CHINA KING RESTAURANT

11A: .04(6)(e)Cooked chicken placed in cooling at 2:00 PM measured 50°F at 6:46 PM in the walk-in cooler. A second temperature of the same cooked chicken taken at 7:41 PM again measured 50°F. Cooked shrimp placed in cooling at 2:00 PM measured 47°F at 6:46 PM in the walk-in cooler. A second temperature of the same cooked shrimp taken at 7:41 PM measured 46°F. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The foods were placed on sheet pans.

11C: .04(6)(c)Peas and carrots were observed thawing for approximately one hour in the vegetable sink without running water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The bags were returned to the cooler.

12D: .04(4)(g)Previously washed, cut mushrooms stored in the preparation cooler and walk-in cooler had visible debris present. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: The mushrooms were rewashed.

6-1D: .04(6)(i)Observed chicken intended for time control, confirmed by person in charge, without time label. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Chicken Discarded.

14B: .05(10)(e) 1,2,4Observed several pans stacked wet in the dish area. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) 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. (C) Corrective Actions: Pans returned to dirty pile to be washed rinsed and sanitized.