GENERAL TSO'S

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed plastic bins of cooked chicken and shrimp completely covered with tight fitting plastic lid while TCS food is actively cooling. COS: Containers were uncovered. CA: 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 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected On-Site. New Violation.

Personal cleanliness — Inspector Note: Observed food employees handling foods while wearing jewelry on wrists (watch and bracelet). COS: Jewelry was removed. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Upon arrival, observed raw beef thawing in the designated vegetable sink. COS: Food employee relocated raw beef to 3 compartment sink. CA: Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P

Proper cold holding temperatures — Inspector Note: Observed TCS food items cold holding above 41F. TCS food items include, pork rolls(2) and a large of container of chicken on the rolling cart at room temperature around noon where PIC indicates it will be used for a catering order at 2:30pm. Advised relocating container of cooked chicken to walk in cooler to properly cold hold until time of use. COS: TCS were discarded and container was relocated to walk in cooler.

Proper hot holding temperatures — Inspector Note: Observed a container of fried rolls and chicken nuggets under the heat lamp hot holding below 135F. (SEE TEMP LOG*)COS: Employee fried in fryer to reheat to 165F CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed plastic bins of cooked noodles completely covered while actively cooling. COS: Noodles were placed in metal, shallow pans to cool rapidly. CA: 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 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed boxes of single use articles are not being stored properly - they are being stored directly outside the front area of the restaurant. CA: 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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris between freezers and along the edges of the floor/wall behind the rice cookers and underneath 3 compartment sink. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed personal fish thawing at the designated vegetable sink. COS: Person in charge relocated thawing fish to three compartment sink and clean and sanitized veggie sink. CA: 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:(i) At any time when contamination may have occurred;

Time as a public health control: procedures and records — Inspector Note: Upon arrival, observed TPHC log date marked for 1/28/26 from 11AM - 3PM for TCS food items in two separate prep top coolers (cooked chicken, noodles, cooked beef, pre-cooked shrimp, cut cabbage, spring rolls). COS: Employee corrected TPHC log date. CA: 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 (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

Toxic substances properly identified, stored, used — Inspector Note: Sanitizer not used in accordance with the manufacturer's recommendations for food contact surfaces. Chlorine sanitizer at 3 compartment sink tested above 200ppm. COS: Person in charge adjusted sanitizer to below 100ppm CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P