Chine Legendary Hot Pot & Noodles

The following high-risk foods were left at ambient temperature:, 1. frozen meat and tendons , 2. Pasta and cauliflower in cold water at 12.3*C, 3. Garlic, ginger and green onions at 15*C, , Operator returned food to cooler/freezer., , -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, - Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.

Food in cartons were stored directly on floor under the storage shelves at the dry storage area., , -Ensure all food items are stored 6 inches off the ground to protect from possible contamination and facilitate easy cleaning.

No test strips were available during inspection., , -Ensure valid test strips are available for measuring the sanitizing agent concentration at 100ppm Chlorine and 200ppm Quats.

Food handling permit displayed at the facility had expired. , , -Ensure valid permit is displayed in a conspicuous place

The following areas had debris or dirt build-up:, 1. floor of walk-in freezer, 2. filters and wall of the vent hood., 3. inside of fridge for spices at the entrance of the kitchen, , -Clean the indicated areas