Dao Kitchen

Inspector notes: Observed egg rolls (123°F) and cooked battered chicken (77°F) sitting out at room temperature by the fryer. Staff stated the egg rolls had been cooked within the last hour, and the battered chicken had undergone its first fry around an hour and a half before temperature measurement. Alerted manager who moved these foods into the walk-in to rapidly cool. Discussed keeping temperature logs to identify when items start the cooling process. Time Temperature Control for Safety (TCS) foods must ACTIVELY cool from 135°F to 70°F within 2 hours and from 135°F and 41°F or less within a total of 6 hours

Inspector notes: Observed a knife on the cookline stored between the two prep tables. Alerted the manager, who removed the knife and cleaned it at the time of inspection. Knives are not to be stored between equipment as these spaces are not routinely cleaned and therefore pose a risk of contamination to the knife. Discussed appropriate storage options with staff

Inspector notes: Observed heavy greyish black buildup on the cooling unit grates inside the walk-in. Also observed sticky substance on the outer surfaces and the pull handle of the microwave. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean the physical facility prior to the next routine inspection. Discussed keeping a cleaning checklist

Inspector notes: Observed raw shelled eggs stored over RTE vegetables on the top shelf in the walk-in unit. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC was instructed to properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed build of of dust and organic matter on the metal shelving units in the walk-in cooler. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: Observed prep cooler with minimum ambient temperature of 57.5F as measured by the inspector min/max thermometer. TCS foods stored inside the prep cooler had internal temperatures between 47F -52F. The person in charge discontinued use of the prep cooler for cold holding of TCS foods and placed a work order for service at the time of inspection