TONG SOON GARDEN RESTAURANT

1. In the walk-in cooler, observed fried chicken stored in grocery bag. [CA] Food shall be stored in approved food grade containers with tight fitting lids. 2. In the walk-in freezer, observed multiple foods stored directly on the floor. [CA] Food shall be stored six inches above the floor to prevent contamination.

Observed knob for hot water at the 2-compartment sink next to mechanical dishwasher is broken. Hot water is available at other nearby sinks. [CA] Plumbing fixtures shall be maintained in good repair.

Measured mussels, squid, and scallops in the 3-compartment sink at 59F. Per employees, seafoods were moved to 3-compartment sink for thawing approximately 30 minutes prior to temperature measurement. Measured raw beef on a bowl elevated off the floor at 67F. Per employees, raw beef was moved from refrigeration approximately 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Mussels, squid, scallops, and raw beef were moved to walk-in refrigeration for rapid cooling.

1. Observed active food preparation (thawing of seafood and raw beef) in the 3-compartment sink. [CA] Food preparation shall take place in designated preparation sink. 2. Facility lacks sanitizer test strips for appropriate sanitizer (chlorine in the mechanical dishwasher). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed multiple employees did not wash hands prior to donning gloves and handling produce and clean equipment. When instructed to wash hands, employees washed hands while wearing gloves. No direct contamination of food observed. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. Gloves shall be used and changed following proper handwashing as required. [COS] Specialist instructed employees on proper handwashing practices in between glove usage.

Observed bowl of raw chicken stored on tray placed directly on top of the trash can. [CA] Food shall be separated and protected from contamination. [COS] Bowl of raw chicken was relocated to preparation counter.

Observed employees eating from uncovered dish in the kitchen. [CA] No employee shall eat or drink in the food preparation, food contact, or food storage areas. Provide designated area for eating or drinking.

Facility lacks a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

On the preparation counter, observed fried chicken and cooked beef stored in deep bowls covered in tight plastic wrapping. Chicken and beef measured at 79F. Per employees, chicken and beef were cooked approximately 2.5 hours prior to temperature measurement. [CA] After heating or hot holding, Potentially Hazardous Foods shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) placing the food in shallow pans, 2) separating the food into thinner or smaller portions, 3) using rapid cooling equipment, 4) using containers that facilitate heat transfer (ex. stainless steel), 5) adding ice as an ingredient, 6) using ice paddles, or 7) using an ice bath and stirring frequently. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Cooked chicken and beef were voluntarily condemned and discarded. See VC&D form.

Observed accumulation of grease and food debris at the cook line, especially underneath cooking equipment and on the ventilation hoods. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

No person in charge at the time of inspection. Manager was contacted over the phone. [CA] A designated person in charge who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Observed soiled wiping cloths stored on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.

Observed multiple live flies and gnats throughout the kitchen. [CA] The premises of each food facility shall be free of vermin and other non-disease carrying insects.

Observed use of plug-in, domestic steamer (Boar) for dumplings. [CA] Discontinue use of unapproved equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Observed mussels, squid, and scallops thawing in standing water in the 3-compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.