China Wok

No vomit/diarrhea clean up kit or written policy at facility. Facilities are required to have written procedures and with supplies on hand that are listed on the procedure.

Observed wiping cloth stored on prep table not in sanitizing solution. Whenever not in use wiping cloths shall be stored in sanitizing solution.

PIC stated that small amount of cabbage is taken out at a time and left at room temperature. No written procedure for Time as a Public Health Control in place and does, time not marked, and does not appear container is replaced between refills.

Must have written plan in place, time mark product, and use a clean container each time more cabbage is taken out of cooler.

COS: Discard cabbage

Crab Rangoon Filling dated 4-28 in walk in cooler is beyond 7 days old.

Use or discard foods within 7 days of opening

COS: Discarded

COS- Discarded

Observed cooked Chicken & Pork in prep cooler without date mark. TCS foods must be dated when package is opened, thawed, or prepped.

COS: Correctly dating chicken and pork.

No thermometer in GE Refrig/Freezer Combo.

Must provide thermometer in all refrigerators - Replace Thermometer

Walk in cooler floor is not smooth/easily cleanable, has hole with exposed insulation.

Begin planning for repair of floor & door of walk in so that it is smooth/easily cleanable and can be maintained clean.

Observed several areas in need of cleaning including the dry storage, underneath equipment, equipment doors and handles, kitchen floor, front counter area. CA: Must maintain cleanliness in establishment.

Observed foods such as meat, vegetables and shrimp cold held above 41 degrees on the prep table. Must either keep the foods in an ice bath or cooler when not in use. Large quantities of meat left on the prep table. Must keep the meat in the refrigerator when the employees go on lunch break. COS by placing the meat in the walk in cooler.

Observed several containers of food left uncovered.Must cover the foods when not in use. COS by covering with lids.

Observed knife used to cut the meat just washed and rinsed. All the utensils and equipment must be washed, rinsed and sanitized. COS by sanitizing.

Observed peeled onions stored in a dirty strainer with stuck on remnants of old food. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by removing onions from strainer.

Observed dirty utensils stored as clean in utensil holder. Also observed debris at bottom of of holder. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by sending both to warewash area.

Observed chicken and lo mein being improperly cooled in deep containers.

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;

(ii) Separating the food into smaller or thinner portions;

(iii) Using rapid cooling equipment;

(iv) Stirring the food in a container placed in an ice water bath;

(v) Using containers that facilitate heat transfer;

(vi) Adding ice as an ingredient; or

(vii) Other effective methods.

COS by transferring food to sheet tray.