21: General taso chicken was cooked yesterday but is not date marked. Sweet and sour chicken was cooked Saturday , but it is not date marked.
31: Cook stated that after cooking the chicken, shrimp and pork he allowed it to cool on counter. He took a temperature of food to make sure food was cool enough to be placed in refrigerator. When I asked what temperature food was when it was placed in cooler he couldn’t remember and stated he does not know what temperature food should be placed in cooler.
33: Raw chicken on a stick was sitting on counter to thaw. Please place food in refrigerator or under running water at 3 compartment when thawing.
39: Wiping cloths stored on counter space at pot filler. Please place wiping cloths back in sanitizer bucket after wiping down surface.
56: most recent inspection is not posted. Inspection from 2022 was posted.
Additional Comments
According to PIC the shrimp,stir fry chicken and pork was cooked this morning around 11:30 am. This is the reason why their temperature is not under 41 degrees F.
I explained to person in charge the correct way to cool food and she translated it to the chef. I emailed PIC the cooling method fact sheet. Xiaoluo1008@gmail.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
