HAPPY DRAGON

Observed container of fried chicken wings cooling on countertop. COS. Tub was moved to reach in cooler for cooling. Also observed pans of fried chicken and cooked shrimp set for cooling inside walk in cooler tightly wrapped. PIC advised that 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.

Slow release of wastewater from handwashing at handwash sink by front entrance. PIC advised to plumbing for blockage.

Observed accumulated grease on friers and food debris along surface of cooking/wok area. PIC advised to clean. CA. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed buildup of dust on exhaust vent above hand washing station. Also observed accumulation of grease and debris on floor beneath cooking equipment. CA. PIC advised that the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed multiple TCS foods not cold holding at 41F and below inside walk-in cooler. PIC reported rise in food temperatures may have been due to cooking foods and placing multiple hot items to cool inside cooler at once. CA. Discussed with PIC that except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above

Observed multiple pans of fried chicken and shrimp egg rolls set to cool in Reach in cooler and multiple pans of cooked rice, cooked shrimp, fried chicken inside walk-in cooler causing rise in cooler temperature and slows the cooling process. PIC advised to use other methods of cooling such as ice baths to help facilitate the cooling process thus not affecting to ambient temperatures of coolers. CA. Cooked time/temperature control for safety food shall be cooled:

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

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

Observed exterior of bins used to store bulk items with visible debris. Also observed build-up of grease and debris on equipment (exhaust hood, range, fryers, crock pots). PIC advised to clean. CA. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed container of fried chicken wings cooling on countertop. COS tub was moved to walk in cooler for rapid cooling.

facility has unpaid permit fees.

Observed scoops used to dispense bulk items with handles touching food. COS scoops were replaced with handles point upwards above food.

Observed clean equipment stacked together with water in between items. Advised PIC to allow utensils and equipment to air dry prior to stacking together.

Observed multiple containers food (rice, chicken wings) cooling in tightly closed, stacked plastic tubs, PIC reported items were place in cooler for an hour. CA. Loosely cover tubs to allow rapid cooling. Avoid stacking items before cooling is accomplished.

Observed scoops used to dispense bulk items with handles touching food. COS scoops were replaced with handles point upwards above food.

Observed clean equipment stacked together with water in between items. Advised PIC to allow utensils and equipment to air dry prior to stacking together.

Observed multiple TCS food items cold-holding above 41F in prep-top cooler. COS: All TCS foods were placed in walk-in cooler to cool or discarded if left in unit longer than 6 hours. Premise visit will be conducted to check on status of cooler.

Observed two employee personal metal bottlews in kitchen area. COS: Employee bottles were relocated. Employees may only drink from a single service cup with a lid and straw and should store personal food and beverage in a designated location.

Observed sauce bottles and dry-ingredient containers without labels stating common name of food. Advised PIC to label all food containers with food that has been taken out of original container.

Observed soy sauce can being used as scoop for large rice storage bin. COS: Soy sauce can removed. Single-service and single-use articles may not be reused.

Observed cardboard and wood lining shelves in dry storage area. Advised that all food must be stored on surfaces that are safe, durable, corrosion-resistant, nonabsorbant, smooth, easily cleanable surface.