LUCKY DRAGON

Food separated and protected — Inspector Note: Observed raw eggs, raw shrimp, raw beef, and raw pork stored above large bucket of bean sprouts in WIC in main kitchen. 2. Observed raw shrimp stored behind cooked chicken in top compartment of prep top cooler in main kitchen creating potential cross contamination. C/A: All ready to eat foods/vegetables must be stored above raw foods. Raw foods must be stored to eliminate cross contamination of ready to eat foods during storage and use. COS: All food rearranged properly.

Approved thawing methods used — Inspector Note: Observed raw chicken improperly defrosting in stagnant water in vegetable sink in main kitchen. C/A: Time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS: Chicken removed and placed in WIC.

Contamination prevented during food preparation, storage, display — Inspector Note: 1. Observed container of raw beef stored directly on floor in main kitchen. 2. Observed container of raw chicken stored directly by in-use 3-compartment sink exposed to splatter in main kitchen. C/A: food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: All items stored properly.

Washing fruits and vegetables — Inspector Note: Observed raw chicken wings in vegetable/fruit prep sink in main kitchen. C/A: Raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only. COS: Chicken removed and sink washed and sanitized.

Nonfood-contact surfaces clean — Inspector Note: Observed thick, black accumulation and debris along floor in WIF in main kitchen. C/A: Clean equipment; Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food separated and protected — Inspector Note: 1. Observed raw shrimp and steak stored above peeled onions, raw shell eggs stored above ready to eat sauces, and raw eggs stored above rice pasta and fresh vegetables all in WIC in main kitchen. 2. Observed raw chicken stored behind sliced carrots in top compartment of prep top cooler in main kitchen creating potential cross contamination. 3. Observed cooked chicken bites (2-containers) stored on bottom shelf below raw shrimp, raw shell eggs, and raw beef in WIC in main kitchen. C/A: All ready to eat foods must be stored above raw foods. Raw foods must be stored to eliminate cross contamination of ready to eat foods. COS: Foods rearranged properly.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods stored above 41F throughout main kitchen (*see asterisks*). C/A: All TCS foods cold held shall be maintained at 41°F (5°C) or below. COS: Per PIC all items noted out of temperature less than 2-hours. Fried chicken wings (2-trays) and pushcart items placed on TPHC (garlic in oil and pooled eggs), pooled eggs discarded and discard times added items. Eggs discarded on push cart, shell eggs (on counter) and rice pasta fettuccini (on counter) placed in cooler to rapid chill; see temperature section for corrective actions.