CHINA WOK

Observed Cold TCS foods (chicken wings,sesame chicken and garlic in oil) that holding above 41F prep top cooler and on the counter in the main kitchen CA: Hold cold TCS foods at 41f or below. COS Items were discarded

Observed three stacks of of trays that were wet stacked at the three compartment sink C/A Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

COS PIC unstacked the trays to let then dry out

Observed cold TCS foods with temperatures above 41f. Kitchen: Prep top cooler: CA: Hold cold TCS foods at 41f or below. Front service bottle cooler: buttermilk, ranch and blue cheese dressing (cups). Food was stored in cooler less than 2 hours earlier. Garlic oil discarded.

Observed hot TCS foods with temperatures below 135f in kitchen fryer baskets (chicken wings 84f).C/A: Hold hot TCS foods at 135*f or above - expect when using time as public health control. EHS assist PIC with writing Time As Public Health Control procedures.

Observed food contacts surfaces were not clean to sight and touch. Observed sauce bowls (cooking area), food prep bowls and lids & knives (shelves in 3-compartment sink area), produce prep sink and front service beverage machine dispensing nozzles, sockets and openings with food, debris and/or grease. C/A: Food equipment must be cleaned to sight and touch. PIC washed, rinsed and sanitized equipment.

Observed wiping cloth chlorine sanitizer with concentration level above 100 ppm (200+ppm). CA: Proper range for chlorine sanitizer 50 ppm - 100 ppm. PIC diluted sanitizer to 50 ppm.

Observed kitchen prep top cooler (fluctuating from 46- 48f) and bottle cooler (used for storage of TCS foods) with temperature above 41f. CA: Prep top cooler must be serviced to hold temperatures of 41f or below. TCS foods may not be stored in cooler until serviced. PIC turned on 3rd prep top cooler - ambient temperature 41F. Facility must send service invoice to health authority at idelia.ulmer@dph.ga.gov.

Observed food contact surfaces (interior bowl) of (2) rice cookers peeling paint. CA: Replace interior bowls in 3 days. Facility must send photo of (2) bowls inside rice cookers to health authority at idelia.ulmer@dph.ga.gov.

Observed raw chicken stored behind lo mein noodles (prep table, main kitchen) Observed raw tilapia above egg rolls (reach-in cooler, main kitchen) Observed raw chicken above bucket of soy sauce (walk-in cooler, main kitchen) C/A: Ensure raw animal products are effectively separated from other RTE foods or foods that require lower cooking temperatures. COS: PIC rearranged.