DUAN'S KITCHEN

Potentially hazardous foods measured at improper holding temperatures. Raw shell eggs by the cook line measured at 64F. Cooked shrimp in food prep unit insert measured at 55F. Noodles on ice measured at 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F. [COS] The raw shell eggs was relocated into the reach-in cooler. The shrimp was discarded by employee. A proper ice bath was created to hold the noodles.

Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

1) Only handwash sink located in the kitchen was obstructed by equipment stored in front of the sink and in the basin of the sink. 2) Lack of single-use paper towels in the dispenser for the only handwash sink located in the kitchen. [CA] All handwash sinks shall be kept unobstructed, easily accessible, and able to provide warm water, soap, and single-use paper towels for employees to easily wash their hands when required. [COS] Employee relocated obstructions and placed paper towels at the handwash sink.

Wiping towels are used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Rice in container measured 79F. Per PIC, it was made at 10:30am. [CA] Maintain PHF at 135F or above or 41F or below. [COS] Rice will be discarded by 2:30 pm. Discontinue use of unit is it not working at maintaining PHF at 135F or above.

Food handler cards were not available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.

Raw shelled eggs on counter measured 60F. Per PIC, they had been out for 1.5 hours prior to temperature measurement. Rice in hot holding unit measured 83F. Per PIC, it was placed in container after cooking 1.5 hours prior to temperature measurement. Beef in hot holding unit measured 115F. Per PIC, it was placed into hot holding unit after being reheated to boiling on stove one hour prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Food items will be discarded four hours after removed from temperature control. Raw shelled eggs and rice must be discarded by 2:30pm and beef/items in hot holding will be discarded at 3pm. Per PIC, they discard any leftover food items after a four hour period.

Observed raw shelled eggs stored above green onions. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Soap was not provided at the only hand wash sink in the back preparation area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] PIC placed dish soap in dispenser.

Sanitizer not available on site. [CA] Facility have sanitizer available at all times during operation. [COS] PIC obtained bleach.

Chlorine test strips were not available at time of inspection. PIC had pool test strips that did measure chlorine but only up to 10ppm. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.