MULAN ASIAN KITCHEN

Violations (12)

• 15

  Food separated and protected

  Observed several raw meats stored on the upper chamber of a prep cooler above ready to eat foods down below. Corrective Actions: Ensure raw foods are stored below ready to eat foods and proper storage is followed in the prep coolers.

• 16

  Food-contact surfaces: cleaned & sanitized

  Bserved the dish machine sanitizing at only 25ppm of chlorine and no sanitizer in the sanitizer bucket in the front.Corrective Actions: Ensure dishes are sanitized at 50-100ppm of chlorine and quaternary sanitizer is between 200-400ppm.

• 20

  Proper cooling time and temperatures

  Observed chicken and shrimp around 90*F at 1pm, employee stated it was cooked at 11am. Corrective Actions: Ensure food is discarded. Ensure to follow properly cooling procedure: Food should be cooled to 135*F, then from 135*F to 70*F in 2 hours, and finally 70*F to 41*F in 4 hours for a total of 6 cooling hours.

• 21

  Proper hot holding temperatures

  Observed the fried rice in the rice warmer was at 110*F and unplugged.Corrective Actions: Ensure all hot held foods are kept at 135*F or higher.

• 22

  Proper cold holding temperatures

  Observed the imitation crab that was made at 11am was at 50*F in the reach in cooler closest to the hand sink on the sushi line. Employee put on ice.Corrective Actions: Ensure all temperature as a control for safety food is kept at 41*F or lower at all times.

• 23

  Proper date marking and disposition

  Observed no date labels on any prepped food throughout the facility. Corrective Actions: Ensure all prepped foods are labeled with the date prepped and/or the date to discard.

• 24

  Time as public health control: procedures and records

  Observed no time stamp on the sushi rice.Corrective Actions: Ensure a time cooked stamp is put on the sushi rice.

• 28

  Toxic substances properly identified, stored, used

  Observed several chemical spray bottles with no item name label.Corrective Actions: Ensure all chemicals are labeled with the chemical name.

• 29

  Compliance with variance/specialized process / HACCP

  Observed the sushi rice time log is being prefilled and not used at all on other days.Corrective Actions: Ensure the sushi time log is filled out at the time the sushi rice is made. Ensure the time is written every time sushi rice is made.

• 39

  Contamination prevented during food preparation, storage and display

  Observed several foods uncovered throughout the facilityCorrective Actions: Ensure all food is covered when not in use.

• 43

  In-use utensils; properly stored

  Observed several single use bowls being used as scoops. Corrective Actions: Ensure a scoop with a handle is used only.

• 45

  Single-use/single-serve articles; properly stored, used

  Observed several single use items with the food contact surface up.Corrective Actions: Ensure the food contact surface is stored down to prevent contamination.