Asian Cook

Observed raw beef stored/touching shelled eggs, and raw vegetables above/touching raw chicken in the walk-in cooler. COS: food items were properly rearranged. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented.

Observed eggs being stored on a shelf with seasonings in front of the stove. Pic did not know how long the eggs were on the shelf. COS: discarded.

Observed that the facility is storing their knives hanging in the gap between the prep top and the prep table; the side of the prep table and prep top have an accumulation of debris, grease, and food on them causing the knives to be unclean. COS. Knives removed.

Observed clean containers stacked while wet over the 3 compartment sink. COS: containers were unstacked and properly placed to air dry.

Observed that the facility is storing their knives hanging in the gap between the prep top and the prep table; the side of the prep table and prep top have an accumulation of debris, grease, and food on them causing the knives to be unclean. COS. Knives removed to be washed, rinsed, and sanitized.

Observed that the facility had an employee drink in a screw cap water bottle and observed that the all employee drinks were stored with and above food and food contact surfaces; drinks were stored on top of the freezer at the end of the line and on the prep table closest to the hand sink in the kitchen. Observed employee food stored on the prep table closest to the hand sink in the kitchen. COS. All items moved.

Observed that the squirt bottles on the line are unlabeled; observed shakers of seasoning on the expediter side of the line were unlabeled; observed that all other seasonings and suaces on the line are labeled in Chinese only. COS. Labels added.

Observed that the rear exterior door in the kitchen was left open and does not self-close.

Observed bowls being used as scoops and stored in the dry, bulk rice and in the raw meats in the prep top closest to the reach-in freezer. COS. Removed.

Observed cardboard being used as a shelf liner on the shelves over the line and over the reach-in cooler.

Observed that the 3-compartment sink, hand sink next to the meat sink, and the meat sink are not properly sealed to the wall.

Observed accumualtion of debris and grease on and in equipment in the kitchen, particularly heavy accumulation on the equipment on the line.

Observed accumulation of debris, grease, and food on floors, walls, and ceilings; heavy accumulation on ceiling tiles, floors, and walls on the line; heavy accumulation under shelves in the walk-in's.

Observed employee belongings stored on over the cans/dry storage shelf near the entrance to the kitchen. COS. Removed.

Observed food stored uncovered. COS. Covered.

Observed wet wiping cloths stored in sanitizer solution that was below the required concentration; concentration was at or near 0 ppm (test strip did not change color). COS. New sanitizer solution was made and wet wiping cloths placed into them.

Observed containers stacked while wet.

Observed cardboard being used as a shelf liner throughout the kitchen; observed unsealed wood in the kitchen.

Observed that fixed equipment (sinks) are close to the wall and not properly sealed to the wall.

Observed accumulation of debris and grease on and in equipment throughout the facility.

Observed accumulation of debris, grease, and food on floors, walls, and ceilings.

Observed employee who started working with food without washing their hands prior to handling the food; the employees had handled wet wiping cloths and other assorted items prior to working with the food. COS. Employees stopped, hands washed, contaminated food discarded.

Observed food that is unsafe/was adulterated due to an employee who sneezed/coughed onto food and continued to prepare/cook the food for service. COS. Person-in-charge was informed, food was discarded, and staff educated; employee does not seem ill.

Observed raw food stored above ready-to-eat food and raw food stored out of order based on cook temperatures; observed two containers of raw steaks stored over tofu and eggplants; observed raw, ground pork not in the original manufacturers packaging that was stored above whole raw beef that was not in the original manufacturers packaging in the walk-in freezer; observed raw, whole beef not in the original manufacturers packaging that was stored above crab ragoons that was not in the original manufacturers packaging in the walk-in freezer; observed a container of raw shrimp that was stored touching/above a container of oranges. COS. Units were rearranged.

Observed cold TCS food that was stored above 41 F (fried chicken, spring rolls, pork wontons, pasta). COS. It is unknown when these items were placed into the prep top; they shall be discarded.

Observed hot TCS food that was stored below 135 F (spring rolls). COS. To be discarded within 4 hours of when it was cooked.

Observed that the facility is cooling food, however, they are not meeting the required time and temperature benchmarks; spring rolls initially measured 84 F and 75 F and after 1 hour measured 87 F (+2 F in 1 hour); beef measured 102 F and one hour later measured 75 F (-27 F in 1 hour); chicken measured 108 F, 116 f, and 119 F and one hour later measured 89 F, not all portions cooling equally (-27 F in hour at slowest cooling spot); based on predicitive cooling, these items are not going to go from 135 F to 70 F within 2 hours. COS. Discarded.

Observed that several of the sinks/plumbing fixtures in the facility were leaking.

Observed many dented cans. COS. Discarded.Code: Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.

Observed many foodborne illness risk factor and public health intervention violations including hand washing, unsafe food (dented cans), cross contamination of food, food contact surfaces clean, time and temperature control, date marking, and chemicals.

Observed that the facility is attempting to clean their counters by wiping the counters with soiled wet wiping cloths that are not stored in sanitizer solution between uses. COS. Unsoiled wet wiping cloths placed into sanitizer solution.

Observed several prepared TCS items that were prepared more than 24 hours ago that were not labeled with a date of preparation or the date of discard. COS. Dates added.

Observed unlabeled working containers of chemicals (spray bottles). COS. Labels added.

Observed that the facility was attempting to cool food by leaving it in the fryer basket while it was still sitting over the hot fryer; observed that the facility was attempting cool chicken, beef, and shrimp by placing them into dense containers and placing them on top of other food containers in the top part of a prep top. COS. Items discarded due to improper cooling.

Observed employee handle cooked pasta with their bare hands. COS. Food discarded, staff educated.

Observed employee food that they had for their lunch that was stored with and above food for consumers; observed employee drinks stored with food for consumers. COS. Moved.

Observed that nearly all of the containers of sauces, oils, assorted liquids, powders, spices, and other similar products were not labeled with the common name of the product inside.

Observed facility is keeping food stacked on top of each other in a manner that allows the bottom of one container of food to directly touch the food in the container below it. COS. Removed.

Observed wet wiping cloths stored on counters. COS. Placed into sanitizer solution.

Observed that the rear exterior door in the kitchen was left open and does not self-close; observed that the rear exterior by the bathrooms was left opened/propped.

Observed in-use utensils stored in stagnant, room temperature water. COS. Removed.

Observed containers stacked while wet.

Observed cardboard being used as a shelf liner throughout the kitchen; observed unsealed wood in the kitchen.

Observed accumulation of debris and grease on and in equipment throughout the facility.

Observed that there was not a covered trash receptacle in the womens restroom.

Observed accumulation of debris, grease, and food on floors, walls, and ceilings.

Observed that the protective shielding for the lights nearest the exit is missing and the facility is unable to provide documentation showing that the light bulb is shatterproof or sleeved.

Observed that many of the lights in the kitchen were out.