Best China

Inspector's notes

Observed in-use rice scoops were observed stored in standing water at 87°F. In-use utensils may not be stored in standing water unless the water is maintained at 135°F or above. Manager moved scoops to ware washing station for cleaning and put new scoops without water onsite at time of inspection. Please replace scoops every 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towel at hand washing sink at food service area at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager restored paper towel at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pork in open containers for personal use stored directly above raw vegetables in the walk-in refrigerator and observed raw pool eggs in two containers stored above ready-to-eat sauces and cooked pork in the prep cooler. Reviewed and explained food storage chart with manager. Manager moved the raw pork and raw pooled eggs to bottom shelves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 containers of raw cut cabbage with internal temperatures between 69*F to 71*F stored on the bench in front of wok. 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 raw cut cabbage in walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed marinated raw chicken tenders in the food prep unit across from the grills with internal temperature as measured using a probe thermometer of 50° F. According to the person in charge, the chicken had been prepared within 1 hour of the inspection time and was placed into the prep unit. Person in charge removed the chicken from the prep unit and returned it to the walk-in cooler to rapidly cool the food to 41° F. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large, deep metal bowl with fried chicken in the walk-in that was cooling. According to the person in charge, the chicken had begun cooling approximately 1 hour prior to the inspection. The internal temperature of the chicken as measured using a probe thermometer was at 79° F. Discussed with person in charge using wide, flat shallow pans for cooling foods as well as placing cooling foods up high in the walk-in to facilitate faster cooling and also using an ice bath if necessary to rapidly chill the food. Discussed with person in charge acquiring a quick-read thermometer to help better track cooling periods. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.