General Tso's

Inspector notes: Observed a container of fried rolls and chicken nuggets under the heat lamp hot holding below 135F. (SEE TEMP LOG*)COS: Employee fried in fryer to reheat to 165F CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Inspector notes: Upon arrival, observed TPHC log date marked for 1/28/26 from 11AM - 3PM for TCS food items in two separate prep top coolers (cooked chicken, noodles, cooked beef, pre-cooked shrimp, cut cabbage, spring rolls). COS: Employee corrected TPHC log date. CA: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safet...

Inspector notes: Sanitizer not used in accordance with the manufacturer's recommendations for food contact surfaces. Chlorine sanitizer at 3 compartment sink tested above 200ppm. COS: Person in charge adjusted sanitizer to below 100ppm CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P

Inspector notes: Observed personal fish thawing at the designated vegetable sink. COS: Person in charge relocated thawing fish to three compartment sink and clean and sanitized veggie sink. CA: 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:(i) At any time when contamination may have occurred;

Inspector notes: Observed plastic bins of cooked noodles completely covered while actively cooling. COS: Noodles were placed in metal, shallow pans to cool rapidly. CA: 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 in which food is b...

Inspector notes: Observed boxes of single use articles are not being stored properly - they are being stored directly outside the front area of the restaurant. CA: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

Inspector notes: Observed food debris between freezers and along the edges of the floor/wall behind the rice cookers and underneath 3 compartment sink. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Inspector notes: Observed an uncovered container of pooled, liquid eggs stored directly above uncovered containers of sliced bell peppers and sliced onions. COS: Food items were covered and re-organized based on minimum cook temperature. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above froz...

Inspector notes: Observed personal fish thawing at the designated vegetable sink. COS: Person in charge relocated thawing fish to three compartment sink and clean and sanitized veggie sink. (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to wor...

Inspector notes: Observed grease underneath fryers and wok stations. Observed food debris between freezers and along the edges of the floor/wall behind the rice cookers and underneath 3 compartment sink. Advised to clean.

Inspector notes: Observed the blades of knives stored between an unclean prep top cooler and steel table. CA: Discussed with PIC that food contact surfaces shall be maintained clean to sight and touch. COS: Employee relocated the knives.

Inspector notes: Observed grease underneath fryers and wok stations. Observed food debris between freezers and along the edges of the floor/wall. Advised to clean.

Inspector notes: Upon arrival, observed the door open to the exterior. CA: Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. COS: Door was closed.

Inspector notes: Facility is using EPA registered Chlorox for sanitizing dishes and no chlorine test strips were available. CA: Advised to obtain chlorine test strips.

Inspector notes: Observed utensils with no handles stored in two rice cookers. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container.

Inspector notes: Observed grease underneath fryers and wok stations. Observed food debris between freezers and along the edges of the floor/wall. Advised to clean.

Inspector notes: Observed employee personal food in prep top cooler stored above and next to food for restaurant use. CA: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Inspector notes: Upon arrival, observe employes eating at prep table in main kitchen. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Employee immediately stopped eating and relocated personal foods.