GAO'S HOT WINGS

Observed both food prep employee's without hair restraints actively prepping food. C/A-Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

COS- Both food prep employees put on hats

Observed to go paper boxes and plastic containers and lid placed lip up on prep top counter. C/A-Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. COS- Items inverted

Observed raw shrimp behind container of cooked shrimp in prep top 2 in main kitchen. Observed raw chicken behind a container of cooked chicken in prep top 2 in main kitchen. Observed a bowl of raw chicken in prep bottom above ready to eat sauces. C/A-Food shall be protected from cross contamination by separating food based on minimum required internal cook temperatures. COS- PIC moved raw shrimp and raw chicken in front row of prep top 2 and cooked animal meats in the back. PIC moved bowl of raw chicken to bottom shelf of prep bottom.

Observed a bowl of wings covered with plastic wrap in prep top cooling first tempted at 1:00 at 53F and at 2:16 at 51F. Observed egg drop soup covered with plastic wrap cooling on main kitchen counter top tempted at 1:00 at 111F and at 2:16 at 92F. Per PIC cooling began for items around 11:30am. C/A-Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less COS- All items placed un covered in smaller portions in RIF for rapid cooling

Observed raw shrimp behind two containers of cooked shrimp in prep top in main kitchen. Observed two containers of raw beef behind cooked chicken in prep top in main kitchen. C/A-Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from Raw ready-to-eat food and Cooked ready-to-eat food, storage should be based on minimum cooking temperature. COS- PIC moved cooked chicken and shrimp to the back and raw shrimp and raw beef to front of prep top.

Observed boxes of frozen raw beef (x5) sitting on a pan on floor in main kitchen; per PIC boxes were delivered this morning. C/A-ood shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS- PIC placed boxes on table top

Observed lo mien, wings, and chicken cooling in prep units all tightly covered with plastic wrap while cooling. C/A-When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Loosely covered, or uncovered if protected from overhead contamination during the cooling period facilitate heat transfer from the surface of the food. COS- PIC removed plastic wrap from cooling food items

Observed raw chicken thawing on table top in main kitchen. C/A-Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water:(i) At a water temperature of 70°F (21°C) or below,(ii) With sufficient water velocity to agitate and float off loose particles in an overflow COS- PIC placed thawing raw chicken in RI cooler in main kitchen