Wang Wang BBQ

Observed cooked duck held at front service heat lamp hot holding at less than 135 degrees F. Also observed honey pork held in steam table measuring below 135 degrees F as well as honey pork that was on countertop that was placed by PIC in warmer cabinet measuring below 135 degrees F. COS: PIC reheated items to above 165 degrees F. PIC also turned up intensity of heat lamp and turned up temp on steam table. Advised to keep duck and pork belly hung closer to heat lamps hanging at front service and keep remainder TCS food items that would be held at lower area below heat lamps hot holding in warmer cabinet till needed. Advised to ensure heat lamp intensity and steam well & warmer cabinet at front service are turned up sufficiently for hot holding 135 degrees F or above. CA: All TCS food items shall be hot held at 135 degrees F or above.

Observed cooked poultry and cooked pork held at front service warmer cabinet hot holding at less than 135 degrees F. COS: PIC reheated items to 165 degrees F or above. CA: All TCS food items shall be hot held at 135 degrees F or above.

Observed encrusted debris on the interior surfaces on the microwave. Advised to clean at a frequency to minimize build up.

Observed cooked noodles cooling under the prep top cooler wrapped tight. Also, observed a container of chicken cooling in the walk-in cooler with the lid on tight. Advised on proper cooling methods. COS: Noodles were loosely covered.

Observed raw pork thawing in the sink in stagnant water. Advised PIC on proper thawing methods. COS: PIC placed foods under running water.

Observed container of duck on walk in freezer floor. COS: PIC moved off floor to shelves. CA: All food items shall be stored minimum 6-inches floor.

Observed scoops with handles down directly in salt and rice. COS: PIC corrected with handles facing up. CA: All utensils shall be stored properly between use.

Observed containers of soy sauce being reused. Advised to reuse. CA: Unless manufacturer indicates, food containers may not be reused.

Observed cooked duck and cooked pork at heat lamp and steam well at front service measuring below 135 degrees F hot holding. Advised PIC to reheat to 165 or above and turn up equipment. COS: PIC reheated to all food items to above 165 and turn up warmer cabinet. Advised to look for another hot holding unit. CA: All TCS food items shall be hot held at 135 degrees F or above.

Observed build up on inside of ice machine. Advised PIC to clean. CA: Food contact surfaces shall be clean to sight and touch.

Observed employee personal belongings (drink cups) on food prep tables. in main kitchen. Advised PIC must store in designated area. CA: All employee personal belongings must be kept in designated area.

Observed cooked ducks and pork held in warmer cabinet and heat lamp at front service measuring below 135 degrees F hot holding. Advised PIC to reheat to 165 or above and turn up equipment. COS: PIC reheated to all food items to above 165 and turn up warmer cabinet. Further advised to put duck directly under heat lamp. CA: All TCS food items shall be hot held at 135 degrees F or above.

Observed TCS food items (cooked noodles cooling in sealed bag. Advised PIC to unseal and use proper cooling methods to rapidly cool. CA: Use proper cooling methods to cool rapidly from 135 degrees to 70 degrees within 2 hours and 70 to 41 degrees F or below within remaining 4 hours.

Observed raw meat being thawed under running water and running water was measuring above 80 degrees. Advised PIC the water must be less than 70 degrees F. Also observed raw meat products being thawed at room temperature. Advised PIC to put in walk in cooler to thaw. CA: Use proper thawing methods to thaw frozen food.