Hengs Kitchen

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a container of raw chicken above raw beef and raw shell eggs. Discussed proper storage and person in charge (PIC) re-arranged the foods according to cooking temperatures. 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 internal food (cooked beef, cooked noddle, sprouts) temperatures in the reach-in cooler across from the cook station between 43*F-52*F using probe thermometer. The min/max thermometer was placed on the shelf of the unit and reached 46.8*F after ten minutes. Person in charge (PIC) stated foods were placed in the unit an hour prior before opening for the day. PIC moved all the food to alternate cold-holding unit to rapidly cool. PIC also called a technician for repairs. 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 the spices and sauces used at the cook station did not have any labels. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the spices and sauces at the cook station without any covers. Discussed contamination risk and person in charge (PIC) put lids on the containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. Person in charge (PIC) had the certification and it recently expired. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked duck with a date of 3/16. Person in charge stated the date was wrong and that the duck was cooked on 3/30. PIC removed the incorrect date and placed a new date on the container at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle with cleaner in it that did not have a label under the front hand sink. Person in charge (PIC) stated it was cleaner and used a marker to write the name on the bottle at time of inspection. All cleaners and chemicals need a label to reduce risk of chemical contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a stack of clean cookie sheet pans sitting on top of the flour. Discussed moving the sheet pans to a location away from food to reduce risk of contamination. Person in charge (PIC) moved the sheet pans to a different rack away from food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed to-go containers that were being stored upright and uncovered. Discussed turning the containers upside-down to reduce risk of contamination. Person in charge (PIC) turned the Containers upside-down at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed damp wiping cloths stored on prep surfaces in the kitchen. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.