New Evergreen Chinese Restaurant INC

Observed in reach in cooler: raw chicken beside vegetables & pooled eggs above sauce; in walk in cooler: raw chicken beside raw pork. PIC moved items to appropriate locations.

Observed many TCS foods stored on counter above 41F: cooked noddles 60F, cut cabbage 65F, cooked chicken 78F, prepped raw chicken- 63F. PIC discarded all items.

Observed containers of raw chicken above raw pork and shell eggs in walk in cooler. Cos: moved raw chicken to below pork and pork above chicken.

location of covered employee drinks was either above the food contact area or on the food prep table. CA: move to below the food contact area.

observed food not actively cooling or in container that were covered and too much food in the container. Code: 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf

Observed foods above fill line in prep cooler (54 degrees f wonton and 53 degrees f chicken). Lower the amount of food in pan to below designated fill line of pan to ensure unit does not exceed cold holding capacity.

Observed knife stored between equipment. cos: moved knife.

Observed utensils in room temperature water at 66 degrees f and 68 degrees f. Code; 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Cups observed stacked wet./Allow dishes to air dry before stacking.

observed frayed broken utensils at wok station. Discard and replace with commercial grade ansi utensils. Code requires: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent.

Observed raw chicken stored beside cooked chicken and noodles; observed raw pooled eggs stored beside soy sauce; observed in walk-in cooler raw chicken stored beside cooked chicken and rice, raw ground beef beside shrimp

Observed many TCS foods stored on counter above 41F: cabbage 57F egg rolls 54F cooked chicken 51F; noodles 47F./discarded

Observed in- Prep top cooler: Raw chicken stored behind raw steak; Reach-in cooler: Raw chicken above noodles, raw pork above sauce, pooled eggs beside onions; Walk-in cooler: Cooked chicken beside raw chicken. PIC moved all items to appropriate locations.

Observed multiple items on counter above 41F including: cheese wonton 81F, cooked chicken 87F, raw pork 76F, cooked chicken 74F, cut cabbage 74F, shelled egg 56F. PIC discarded all items.

Observed raw eggs stored over ketchup and soy sauce in reach in cooler allowing potential cross contamination./adhere to proper storage guidelines with raw eggs at the bottom shelf

Observed several personal employee medicines stored on server cart; observed sweet potato next to bleach./PIC moved items to correct location

Reach in cooler used for drinks and sauces holding ambient temperature at 56F./repair cooler and move sauces to different cooler until it gets repaired

Observed foods in walk-in cooler and reach in cooler not covered allowing potential contamination./keep all foods covered to prevent potential contamination

Gap around back screen door with light showing through/Weather strip around door to seal and prevent insect entry

Observed rusted shelves, ice built-up in several freezers, old grease built up in and around equipment./clean and refinish to create a smooth cleanable surface

Ceiling tiles stained and with mold present/Replace, Walls in back area with splatter present/Clean, Floor tiles cracked/Replace, Rusted shelving in walk in cooler and in prep area/Refinish or replace