one side. [CA] Repair/replace reach in fridge door. Observed residential reach in freezer in the dry storage room. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Observed heavy accumulation of food debris/debris on all shelving units, guards of fans in the walk in fridge and handles of refrigeration units. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Demonstration of knowledge; food safety certification

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Food separated and protected

Inspector’s notes

Observed multiple raw meat products stored near or above cooked or ready to eat foods in walk in fridge and freezers. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed many food items stored on the floor of the walk in fridge/freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Observed employee wash cutting board, touch back door knob, drink from a personal cup, and take the cleaned cutting board for use without washing hands. [CA] Employees are required to wash their hands: before beginning work; before handling food or clean equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready to eat foods; after touching body parts; after coughing, sneezing, using handkerchief, tissue, using tobacco, eating or drinking; after using the restroom; any time when contamination may occur

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed heavy accumulation of food debris around floors/walls of food equipment. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed many broken tiles and missing or damaged coving throughout preparation areas. [CA] Repair/replace broken floor tiles and coving.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Hot and cold water available

Inspector’s notes

Hand wash sink in food prep area measured below 100F. No additional hand wash sink available in prep area. Hot water knob appeared to be broken. [CA] Hand washing facilities must be equipped to provide warm water measuring 100F.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Two employees observed washing hands in 3 compartment sink. [CA] Handwashing shall be done exclusively in handwashing sink. Test strips were not available at bar, per employee, they had run out. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed dried rodent droppings at service counter. [CA] Maintain facility free of vermin. Clean and sanitize areas of old rodent droppings.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed scoops in bulk food containers in dry storage with handles in contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. CO2 at soda dispenser in service counter and at the bar were not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Person in charge present and performing duties

Inspector’s notes

Designated person in charge was not available during inspection, employee had to call owner several times. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

*MAJOR* Janitorial sink appeared to be clogged and had wastewaster backed up in the basin. *MINOR* Only handwashing sink in the kitchen drained very slowly and filled with water while washing hands. [CA] Maintain plumbing facilities in good condition and repair clogs to ensure proper wastewater disposal.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

No handsoap available at only handwashing sink in kitchen prep area. [CA] Handwashing cleanser and sanitary single-use towels shall be provided in dispensers at handwashing sinks at all times. [COS] Employee refilled soap dispenser

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper eating, tasting, drinking, tobacco use

Inspector’s notes

Multiple employees drinking from uncovered cups and eating on food prep tables. [CA] No employee shall eat or drink in any area where contamination of non-prepackaged food, clean equipment, or clean utensils may occur.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

Proper cooling methods

Inspector’s notes

Bowl of cooked beef cooling in deep bowl at room temperature on shelf, employee indicated that it was cooked 20 minutes prior. No active cooling observed. [CA] Food shall be cooled rapidly using approved methods including: placing food in shallow pans; separating food into smaller portions; using rapid cooling equipment; using ice paddles using containers that facilitate heat transfer

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Employee washed and rinsed cutting board without sanitizing and brought it back out for use. [CA] Food contact surfaces shall be washed and sanitized. [COS] Employee ran the cutting board through dishwasher. Observed heavy accumulation of black mold like substance on interior panel of ice machine. Ice had been removed and distributed to bar and soda fountain. [CA] Maintain ice machine clean and in good condition. [COS] Ice discarded, ice machine cleaned and sanitized.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed large gap at the bottom of the screen door in the back of the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Observed medication stored next to food equipment and above food preparation areas. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

*MAJOR* Raw pooled eggs held in cold prep counter measured at 58F [CA] Maintain PHF at 41F or below or 135F or above. [COS] PIC placed eggs back into walk in fridge. *MINOR* Items found in cold prep counter found to be out of temperature: raw beef measured at 46F; bean sprouts measured at 48F. Raw shrimp in fridge under cold prep counter measured at 49F. [CA] Maintain PHF at 41F or below.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

1. Observed black mold like substance on interior panel of both ice machines in contact with ice and water. [CA] Clean and sanitize ice machine and maintain clean. [COS] PIC discarded ice, cleaned and sanitized ice machine. 2. Soda dispenser at counter had heavy accumulation of white mold like substance on interior of dispensers and along back. Observed accumulation of mold like substance on the interior of the soda nozzle at bar. [CA] Clean and sanitize soda dispensers and maintain in good condition. [COS] PIC cleaned and sanitized. 3. Minor - Observed old food debris on clean dishes/equipment in facility. [CA]Ensure that food is cleaned/removed from dishes prior to sanitizing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Observed household freezer in use in storage area. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

Water in handwash sink did not drain after inspector washed hands. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [COS] PIC cleared back up in handwash sink.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed heavy accumulation of dust/debris on walls and ceiling throughout facility. [CA] Walls and/or floors in food preparation area shall be kept clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food separated and protected

Inspector’s notes

1. Observed raw meats stored next to carrots/lettuce in walk in fridge. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2. Observed food stored on the ground of the walk in fridge and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 3. Observed food stored uncovered with other food containers stacked on top of the open foods in the walk in fridge. Observed uncovered food stored in the walk in freezer and preparation units. [CA] Ensure that food is covered to protect from contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper eating, tasting, drinking, tobacco use

Inspector’s notes

Observed employee eating in kitchen. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Observed Bug stop home barrier by spectracide under three compartment sink. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Soap was not provided at the only handwash sink in the back preparation area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] PIC provided soap.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1. Observed rodent droppings on the floor in the back storage area and in the front storage area with the ice machines. Observed droppings in the back of the soda dispensing machine. [CA] Clean and sanitize area of old droppings. 2. Observed ants in the dry storage area with the walk in freezer and around the three compartment sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Observed wiping cloth used to wipe raw egg from counter and placed for storage. [CA] Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, and wet cloths used with raw foods of animal origin shall be kept in a separate sanitizing solution.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Observed heavy accumulation of grime/debris on shelving units through out facility and the outside of containers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.