BAFANG DUMPLING

MAJOR: 1) Countertop warmer measured to have: -Beef and stock at 99F -Beef soup at 102F -Cooked radishes at 119F 2) Rice in rice cooker measured to be 108F. [CA] Keep foods at 135F and above for hot holding. [COS] All items were VC&D and then new foods were reheated for countertop warmer. Warmer dial was turned up to high to keep PHFs at 135F and above. MINOR: 1) Reach in cooler across from soup area measured to have: -Beef stock base at 47F -Fried onions in pork fat at 48F -Ambient temperature at 50F Per operator all items were stocked inside cooler at opening about 1.5 hours prior. [CA] Keep PHFs at 41F and below for cold holding. [COS] All items in upright cooler was moved into under the counter cooler next to upright. 2) Ice bath for battered pork observed to be no in contact with container of pork. [CA] Add ice and water to ice bath and maintain ice water level to partially submerge sides of PHF containers. [COS] Ice water was added to allow ice water to submerge side of raw pork tenderlions

1) Braised beef observed to be kept in small containers next to microwave measuring 89F. Per employee beef was cooked about 1.5 hours prior. Per operator is kept on countertop and when slow beef is then placed into cooler to finish cooling down. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Recommend beef is portioned into small containers are placed inside working cooler to rapidly cool beef. 2) Beef soup measured to be 154F and wonton soup base measured to be 165F. Both items were in large pots with lids on. Per operator both soups are taken off the stove in the last hour and will be kept on countertop until reheated as needed. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, stir frequently to facilitate rapid cooling. [COS] Both soups were brought to stove and kept hot.

Raw pork and beef observed to be stored above containers of tofu. [CA] Store ready to eat foods above raw meats and animal products.

Flies in back of facility especially by dish washing area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Freezer observed to have one broken light. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided. Repair light.

Facility missing high temperature testing equipment for upright dishwasher. [CA] Provide thermolabels or other means to testing upright dishwasher rinse cycle.

Scoops inside bulk dry storage bins observed to be plastic bowls and containers. [CA] Scoops stored inside bulk dry storage shall have handles and be stored such that handles are not in direct contact with food.

1) Braised pork and daikon observed to be in shallow stacked containers in walk in measuring 100F-127F. Per operator food was cooked in the last 1 hour. 2) Large pot of broth and soup measured to be 191F and 177F. Both pots were on table covered. Per operator both items are meant to be cooling but will be reheated and used during lunch rush is needed. 3) Containers of cooked beef and cooked daikon observed next to ice machine measuring 59F and 61F. Per operator items are cooling and will be reheated later. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Ensure when cooling, use shallow metal containers and keep containers uncovered and unstacked for effective cooling. Stir PHFs frequently to ensure even cooling. Facility may use ice wand to rapidly cool soups and broths. Recommend labeling PHFs with time PHFs was removed from cooking to keep track of multiple cooling items and ensuring PHFs are meeting time and temperature requirements of cooling. [COS] 1) Trays of braised pork with daikon were unstacked and lids were moved to be loosely covering them. 2) Soups had lids moved to release steam and shall be transfered to shallow metal containers to continue to cool. 3) Beef and daikon were moved into walk in cooler to keep cooling to 41F.

Handwash sink by warewashing area missing hot water due to broken faucet. Other handwash sinks available throughout facility [CA] Provide warm water(100F-108F) at handwash sinks.

Upright dishwasher measured to have 0ppm chlorine, 0ppm quat ammonia, and rinse cycle of 144F. Dishes observed to be recently washed inside dishwasher at time of inspection. [CA] Maintain high temperature dishwasher rinse cycle at least 160F. Ensure chemical dishwashing is dispensing 50ppm chlorine or 200ppm quat ammonia. [SA] Operator may use dishwasher to wash and rinse dishes followed by manual sanitization of dishes afterwards. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.