Chef Viet's Shanghai

Inspector notes: Observed sliced carrots, cooked noodles, sliced green peppers, and a mix of vegetables stored uncovered in reach-in cooler located in the main kitchen. Except as specified under paragraph 2 of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge placed coverings on all food items.

Inspector notes: Observed several time/temperature control for safety foods with temperatures above 41°F in prep-top cooler. See temperature observations. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2. of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Person in charge discarded food items.

Inspector notes: Observed sugar, MSG, salt, cooking wine, and vinegar stored in food storage containers without proper labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Person in charge labeled all food items.