MAN CHUN HONG

Approved thawing methods used — Inspector Note: Observed raw fish thawing in stagnant water. COS: PIC turned cold water on at sink. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, 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 PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 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) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observes no soap at only main kitchen hand sink. COS: soap supplied CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Food separated and protected — Inspector Note: In top portion of prep cooler observed pans of raw chicken stored behind raw beef. COS: PIC rearranged pans so that chicken does not cross over any other foods. In walk in cooler observed raw shelled eggs stored above ready to eat produce. COS: shelves rearranged so that raw shelled eggs are below ready to eat foods. In reach in cooler observed raw shrimp above ketchup and ready to eat imitation crab and observed raw basa fish above ready to eat tofu. COS: PIC rearranged shelves so that raw fish are below any ready to eat foods.