Food Inspections

Chef Wang II Chinese Restaurant

Inpection Notes

4-1A - food separated and protected 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed raw eggs stored above RTE broccoli in the reach-in cooler in the back of the kitchen by the reach-in freezer. Also, observed raw chicken and raw beef stored in the prep-top cooler above RTE noodles, mushrooms, and carrots in the reach-in cooler below in the grill prep area. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: The PIC immediately rearranged the reach-in cooler in the grill prep area and the reach-in cooler in the back of the kitchen to ensure raw foods were separated from RTE foods and prevent cross contamination. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed vegetable prep sink to be in disrepair, and not to run hot water. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C)(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. Note: The facility will need to have the vegetable prep sink repaired. The PIC informed the EHS that the vegetable prep sink is actively being repaired. 17D - adequate ventilation and lighting; designated areas used 511-6-1.05(3)(d) - ventilation hood system, adequacy, adequate to prevent grease & condensation build-up (c) Points: 1 Corrected during inspection?: No Repeat: Yes Inspector Notes: Observed several damaged filters in the ventilation hood system 511-6-1.05(3)(d) - Ventilation Hood System, Adequacy, adequate to prevent grease & condensation build-up (C)(d) Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Note: The facility will need to replace ventilation filters.

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