New Ming Garden

Observed various food items raw meats (pork, beef) stored in the reach-in freezers in grocery bags.

CA/COS: PIC shall have food items transferred into thicker food grade bags or containers for storage.

Utensils and food-contact surfaces of equipment shall be made of materials that are safe, durable, corrosion-resistant, and nonabsorbent. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Observed the reach-in freezer and reach-in cooler gaskets to have an accumulation of old food debris.

Observed walk-in unit fans to have a heavy accumulation of rust and dust buildup.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple sauces (soy sauce, duck sauce etc.) stored on counter near prep top cooler uncovered.

RCA: PIC shall ensure all food items have protective coverings.

Observed an employee prepping two pans of chicken placed on the bare floor at the chicken prep area. Observed buckets of food items (shrimp, sauces etc.) stored on floor throughout facility and in walk-in cooler.

CA/COS: PIC instructed staff to remove chicken off floor and place inside of walk-in cooler. PIC will add more racks to ensure buckets are 6 inches off of floor.

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 various food items (chicken, shrimp, etc.) stored in the reach-in coolers in grocery bags.

CA/COS: PIC shall have food items tranferred into thicker food grade bags or containers for storage. Utensils and food-contact surfaces of equipment shall be made of materials that are safe, durable, corrosion-resistant, and nonabsorbent. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Observed sweet and sour chicken dated 1/22 in reach-in cooler holding at 60F. Reach-in cooler ambient temperature was 56F. Unit is a residential refrigerator, if unit is broken it shall be replaced with a commercial grade reach-in unit.

CA: PIC discarded chicken. RCA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed broccoli, cabbage, and onions stored uncovered in the walk-in cooler.

RCA: PIC shall ensure all food items have protective coverings.

Observed various food items (chicken, pork, dumplings, etc) stored in the reach-in coolers and freezers in grocery bags.

RCA: PIC shall have food items tranferred into thicker food grade bags or containers for storage. Utensils and food-contact surfaces of equipment shall be made of materials that are safe , durable, corrosion-resistant, and nonabsorbent. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Observed two pans of beef that had been cooked yesterday, stored in the walk-in cooler overnight, and today with temperatures (48F) exceeding 41 degrees F.

CA: PIC discarded food product.

RCA: Educated PIC on proper cooling methods. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed an employee doing prep with boxes of chicken stacked on the floor.

CA: Had employee places boxes on buckets 6 inches off the floor.

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 ventilation hood to be dripping and contained a heavy accumulation of build-up.

RCA: PIC shall have vent hood cleaned as soon as possible. PIC stated that the cleaninh company comes every couple weeks.