Ming Dynasty Restaurant

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. By the storage area, observed cooked breaded chicken (107F - Cooling) @3:30pm Operator stated cooked chicken was finished cooking at 1:00pm. Advised operator to place cooked breaded chicken in cold holding unit. Operator placed cooked breaded chicken in the freezer. Provided operator with cooling handout. **Corrective Action Taken**

Observed Employee eating then engaged in food preparation, handled clean equipment and utensils. Discussed with operator employee must wash hands after eating if employee is going to engage in food preparation. Employee washed hands and used new clean equipment. **Corrective Action Taken**

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler, across from the cook line observed cooked pork (48F - Cold Holding). Operator stated cooked pork was cooked the day prior and has been in the reach in cooler over night.

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler, across from the cook line observed cooked pork (48F - Cold Holding). Operator stated cooked pork was cooked the day prior and has been in the reach in cooler over night.

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. On the cook line, observed raw shelled eggs (67F - Cold Holding). Operator stated eggs were taken out two hours prior to the beginning of inspection. Operator time marked eggs. **Corrective Action Taken**

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, observed cooked chicken and cooked pork. Operator stated cooked chicken and cooked pork was made three days prior to inspection. Discussed with operator date marking for ready to eat foods.