Han Palace

Inspector notes: At the time of inspection, food items (Chicken Wings and Pork) were observed at 57 degrees in the prep area and prep unit. Per the PIC, food items were out for use during the lunch rush. Food items were moved to the walk-in for rapid cooling at the time of inspection.

Inspector notes: Proper cooling methods were not used for the following time/temperature control for safety (TCS) foods... - Shrimp was observed cooling in a plastic bucket greater than 4 inches deep - Ribs were observed cooling in a plastic tub tightly packed - Previously cooked shrimp and pork were observed cooling in the cookline prep unit. PIC is to ensure food items set for cooling are arranged in equipment (shallow pans) in a way that facilitates rapid cooling. PIC is also to ensure food items are properly cooled to 41 degrees Fahrenheit or below prior to being set in the prep unit refrigeration for use. (Food items were rearranged for rapid cooling at the time of inspection.)

Inspector notes: The non-food-contact surfaces of refrigeration, cookline equipment, and shelving in the kitchen area were observed to have an accumulation of dust, dirt, food residue, and other debris. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: The kitchen cookline area walls and floor under/behind equipment were observed to have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.

Inspector notes: At the time of inspection, the following possible sources of contamination were observed in need of adjustment... - A pan used for portions of raw animal items was observed with the handle touching the food. The pan was removed and brought to the dish area for proper cleaning at the time of inspection. - Food items used along the cookline area were observed kept open below counter level. Items intended for use are to be kept covered between uses to prevent possible contamination.

Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. Per the PIC, scoops with handles are to be used.

Inspector notes: Recently stocked items from the walk-in cooler were observed held at 44 to 45 degrees Fahrenheit in the kitchen side Low Boy Cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were moved back to the walk-in cooler at the time of inspection.

Inspector notes: Food contact surfaces of the ice machine were observed to have an accumulation of debris/biofilm. The food contact surfaces of equipment must be clean to sight and touch. (Ice was voluntarily disposed of at the time of inspection to begin proper thorough cleaning.)

Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement and outdoor garden areas. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.

Inspector notes: At the time of inspection, the following utensils were observed to be stored improperly... - The scoop used for rice was observed stored in stagnant water between uses. The water was dumped from the container and proper storage of in-use utensils was reviewed with the PIC at the time of inspection. - The scoop used for dry noodles was observed stored with the handle in the food. The scoop was adjusted so the handle is not touching the food at the time of inspection.

Inspector notes: The following non-food contact surfaces were observed to be not smooth/easily cleanable... - Wood is used in the construction of several storage shelves in the establishment. - The ice scoop holder for the basement ice machine was observed to be constructed of metal and other material that is not easily cleanable. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.

Inspector notes: At the time of inspection, the kitchen side Low Boy Cooler was observed to be in poor repair/in need of adjustment. The unit was observed to be maintaining an ambient temperature of 47 degrees Fahrenheit. Use of the unit is to be discontinued until fixed/repaired/adjusted.

Inspector notes: The non-food contact surfaces of refrigeration and cookline equipment in the kitchen area were observed to have an accumulation of dust, dirt, food residue, and other debris. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: The kitchen cookline area walls and floor under/behind equipment were observed to have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: At the time of inspection, food items left out for food prep along the cookline area were observed stored on a shelf below table level and left uncovered. Food items out for prep are to be protected from possible contamination.