BONCHON

a knife stored between prep table cooler and work table [CA]properly store utensils to prevent contaminatioin

grime build up on ventilation hood filters [CA]maintain hood filters free of grime build up

a wiping cloth on work table [CA]maintain wiping clothes in sanitizing solution when not in use

Scoop handles in rice bag observed to be in direct contact with raw rice.[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

1) Upright warming cabinet measured to have: -Fried flats at 125F -Fried drums at 129F -Ambient temperature at 131F Per cook wings are only kept for short period of time and kept track on 2 hour timer and were made about 20-30 minutes prior. Timer read 2:00 hours remaining with no labels are markings when timer was inspected. When asked cooked did not have answer for procedure if wings exceeded 2 hour time period. No SOPs were available for review. 2) Single service coleslaw containers measured to be 55F and stored at room temperature by service area. Per cook items are kept there for lunch rush and refreshed after 12PM. [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. PHFs may be held on time as a public health control (TPHC) for up to 4 hours out of temperature and then discarded. 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. [COS] 1) Per cook, wings were made in the last 20 minutes. 2 hour timer was set and cook understoon PHFs shall be discarded at the end of 4hours. Facility shall submit SOPs for TPHC and have SOPs on site available for review. 2) Only 3 single serving containers of coleslaw left in container. Coleslaw shall be kept on time for 4 hours (until 4PM) and then discarded if not consumed.

Sheet trays, tongs, and brushes for fried chicken by upright warmer observed to be used on contact with PHFs. Tongs by wok and cookline observed to be in bucket of dirty water. Per cook, utensils at cookline are changed every 2 hours with timer. Timer observed to not be set. [CA] In use preparation surfaces and utensils shall be cleaned at least every 4 hours or as required. [COS] Per employee trays and tongs brushes were recently changed after lunch rush. Tongs and utensils at cookline were replaced with new clean utensils.