Food Inspections

Chef Wang II Chinese Restaurant

Inpection Notes

Inspector Notes: Upon entry into the kitchen, observed cooked chicken, sitting in a bowl at 58F. Employee stated that chicken was to be cut up and placed in reach-in cooler to cool. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf. COS: Chicken was cut up and placed in the reach-in freezer to continue cooling. Cooling curve was taken (in temp log).

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