Bobby Chao's Restaurant

1. Frozen pork was stored underneath the counter thaw at -7°C at the dim sum prep area., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria., , 2. Leftover beef flank from the walk-in cooler was stored on the hot holding unit at 35.9°C. Food are not being properly reheated on the dual electric stove cooker before serving to customers., , Food was reheated on the wok at 81°C., , Leftover food must be reheated on the wok at 74°C before storing them on the hot holding unit at 60°C., , 5. Rice was served from the rice cooker, portioned in an insert, and stored on the counter at 52.9°C. The rice is being recooked on the work when preparing customer's order., , The rice was stored directly on the hot holding unit., , 6. Egg yolk was stored was stored in an insert at 13.1°C., , The egg yolk was stored in an ice bath.

1. Food items such as cut produce and frozen pork in containers were stored underneath the counter at the dim sum preparation area., , food items were stored in the walk-in cooler., , Ensure food items are stored 6 inches off the floor., , 2. Scoops were stored inside the bulk food bins with the handles in direct contact with the food., , 3. Stainless steel containers were stored inside the bulk food bins., , Obtain scoops that have a handle., , Ensure the handle of the scoop is not in direct contact with the food.

1. Black mold was noted around the caulking of the handwashing sink station., 2. Grease build-up and other deposit was noted on the ventilation canopy., 3. The lid used to cover food insert was rusted., 4. The lid used to cover the bulk food bins were dirty., 5. Debris buildup was noted on the walk-in cooler fan condenser covers., 6. Dust buildup was noted on the kitchen ceiling., , Clean the indicated areas.