Wok-A-Holic

Inspector notes: Observed multiple containers of chopped cabbage, cooked noodles, and a bowl of cream cheese filling in the walk-in refrigerator with on datemarks. PIC stated that the cabbage and the noodles were made the day prior to inspection, and the cream cheese mix was prepped the morning of inspection. Informed PIC that all TCS foods prepped that are to be held for greater than 24 hours need to be date marked and not held past 7 days. PIC properly date marked all TCS foods at time of inspection. Provided date marking document via email. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection

Inspector notes: Observed two crates of raw chicken above bags of onions in the walk-in. Informed PIC that the raw chicken cannot be stored above the onions because the onions do not have a specific cooking temperature. PIC moved the chicken and properly stored it at time of inspection. 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 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 a bowl of cooked chicken cooling in the top of the right cold holding unit at the cook line with an internal temperature of 89-106*F, depending on where in the in the bowl the chicken was. PIC stated that the chicken had been cooked and cooling for about an hour. Informed PIC that the top of the cold holding unit is not capable of rapidly cooling down the chicken within the parameters. Instructed PIC to move the chicken to a rapidly cooling piece of equipment. PIC moved the chicken to the bottom of the cold holding unit to properly cool at time of inspection. Discussed the importance of proper cooling methods with PIC. Discussed cooling large amount of food in shallow containers less than four inches with PIC. 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: Observed yellow/brown discoloration and build up on the left wall and ceiling next to the grill. Observed a heavy build-up of debris on the metal vent grates, also on the left side above the grill. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate that prevents the accumulation of debris and organic matter. Suggested upping the cleaning schedule to once a week for the wall because it is a high soil area due to the cooking method. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection