Wang's Chinese Restaurant

Inspector notes: Observed par cooked wings to be cooling at room temperature. 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 in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum...

Inspector notes: Observed raw shrimp to be stored below raw chicken and raw beef.

Inspector notes: Observed the same kung pao chicken 1 cooked to 151 Degrees Fahrenheit.

Inspector notes: Cut cabbage was observed at room temperature being held using Time as a Public Health Control. Cut cabbage was placed on the table at 10:00am more than 4 hours ago.

Inspector notes: Observed no active managerial control over the facility for cooking temperatures, cooling methods, and separation of food products where required. Further training is recommended.

Inspector notes: The dish machine wash cycle was observed at 118 Degrees Fahrenheit.

Inspector notes: Observed several containers of egg rolls, raw meat, and tomatoes fully covered with a lid and saran wrap, preventing adequate cooling of the food product.

Inspector notes: Observed sanitizer bucket to have a reading greater than 100ppm when tested with testing kit. Sanitizers using bleach should have a concentration of 50-100ppm to ensure that effective sanitization can occur. COS: PIC voluntarily remade each bucket, and the concentrations were 50-100ppm when tested.