NEW HAN'S

Observed TCS foods stored on countertop cold holding above 41F in main kitchen. Observed TCS foods in prep bottom cold holding above 41F.

CA: TCS foods cold holding shall be maintained at 41F or below.

COS: Items discarded.

Observed two large bulk containers of soy sauce in walk in cooler stored directly on floor of main kitchen.

CA: Food items and to-go containers must be stored 6 inches off the floor to prevent contamination.

COS: Removed.

Observed food employee wearing several bracelets during food preparation in main kitchen.

CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

COS: Food employee removed jewelry.

Observed build-up of food debris and grease on shelves and on bulk seasoning containers.

CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several food items stored uncovered in walk-in cooler and prep bottom of main kitchen.

CA: Food shall be stored covered except when cooling.

COS: Foods covered.

Observed sanitizing compartment with dishes being washed in 3 compartment sink with 0ppm Chlorine (Main Kitchen).

CA: Manual warewashing equipment shall have the required range of chemical concentration. For Chlorine, 50-100ppm Chlorine is required.

COS: PIC set up sanitizing sink and tested at 100ppm Chlorine.

Observed several containers and bottles of seasonings and sauces on cart in front of grill in main kitchen without name labels.

CA: Foods put into working containers shall be labeled with its common name.

COS: Items were labeled.

Observed build-up of food debris and grease on shelves and on bulk seasoning containers.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed heavy build up of food debris and grease behind and underneath stove top and fryer in main kitchen. CA: Physical facility shall be maintained clean and in good condition.

TCS food items stored inside the prep unit and on the countertops inside the kitchen held cold holding temperatures above 41F. CA TCS food items must maintain cold holding temperatures at 41F or below. Time as public health control, not to exceed 4 hours or ice may be used to ensure food is held at the proper temperatures. COS Time was placed on the TCS food items stored on the countertops. TCS food items inside the prep unit were discarded and/or stored in ice.

Several containers of soy sauce, fryer oil, salad oil and to-go containers were observed stored directly on the floor throughout the kitchen and walk in cooler. CA Food items and to-go containers must be stored 6 inches off the floor to prevent contamination. An open metal container of ketchup and hoi sauce was observed stored on the rack near the stove. CA Once a metal container is open, transfer food items into a food grade container to prevent contamination.

Food debris and grease accumulation was observed underneath the prep tables throughout the kitchen and on several bulk seasoning containers. CA Sanitize surfaces and the containers to prevent contamination.

Heavy grease buildup and dirt was observed in areas throughout the kitchen and underneath the stove. CA Clean hard to reach areas of the floors to ensure the facility is in good condition.