Chengs Chinese & Sushi

Basic – Accumulation of black mold-like substance in the interior of the ice machine.

Basic – Cardboard used to line nonfood-contact shelves

Multiple shelves in kitchen area

Basic – Employee eating in a food preparation or other restricted area

Employee food on prep tables in kitchen area. Operator removed. Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation.

Basic – Equipment in poor repair

Scratched pot in rice warmer

Basic – Exterior door has a gap at the threshold that opens to the outside

Back door in the kitchen

Basic – Floor soiled under kitchen equipment.

Basic – Stored food not covered

Fried chicken in walk in cooler. Operator wrapped. Corrected On-Site

High Priority – Food placed in soiled container/equipment

Egg cartons used to absorb oil from fried foodsnEgg rolls placed in cardboard box that previously stored raw chicken. nOperator discarded egg cartons and transferred egg rolls to clean container. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

garlic in oil (49F – Cold Holding) on cart in cook line areanpork wontons (51F – Cold Holding) in reach in cooler at cook line in bag above fill linenOperator states items were taken out of refrigeration at approximately 11am. Operator moved items to reach in freezer to rapidly chill. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Can opener

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Cooked chicken in walk in cooler. Operator dated. Corrected On-Site