CHOW KING GRILL & BUFFET

Observed facility does not have a consumer disclosure anywhere in the facility. Facility does not have a printed menu nor an electronic menu nor at the self serve bar. C/A . Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. COS Facility has 72 hours to provide the disclosure and place it at the self serve bar

OBSERVED A TRAY OF RAW PORK AND RAW EGGS BEING STORED ABOVE A CONTAINER OF CHEESE RANCH AND HALF-WAY UNCOVERED NOODLES AT THE BOTTOM OF THE PREP TOP UNIT#2 OBSERVED RAW CHICKEN STORED ABOVE CUT CANTALOPE IN THE WIC (VEGETABLE ONLY) IN THE MAIN KITCHEN OBSERVED UNCOVERED SHRIMP TOUCHING A TRAY OF UNCOVERED CHICKEN IN THE RIC IN THE MAIN KITCHEN THAT COULD LEAD TO CROSS CONTAMINATION OBSERVED ONE TRAY OF RAW UNCOVERED CHICKEN BEING STORED ABOVE RAW BEEF AND ONE TRAY OF RAW UNCOVERED CHICKEN STORED ABOVE RAW SHRIMP IN THE WIC MEAT ONLY IN THE MAIN KITCHEN C/A Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, COS: EGGS AND PORK WERE MOVED TO THE BOTTOM OF THE UNIT, CHICKEN WAS REMOVED FROM ABOVE BEEF, CANTALOPE AND SHRIMP. SHRIMP WAS MPVED TO ANOTHER SHELF AND THE BEEF WAS MOVED UP

OBSERVED RAW EGGS AND LETTUCE STORED AT THE PREP TOP UNIT THAT WERE HOLDING ABOVE 41F AMBIANT TEMPERATURE WAS REGISTERED AT 45F.

OBSERVED TWO LARGE BOWLS OF SHRIMP THAT WERE PREPPED IN THE MORNING AROUND 10:00AM. AT 4:05PM WHEN THE SECOND TEPMERATURE WAS TAKEN THE SHRIMP WAS HOLDING AT 56F. THE RATE OF COOLING WAS NOT ADEQUATE FOR THE SHRIMP TO REACH BELOW 41F IN 6 HOURS.

C/A Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P COS: SHRIMP WAS DISCARDED

OBSERVED FACILITY IS HAVING A TPHC AT THE BUFFET AREA WITHOUT A WRITTEN PROCEDURE. C/A If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, 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;P COS: EHS HANDED THE WRITTEN PROCEDURE TO THE OWNER AND ASKED HIM TO FILL IT.FACILITY HAS 3 DAYS TO CORRECT THE VIOLATION

Observed the handsink next to the RIC unable to dispense any soap. Soap dispenser was jammed. C/A Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS Manager places a soap dispenser at the sink

Observed the handwashing sink next to the grill area in the main kitchen with a metal scrubber inside of it. Observed the hand washing sink next to the pantry area with a metal pot inside of it. Observed couple of handsinks with food bits inside if them. C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS Pot and metal scrubber were removed from the handsink.

Observed warewashing machine in the main kitchen with inadequate sanitizing concentration. Sanitizer was tested below 50ppm. C/A Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. Sanitizer should be between 50-100ppm COS Before EHS left the premises the auto-chlor customer repair service arrived and repair/calibrated the equipment. The warewashing was testing 50ppm

OBSERVED RAW CHICKEN STORED IN DIRECT CONTACT WITH NOODLES AND RAW FISH IN REACH IN COOLER 2 IN MAIN KITCHEN; BOTH CONTAINERS WERE UNCOVERED. OBSERVED RAW CHICKEN STORED ABOVE RAW BEEF AND IN DIRECT CONTACT WITH REAW BEEF AND PORK IN REACH IN COOLER IN HIBACHI AREA OF KITCHEN

C/A: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (II) Cooked ready-to-eat food; and (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (III) Preparing each type of food at different times or in separate areas; (iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles;

COS: ITEMS WERE REARRANGED

OBSERVED MUSHROOMS, SHREDDED VEGGIES AND GARLIC STORED UNCOVERED AND UNPROTECTED IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RAW FISH AND 2 CONTAINERS OF CHICKEN STORED UNCOVERED AND UNPROTECTED IN REACH IN COOLER 2 IN MAIN KITCHEN. OBSERVED SPRING ROLLS STORED UNCOVERED AND UNPROTECTED IN IN REACH IN FREEZER IN MAIN KITCHEN. OBSERVED POTATOES READY TO COOK STORED UNCOVERED AND UNPROTECTED ON LOWER SHELF OF TABLE IN MAIN KITCHEN

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: ALL FOOD COVERED

Observed raw fish (tilapia and salmon) in the main kitchen reach in cooler stored above mac & cheese, cooked chicken, cooked potato, and artificial crab meat salad.

CA: Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

COS: Raw salmon and raw tilapia placed on the bottom shelf below cooked, ready to eat food.

Observed counter top can opener with an excessive build up food stuck on the blade; ice machines X2 have mold build up on the internal roof. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Blade placed in 3 compartment sink; roof of the machine sanitized.

O PPM chlorine sanitizer registering in the dish machine while washing dishes. CA: 50-100 PPM chlorine sanitizer required. COS: 3 compartment sink will be used until scheduled visit from technician, later on today.

Observed numerous uneasily identifiable food items: dry storage 4 bins of dry goods (salt/salt-pepper mix/sugar/coconut salad); under prep table main kitchen (liquid margarine) and inside prep unit 2 (3 containers of sauces and flour mix); walk in cooler closest back door approximately 20 containers of sauces all without name labels. CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.