China Wok

Single-service articles not stored inverted or protected from contamination. Located on the storage rack near three compartment sink.

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On the storage rack by the back door, observed Cooked rice@3:24 (102F - Cooling). Operator stated rice had begun the cooling process two hours prior to inspection. Operator placed cooked rice in the walk in cooler. **Corrective Action Taken**

Food-contact surfaces not sanitized after cleaning, before use. Observed food handler prepare raw chicken on cutting board. Employee washed and rinsed cutting board then stored cutting board. Employee failed to sanitize cutting board. Discussed with operator that food contact equipment must be washed, rinsed, sanitized, and air dried. Operator set up three compartment sink to properly wash equipment. Triple Sink (Chlorine 100ppm). **Corrective Action Taken**

Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, observed raw chicken stored above ready to eat buckets of soy sauce. Operator began to rearrange for proper storage. **Corrective Action Taken**

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, observed raw chicken stored above raw shelled eggs. Operator began to to rearrange for proper storage. **Corrective Action Taken**

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. In the main cook line area, observed raw shelled eggs (75F - Cold Holding); cooked pork (47F - Cold Holding); cooked noodles (74F - Cold Holding). Per operator, all foods have been removed from cold holding unit less than three hours ago.

Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands without soap at three compartment sink. Discussed with operator the proper way to wash hands. Employee washed hands without soap at handwashing sink.

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the reach in cooler below steam table. Observed house-made breaded chicken without a date marked. Operator stated food was prepared two days ago.