House of Chan & The Juicy Crab

Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed raw and cooked seafood stored on same shelf, hard boiled and raw eggs stored on same shelf, chicken stored next to fish, etc.

Observed pan of cooked chicken pieces at 90F. Observed a pan of crab legs at 60F. Advised PIC to maintain TCS foods at or above 135F or at or below 41F. COS-Discarded.

Cooked Time/Temperature Control for Safety Food (corn on cobb and potatoes) were not cooled from 135F to 70F within 2 hours. Advised PIC to either hot hold the potatoes and corn at or above 135F after cooking, or cool to 70F within 2 hours then to 41F within the next 4 hours.

Cooked Time/Temperature Control for Safety Food (corn on cobb and potatoes) were not cooled from 135F to 70F within 2 hours. Advised PIC to either hot hold the potatoes and corn at or above 135F after cooking, or cool to 70F within 2 hours then to 41F within the next 4 hours.

Observed no hand soap at the hand sink at the far end of the cookline. Advised PIC to ensure hand soap is available at all times.

Observed the cold water faucet does not work at either the wait area prep sink, or the far cookline hand sink. Advised PIC to repair to the hand sink - A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf

Observed the interior of the ice machine has a build up of a mold-like substance. Advised PIC to clean and sanitize ice machine at the close of business/end of the day.

Facility using a spray cleaning agents that requires rinse step after use of dining tables. Advised PIC- Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions

Observed the sanitizer was not dispensing properly at the 4-compartment sink. COS- use dish machine to clean and sanitize utensils unit the dispenser if repaired at the 4-compartment sink. Provide drain stoppers at the 4-compartment sink to hold wash, rinse, and sanitization solutions.

Observed a build up of food debris on the can opener. Advised PIC to clean and sanitize with a frequency to prevent accumulation of food debris.

Observed the rice scoops stored in 83F water. Advised PIC to store in a clean and sanitized dry container or in hot water held at or above 135F.