MING MOON

Observed a can of WD-40 stored above facility sauces on storage shelf. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. COS: WD-40 was moved to office by PIC.

Observed clean utensils stored under prep table where raw pork was actively being prepped. CA: Utensils must be stored in an area so that they cannot be contaminated. COS: PIC had utensils removed and cleaned.

Observed several wet wiping cloths on counters throughout kitchen. CA: Wet cloths should be stored in sanitizer buckets between uses. COS: PIC placed all cloths back into buckets

Observed several fly strips throughout kitchen food prep areas while food was actively being prepared. CA: Insect control devices shall be installed so that The devices are not located over a food preparation area; and Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Observed knives and utensils stored in standing water at sushi station. CA: Utensils should not be stored in standing water that is not 135F or above. COS: PIC placed utensils on clean prep table

Observed several recently washed containers and cookware stacked wet above 3 comp sink. CA: All dishes and utensils should be air dried prior to stacking.

Observed employee personal items (jackets and cups) being stored on shelves with dry products. 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 personal items

Observed potentially hazardous foods (cooked pork, cooked chicken, cooked shrimp, fried chicken) held above 41 F inside of double door reach-in cooler near the front food service. CA: Discussed with PIC, food items were placed in freezer to rapidly cool

Observed improper separation of raw and RTE foods (raw shrimp in prep top stored behind lemon, raw shrimp stored above wontons in RIC, raw shrimp above fully cooked imitation crab in WIC). CA: Discussed with PIC proper storage order, raw product moved.

Observed TCS food items not held at proper hot holding temperatures (see temp log). CA: Discussed with PIC, PIC chose to discard all out of temp foods.

Observed TCS foods cooling by unapproved methods (large containers of tighly sealed fried chicken wings in WIC, tightly sealed wontons in RIC). CA: Discussed with PIC, items were moved to freezer to rapidly cool.

Observed improper thawing methods of raw shrimp (raw shrimp in bin of standing water). CA: Discussed with PIC proper thawing methods.

Observed hand sink without hot water. CA: Discussed with PIC, PIC stated technician will service sink.

Observed Time and Temperature Control for Safety food hot held in the main kitchen steam table not ≥135°F: hot and sour soup 125°F. CA: PIC immediately had employee reheat the soup.

Observed Time and Temperature Control for Safety foods prepared during the morning cooling tightly covered in the walk in cooler. CA: Instructed PIC that foods prepared on the same day should be monitored for cooling and cannot be tightly covered if they are still ≥41°F. The food was immediately uncovered.

Observed potentially hazardous foods (raw chicken and raw beef) held above 41 F inside of double door reach-in cooler near the front food service. CA: Food had been held for less than 4 hours inside of cooler. PIC placed food into walk-in cooler to rapidly cool. PIC will need to have cooler serviced.

Observed drink nozzles not cleaned at drink station. CA: Notified PIC. PIC will have drink nozzles cleaned.

Observed several previously washed containers stacked wet. CA: Discussed air drying requirements with PIC including using a fan to speed drying.