KING EGGROLL RESTAURANT

Observed the use of plastic to- go bags to directly store food within the upright refrigerator and the use of non-good grade containers to store produce within the walk in refrigerator. [CA] Store open foods in approved NSF containers with tight fitting lids or food grade bags.

The restroom door self closing device is non-functional. [CA] Repair restroom door self closing device. Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Lack of a splash guard between the food preparation sink and the 3 compartment warewashing sink. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the food preparation sink is installed less than 24" away from the warewash drainboard. Raw eggs stored above RTE vegetables within the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

A leak from the kitchen entrance hand wash sink. [CA] Repair plumbing fixture and maintain in clean and good repair.

Measured PHFs within the cook line open top prep fridge at 45 F to 48 F. Ambient temperature of the unit measured at 45 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Unit thermostat decreased. Ambient temperature remeasured at 40 F.

Observed the 3-compartment sink's faucet/spout was loose. [CA] Repair faucet.

Per PIC, Time as a public health control (TPHC) was used for all foods at the front service area. However, no time-marking was observed. PIC stated the foods had been brought out at 10am (current time was approximately 10:10am). [CA] When using TPHC, foods must be IMMEDIATELY TIME-MARKED at the start of the 4-hour time window. [SA] Foods were time-labeled to be discarded after the 10am - 2pm time window.

Inside the walk-in refrigerator: observed cooked rice and noodles cooling in large plastic bins with lids on, with containers stacked together. On a rolling shelf: observed cooked meats cooling in plastic bins in thick layers (5-6 inches tall). [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently *REPEAT VIOLATION*

Inside the center prep refrigerator's reach-down section: measured internal temperature of raw meat to be 47F. Operator stated meat had just been placed inside the unit. Ambient temperature of unit measured 47-50F per IR thermometer and the unit's display thermometer. No other meats/PHFs were stored in this unit (observed only raw vegetables). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Raw meat was moved to a different refrigerator.

Inside the walk-in freezer: observed food containers stored on the floor. [CA] Store foods 6 inches above the floor on approved shelving.

Observed plastic to-go container cups used as scoops in dry storage containers (rice, flour). [CA] Use approved scoops with handles to prevent contamination.

Observed the restroom door's self-closing device was broken. The restroom door opens directly into the kitchen. [CA] Repair the self-closing device on the restroom door.