TAI PAN

Observed the hand sink faucet handles noted with heavy debris build up. [CA] Clean all faucet handles daily.

Heavy debris on grease filters and dust build up on ceiling/ceiling vents next to cook line. [CA] Clean the filters and vents frequently.

Lack of oven thermometer for hot warmer cabinet for pork buns. [CA] Provide an oven thermometer. Batteries are dead for the stem probe thermometers (2). [CA] Ensure thermometers are operable at all times.

Observed hand sink blocked by black hose and steamer cover on top of hand sink. [CA] Keep hand sink accessible, do not block/obstruct the hand sink. [COS]

Unlabeled chemical spray bottles (red chemical- oven cleaner). [CA] Label spray bottles.

Several boxes of produce, containers of food stored on floor in walk in . Bag of onions stored on floor in dry storage area. [CA] Store food 6 inches off of floor on racks.

0 ppm chlorine sanitizer at kitchen dishwasher and bar dishwasher. Chlorine sanitizer bottle found empty. Bar dishwasher measured at 0 ppm. [CA] Maintain 50ppm chloine at all times and test daily. Manager contacted autochlor service during inspection. note- during inspection, kitchen dishwasher re- checked at 50 ppm,

Observed raw seafood/chicken/pork stored on same baking tray in walk in cooler. King crab stored on top of box of vegetables. [CA] Separate animal proteins into containers. Store crab below produce/ready to eat.

Observed full/tall covered plastic containers of congee prepared this morning cooling in under counter prep unit. [CA] [CA] Properly cool PHF's using shallow containers, uncovered, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Congee was transferred to shallow metal containers.

Lack of quat ammonium test strips for sanitizer dispenser at 3 comp sink. [CA] Provide test strips and test daily at 200 ppm.

Measured flat rice noodles on counter at 75F, bag of bean sprouts in a container at 55F, container of pooled raw eggs and egg whites between 49-55F on counter across from wok station, baked bbq pineapple buns in warmer cabinet at 126F. [CA] Maintain potentially hazardous food 41F and below or 135F and above. Place in use container of bean sprouts and flat rice noodle in ice and/or store in refrigerator between uses. Manager agreed to discard leftover bbq pork buns at 130p.

Lack of paper towel dispenser at bar hand sink (next to bar gun) and at sink next to tea station. Paper towels available. [CA] Provide an approved paper towel dispenser (a paper box was previously used).

Observed raw chicken thawing in prep sink in stagnant water. [CA] Thaw food under running water of 70F and below for no more than 2 hours. [COS]

Several expired food handler cards noted. [CA] Renew immediately. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler.

Chlorox wipes noted on top of ice machine. [CA] Store chemicals in a designated area.

Measured flat rice noodles between 56-60F on counter. [CA] Maintain potentially hazardous food 41F and below. [COS] Noodles was transferred to walk in cooler to cool down.

Unlabeled dry bulk ingredient containers noted. [CA] Label with ingredient name. [COS] Observed boxes of produce stored directly on floor in walk in cooler. [CA] Store food 6 inches off of floor on racks or shelving. Grocery bags used to store noodles. [CA] Store noodles in multi-use plastic or metal containers.

Observed hand sink knobs, exterior of refrigerator doors, floors in walk in freezer with build up of food debris. [CA] Clean and sanitize equipment on a regular basis.

Several wiping cloths noted on counters. [CA] Store wiping cloth in a sanitizer bucket in between uses at 100 ppm chlorine.

Observed raw chicken above pork and seafood in walk in cooler. Observed raw marinated chicken above tofu in prep unit across from cook line. [CA] Store raw chicken below pork/seafood. [COS]