- Critical: COOLING
Observation: #1: Egg rolls in walk-in cooler were fried the night before and measured at 69F, 71F, 58F, 57F, 63F during time of inspection. Egg rolls were voluntarily discarded during the inspection. #2: White rice in walk-in cooler (65-81F) was noted cooling in a covered, large, deep bin.
Correction: #1: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. #2: Cool large quantities of food by leaving uncovered, placing in smaller, shallow bins, placing in an ice bath, and/or stirring frequently. Correct By: 18-Aug-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: Potentially hazardous food in the Walk-In Cooler (ambient 47F) measured: Egg rolls-44F & 45F, Teriyaki Chicken-46F, Chicken-46F. All potentially hazardous food from the walk-in cooler was moved to the 4-Door Traulsen Cooler. A cooler repair person arrived during inspection. An ambient temperature of 41.9F was achieved by the end of the inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F. *All potentially hazardous food in the walk-in cooler shall be kept in a different cooler until the walk-in cooler can maintain potentially hazardous food at 41F or lower. Correct By: 18-Aug-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Date marking was not present on potentially hazardous foods that are being kept longer than 24 hours (1 day).
Correction: Potentially hazardous foods shall be date marked if being held longer than 24 hours (1 day). Correct By: 18-Aug-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The dish machine chlorine sanitizer measured 0ppm.
Correction: Repair or adjust warewashing equipment to provide a sanitizer concentration of 50ppm chlorine or higher. *4-compartment sink must be used for washing, rinsing, and santizing until dish machine is serviced. Correct By: 18-Aug-2014
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: #1: Grocery bags were being used for raw and ready to eat food storage. #2: Paper menus were being used for grease absorption for egg rolls in walk-in cooler.
Correction: Provide food contact surfaces that are approved food-grade, smooth, nonabsorbant, and easily cleanable. Correct By: 18-Aug-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The following noted in need of cleaning:
-Rice Hot Hold Equipment
-Gaskets on Coolers and Freezers
-Equipment (all sides)
-Walls behind fryer and wok line
-Floor under fryer and wok line
-Inside of Ice Machine
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: #1: Hand washing area of 4-compartment sink had screws for handles. #2: Handwash sink compartment was not designated and used only as a hand wash sink. Observed soiled dishes in hand wash compartment of sink.
Correction: #1: Replace handles on hand sink with non-hand operated handles. #2: Designated which compartment of 4-compartment sink is to be used for handwashing by hanging a "Wash Hands" sign above. Hand wash compartment shall only be used for handwashing. Correct By: 18-Aug-2014
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08/12/2014 | Routine | |
Restaurant representatives - add corrected or new information about China Dragon, 15820 W National Ave, New Berlin, WI 53151 »