FU KEE RESTAURANT

Observed potentially hazardous foods that measured in the temperature danger zone located on a food prep surface (chicken 70F) and in the walk-in cooler (raw chicken 55F). Per staff, the cooked chicken was cooked for customer and that was the leftover, and he meant to discard it. Observed cooked chicken next to cookline that measured at 84F and cooked beef that measured at 96F. Per staff, the food was partial cooked 1 hour ago and they plan on using the remainder of it within the next hour. The raw chicken was recently prepared according to staff. [CA] Ensure PHFs are properly cold held at 41F or below or hot held at 135F or above. Minimize amount of preparation time. [COS] Staff discarded the remaining cooked chicken and time marked the meats next to the cookline.

Observed poor ventilation from hood on the right side with the deep fryers. [CA] Ensure ventilation is adequate; recommend hood balance test.

Observed 3 comp warewash sink being used for food prep (cleaning produce). [CA] Use 3 comp sink for warewashing only and food prep sink for food preparation.

Observed potentially hazardous food cooling in the food prep cold hold unit, double stacked on top of cold foods. [CA] Discontinue cooling PHFs in the food prep cold hold unit. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. Rapidly cool foods from 135F to 70F within 2 hours using techniques such as shallow pans, smaller portions, frequent stirring, ice baths, and/or ice paddles. Then cool items from 70F to 41F within 4 hours on the top shelf of the walk-in cooler and using rapid cooling techniques if needed. [COS] PIC moved cooling PHFs to walk-in cooler.

Observed boxes of food stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed air fryer on a food prep surface. [CA] All cooking equipment must be approved and operated under a hood. Remove air fryer.

Observed potentially hazardous foods that measured in the temperature danger zone located in the food prep cold hold unit (peas 49F, cooked chicken 90F, raw beef 48F, raw chicken 47F, shrimp 108F). Per PIC, the cook put several items in the unit to cool which warmed up the other items. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. [COS] PIC removed hot items from the unit and put them in the walk-in cooler.

Hot water at 3 comp sink measured at 104F. [CA] Provide hot water at a minimum of 120F at 3 comp and food prep sinks.

One of the kitchen handwash stations did not have paper towels. [CA] Ensure all handwash stations are stocked with soap and paper towels at all times. [COS] PIC refilled paper towel dispenser during time of inspection.