CHIFA DU KANG

High Priority - Observed raw shell eggs stored over/not properly separated from various ready-to-eat foods in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; fried rice (62F - Cold Holding); fried rice (67F - Cold Holding); fresh garlic and oil mix (57F - Cold Holding) Per manager all food had only been out for about 30 minutes prior to the start of inspection and all foods list above is kept at ambient temperature.

Intermediate - Observed employees using sinks throughout establishment as a dump sink and to rinse dishes. Advised manager that Handwash sinks must not be used for any other purposes other than handwashing.

Intermediate - Observed the following food temperatures greater than 41°F; fried rice (62F - Cold Holding); fried rice (67F - Cold Holding); fresh garlic and oil mix (57F - Cold Holding) Per manager all food had only been out for about 30 minutes prior to the start of inspection and all foods list above is kept at ambient temperature. However, No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and explained application to operator.

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. Chef disposed of water. Corrected On-Site

Basic - Observed Cardboard used under cutting board.

Basic - Observed Cleaned utensils not properly stored on floor in dry storage area. Manager moved to shelf. Corrected On-Site

Basic - Observed a cup with no handle used to dispense corn starch and observed employee using a plate to dispense cooked rice.

Basic - Observed trays of dumplings stored in walk in freezer uncovered and stacked with no bearer from the tray above.