JOE CHINESE FAST FOOD

Fried rice observed in freezer measuring 88F and 92F. Per operator fried rice was made about 1-1.25 hour prior. Containers of fried rice observed to be closed. [CA] When cooling PHFs, keep lids open to allow for air circulation. Stir PHFs to allow for even cooling. Keep PHFs on top shelf of cooler or freezer to allow heat to raise without affecting other items in unit. [COS] Containers of fried rice were moved up to the top of freezer and lids were popped off and food was stirred.

Two spray bottles in back observed to be unlabeled. [CA] When label decanted bottles of chemicals to ensure bottles are not reuse for food use or mistaken for other substances.

Rice paddle stored for use next to rice cooker observed to be soaked inside 72F water. [CA] In use preparation surfaces and utensils shall be cleaned at least every 4 hours or as required. Utensils may be kept cold at 41F and below or stored hot inside steam table with food at 135F or above. Add ice th rice paddle bath.

Raw meats in freezer and cooler observed to be stored above produce or precooked foods. [CA] Store all raw meat below ready to eat foods and ready to eat foods to prevent cross contamination.

Per operator rice was made about 1.5-2 hours prior and measured to be 115F. Rice observed to be on countertop and operator had recently placed inside walk in cooler and observed to be plastic red containers. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Recommend placing foods in small shallow metal pans, using ice bath, storing in cooler, and frequently fluffing rice to increase air flow. All 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 (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. 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] Operator stir fried rice for immediate service and restarted cooling in small shallow metal pans.

Discontinue use of single use plastic containers to store food again. [CA] Single use containers shall not be reused to store other food. Provide durable, smooth, multi use, food grade containers.

Wiping cloth observed to be stored on countertop. [CA] In use wiping cloths shall be stored in sanitizer buckets with solution of sanitizer (100ppm chlorine OR 200ppm quat ammonia).