Basic – Equipment in poor repair

Gasket on Walk in cooler tornnAlso, Metal cooking pan ripped near seams atop storage shelf in rear of establishment. Observed dried food debris accumulated in seam. Person in charge removed cooking pan from shelf. Corrective Action Taken

Basic – Time/temperature control for safety food thawed in an improper manner

Observed raw beef and chicken being thawed at room temperature in service sink on cook-line. Person in charge removed items from sink and placed in walk in cooler to thaw. Corrected On-Site

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

Sanitizer bucket near hand wash sink in rear of establishment 0ppm when tested. Person in charge added chlorine and second reading indicated within 100 ppm. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw chicken in walk in cooler over ready to eat egg roll wrappers. nAlso, Raw chicken kabobs were over ready to eat chicken in reach in cooler near fryers. Person in charge switched chicken to bottom shelf and ready to eat chicken to tops shelf. Operator also removed raw chicken to properly store in walk in cooler. n Corrected On-Site

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

Shredded raw beef in lift top cooling station on cookline indicated 46-49 F. Observed beef piled over chill line of cooler. Person in charge removed excess beef. Retempped at end of inspection at 43F. nEgg drop soup in plastic cylinder on cookline indicated a temperature of 69F. Person in charge stated he placed it there earlier. Person in charge voluntarily discarded egg drop soup.. n Corrective Action Taken

Intermediate – No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running

No hot water at hand wash sink at entry and rear of kitchen. Person in charge adjusted temperature and hot hot water returned within 85-100F. n Corrected On-Site

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Person in charge indicated rehydrated garlic in water, Tso chicken and cut cabbage use TPHC but did not have a written plan. Distributed paperwork for TPHC and operator started to fill out during this inspection. Corrective Action Taken