HOT WOK CHINESE RESTAURANT

In walk in cooler of main kitchen observed raw chicken stored above raw shrimp. CA: Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables-- foods stored vertically with ready to eat foods above raw animal foods and raw proteins stored with highest minimum required cook temperature at the top/above. COS: Raw chicken stored below raw shrimp

Observed seasonings and sauces stored on the attached flat grill shelving (salt, soy sauce, oil, peppers, sugar, msg, white sauce , on the shelf under the steam table (lemon pepper and soy sauce), in a pale under the steam table(general gso sauce), and on the stove top (broth) uncovered. Observed chicken on the attached flat grill shelving and tofu in the two door reach in uncovered. CA: Food shall be covered to protect from possibility of overhead contamination. COS: Food covered

Observed oven grid with an accumulation of oil/food to a sickle. CA: Equipment, food contact surfaces must be maintained clean to sight and touch. MUST be cleaned within 10 days.

Observed seasonings and sauces stored on the attached flat grill shelving (salt, soy sauce, oil, peppers, sugar, msg, white sauce , on the shelf under the steam table (lemon pepper and soy sauce), in a pale under the steam table(general gso sauce) without name labels. CA: Food Storage Containers must be Identified with Common Name of Food when not easy to identify. COS: PIC labeled containers.

Observed 4 ceiling tile removed/displaced allowing to see internal ventilation. CA: Ceiling tile must be maintained in good repair. COS: Tile placed in position and closed.

Observed personal food in walk-in cooler, reach in refrigerator, and reach in freezer stored among consumer food. C/A: Employee food must be segregated and labeled in food service establishment. COS: Walkin cooler items labeled and removed to two door reach in. Reachin personal food placed in the two door reachin cooler amongst personal food. Reach in freezer food placed in the reach in freezer door.

In walk in cooler of main kitchen observed raw calamari and raw eggs stored above ready to eat sauces; raw beef and raw shrimp stored above raw eggs; raw beef and raw chicken stored in a bin together touching; raw eggs above fresh peas. Raw chicken stored above cooked chicken and pre-cooked chicken Dumpling in the reachin cooler of main kitchen. CA: Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables-- foods stored vertically with ready to eat foods above raw animal foods and raw proteins stored with highest minimum required cook temperature at the top/above COS: Raw chicken and raw beef separated; raw calamari below raw shrimp; raw eggs below pasta; raw beef below raw shrimp. Raw chicken on the bottom below cooked chicken and precooked dumpling

No probe thermometer available to check food temperatures. CA: 1. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Pf

2. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. Pf THERMOMETER REQUIRED WITHIN 10 DAYS

In walk in cooler observed raw eggs above soy sauce bins and raw chicken above raw beef, raw shrimp, and tomatoes. In the prep unit raw shrimp above cooked pork. CA: Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables-- foods stored vertically with ready to eat foods above raw animal foods and raw proteins stored with highest minimum required cook temperature at the top/above COS: Chicken stored on the bottom, beef stored above, and tomatoes/raw eggs stored above all; raw shrimp discarded

Observed fried rice and pasta on the shelf in the main kitchen; shrimp, garlic, eggs, and pasta in the prep unit all at temperatures greater than 41F with PIC stating that he is using time as a public health control with a timer (not on) without discard time and no procedures. CA: If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: Time labeled as 4PM. Written Procedure provided.