QING SHU MALATANG

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a pan of fried chicken cooling near the fryer with a measured temperature of 79°F. Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf PIC stated the chicken was prepared an hour earlier and moved it to the freezer to rapidly continue cooling. Discussed proper cooling methods with PIC.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a large metal pan of soup inside of the walk-in cooler stored directly on floor. Food Storage, Prohibited Areas (C) (r) Food Storage, Prohibited Areas. Food may not be stored in the following areas: 9. Under other sources of contamination. Discussed with PIC to lift large pan of soup at least 6 inches off the floor to avoid contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed brown organic buildup lining the interior back surface of the ice machine in the area where water flows. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Discussed with PIC to discontinue use of the ice and burn/discard; PIC stated a company services the machine every two months, and was advised to contact the company as soon as possible and to thoroughly clean and sanitize the ice machine before reuse.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean dishes stacked wet above the 3 compartment sink in the main kitchen. Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying PIC removed dishes that were stacked wet and restacked them in such a way to properly air dry.

Hot and cold water available; adequate pressure — Inspector Note: Observed hot water in both the men's and women's restrooms at 70°F, which is below the required minimum temperature of 85°F. Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf Discussed with PIC that the minimum required temperature for hot water in the restrooms is 85°F. A service order or necessary repairs must be completed by one week from today.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand soap near the hand sink of the main kitchen. Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (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 PIC provided hand soap near the hand sink of the main kitchen.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels near the hand sink of the main kitchen. Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf PIC placed paper towels near the hand sink in the main kitchen.