Chen's Wok

Observed several containers of cooked general chicken inside the reach in cooler and walk-in cooler not date marked along with a container of cooked noodles in the reach-in cooler not date marked and egg rolls in the walk-in cooler not date marked. Per person in charge the food items were prepped yesterday. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. Date mark the containers.

Observed two insect sticky traps with dead roaches on them being stored next to clean food grade containers on the shelf above the three compartment sink. Insect control devices shall be installed so that the devices are not located over a food preparation area; and dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Move the traps so that they are away from clean equipment and not above food prep areas.

Observed the middle door on the tall reach-in cooler broken. The entire door comes off the hinges when opened. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Fix the middle door of the reach-in cooler as soon as possible.

Observed the large covered containers holding rice, sugar, flour, and corn starch heavily soiled with grease and food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean containers.

Observed food splatter and grease splatter along walls, floor, and equipment throughout the kitchen in the establishment. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Deep clean kitchen and all equipment.

Observed cartons of raw shelled eggs stored above open container of brocolli and cut leafy greens inside the reach in cooler. Food shall be protected from cross contamination by, separating raw animal foods during storage, preparation, holding, and display from: Fruits and vegetables. Person in charge relocated the eggs to appropriate location.

Observed chicken on stick (109°F-121°F) and cooked potatoes (123°F) inside the steam table. The temperature of the water inside the steam table was 196°F, the food items were double panned. 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 or above. Food items were discarded.

Observed the person in charge not performing their duties to ensure time/temperature control for safety are maintained and stored appropriately. Person in charge shall ensure time/temperature control for safety foods are held and stored correctly. Train staff on proper food handling procedures.

Observed black and pink organic buildup along the baffle inside the ice machine. Equipment food-contact surfaces shall be cleaned: In equipment such as ice bins and enclosed components of equipment such as ice makers: At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice then wash, rinse and sanitize interior of the ice machine.

Observed several containers of cooked general chicken inside the reach in cooler not date marked. Per person in charge the food items were prepped Saturday. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. Person in charge date marked the containers.

Observed pooled eggs (43F) being cold held inside the reach-in cooler above 41F. 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. COS: PIC states the eggs were placed inside the unit prior to my arrival. The pooled egg container was placed in an ice bath.

Observed the middle door on the tall reach-in cooler broken. The entire door comes off the hinges when opened. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Fix the middle door of the reach-in cooler as soon as possible.

Observed a Food grade container of cooked general chicken without a lid with a metal food grade container of cooked sweet and sour chicken being stored directly on top in the reach in cooler. Food shall only contact surfaces of Equipment and utensils that are cleaned and sanitized. Please make sure food is stored protected with a food grade lid.

Observed a Food grade container of cooked general chicken without a lid with a metal food grade container of cooked sweet and sour chicken being stored directly on top in the reach in cooler. Food shall only contact surfaces of Equipment and utensils that are cleaned and sanitized. Please make sure food is stored protected with a food grade lid.

Observed food grade containers of raw chicken, beef, and shrimp in the prep top cooler without proper date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC date marked items.

Observed no permit posted during today's follow up inspection. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Please post the most recent inspection report for public view.

Observed clean food containers being stored above the 3 compartment sink while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Coach employees on allowing clean containers and utensils to air dry before being stored.

Observed several employee food items stored next to foods that are used for serving customers in the reach in cooler. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Corrected on site (COS): Person in charge (PIC) moved items to a proper area.

Observed several food items: grilled chicken (53F), General chicken (60F), raw marinated chicken (45F) being held above 41F in of the prep-top cooler unit. 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. COS: Food was discarded.

Observed chicken on a stick on the steam table being held at 98F. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135F or above. PIC did not know when the chicken was placed on the steam table, and PIC voluntarily discarded chicken.

Observed a small drain screen in the hand sink in the front food service area. A handwashing facility may not be used for purposes other than handwashing. Handwashing facility may only be used for handwashing only.

Observed a pink slime-like build up on the baffle of the ice machine. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice to wash, rinse and sanitize interior of the unit.

Observed several spray bottles without a label next to the 3 compartment sink. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Place a label with the common chemical name on the spray bottle.

Observed a bucken of Quat sanitizer solution with wiping cloths in it used to wipe the steam table being stored on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. Relocate bucket so that it is not on the floor.

Observed a metal bowl with raw chicken wings inside of it, in the meat sink, being thawed in stagnant water. Proper thawing procedures include being thawed under refrigeration or under running water that doesn't exceed 70F and that the food being thawed doesn't go above 41F. Person in charge (PIC) turned on the faucet with cool water over the chicken wings.

Observed a bucket of sanitizer solution with wiping cloths in it used to wipe the steam table being stored on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. Relocate bucket so that it is not on the floor.

Observed the door on the ice machine broken. The entire door comes off the hinges when opened. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Fix the ice machine door as soon as possible.

Observed several food items being held at 41F in the large reach-in cooler in the kitchen. PIC states that the cooler is broken but is still keeping TCS foods inside the unit. He keeps all the food in the walk-in and takes out what he needs for the day and puts it in the broken unit. 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 or below. Items were moved back into the walk-in cooler since they had only been out of proper temperature control for less than an hour. PIC has called maintenance to come and repair unit.

Observed chicken on a stick on the steam table being held at 128F. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135F or above. Chicken was reheated to above 165F.

Observed the person in charge (PIC), who is also the certified food safety manager (CFSM) not performing their duties on keeping proper cold holding temperatures. PIC stated that the large reach-in cooler (55F) in the kitchen was not functioning but was still keeping time/temperature control for safety (TCS) foods in that unit after the food has been in the walk-in cooler all night and would transfer it into the reach-in cooler in the morning. PIC shall ensure that all TCS foods that are for cold holding shall maintain at 41F and that all units are properly functioning at all times. PIC called maintenance to fix the unit and all food was transferred out into a functioning unit.

Observed PIC eating at a prep table in the kitchen. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. PIC discarded food.

Observed containers containing chicken in reach-in cooler and walk-in cooler without proper date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC date marked items.

Observed containers containing chicken in reach-in cooler without proper date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee date marked food item.

Observed containers of salt and sugar near grill area without common name of food. Except for containers holding food that can be readily and unmistakably recognized, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Employee placed label on container with common name of the food.

Observed green beans in Reach-in-cooler with moldy growth. Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles. Green beans discarded.

Observed cooked egg rolls with chicken being re-heated to 127F for hot holding. Poultry products shall be reheated 165° or above for 15 seconds for poultry, stuffed poultry. Employee reheated the egg rolls to above 165F for 15 seconds.

Observed pooled eggs at 72F and cut cabbage at 49F on the countertop not under temperature control nor being held on time as public health control. 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. Employee discarded eggs.

Observed expired Certified Food Safety Manager Certification posted (exp:7/25/2023). Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Advised employee to take an approved Certified Food Safety Manager course.

Observed several containers of cooked chicken in reach-in-cooler without proper date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee date marked food item.

Observed several dead and live roaches in the reach-in-cooler in the kitchen. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Always dispose of dead and live pests in the premises.