KING EGGROLL EXPRESS

Hot water at the three compartment sink measured at a maximum of 114F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

1) Spray bottles located under the hot holding service line are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents. 2) Observed aerosol bottle of insecticide stored inside the kitchen by the walk-in cooler. [CA] Discontinue use of household insecticide and it is recommended that facility use a license pest control service where only chemicals approved for a commercial kitchen are used.

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

1) Noodles in the warmer at the service line were measured at 105F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Per employee, the noodles were prepared an hour ago and will subject the noodles to time where to be discarded if not used within the next 3 hours. 2) Bean sprouts inside the display cooler in the kitchen is measured at 52F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the bean sprouts into the reach-in cooler.

Improper cooling methods observed. 1) Noodles and rice inside the walk-in cooler observed cooling while inside a fully enclosed container. The noodles were measured at 82F and the rice at 54F. Per employee the noodles were prepared less than an hour ago and the rice were prepared 2 hours ago. 2) Fried chicken observed left out on storage rack to be cooled at room temperatures. Chicken measured at 84F and per employee was cooked 1.5 hours ago. [COS] [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. [COS] The lid on containers for the noodles and rice were partially opened. The chicken was relocated into the walk-in cooler for more rapid cooling.

1) Employees' personal items and food observed stored above food sold and served by the facility and above food preparation surfaces. [CA] Properly stored personal items separate or below food and food prep surfaces to prevent cross-contamination. 2) Back door of the facility connecting to the outside is kept open at time of inspection. [CA] Keep back doors closed when not in use to prevent the entrance of vermin.

Inside the walk-in cooler, observed raw meats and raw eggs stored above ready-to-eat foods (vegetables, cooked noodles). [CA] Properly store raw food items separate or below ready-to-eat foods.

Cardboard is used to line shelves inside the walk-in cooler. [CA] Discontinue the reuse of cardboard to line shelves and use material that is smooth, durable, nonabsorbent, and easily cleanable.

Employee observed touching their face, picked up trash from the floor, and proceeded back to the food prep table without washing their hands. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to handling food. [COS] Employee was stopped before handling food or food contact surfaces and instructed to wash hands.

Potentially hazardous foods inside the walk-in cooler measured at improper cold holding temperatures. Raw chicken, raw chicken, and raw pork measured at 43-44F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Improper cooling of cooked chicken in the food prep unit. Per employee, the cooked chicken was prepared at 9:30 AM and was measured at 65-69F at 2:30PM. The chicken was stored in a tall container and fully covered with plastic wrap. [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. [COS] Employee discarded the food into the trash.

Hot water at the three compartment sink was measured at a maximum of 111F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

A slow leak is observed at the bottom of the steam table. [CA] Repair leak and maintain plumbing of facility in good repair.

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