Stir King

Observed an open employee water bottle on the prep counter where food is prepared for consumers. 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. Drink out of single-use cups with a secure lid and straw, and store employee drinks in a designated area away from where food is being prepared. Corrected on Site (COS): Water bottle discarded.

Observed damp cloths stored on the prep counter and on the wok station. Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Place wiping cloths in the sanitizer solution between uses.

Observed raw shell eggs stored above ready-to-eat vegetables inside the walk-in cooler. Raw animal products shall be stored and separated by being stored below ready-to-eat foods and separated by final cooking temperatures. Educated the person in charge (PIC) about proper separation. The walk-in cooler is very small for their high volume of food served daily, but recommended reorganization as well, so that there is no cross-contamination of foods. Corrected on Site (COS): PIC moved the raw shell eggs below the ready-to-eat vegetables.

Observed cooked chopped chicken being stored inside the prep top cooler above 41 F. 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. Per the person in charge the food item was cooked 30 minutes ago and placed inside the prep top cooler to allow the food item to cool. COS: The food item was placed inside the walk in cooler.

Observed several Monster energy drinks being stored inside the reach in cooler next to customer items. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Person in charge removed the items.

Observed chopped chicken on counter with a temperature of 91F. Per person in charge, the chicken is held on time as public health control, however it was not marked. If time without temperature control is used as the public health control up to a maximum of 4 hours:The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Person in charge discarded the chicken.

Observed shell eggs (81F) on the prep top table in the main kitchen above 41F. Per Person in Charge (PIC) states the eggs were sitting on the counter top for 20 minutes. 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. Eggs were discarded.

Observed several food items inside the cooler of the prep top unit below 41F and not in the cooling process, but uncovered. Except when cooling for loosely covered or uncovered containers in which food is being cooled, food inside of walk-in cooler must be covered or wrapped in food containers. Corrected on Site (COS): Person in charge covered food items with cling wrap.

Observed a plastic single-use bag of fried rice stored inside of the rice cooker while white rice is being hot held. Except when cooling, storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrected on Site (COS): The bag of fried rice was discarded.

Observed several flies in the main kitchen while food is being prepped. Also observed a large gap at the bottom of the door in the main kitchen leading to the outside. outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. I recommend placing a weather strip at the bottom of the door to close gaps.

Observed on the bottom rack of the walk-in cooler raw eggs stored next to raw chicken, and raw chicken stored next to raw beef. Raw animal products shall be separated by final cooking temperatures and ready-to-eat foods. Educated person in charge (PIC) about proper separation. The walk-in cooler is very small for their high volume of food served daily but recommended reorganization as well so that there is no cross contamination of foods. PIC reorganized the walk-in.

Observed spare ribs (52°F), Raw Chicken Wings (50°F) and Raw Beef (51°F) inside the cooler above 41°F. The ambient air temperature of the unit is 51°F. 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 or below. Some of the food items were placed inside the cooler this morning, employee moved to walk in freezer to decrease the temperature and the rest of the foods were discarded.