CHOW KING GRILL & BUFFET

Food properly labeled; original container — Inspector Note: Observed 6 unlabeled squeeze bottles next to the grill in the main kitchen. CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: labels were added to all bottles.

In-use utensils: properly stored — Inspector Note: Observed scoops stored with the handles touching the food products in containers of cornstarch and salt under the countertop by the wok station in the main kitchen. Observed scoop stored with the handle touching the food product in a container of sugar by the dry storage area of the main kitchen. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food. COS: All scoops moved so that the handles are stored above the food.

Food stored covered — Inspector Note: Observed two carts with multiple containers of spices and sauces stored uncovered next to the wok station in the main kitchen. CA: Food shall be stored covered to protect against and prevent overhead contamination when not in use. COS: Plastic wrap was placed over all containers on both carts.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed facility does not have a consumer disclosure anywhere in the facility. Facility does not have a printed menu nor an electronic menu nor at the self serve bar. C/A . Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. COS Facility has 72 hours to provide the disclosure and place it at the self serve bar

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed warewashing machine in the main kitchen with inadequate sanitizing concentration. Sanitizer was tested below 50ppm. C/A Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. Sanitizer should be between 50-100ppm COS Before EHS left the premises the auto-chlor customer repair service arrived and repair/calibrated the equipment. The warewashing was testing 50ppm

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handsink next to the RIC unable to dispense any soap. Soap dispenser was jammed. C/A Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS Manager places a soap dispenser at the sink

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handwashing sink next to the grill area in the main kitchen with a metal scrubber inside of it. Observed the hand washing sink next to the pantry area with a metal pot inside of it. Observed couple of handsinks with food bits inside if them. C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS Pot and metal scrubber were removed from the handsink.

Food separated and protected — Inspector Note: OBSERVED A TRAY OF RAW PORK AND RAW EGGS BEING STORED ABOVE A CONTAINER OF CHEESE RANCH AND HALF-WAY UNCOVERED NOODLES AT THE BOTTOM OF THE PREP TOP UNIT#2 OBSERVED RAW CHICKEN STORED ABOVE CUT CANTALOPE IN THE WIC (VEGETABLE ONLY) IN THE MAIN KITCHEN OBSERVED UNCOVERED SHRIMP TOUCHING A TRAY OF UNCOVERED CHICKEN IN THE RIC IN THE MAIN KITCHEN THAT COULD LEAD TO CROSS CONTAMINATION OBSERVED ONE TRAY OF RAW UNCOVERED CHICKEN BEING STORED ABOVE RAW BEEF AND ONE TRAY OF RAW UNCOVERED CHICKEN STORED ABOVE RAW SHRIMP IN THE WIC MEAT ONLY IN THE MAIN KITCHEN C/A Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, COS: EGGS AND PORK WERE MOVED TO THE BOTTOM OF THE UNIT, CHICKEN WAS REMOVED FROM ABOVE BEEF, CANTALOPE AND SHRIMP. SHRIMP WAS MPVED TO ANOTHER SHELF AND THE BEEF WAS MOVED UP

Proper cold holding temperatures — Inspector Note: OBSERVED RAW EGGS AND LETTUCE STORED AT THE PREP TOP UNIT THAT WERE HOLDING ABOVE 41*F AMBIANT TEMPERATURE WAS REGISTERED AT 45*F.

Proper cooling time and temperature — Inspector Note: OBSERVED TWO LARGE BOWLS OF SHRIMP THAT WERE PREPPED IN THE MORNING AROUND 10:00AM. AT 4:05PM WHEN THE SECOND TEPMERATURE WAS TAKEN THE SHRIMP WAS HOLDING AT 56*F. THE RATE OF COOLING WAS NOT ADEQUATE FOR THE SHRIMP TO REACH BELOW 41*F IN 6 HOURS. C/A Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P COS: SHRIMP WAS DISCARDED

Time as a public health control: procedures and records — Inspector Note: OBSERVED FACILITY IS HAVING A TPHC AT THE BUFFET AREA WITHOUT A WRITTEN PROCEDURE. C/A If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P COS: EHS HANDED THE WRITTEN PROCEDURE TO THE OWNER AND ASKED HIM TO FILL IT.FACILITY HAS 3 DAYS TO CORRECT THE VIOLATION