WANG'S CHINESE RESTAURANT

Observed par cooked wings to be cooling at room temperature. Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC voluntarily placed wings in the walk-in cooler to ensure that proper cooling did occur. See temperature log for cooling curve.

Observed raw shrimp to be stored below raw chicken and raw beef. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food c.

Observed the same kung pao chicken 1 cooked to 151 Degrees Fahrenheit. 511-6-1.04(5)(a) - Raw Animal Foods (P, Pf) (5) Pathogen Destruction. (a) Raw Animal Foods. 1. Except as specified under paragraphs 2, 3 and 4 of this subsection, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (i) 145°F (63°C) or above for 15 seconds for: P (I) Raw eggs that are broken and prepared in response to a consumer's order and for immediate service, P and (II) Except as specified under paragraphs 1(ii) and (iii), 2, and 3 of this subsection, fish and meat including game animals commercially raised for food or under a voluntary inspection program; P (ii) 155°F (68°C) for 17 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, non intact meat, and injected meats; the following if they are comminuted: fish, meat, game animals raised for food, and commercially game animals or under a voluntary inspection program; and raw eggs that are not prepared to a consumer’s order and for immediate service P ; or Minimum Temperature Time °F (°C) 145 (63) 3 minutes 150 (66) 1 minute 158 (70) < 1 second (instantaneous) (iii) 165°F (74°C) or above for <1 sec instantaneous for poultry, baluts, wild game animals, stuffed fish, stuffed meat, stuffed p.

Cut cabbage was observed at room temperature being held using Time as a Public Health Control. Cut cabbage was placed on the table at 10:00am more than 4 hours ago. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready.

The dish machine wash cycle was observed at 118 Degrees Fahrenheit. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) Note: The facility proceeded to use their (3) Compartment sink to wash, rinse and Sanitize their equipment.

Observed no active managerial control over the facility for cooking temperatures, cooling methods, and separation of food products where required. Further training is recommended. 511-6-1.03(2)(a)-(n)(p),(q) - Responsibility of PIC (Pf) (a)Operations Not Conducted in Private Home. Food service establishment operations are not conducted in a private home or in a room used as living or sleeping quarters; Pf (b) Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; Pf (c) Authorized Persons Compliance. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter; Pf (d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Pf (e) Monitoring of Receiving. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperat.

Observed several containers of egg rolls, raw meat, and tomatoes fully covered with a lid and saran wrap, preventing adequate cooling of the food product. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The PIC immediately had a food employee correct the cooling methods by uncovering the product and putting the product in an ice bath for proper cooling.

Observed sanitizer bucket to have a reading greater than 100ppm when tested with testing kit. Sanitizers using bleach should have a concentration of 50-100ppm to ensure that effective sanitization can occur. COS: PIC voluntarily remade each bucket, and the concentrations were 50-100ppm when tested.