China Wok

Observed raw chicken to be stored directly above cooked pork, cooked chicken, and cabbage heads in the walk in cooler.

CA: PIC moved the cooked food and vegetable from the bottom shelf. RCA: Re-organize walk in cooler so that proper separation is maintained.

Observed the facility to be utilizing time as a public health control without written procedures, time stamps, or temperature logs.

RCA: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety (TCS) food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority.

If time without temperature control is used as the public health control up to a maximum of 4 hours:

The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control. The food must be discarded if it exceeds a temperature of 70F while on time as a public health control.

Observed the cooler next to the register to not be cold holding TCS foods. CA: PIC discarded TCS foods that had been in the cooler for more than 4 hours and placed TCS foods that had been in the cooler for less than 4 hours into a freezer to rapidly cool.

Observed crab rangoons that had been cooked more than 2 hours prior to the inspection to not have a temperature below 70 F. CA: PIC discarded crab rangoons, and was educated on proper cooling time and temperatures.

Observed buckets of food items stored on the floor in the walk in cooler. RCA: Food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed plastic containers being used as scoops in containers of flour, sugar. Observed scoops with handles being stored with handle in contact with the food product. CA: PIC removed the plastic containers and ensured that the scoops with handles had the handle stored not in contact with products.

Observed produce (onions, vegetables) next to raw food items (chicken, beef).

CA: PIC re-arranged food items by cooking temperature.

Observed food in the reach in cooler near the register cold holding temperature above 41F.

CA: PIC rapidly cooled food as it was still in the SAFE ZONE (prepped < 4hrs) and discarded food prepped over 4 hours.

Observed used soiled cloths covering wontons in the walk in cooler.

CA: PIC discarded the contaminated food.

Observed food in the reach in cooler near the register cold holding temperature above 41F and food in the back of the kitchen.

CA: PIC rapidly cooled food as it was still in the SAFE ZONE (prepped < 4hrs) and discarded food prepped over 4 hours.

Observed two employees eating in the back of the kitchen on top of prep table and near food preparation.

RCA: PIC was educated that employees cannot eat in the kitchen.

Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed multiple food items stored uncovered throughout the facility (beef, egg rolls, chicken, etc.).

CA: PIC covered food items.