KWONG MING CHINA KITCHEN

Raw animal food stored over/not properly separated from ready-to-eat food. Container or raw pooled eggs stored in container of sprouts in cook line flip top. Operator moved raw pooled eggs to bottom shelf of reach in cooler. Raw chicken stored above ready to eat sauces in walk in cooler. Operator reorganized

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container or raw pooled eggs stored in container of sprouts in cook line flip top. Operator moved raw pooled eggs to bottom shelf of reach in cooler. Raw chicken stored above ready to eat sauces in walk in cooler. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Nonfood-grade bags used in direct contact with food. Krab sticks stored in direct contact with plastic handle thank you bag in chest freezer, operator moved to food grade bag

High Priority - Nonfood-grade bags used in direct contact with food. Krab sticks stored in direct contact with plastic handle thank you bag in chest freezer, operator moved to food grade bag **Corrected On-Site**

High Priority

Time/temperature control for safety food thawed in an improper manner. Raw chicken wings thawing in standing water at three compartment sink. Operator turned on cold running water

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken wings thawing in standing water at three compartment sink. Operator turned on cold running water

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area instructed operator on proper set up of sanitizer bucket and operator moved wiping cloths to sanitizer bucket **Corrected On-Site**

Basic

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator

Intermediate

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked shrimp cooling for 25 minutes at 11:45 (87F - Cooling) to 87F at 12:25. Shrimp being cooled at room temperature. Operator moved to chest freezer

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked shrimp cooling for 25 minutes at 11:45 (87F - Cooling) to 87F at 12:25. Shrimp being cooled at room temperature. Operator moved to chest freezer **Corrective Action Taken**

Intermediate

Food stored on floor. Bag of rice stored on floor in dry storage area. Operator moved to shelf

Basic - Food stored on floor. Bag of rice stored on floor in dry storage area. Operator moved to shelf **Corrected On-Site**

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken stored in walk in cooler prepared 2 days ago not date marked. Operator date marked

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken stored in walk in cooler prepared 2 days ago not date marked. Operator date marked **Corrected On-Site**

Intermediate

Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer in dry storage area

Basic