China Wok

"Observed Cold TCS foods (chicken wings,sesame chicken and garlic in oil) that holding above 41*F prep top cooler and on the counter in the main kitchen CA: Hold cold TCS foods at 41*f or below. COS Items were discarded | Observed three stacks of of trays that were wet stacked at the three compartment sink C/A Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS PIC unstacked the trays to let then dry out"

"Observed food contacts surfaces were not clean to sight and touch. Observed sauce bowls (cooking area), food prep bowls and lids & knives (shelves in 3-compartment sink area), produce prep sink and front service beverage machine dispensing nozzles, sockets and openings with food, debris and/or grease. C/A: Food equipment must be cleaned to sight and touch. PIC washed, rinsed and sanitized equipment. | Observed cold TCS foods with temperatures above 41*f. Kitchen: Prep top cooler: CA: Hold cold TCS foods at 41*f or below. Front service bottle cooler: buttermilk, ranch and blue cheese dressing (cups). Food was stored in cooler less than 2 hours earlier. Garlic oil discarded."

"Observed raw chicken stored behind lo mein noodles (prep table, main kitchen) Observed raw tilapia above egg rolls (reach-in cooler, main kitchen) Observed raw chicken above bucket of soy sauce (walk-in cooler, main kitchen) C/A: Ensure raw animal products are effectively separated from other RTE foods or foods that require lower cooking temperatures. COS: PIC rearranged."