TAI PAN BAKERY

Turnip cake and white noddles lack TPHC marking. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

Build up of grease was observed on the exhaust hood. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Hot running water was measured 117F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

A large wok and utensil are hanged above janitorial sink and exposed to splashes. [CA] Nonfood-contact surfaces of equipment that are exposed to splashes shall not be used to store or hang utensils. Fryers and exhaust hood has build up of grease. [CA] Keep the cook line equipment clean from grease debris.

Grime buildup on underside of refrigerator door handle and on sinks. [CA] Clean and sanitize through out the facility.

Few food items including custard tart, noddles, etc. were left at room temp with out time marking. [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.

Hot running water at 3-comp sink and 2-comp food prep sink was measured 112 F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Side of the hood near janitorial sink has a two burner stove that does not provide 6 inches overhand. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. Ventilation hood has a grease debris. [CA] All hood ventilation filters shall be in place and in good repair.

Dust debris on ceiling above the food prep area in the kitchen. [CA] Clean ceiling dust to prevent cross contamination.

PHF held at room temp for a TPHC reasons but time was not marked. [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.

A tong was place on the side of a hand washing sink. [CA] Do not hang or place tong on a side of a hand sink. Tong shall be hang to prevent cross contamination. A large wok was hanged above janitorial sink. [CA] A large wok shall be hanged away from the janitorial sink to prevent cross continuation.

Hot running water at 3-comp and food prep sink can go up to 112F only. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks.

One hot holding unit (steamer) with small shrimp dumplings are at 130F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Hot holding unit setting was adjusted. Steamer reached 135F.

Dust was observed at the restroom vent. [CA] Clean dust for proper ventilation.