JOY LUCK CHINESE RESTAURANT

Violations (10)

• 01B-24-5Critical

  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked chicken date marked 7/29 in walk in cooler. See stop sale.

  High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked chicken date marked 7/29 in walk in cooler. See stop sale.

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles (73F - Cooling) in deep filled covered containers in walk in cooler. Per operator items have been cooling for over 3 hours.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles (73F - Cooling) in deep filled covered containers in walk in cooler. Per operator items have been cooling for over 3 hours.

  High Priority

• 03F-02-5CriticalCorrected on site

  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 and the time removed from temperature control cannot be determined. Cooked rice held on time on cook line. Per operator, items has been held for less than 1 hour. Operator applied time marking.

  High Priority - 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 and the time removed from temperature control cannot be determined. Cooked rice held on time on cook line. Per operator, items has been held for less than 1 hour. Operator applied time marking. **Corrected On-Site**

  High Priority

• 03D-01-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles (73F - Cooling) in deep filled covered containers in walk in cooler. Per operator items have been cooling for over 3 hours. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles (73F - Cooling) in deep filled covered containers in walk in cooler. Per operator items have been cooling for over 3 hours. See stop sale.

  High Priority

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shrimp in walk in cooler. Operator reorganized.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shrimp in walk in cooler. Operator reorganized. **Corrected On-Site**

  High Priority

• 02C-08-5

  Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork and cooked pork ribs previously frozen not date marked at to go prep reach in cooler.

  Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork and cooked pork ribs previously frozen not date marked at to go prep reach in cooler.

  Intermediate

• 25-32-4

  Reuse of single-service or single-use articles. Bowl of rice placed on top of empty single use egg carton at dry storage containers.

  Basic - Reuse of single-service or single-use articles. Bowl of rice placed on top of empty single use egg carton at dry storage containers.

  Basic

• 08B-17-4

  Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed zucchini stored above ready to eat cut veggies in walk in cooler.

  Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed zucchini stored above ready to eat cut veggies in walk in cooler.

  Basic

• 03D-15-4Repeat

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (101F - Cooling 1/2 hour at 2:10, 99F at 2:55); cooked chicken (98F - Cooling for 1/2 hour at 2:10, 97F) cooling at ambient room temperature of 82F in deep filled containers. At current rate of cooling items will not reach 70F within required 2 hour window. Operator began moving items to walk in cooler to increase cooling rate. cooked noodles (73F - Cooling) in deep filled covered containers in walk in cooler. Per operator items have been cooling for over 3 hours. See stop sale.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (101F - Cooling 1/2 hour at 2:10, 99F at 2:55); cooked chicken (98F - Cooling for 1/2 hour at 2:10, 97F) cooling at ambient room temperature of 82F in deep filled containers. At current rate of cooling items will not reach 70F within required 2 hour window. Operator began moving items to walk in cooler to increase cooling rate. cooked noodles (73F - Cooling) in deep filled covered containers in walk in cooler. Per operator items have been cooling for over 3 hours. See stop sale. **Corrective Action Taken** **Repeat Violation**

  Intermediate

• 14-11-5Repeat

  Equipment in poor repair. In use carrot food storage containers cracked, grooved no longer easily cleaved in walk in cooler. Hole in walk in cooler interior door.

  Basic - Equipment in poor repair. In use carrot food storage containers cracked, grooved no longer easily cleaved in walk in cooler. Hole in walk in cooler interior door. **Repeat Violation**

  Basic