FLAMING OX

Observed food in the 2-door reach-in cooler cooling improperly. Both items were cooked earlier today. - Spicy beef soup in closed containers measured 95F. - Fried popcorn chicken in a large container wrapped with saran wrap measured 55F. [corrective action] Ensure food is rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. [correction] Container of soup was uncovered and placed in an ice bath with ice wand. Popcorn chicken was transferred to a shallow stainless steel pan, left uncovered, and stored in the reach-in cooler.

Measured hot water at the prep sink and 3-compartment sink to be 115F. [CA] Provide hot water (120F) at these sinks.

In the frontmost food prep area: observed a garbage bin was placed directly in front of the handwash sink, obstructing it. Note: another handwash sink was located nearby. [CA] Do not store items in front of the handwash sink. Handwash sinks must be available to make handwashing not only possible, but likely. [COS] The garbage bin was moved away.

Observed the handwash sink next to the 3-compartment sink was extremely slow-draining. A functional handwash sink was nearby. [CA] Repair sink and maintain in good working condition.

Next to the cookline: measured internal temperature of cooked bok choy to be 80F. PIC stated bok choy had been held since 11am today (approximately 30 minutes prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Bok choy was time-marked to be used or discarded before the 4-hour mark.

Measured quaternary ammonia in the 3-compartment sink to be less than 100ppm. Observed wares were submerged in the sanitizer. [CA] Sanitize wares using 200ppm quaternary ammonia or 100ppm chlorine.