LIANG'S VILLAGE

Potentially hazardous foods , beefs and tendons, are observed reheating in the steam table. Items were measured between 67F to 120F. [CA] Reheating for hot holding shall be done rapidly using cooking equipment to reheat foods to at least 165 degrees fahrenheit at the core (F) for 15 seconds within 2 hours. [COS] Employee reheated the items to 165F at the cook top.

Multiple spray bottles in the kitchen and by the front counter are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Case of raw beef observed thawing in the back prep room at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Time as a Public Health Control procedures are not up to date as facility now operates breakfast on certain days. The discard time for specific items does not include early operating hours. [CA] Provide updated written procedures and time marking potentially hazardous foods utilizing time as a public health control (TPHC).

Knives are stored with it's blade between the crevice of prep units. [CA] Food contact surface of utensils shall be stored in a manner and location that is clean and protected from contamination.

Cooked chicken inside the walk-in cooler is cooling while inside a fully enclosed containers. [CA] Potentially hazardous foods that are cooling shall be kept uncovered or loosely covered to help facilitate rapid cooling. [COS] Employee removed the lid from the container.

Chlorine sanitizer in sanitizer bucket for wiping towels is measured at over 200 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Employee diluted the solution until it measured 100 ppm

Potentially hazardous foods measured at improper hot holding temperatures at the steam table. Pork and beef with egg measured at 97 - 120F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee reheated the food to 165F.

Back door is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin.

Sanitizing rinse at the high temperature dishwasher is measured at 155F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F .

White mold-like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.

Cooked chicken inside the walk-in cooler measured at 68F is subject to cooling but fully covered. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Knives observed stored in crevice between two prep units. [CA] Food contact utensils shall be stored in a location that is clean and in manner where it is protected from contamination.

Improper handwashing practice observed by employees - one employee handled soiled utensils and proceeded to prep table without washing hands. One employee used personal cellphone and while handling food without washing hands. [CA] Employee shall properly wash hands with warm water, soap, and single-use paper towels when required. [COS] Employee was asked to remove gloves and properly wash hands.

Wiping towels are used, reused, and stored on 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).