No Name Chicken

Observed a large AC unit blocking the front handsink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Person in charge (PIC) moved unit so that it is not blocking the handsink.

Observed the floor and wall in the back behind the sink, which is next to the back handsink, is heavily soiled with food platter and debris. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products and harborage of pests. Clean the floors and walls in that back area.

Observed raw chicken tenders stored above raw fish and raw shrimp inside the reach in cooler. Also observed raw chicken stored above raw shelled eggs inside the walk in cooler. Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal based on its final cooking temperature. I discussed proper storage chart with person in charge and he relocated the food items correctly.

Observed no food allergen notification at the facility. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. I provided person in charge with an allergen notification document to post.

Observed three food containers of fried rice (44 F, 46 F, and 48 F) being stored inside the walk-in cooler above 41 F. 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. Corrected on Site (COS): Food items was discarded. I recommend moving the rice to shallow pans when cooling to ensure the food item cools properly.

Observed numerous containers of cooked rice tightly covered with condensation formed on its lids while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls or loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. PIC unstacked containers and has them uncovered. Temperature is now dropping rapidly while cooling.

Observed the facility using quat sanitizer to sanitize their dishes but only have chlorine test strips. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Get quat test strips.

Observed a stainless steel food grade container of raw egg mixture (46F) above 41F in the prep top cooler. 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. Person in charge moved mixture to walk-in cooler.

Observed a several containers of raw chicken wings (44F), (45F) above 41F in the right side of the upright reach in cooler. 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. Person in charge moved rice pans to the upright reach-in cooler next to handsink. Person in charge also moved raw chicken wings to smaller pans to Reach-in cooler. Please place containers of chicken wings in smaller pans to walk-in cooler to reach 41F or below.

Observed an open bottle of Red Bull and a reusable cup in the main kitchen area. 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. Person in charge removed items.

Observed wet cloth in main kitchen area on the counter top. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH rule 511-6-1-.05(6)(n). Please place wet in-use cloths inside sanitzer buckets.

Observed several stainless steel utensils wet stacked. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Person in charge removed utensils to be washed, rinsed, sanitzed and air-dried.

Observed prepped salads in the front reach in cooler with a temperature of 44°F. Ambient air temperature of the unit is 49°F. 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. Employee discarded the salads. Have the reach in cooler repaired or keep prepped salad in another cooler.

Observed numerous containers of cooked rice that were prepped yesterday with temperature between 44°F-51°F inside the walk in cooler(WIC). Ambient air temperature of the WIC is 40°F Cooked time/temperature control for safety food shall be cooled: Within a total of 6 hours from 135°F to 41°F or less. Rice discarded.

Observed no hot water at the rear hand washing sink. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Have hand washing sink repaired.

Observed numerous containers of cooked rice tightly covered with heavy condensation formed on its lids while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls or loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Food discarded due to time and temperature parameters were not met.