CHINATOWN

High Priority - Nonfood-grade bag used in direct contact with food. Pork stored in direct contact with thank you to go bags at walk in cooler and walk in freezer Fully cooked chicken stored in cardboard box at walk in freezer. Advised operator to remove from to go bags and boxes and use only food safe materials such as ziplock bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over tofu at flip top cooler, Raw chicken over peeled onions at walk in cooler, Raw pork over fully cooked chicken at walk in freezer. Both products not in commercial packaging. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic oil (48F - Cold Holding) Observed at ambient temperature. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 10 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3 hours and 50 minutes. Time control procedure emailed to operator.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: pork dumplings (125F - Hot Holding); ambient temperature: broccoli (89F - Hot Holding) Per operator, products out of temperature for approximately 15 minutes. Advised operator to reheat products to 165+F. Also recommend time control, educated operator on time control procedures. Time control procedure emailed to operator.

High Priority - Toxic substance/chemical improperly stored. Observed Degreaser spray bottle over corn starch at storage rack. Operator stored degreaser properly. Corrected On-Site

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At employee restroom. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on shelf that is soiled with dust and oil residue. Clean knives stored between cooler and prep table. Cooler stained with rust and oil residue. Corrected On-Site

Basic - Rear entrance to kitchen has a gap at the threshold that opens to the outside.

High Priority - Raw beef stored over/not properly separated from ready-to-eat soy sauce. Cook reversed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing, utensils stored in sink next to triple sink. Operator removed. Corrected On-Site

Basic - Bowl with no handle used to dispense fried chicken to the right of cook line. Cook removed bowl. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed knifes. Corrected On-Site

Basic - Plumbing system in disrepair no cold water at hand sink at front counter.

Basic - Single-service forks and spoons not stored inverted or protected from contamination at front counter. Operator reversed items. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in triple sink. Operator turned water on. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Operator removed. Corrected On-Site