Chen's Wok

Inspector notes: Observed cutting board on the prep top that was heavily stained. (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. EHS informed the PIC of the need to purchase a new cutting board and to thoroughly sanitize/clean the current one until the new one arrives.

Inspector notes: Observed large bowls of chicken (fried wings and fried chopped chicken) cooling at room temperature in the kitchen area with overhead protection (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers i...

Inspector notes: Observed facility re-using boxes to line the floor next to wok area and to line cart holding salt, sugar, MSG, etc. and 20+ buckets lined along the wall near the back door.(r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. EHS informed PIC that items could not be re-used once emptied of the original product. PIC is to remove cardboard and discard all buckets lined up along the back door.

Inspector notes: Observed facility's need to deep clean all equipment; focusing heavily on the prep top cooler, the wok, shelving racks and speed racks in the walk in cooler. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the PIC of the need to deep clean all equipment.

Inspector notes: Observed the need to deep clean the kitchen flooring; mold along wall of the front handsink. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to deep clean the facility.

Inspector notes: Observed jackets and a fanny pack stored on shelving with facility items; purse stored under front counter. b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed the PIC of the need to create designated areas for employee belongings away from food prep and storage.