WOK'S ON EXPRESS

Chlorine at the dishwasher measured at 0ppm while actively in use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Manager set up the 3-comp sink for manual sanitizing. Chlorine at the 3-comp sink measured at 100ppm.

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

Accumulation of debris on kitchen floor. [CA] Floors in food preparation area shall be kept clean. Accumulation of dust on ceiling vents. [CA] Ceiling vents shall be kept clean and in good repair.

Clean utensils stored on shelf below the 3-comp sink subject to potential contamination. [CA] Clean equipment and utensils shall be covered or inverted to prevent contamination of the food contact surface.

Containers of raw meat stored directly on the floor in the walk-in. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Heavy accumulation of grease and debris on equipment, handles and shelves. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Heavy accumulation of grease and dirt on floors and on walls, dust buildup on ceiling. [CA]Clean routinely to prevent buildup.

Containers of flour and starch stored open below food preparation sink. [CA] All food shall be separated and protected from cross-contamination.

Standing water inside reach down prep refrigerator, shelving is rusty. [CA] Equipment shall be maintained clean and in good repair.

Potentially Hazardous Foods (PHFs) were measured at improper holding temperatures above (60F-62F) : fried rice, white rice, cooked chicken, PHFs were left on counter at room temperature for less than 4 hours to reheat for hot holding. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC voluntarily discarded the fried rice and relocated the rest of the items to the refrigerator.

Heavy accumulation of grease and debris on refrigerators handles, sinks, shelves and around and between equipments. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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

Raw beef, chicken being thawed in standing water inside the food preparation 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.

Racks used to store clean utensils are not kept clean, observed splash marks and debris buildup on shelves. Shelves are located below preparation surface used to cut raw chicken, this presents a potential of contamination. [CA] Clean and sanitize shelves and maintain free of buildup, separate raw meats preparation areas from clean utensils storage area.

Containers of aw meats, raw chicken and multiple bags of food stored directly on the floor inside the walk in and at the cookline. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.