ZHENGXIN CHICKEN STEAK

Breaded chicken in the speed rack in the kitchen was measured at 61 degrees Fahrenheit. Per PIC, the chicken was breaded an hour ago and is normally kept in the speed rack and used within 2 hours. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Ensure the rest of the breaded chicken in the speed rack is cooked by 4:30 PM.

Grime accumulation on the door handles of the refrigeration units in the kitchen. [Corrective Action] Thoroughly clean.

Observed chicken stored in direct contact plastic bags and in plastic containers that are not food grade. [Corrective Action] Store foods in food grade bags or food grade containers.

1. Raw chicken at the work area in the kitchen was measured at 60 degrees Fahrenheit. Per employee, chicken was taken out from refrigeration less than 2 hours ago. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Employee returned chicken to refrigeration. 2. Sliced tomatoes and boiled eggs in the 2 door prep cooler was measured at 58 degrees Fahrenheit. Per employee, foods were placed there since 11:00 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Employee voluntarily discarded the foods. 3. Rice and boba in the hot holding unit was measured at 96 degrees Fahrenheit. Per employee, the foods were placed in the hot holding unit since 11:00 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or above 135 degrees Fahrenheit. [Suitable Alternative] Employee voluntarily discarded the foods.

Lack of manager Food Safety Certification. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Food splatter and grime accumulation on the walls and door of the dry storage room. [Corrective Action] Thoroughly clean and maintain.

1. Heavy dust accumulation on the vent guard above the cup sealer machine at the service area. [Corrective Action] Thoroughly clean and maintain clean. 2. Grime accumulation on the paper towel dispenser and faucet handles of the handwashing sink. [Corrective Action] Thoroughly clean and maintain clean.

1. Broken rubber seals on the doors of the 2 door upright cooler and single door upright freezer. [Corrective Action] Repair or replace the rubber seals. 2.The 2 door prep cooler is not able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Corrective Action] Refrigeration units shall be able to maintain proper cold holding temperature of 41 degrees Fahrenheit or below.

Live cockroaches observed on the wall next to the bottom right side of the 2 door upright cooler. The affected area not close to food prep area. Observed pest control service dated 12/12/2024. [Corrective Action] A food facility shall be free of pest. [Suitable Alternative] Follow-up scheduled for 01/21/2025.

Observed old food splatter on the door of the dry storage room and the adjacent wall. [Corrective Action] Maintain doors and wall clean.

Observed Food Safety Certificate from another food facility. [Corrective Action] Each food facility shall have their own Food Safety Certified manager. Enroll in an approved manager's Food Safety Certified course and pass the exam to acquire the Food Safety Certificate.

Observed rice scoop stored in room temperature water. Per operator, the water is replaced daily. [Corrective Action] Replace the water frequently with boiling water or store rice scoop in hot water at or above 135 degrees Fahrenheit.

Observed water leaking from the hot water dispensing machine. [Corrective Action] Repair to stop the leak.

Handwash sink at the service area completely blocked with paper bags and lack of soap and paper towel dispenser. Another available fully stocked handwash sink nearby. [Corrective Action] Maintain handwash sink accessible and stocked with soap and paper towels at all times.