Wah Lan Chinese Restaurant

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle soil dishes to put into dishwasher then handled clean dishes from dishwasher; no hand wash. Dishwasher cleaned and sanitized dishes and washed hands. **Corrected On-Site**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cellphone then handled clean utensil; no hand wash Employee washed hands and cleaned and sanitized utensil. **Corrected On-Site**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At flip top cooler: Insect in pan of cooked shrimp; See stop sale for cooked shrimp.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table: cooked broccoli (52F - Cold Holding); cut cabbage (56F - Cold Holding) As per operator, items stored 30 minutes on counter from cooler. Not prepped or portioned today. Operator placed inside cooler to quick chill. **Corrective Action Taken**

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. At cook line: Fried rice not time marked stored since 15mins as per operator. Operator time marked. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: cooked eggs (114F - Hot Holding) As per operator, stored 15 mins. Advised operator to reheat to 165+F.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At deep freezer: Cooked Burbon chicken cooked then frozen 1 week prior not date marked. At walk in cooler: Cooked pork cooked then frozen 2 days prior not date marked. Advised operator to date mark.