Canton House

Observed cabbages that had a discard date of 3/22 stored in walk-in cooler. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P COS by discarding.

Observed cooler door on far right side across from wok area not properly closing and being left ajar. Temperatures of TCS foods in cooler were slightly elevated. Must fix to prevent future temperature abuse.

Observed TCS food in expo cooler being cold held above 41°F. [SEE TEMPERATURE OBSERVAITONS]. Unit is not maintaining minimum cold holding temperature. COS by discarding.

Observed crab Rangoon being hot held at 94°F and spring rolls being hot held at 102°F in steam table. TCS foods must be hot held at 135°F or above. COS by discarding.

Observed rice prepared at 11:30 not cooled to 70°F within 2 hours of reaching 135°F due to poor cooling methods. Rice was stored away in a bin beneath a prep counter in warewash area. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding.

Observed no time documentation on cooked chicken, shrimp, and egg. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS by reheating chicken and shrimp and restarting time (facility was only open for 1 hr prior to start of inspection); eggs were discarded.

Observed all glassware visibly dirty but stored as clean in expo area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing.

Observed veggie slicer/shredder fairly dirty. Shredder was last used this past Sunday and was not properly cleaned. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must clean.

Observed TCS foods prepared on previous days not date marked. TCS foods must be dated if held longer than 24 hrs. COS by discarding.

Observed chemicals in spray bottle not labeled once removed from original container. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS by labeling.

Observed cardboard placed on bottom of pans holding green beans and green onions. Cardboard is not considered an appropriate food contact surface and should not be used to line pans as it is not clean. COS by discarding.

Observed eggrolls and crab rangoons hot held below 135°F. TCS food must be hot held at 135°F or above. COS by discarding.

Observed cabbage prepared at 11:30 AM temping 70°F at 3:30 PM due to improper cooling methods. Must cool time/temperature for safety (TCS) foods from 70°F to 41°F within 4 hours. COS by placing cabbage in freezer uncovered.

Observed eggs temping 70°F in reach in cooler under prep top unit. After discussion with PIC, it was determined these eggs were sitting out of temperature control for roughly 1 hour before the inspection started. If leaving TCS items out on the counter, must have a label with the time the product was brought out of temperature control, and the discard time 4 hours later. COS by adding TPHC label. Will be an automatic discard on future inspections. Provided PIC written TPHC procedure. Must write on it which items utilize TPHC and keep on file for future inspections.

Observed cabbage cooling in a large, deep container covered with a lid. Highly suggest cooling items in the walk in freezer, uncovered. Also highly suggest checking the temperature every hour to ensure food is cooling rapidly. Gave PIC handout on proper cooling methods. COS by placing in freezer uncovered.

Observed bag of cooked pork temping 45°F in reach in cooler under prep top unit. After discussion with PIC, it was determined the bag of pork was left on counter to thaw. Time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating.

Observed employee handling dirty dishes then proceed to put away a clean container without washing hands in between. Must wash hands when contaminated between switching tasks. COS by placing container in dish pit to be rewashed.

Observed several time/temperature control for safety (TCS) foods cold held at temperatures above 41°F in reach in cooler under prep top unit and in walk in cooler. All TCS foods must be cold held at 41°F or below. The ambient air temperature of the reach in cooler was 41°F. COS by manually lowering the air temp of reach in cooler a few degrees. AAT of walk in cooler was 46°F earlier in the inspection then lowered to 35°F.

Observed lo mein in walk in cooler not cooling properly due to improper cooling methods. Lo mein was cooked at 2:45 PM, temping 68°F at 3:45 PM, then temping 63°F at 5:15 PM. Lo mein was stored in a large, deep container covered with a lid. Must cool TCS food from 135 to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. COS by placing lo mein on sheet trays on cooling rack in walk in freezer.

Observed fried chicken and garlic in oil utilizing Time as a Public Health Control (TPHC) sitting on counter without TPHC label. TCS foods utilizing TPHC must have a label with the time brought out of temperature control, and the discard time 4 hours later. COS by discarding. Will email PIC TPHC written procedure. Must keep on file for future inspections.

Observed residue build up inside dish machine. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean inside of dish machine within 72 hours.

Observed several TCS foods being improperly cooled in large, deep containers covered with a lid. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Health Authority suggests to cool TCS foods in small portions on ice baths if there is no room to cool food properly in the walk in cooler.

Observed employee handle cooked, ready to eat chicken with bare hands. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Food was given to customer before Health Authority could intervene.

Observed several critical violations with the potential to lead to foodborne illness. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.

Observed drink pitchers left uncovered while not actively being used. Food must be covered (unless cooling or actively being used) to prevent environmental contamination. Health Authority suggests using saran wrap. COS by emptying drink pitchers.

Observed tray of egg rolls stacked directly on top of lo mein in walk in cooler. Also observed carrots being prepared on prep counter close to dish machine (dirty dishes side). Food must be protected from miscellaneous sources of contamination during preparation or storage. COS by moving tray of egg rolls and moving carrots. Health Authority suggests installing splash guard on right side of prep counter.

Observed several boxes of food items stored on floor in walk in freezer. Food must be stored in a clean, dry location 6 inches off the floor. Health Authority suggests obtaining another shelf.

Observed improper vertical storage of raw chicken in prep top coolers, walk in cooler, and freezer. Proper storage must be achieved by storing foods with highest final cook temperature below foods with lower final cook temperature. COS by storing raw chicken below beef, shrimp, and wontons.

Observed raw chicken, raw beef, chopped cabbage, rice, and sauce stored uncovered in main kitchen areas (prep top coolers, beneath steam table, walk in cooler, and near dish machine). (iv) 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; COS by covering food items.

Observed sanitizer bucket at 0 ppm (Cl). Chlorine sanitizer must be maintained between 50-100 ppm. COS by making fresh sanitizer.

Observed lo mein being improperly cooled in large, deep container while completely covered. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by transferring to sheet tray.