Long Wongs

Inspector's notes

Observed an employee reach into the box of gloves without washing hands first. Discussed with person in charge (PIC) that before donning new gloves hands need to be properly washed. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.

Inspector's notes

Observed raw chicken being sprayed off in the 3-compartment sink. The clean dishes above and beside the chicken were getting wet. Discussed the contamination risk of raw chicken juice getting on clean food-contact surfaces. Inspector asked person in charge (PIC) to process the raw chicken in the prep sink near the 3-compartment sink. PIC cleaned and sanitized the 3-compartment sink and surrounding area (walls, racks, shelves), then washed, rinsed, and sanitized the dishes that were in contact with the raw chicken juice. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottles with cleaner in them that did not have a label. Discussed the risk of chemical contamination with person in charge (PIC) and PIC used a marker to writw the name on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chicken wings cooling in the walk-in had an internal temperature of 44*F-46*F using inspectors probe thermometer. Person in charge (PIC) stated the chicken is cooked, sits out for about 10-minutes, then is placed in the walk-in until needed. Chicken is cooling in 6-inch-deep pans that are piled higher than 6-inches. Each row/rack/shelf is lined with thick cardboard that is reducing proper airflow to all parts of the chicken during the cooling process. Discussed proper cooling methods with PIC. PIC removed the cardboard at time of inspection. PIC moved chicken to smaller trays less that 4-inches high. Also, discussed the importance of using a cooling log sheet to ensure chicken cools properly. Inspector emailed PDF guidance documents and a link to AMC toolbox to help with training. 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 being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee wearing gloves wiped the on their apron and started to return to food handling without washing hands. Manager had employee was hands and put on clean gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.

Inspector's notes

Pans of cooked chicken held next to the fryer for varying times not marked with a discard time. Reviewed requirements for time control with the manager. All TCS foods being held under time as a control were properly time stamped at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Chlorine in sanitizer bucket at greater than 100 ppm. Sanitizer was diluted by PIC to approved 50-100 ppm levels at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Accumulation of food debris on wire shelving. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector's notes

No CFPM onsite at the time of inspection. PIC stated they are in the process of obtaining an additional certificate. A Certified Food Protection Manager (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 already cooled TCS foods uncovered in the walk in cooler. Advised PIC to cover foods once cooled to help prevent contamination. Advised utilizing a large food grade plastic bag for the wire racks holding pizza pans. PIC stated lids and bags would be implemented ASAP. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the time of inspection. PIC stated they are in the process of obtaining an additional certificate. A Certified Food Protection Manager (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 200+ ppm chlorine sanitizer when measured with a chemical test strip. Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Corrective Action: Corrected at time of inspection.

Core-6-202.15, C: Outer Openings, Protected ------ Observed gaps in the back door allowing light to enter. Discussed gaps may allow pest entry and should be filled with door sweep or weather guard prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ------ Observed bagged carrots in the walk-in cooler stored directly on the floor. Observed boxes frozen foods in the walk in freezer stored on shelves placed directly on the floor. Discussed that foods should be stored at least 6 inches off the floor to prevent contamination and allow for thorough cleaning of facilities. Correct By: Correct Prior To Next Routine Inspection