MR. CHANG'S

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over RTE chicken. Operator reversed. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) Operator dumped majority of solution and diluted by adding more water retesting at 50ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Chair was in front of hand wash sink. Operator removed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Temperature of water is 89°F. Operator states he turned off hot water since sink leaks. Operator turned hot water back on. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety msg and flour not stored with handle above top of food within a closed container. Operator moved handle. Corrected On-Site

High Priority - Employee touched personal phone to take phone call and then engaged in food preparation and handled working utensils on cook line. Operator had employee Put away phone and wash hands and change gloves. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw chicken and beef in top part of cook line make table above noodles, sauces and other products in cooler. No physical barrier between top and bottom. Operator removed items from under raw products. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to scoop rice product in steam table. Operator removed bowl. Corrected On-Site

Basic - Cardboard used to line food-contact and non-food contact shelves. Observed cardboard lining shelves of dry storage at front on kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on top of lowboy cooler where food is prepared. Operator removed water bottle. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on shelf above food prep make table in kitchen. Operator removed item. Corrected On-Site

Basic - Food stored on floor. Observed food product in bag fallen on floor in walk-in freezer. Operator removed product from floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed cleaver stored between make table and prep table in kitchen. Operator removed and stored appropriately. Corrected On-Site

Basic - Stored food not covered. Observed fried chicken stored to cool uncovered in rear prep area. Operator removed and stored on ready rack with pan above to protect food from contamination. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken, pork and shrimp in cook line make table. Stored in top above ready to eat products. Operator removed and stored ready to eat products away from raw products. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwash sink at front of kitchen unable to provide hot water. Faucet valve unable to provide water even after turning. Sink still has access to cold water.

Basic - Cardboard used to line food-contact and non food contact shelves. Observed cardboard and particle board used to line shelves in walk-in cooler and dry storage shelves.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items (phone, vitamins, lighter) stored above cook line make table. Operator removed and stored appropriately. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed screen door at rear with gaps below and above door.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open can stored in top of make table on cook line. Operator removed and discarded drink. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service tins for Togo not stored appropriately on shelf. Operator inverted tins. Corrected On-Site