Ling's Wok Shop

Inspector notes: In walk in cooler, cooked noodles/ 60*F, rice noodles/ 55*F, cooked chicken/ 45*F prepared within normal time parameters and cooling in covered containers 4-5 inches deep. Employee portioned cooked noodles and rice noodles to uncovered sheet pans and cooked chicken to shallow uncovered containers to continue the cooling process. Reviewed cooling procedures with manager and employee. 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

Inspector notes: On cook line, employee moved between front of house and back of house through swinging doors, touching doors as moved through, then started working with ready to eat foods without a proper handwash and glove change. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks

Inspector notes: On cook line, no hand drying towels available at handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at times

Inspector notes: Core-2-102.12(A), C: Certified Food Protection Manager....The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM

Inspector notes: At bar, windows open with ice bin not properly covered. Instructed employee to cover ice bin to prevent contamination from outside sources