FU WING CHINESE RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw ground beef over wonton skins - operator moved raw beef to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - cooked shrimp (42F-48F - Cold Holding) operator states not prepared today held in upper unit in overfilled container under 4 hours - operator split and moved to walk in cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, cooked pork operator states prepared over 24 hours - operator date marked. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler - Raw chicken over egg rolls - operator removed raw chicken. Walk in cooler - raw pork over prepared sauces operator moved raw pork to bottom shelf. Walk in freezer - raw chicken over cooked pork - operator moved raw chicken to bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Windex stored next to chopsticks - operator moved windex. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector gave some test strips until purchase. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler - cooked chicken nuggets, cooked egg rolls and cooked pork - not date marked - operator date marked. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Container of oil - operator moved to shelf. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. At customer self service table - operator corrected. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg drop soup (111F - Hot Holding); in steam table. Operator states soup made today and placed in unit less than Four hours ago. Voluntarily discarded. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. general tso chicken (94F - Cooling)at 1:26 pm to 94F at 1:55 pm since 1:00 pm. Cooling at room temperature. At this rate chicken will not cool to 70F within two hours. Placed on sheet pan and placed in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Standing fan infront of hand sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean cutting boards stored directly on floor Removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on deli slicer Cellphone on top of bane Marie on cook line Removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior containers to flour and rice in dry storage

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 51°F next to cook line on prep table. No prepping in progress. Operator stated for less than 30 minutes. Operator placed chicken in walk in cooler. Egg rolls 61°F in fryer basket, for less than one hour. Cook fried egg rolls. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times, blocked by a floor fan. Manager removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sweet and sour chicken cooked yesterday no date mark in walk in cooler.

Basic - Floor soiled/has accumulation of debris in walk in freezer. Operator cleaned during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in prep area. Manager placed under running water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line. Operator placed in container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wontons 70°F-74°F in flip top cooler at cook line, operator stated for less than one hour, kept out on prep table. Operator placed back in refrigerator. Chicken 69°F-72°F chicken marinating at room temperature, in front of hand wash sink at cook line. Operator stated for less than one hour. Chicken was placed in walk in cooler.Corrective Action Taken Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times, dishes inside and big pan with chicken wings stored in the front of sink. Operator removed. Corrected On-Site

Basic - Chips stored on floor at front counter. Operator placed on shelf. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container for sweet and sour chicken. Operator removed paper. Corrected On-Site

High Priority - Raw shrimp stored behind not properly separated from ready-to-eat cooked shrimp on cook line. Cook placed raw shrimp in the front. Corrected On-Site Repeat Violation

High Priority - Raw shrimp stored behind not properly separated from ready-to-eat cooked shrimp. Cook reversed. Corrected On-Site

Intermediate - No chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths.