Nanjing

Inspector's notes

Observed raw beef stored above fried chicken in one-door refrigerator in the kitchen, observed raw pork stored above raw fish in the walk-in refrigerator in the kitchen. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of sweet-sour sauces with removable lids and spoons available on restaurant dining tables. All containers of sweet-sour sauce were removed from the tables at the time of inspection. Discussed requirements for food left on table between customers or served to multiple customers with the manager. Food on dining tables must be protected from contamination and the container must be closed between uses and dispensed from a container such as a narrow-neck bottle for re-service of food items. All containers were removed from the dining tables at time of inspection. Discussed providing individual portions for each customer with the manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ventilation hood had an accumulation of grease and debris. Intake and exhaust air ducts in ventilation hood should be cleaned frequently so they are not a source of contamination by dust, dirt, grease and other materials. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a mop stored in the hand washing sink in the kitchen and big boxes blocked the access to the hand washing sink. Hand washing sink must be accessible at all times. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw cut cabbage and cooked noodle stored at room temperature with internal temperature of 59*F and 71*F, Manager stated the cabbage and noodle were taken out from cold holding unit less than one hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Manager moved the cabbage and noodles back to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ventilation hood has a heavy accumulation of dust debris. Intake and exhaust air ducts in ventilation hood should be cleaned frequently so they are not a source of contamination by dust, dirt, grease and other materials. Clean more frequently and maintain. Corrective Action: Correct prior to next routine inspection.

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food Observed large bulk containers in storage room with no common name of ingredient stored inside. Containers with similar looking ingredients must be properly labeled. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.15, C: Outer Openings, Protected Observed opening 1/4 - 1/2 inch at base of back door by restroom hall. Doors are to be tight fitting to prevent entry of insects. Advised establishment tp add weather stripping and or door sweep to back doors. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed knife stored between wall and prep table. Utensil storage between use is to be stored in or on a regularly cleaned and sanitized surface. Knife was removed from area. Correct By: Corrected At Time Of Inspection