JAN MEI

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice cold held at 58F in kitchen. Per operator, rice removed from walk in cooler 1 hour before the inspection. Operator transfer rice to freezer for quick chill. **Corrective Action Taken**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held in kitchen at 99F. Per operator, chicken cooked 1 hour prior to the inspection. Operator reheat chicken to 176F.

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked pork and shrimp in kelvinator refrigerator. Operator removed raw chicken to bottom shelf. **Corrected On-Site**

High Priority

Food stored on floor. -

Basic - Food stored on floor. -Observed container with rice stored on kitchen floor. . Operator removed and stored properly. **Corrected On-Site** **Repeat Violation**

Basic

Single-service articles improperly stored.

Basic - Single-service articles improperly stored. Observed cases with takeout containers stored on floor at front line.

Basic

Wall soiled with accumulated grease, food debris, and/or dust. -

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed walls throughout kitchen soiled with accumulation of old food residue and dirt. **Repeat Violation**

Basic

Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked rice stored in walk in cooler. As per operator, rice cooked more than 24 hours.

Intermediate

Employee with no hair restraint while engaging in food preparation.

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

Basic

Floor soiled/has accumulation of debris.

Basic - Floor soiled/has accumulation of debris. Observed accumulation of black mold like substances buildup on kitchen floor. **Repeat Violation**

Basic