HONG KONG-NEW YORK

OBSERVATION: 2 large hotel size pans of raw chicken sitting across the dish sink thawing overnight at room temperature at temperatures above 41F. COS- pans of chicken discarded. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

OBSERVATION: Cut vegetables and sauce stored uncovered in the walk in cooler. COS- Operator began covering items. CA: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

OBSERVATION: Interior of the prep top cooler top lid unclean with heavy accumulation of dried food particles. Cutting board, knife on table top, prep table unclean to sight and touch with food particles.
CA: (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

COS- lid of prep top cooler, knife, cutting board being cleaned and sanitized.

Observed employee washing metal containers without sanitizing the equipment. Sinks were not set-up for proper dishwashing. CA: Food contact surfaces shall be sanitized after being properly washed and rinsed using the correct sanitizer concentration. COS- 3 compartment sink set-up and chlorine sanitizer at 100ppm.

OBSERVATION: Raw chicken thawing at room temperature overnight above the 3 compartment sink. COS- 2 pans of raw chicken discarded that were above 41F and pan that was 38F was placed in the cooler.

CA: c) Thawing. 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; PF or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;
3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or
4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

OBSERVATION: Hole observed in the rear screen door. CA: 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

OBSERVATION: Exterior of fryers with grease accumulation. Shelves where sauce containers are stored, sauce buckets exterior, interior of the prep top cooler, exterior of the pre top cooler, storage racks unclean, metal table unclean with build-up of old food particles, debris etc.. Discussed with PIC that deep thorough cleaning is needed. Cleaning of the prep top cooler, metal table etc.. began during the inspection. CA: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Tofu in the top portion of the prep top cooler since 5-17-25 holding above 41F. COS- tofu discarded Several tcs products (raw shrimp, raw beef, wonton, cooked noodles) stored in the prep top cooler holding above 41F. COS-employee went to purchase ice from the Circle K across the street to cool. CA: PIC advised that tcs products must be maintained at 41F or below at all times except during cooling, reheating, cooking

CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. OBSERVED the egg foo young gravy holding below 135F in the soup well. COS- reheated to above 165F on the wok.

CA: Time/temperature control for safety foods when held using time control, shall be marked when they are removed from temperature control with the time of discard. OBSERVATION: several containers of food held at room temperature without time stamps. COS-products were time stamped using stickers.

Knives unclean with food particles and stored on the magnetic strip. Interior of the prep top cooler lid is unclean to sight and touch. CA: Food contact surfaces shall be clean and free of debris. COS- Employees began cleaning and sanitizing surfaces.

CA: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. OBSERVATIAON: Exterior of fryers unclean with food debris and splatter

CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. OBSERVATION: gaskets on the prep cooler unclean to sight and touch with food accumulation. Several shelves (walk in cooler, bulk container, interior of the prep cooler, exterior of the cooler, storage shelves are unclean with food accumulation and splatter. Discussed with PIC to do a deep cleaning.

Knives unclean with food particles and stored on the magnetic strip. Interior of the mixer unclean with food particles. Interior of the prep top cooler lid is unclean to sight and touch. CA: Food contact surfaces shall be clean and free of debris. COS- Employees began cleaning and sanitizing surfaces.

Interior of the upright freezer, exterior of the mixer, gasket of the Maxx Cold deep freezer near the dish sink unclean with food debris. CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC instructed to clean and sanitize by 5-3-24

Cut Napa cabbage stored on the counter in a container holding above 41F. COS- cabbage discarded CA: PIC advised that tcs products must be maintained at 41F or below at all times except during cooling, reheating, cooking

Food held at room temperature (eggs, chicken, rice) was not time marked upon arrival for inspection. COS-items labeled.
CA: When using time as a public health control, products once removed from temperature control must be immediately time stamped. PIC advised that products not properly time stamped will need to be discarded on future inspections

Knives and beveled food cutter unclean with food particles and stored on the magnetic strip. COS- items removed and washed->rinsed->sanitized. CA: PIC and husband advised that utensils stored as clean must be clean to sight and touch.

Chlorine sanitizer in wiping cloth bucket and dishwash sink above 200ppm chlorine.
COS-water poured out and fresh water used. Solution sanitizer reading 100ppm Chlorine. PIC advised to ensure that sanitizer is not too high by using the test strips.

Food handler preparing food without hair restraint. COS- hat placed on head

Utensil handles stored in contact with the bulk food such as the starch, rice. COS- Handles readjusted. CA: utensils must be stored with handles up and not in contact with the product

Single use items (plastic containers) without handles stored in bulk food items.

Gasket on the prep top cooler is torn. CA: equipment must be maintained in good working condition.

Knives stored on the magnetic strip have broken tips and jagged blade. COS- knives discarded.

Shelves unclean above the bulk MSG, bottom of the upright freezer in the kitchen, interior of the Frigidaire freezer unclean with food debris. Prep top cooler unclean and containers holding tartar sauce in containers unclean with food debris- containers pulled and unit was cleaned.