Best China

Inspector notes: Observed raw pork in open containers for personal use stored directly above raw vegetables in the walk-in refrigerator and observed raw pool eggs in two containers stored above ready-to-eat sauces and cooked pork in the prep cooler. Reviewed and explained food storage chart with manager. Manager moved the raw pork and raw pooled eggs to bottom shelves at time of inspection

Inspector notes: Observed no paper towel at hand washing sink at food service area at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager restored paper towel at time of inspection

Inspector notes: Observed large, deep metal bowl with fried chicken in the walk-in that was cooling. According to the person in charge, the chicken had begun cooling approximately 1 hour prior to the inspection. The internal temperature of the chicken as measured using a probe thermometer was at 79° F. Discussed with person in charge using wide, flat shallow pans for cooling foods as well as placing cooling foods up high in the walk-in to facilitate faster cooling and also using an ice bath if necessary to rapidly chill the food. Discussed with person in charge acquiring a quick-read thermometer to help better track cooling periods. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means