Chef Viet's Shanghai

Observed cooked breaded chicken in reach in cooler without date marking. Rule: 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. Pf Corrective Action: PIC date marked chicken.

Observed utensil stored in water at 85 degrees F near drying rack. Rule: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrective Action: PIC disposed of water and took utensils to ware washing area.

Observed metal containers wet stacked on drying rack. Rule: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food. Corrective Action: Containers separated to facility air drying.

Observed several time/temperature control for safety foods with temperatures above 41°F in prep-top cooler. See temperature observations. 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. Person in charge discarded food items.

Observed sliced carrots, cooked noodles, sliced green peppers, and a mix of vegetables stored uncovered in reach-in cooler located in the main kitchen. 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. Person in charge placed coverings on all food items.

Observed sugar, MSG, salt, cooking wine, and vinegar stored in food storage containers without proper labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, 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. Person in charge labeled all food items.

Observed raw chicken next to raw beef in the reach in cooler in front of the hand sink. Observed raw chicken above raw shrimp in the reach in cooler in front of the grill. Arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS PIC rearranged the coolers so that cross contamination can be prevented.

Observed facility operating without a CFSM past their 60 day period. 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. CA: The PIC emailed me proof that someone is enrolled in the class.