Chase Luck Bakery Closed by Health Department

Dirty surfaces harbor pests and serve as bacteria reservoirs. Accumulated grease and food debris attract cockroaches and rodents.

1. CLEAN tops of food containers and LABEL containers with common names. -Observed the tops of dry good containers are unlabeled and contain food particles accumulation on them that may cause contamination.

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

1. PROVIDE cold top refrigeration unit for food preparation of potentially hazardous foods to maintain cold at 41F or below during preparation. -Observed many potentially hazardous items such as bean sprouts, raw eggs, and cooked bbq pork measuring above 41F out at room temperature. Per chef, the items are out for a maximum of two hours before they are returned to the refrigeration unit. 2. REMOVE all cardboard and lawfully discard to prevent cockroaches from harboring. -Observed cardboard being used to line surfaces underneath equipment. 3. MAINTAIN hot holding unit at 135F or above or DISCONTINUE USE OF EQUIPMENT UNTIL HOLDING AT 135F or ABOVE. -Observed the steamer equipment in the front of the house is not holding at 135F or above and items are not on Time as a Public Health Control; dim sum buns containing meat were measuring 125F at time of inspection. Per employee, the unit was turned up to hold at 135F or above.

Improperly stored utensils collect airborne bacteria and dust. Contaminated storage spreads pathogens to clean items.

1. SEPARATE all food from non food service equipment to prevent contamination. -Observed non-food service equipment such as wrenchs, tools, and WD-40 being stored next to food items such as flour. 2. STORE utensils on clean surfaces & keep hot at 135F or above, or cold at 41F or below, or dry to prevent rapid bacteria growth. -Observed tongs used to grab food in the front service area are stored on top of the steaming equipment on an unclean surface and rice scoop in water in the front service area measuring 100F.

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

-Observed no sanitizing buckets in two active food preparation areas during service. Corrected on site - Per Inspector's request, sanitizing solution was prepared to the correct concentration and provided in all food preparation areas.

Improper vacuum packaging creates anaerobic conditions allowing Clostridium botulinum growth. Botulism is fatal in 5-10% of cases. Causes paralysis and respiratory failure.

1. Observed raw chicken in a plastic tub being stored at room temperature on the floor under three compartment sink. Per Operator, the meat is thawing. Corrected on site - Per Inspector's request, the chicken was placed back into the refrigeration walk-in.

-Observed bean sprouts being used to cook in a wok directly out of the bag they come in. Per chef, the bean sprouts had not been washed prior. Corrected on site - Per Inspector's request, all bean sprouts were removed from packaging and thoroughly washed before use.

Improper storage allows pest access and temperature abuse. Food on floor contacts contaminated water during cleaning. Expired foods cause illness.

-Observed raw chicken in a plastic tub being stored at room temperature on the floor under three compartment sink and many other food items being stored on the floor of the walk-in units.

Improper dishwashing spreads pathogens across all dishes. Hepatitis A survives on improperly washed dishes for weeks. Causes recurring outbreak cycles.

-Observed no test strips were made accessible during inspection. Corrected on site - Inspector provided test strips.

1. MAINTAIN probe thermometers to verify food temperatures and cooking time/temperatures. -Observed facility had no probe thermometers available during active food preparation.

Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.

-Observed wet wiping cloths being stored on food contact surfaces such as cutting boards containing no sanitizing solution.

1. LAWFULLY discard all refuse to prevent vermin attraction/harborage. -Observed an accumulation of cardboard boxes that have been broken down stored by the side door that is open during service.

1. MAINTAIN toilet paper on dispenser to prevent employees from touching the roll with unclean hands. -Observed toilet paper is not on the toilet paper dispenser.

Clutter provides harborage for rodents and cockroaches. Cardboard harbors cockroach eggs. Each egg case contains 30-40 nymphs.

1. MAINTAIN side door CLOSED when not in use to prevent vermin entry. -Observed the side door is wide open during active food service.

Cracks and holes allow pest entry and make cleaning impossible. Deteriorated surfaces harbor bacteria that contaminate food and equipment.

-Observed floors in the kitchen have grease accumulation underneath the cook's line.

Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.

1. REMOVE bar soap to prevent employees for contaminating their hands with the dirt left by other employees. MAINTAIN liquid soap stocked at all handwashing sinks. MAINTAIN handwashing sink unobstructed and accessible at all times. -Observed no liquid soap is available in the employee bathroom with a shower and the sink is blocked by an item soaking in water in the basin; bar soap was observed in the employee bathroom. Partially corrected on site - Per Inspector's request, liquid soap was provided in the employee bathroom.

Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.

1. REMOVE bar soap to prevent employees for contaminating their hands with the dirt left by other employees. MAINTAIN liquid soap stocked at all handwashing sinks. MAINTAIN handwashing sink unobstructed and accessible at all times. -Observed no liquid soap is available in the employee bathroom with a shower and the sink is blocked by an item soaking in water in the basin; bar soap was observed in the employee bathroom. Partially corrected on site - Per Inspector's request, liquid soap was provided in the employee bathroom.