Tam's Chinese Food

Inspector's notes

Observed raw shell eggs with internal temperature of 74*F stored at room temperature in the kitchen, also observed fried chicken with internal temperature of 64*F stored at room temperature in the kitchen. Manager stated raw shell eggs and fried chicken were taken out from walk-in refrigerator about 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 raw shell eggs and fried chicken back to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored directly atop cream cheese in the walk-in cooler at time of inspection. Discussed the importance of proper storage of raw and RTE animal proteins with PIC. 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 cooked beef, chow mein, cooked chicken, and cooked orange sauce (51-75'F) being stored in lidded deep containers while in the process of cooling. Per PIC all the food items were placed in the walk-in within the last 2-3 hours. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 tubs of dry goods in the storage room with scoop handles in contact with MSG, sugar, flour, and corn starch. Observed biomass accumulation, and dried food residue on the scoop handles at time of inspection. Discussed proper storage and cleaning procedures of in-use utensils with PIC. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large pot of stew being stored in the walk-in cooler above plastic tubs of cut produce. PIC stated that the stew was personal employee food. Instructed PIC to place all employee food inside designated plastic tub and to make a space on the storage racks in the walk-in to store employee food in such a way that would prevent contamination to food products available for sale to the customers. Discussed proper food storage with PIC. PIC moved all personal food items to proper storage area at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plastic container of cooked noodles(73'F) stored in the walk-in in the cooling process, while covered with a lid. Discussed proper cooling methods with PIC. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several small holes/gaps in the walls located in the restroom and adjacent hallway, rendering the areas neither smooth nor easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leaking sink in the employee restroom, which resulted in a small pool of water in the restroom. Leaking pipe was being propped up with a can to catch the water. Leak was isolated to the restroom and the area was cleaned and sanitized at time of inspection. Discussed proper maintenance of plumbing systems with PIC. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several small holes/gaps in the walls located in the restroom and adjacent hallway, rendering the areas neither smooth nor easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.