EAPING FRESH CHINESE

PHFs held inside prep refrigerator measured above 50F. Per PIC, all items were stored int the cooler about an hour prior. a bag of bean sprouts left at room temperature measured at 44F, noodles left on counter measured at 43F. PIC stated bean sprouts and noodles were taken out fro nthe freezer 30 min prior. [CA] Cold PHFs shall be held at or below 41F. [COS] Employee was directed to relocate PHFs to the working cooler.

Both prep refrigerator at the cookline are not keeping PHFs beow 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [SA] Employees will use TPHC as a temporary measure while the units are pending repair. Ensure PHFs are time marked to discard within 4 hours time limit.

Accumulation of grease and debris on floor and in between equipments. [CA] Clean routinely.

The following PHFs were measured at improper holding temperatures above 50F : - Held inside the prep refrigerator for more than 4 hours ; raw shrimp, raw chicken, raw beef, tofu, tomato sauce, noodles. - Held inside the prep refrigerator top inserts for less than 4 hours : raw fish, raw beef, raw chicken, raw shrimp. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC put a time marking to discard PHFs within 4 hours from removal of temperature control. PHFs held for more than 4 hours were VC&D.

Chlorine testing strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Chlorine in the 3-comp sink measured at 0PPM during active warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee was directed to add bleach to the sanitizing compartment. Final chlorine measured at 100PPM.

Wiping cloths are left on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Accumulation of grease on hood filters. [CA] Ventilation hood filters shall be maintained clean and good repair.

Food handler cards are not available for all staff [CA] - Ensure all food staff maintain valid food handler cards. Keep cards at facility available for review.

Found gas rice cooker used outside of hood area, it is located by the walk in cooler [CA] - Gas rice cooker shall be stored under the hood.

Found gaps in ceiling above the water heater vent. [CA] - Seal all gaps and openings to prevent vermin entry.

Chlorine test strips are not available [CA] - Provide chlorine test strips to check sanitizer levels.

Found three pork bao buns stored at room temperature. Per PIC, they were prepared around noon. Also observed pot stickers and fried shrimp stored at room temperature, per PIC they are display only, however observed employee reheat and serve pot stickers to customer [CA] - Cooked bao, pot stickers and fried shrimp shall be held at 135F or above. [COS] - Foods discarded in the trash. Facility has the option to use Time as a Public Health Control (TPHC) see handout and below: [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.

No paper towels available at the far end handwash sink of the cookline [CA] - Single-use sanitary towels shall be provided in dispensers

Measured zero chlorine sanitizer inside third basin of the 3-compartmetn sink, active warewashing in process. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds. [COS] - Chlorine added to water.

Found rice scoop and other utensils stored in water conatiner measuring 66F. [CA] - When using water to store utensils, ensure water maintains 135F or above.

Found old food debris on surfaces such as inside utensil storage container and on unused equipment. [CA] - Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inside walk in cooler, found bowl of raw chicken stored over kale and tofu [CA] - Store raw foods under or away from ready to eat foods. Found boxes of broccoli and green onions stored on the floor [CA] - Food shall be stored in a manner to prevent contamination, such as 6 inches off the floor.