Wong's Palace

Observed food in all coolers not covered. *Keep all foods covered. Observed rice on counter in kitchen not covered. * Cover lightly to cool in walk-in cooler.

Observed what appears to be mildew on ice shield of ice machine. *Clean ice machine.

Observed dented cans of food on can rack. *Return or discard dented cans of food and do not use.

Observed uncovered shrimp, beef, port, and chicken stored in reach in cooler near grill/fryers. All food items must be stored covered to protect against contamination.

Observed pieces of dead insects and roaches near dish washing area. Discussed pest control. Remove dead insects and thoroughly clean areas.

Observed heavily soiled air vents and returns throughout main kitchen. Deep clean vents and returns to ensure proper air flow/ventilation.

Observed reach in cooler (near fryer) to be malfunctioning and incapable of maintaining cold held foods at 41F or lower. Observed the following temperatures within the unit: beef (59F), pork (53F), chicken (52F), shrimp (56F), and ambient (53F). Potentially hazardous foods must be cold held at a temperature of 41F or lower to prevent foodborne illnesses. Dispose all out of temperature food items. No food items should be stored in unit until repaired. Use alternate coolers.

Observed heavily soiled air vents and returns throughout main kitchen. Deep clean vents and returns to ensure proper air flow/ventilation.

Observed cooked poultry and rice not held at 135F or higher. Hot held items must be maintained at an internal temperature of 135F or higher to minimize risk of foodborne illness. Out of temperature food items disposed. Advised that holt held items be hot held directly over a heat source.

Observed pooled chicken juice at the bottom of walk in cooler (under shelving units). Foul odor beginning to form. Properly clean and sanitize cooler floor to remove all meat juices.

Personal food items in RIC on the cookline stored over facility food.

Observed no soap in dispenser at the hand sink. CA: replenish soap in dispenser.

Observed food in WIC and RIC not dated marked. CA: Dated mark all prepared foods in coolers.

Observed back door and screen door with gaps at the bottom which could easily allow for pest to come into the kitchen.

Current inspection report not posted.

Observed uncovered food items in walk in freezer (wontons), reach in freezer in grill area (chicken and cheese wontons), and stored on lower shelving units in the grill area (uncovered soups and sauces). All food items must be stored covered to protect against contamination.

Observed inconsistent date marking of food items stored in walk in cooler and reach in coolers throughout grill area. Observed prepped meat, kabobs, and sliced vegetables with no form of date marking. All TCS foods must be properly date marked and used/disposed according to date.

Observed uncovered food items in reach in freezer (chicken and cheese wontons), reach in coolers (prepped vegetables and prepped meats), and stored on lower shelving units in the grill area (uncovered soups and spices). All food items must be stored covered to protect against contamination. Note: issue corrected on site and lids/covers added to all foods currently stored uncovered.

Observed inconsistent date marking of food items stored in reach in coolers throughout grill area. Observed prepped meat kabobs and vegetables with no form of date marking. All TCS foods must be properly date marked and used/disposed according to date. Note: issue corrected onsite - date labels created and added to each item missing date marking.

Observed wet wiping cloths stored on countertops throughout grill area in main kitchen. Wet wiping cloths must be stored in sanitizer solution when not in use. Replace sanitizer every 4 hours - test concentration.

Observed improper vertical storage of raw animal foods. Observed raw eggs stored above vegetable and already cooked foods - posing a potential contamination risk. Raw animal foods must be stored according to minimum required cook temperatures and must not be stored above cooked or ready to consume foods.

No PIC designated for kitchen staff. Observed kitchen staff with seemingly no knowledge to perform duties necessary to ensure food safety. PIC must be present and demonstrate adequate knowledge to perform duties.

Observed hand wash stations with no means of hand drying. No paper towels or hand drying provisions available at either hand sink in the main kitchen. Hand sink must be fully supplied with cleanser and drying provisions.

Observed uncovered food items throughout walk in freezer (pork, beef), walk in cooler (beef, prepped meats and vegetables), reach in coolers (vegetables, noodles, prepped meats, egg wash), reach in freezer (cheese wontons), and lower shelving units (soup). All food items must be stored covered to protect against contamination.

Observed uncovered food items throughout walk in freezer (pork, beef), walk in cooler (beef, prepped meats and vegetables), reach in coolers (vegetables, noodles, prepped meats, egg wash), reach in freezer (cheese wontons), and lower shelving units (soup). All food items must be stored covered to protect against contamination.

Observed mold/mildew build up on ice shield in ice machine. Food contact surfaces must be cleaned and sanitized every 4 hours or at a frequency to prevent build up and contamination.

Observed heavily soiled countertops in food prep areas. Food contact surfaces must be cleaned and sanitized at a frequency to prevent build up and contamination.

Observed prepped meats and vegetables throughout coolers in main kitchen with no form of date marking. All TCS foods must be properly date marked and used/disposed according to date.

Observed dead roach in main kitchen.

Observed live flies throughout main kitchen. Also observed several dead flieson the handles of the "red" sauce storage container. Areas must be free of pests/insects.

Observed pans of uncovered meat stored on floor of walk in cooler. All food items must be stored at least 6 inches above floor surface to protect against contamination.

Observed numerous wet wiping cloths (including cloths soiled with raw meat juice) stored on countertops throughout main kitchen. Wet wiping cloths must be stored in sanitizer solution when not in use. Replace sanitizer every 4 hours - test concentration. Note: soiled wiping rags must be removed from circulation once soiled.

Observed heavily soiled reach in cooler near fryers/grill area - noted door and shelving units to be encrusted with residue, food debris, and splatter. Advised deep cleaning to ensure unit is free of accumulations.

Observed pooled meat juice at bottom of outdoor walk in cooler. Clean juice immediately as it is a potential contamination risk.

Premises not free of unnecessary clutter. Remove old/broken ice machine from kitchen area.

Observed missing/damaged floor tiles in dish area and fryer areas. Missing/damaged tiles are harboring wastewater and food debris. Repair/replace tiles.