Dragon 168

Observed multiple containers of tightly wrapped cooked lo mien noodles cooling in WIC past allotted time frame to meet cooling parameters. PIC stated noodles had been prepared at 9:30am - 10:00am. Noodles were tightly covered and reading between 80-90F at 12:35pm and had not cooled to 70F within 2 hours. CA: Cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C). COS: PIC discarded noodles.

Observed employee personal items stored on food equipment/ utensils on shelf in main kitchen area. CA: 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. COS: PIC moved items to designated area.

Observed bowl of raw chicken store directly above container of lettuce in walk-in cooler. CA: Separating raw animal foods during storage, preparation, holding, and display from: 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. COS: Raw Chicken relocated below lettuce.

Observed raw chicken, and egg foo young gravy sauce cold holding at a temperature greater than 41 degrees in main kitchen lower prep cooler storage.CA:time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) COS: PIC stated items had been placed in cooler longer than 4 hours therefore discarded.

Observed lo mien noodles prepped this morning (less than 4hours), wrapped tightly, and placed in prep unit to cool. CA: PIC uncovered lo mien noodles and moved to reach-in freezer to rapidly cool.

Observed multiple employees preparing/cooking food without hair restraints in main kitchen. CA: PIC provided hair restraints.

Observed utensils (rice spoons) stored in water at 80F between use. CA: PIC removed utensils to be sanitized.

Observed cell phones/ reading glasses/ personal items stored on prep table in back of kitchen area. CA: PIC removed chicken from prep table and designated table for personal use only.

Observed chicken wings holding at a temperature greater than 41F on kitchen counter. CA: PIC stated chicken wings had been out of cooler for an hour. Chicken wings were placed in walk in cooler to rapidly cool.

Observed just prepped cooked pork, raw shrimp, and marinated raw chicken placed in prep top cooler to cool. CA: PIC removed TCS items and placed in reach-in freezer to rapidly cool.

Observed just prepped cooked pork tightly covered in walk in cooler. CA: PIC loosely covered pork to allow TCS food item to rapidly cool.

Observed utensils stored in water at 88F between use. CA: PIC removed utensils to be sanitized. Discussed having utensils stored on steam table with water maintaining at 135F or greater.

Observed microwave not cleaned at a frequency to maintain clean to sight and touch. CA: Manager had cleaned.

Observed containers wet stacked on drying rack in main kitchen above three compartment sink. CA: PIC removed to be rewashed.

Observed food accumulation around cooking area. CA: Manager discussed having cleaned.

Observed TCS foods in prep cooler holding at a temperature greater than 41F. CA: PIC stated items had been in cooler less than 4 hours. TCS item placed in walk-in cooler to rapidly cool, PIC chose to discard other TCS item.

Observed chicken wings cooling at room temperature. PIC indicated chicken wings began cooling an hour ago. CA: Chicken was moved into reach-in freezer to cool rapidly.

Observed general tso's chicken and sweet and sour pork cooling in walk-in cooler. PIC stated items had been cooling at 12pm. Both TCS food items were greater than 70F, therefore food items did not reach critical control point of 70F within 2 hrs. CA: TCS food items were discarded.

Observed spray bottle containing clear liquid on 3 vat sink, and spray bottle with purple liquid on front counter without labels. CA: PIC labeled bottles with common chemical name.