CHINA CAFETERIA

Observed several TCS foods in prep top and 1 door cooler cold holding above 41F, see * on report.

Observed 6 large tubs of chicken on TPHC with the time not properly indicated.

Observed cell phone stored on food contact surface (prep table).

Observed food contact surface ( interior of ice machine) with build up and pink slime.

Observed dishes stored as clean with visible grease build and food residue. PIC stated dishes are not in use.

Upon entering main kitchen Observed 2 food handler employees prepping food while eating and chewing.

Observed 6 containers of chicken on TPHC stored on countertop uncovered. Observed cut cabbage stored on countertop uncovered.

Observed 2 employee serving food while wearing a bracelets.

Physical facilities not maintained clean to sight and touch. Food residue, black buildup and grease were observed on walls, floors, under equipment, and on shelving. Observed hole in wall near prep sink.

Observed walk in freezer with no lighting.

Observed improper food storage in multiple coolers. In the prep-top cooler, raw chicken was observed stored next to ready-to-eat oranges; additionally, raw chicken was stored above cooked wings and next to ready-to-eat fried rice. In the reach-in cooler, raw beef was observed stored above cooked chicken, and raw shrimp was stored next to ready-to-eat cheese. In the walk-in cooler, raw chicken was observed stored next to cooked chicken.

Observed TCS food stored uncovered in reach-in cooler. CA:(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: Person in charge covered all TCS food.

Observed a food-grade hinged lid container was observed on the floor in the main dining area, and buckets of sauce were stored on the floor in the main kitchen. CA:(q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. COS: PIC placed all items at least 6 inches off the ground to prevent contamination.

Observed employee serving food while wearing a bracelet. CA:(g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Employee removed bracelet prior to continuing food service.

Physical facilities not maintained clean to sight and touch. Food buildup and grease were observed on walls, floors, under equipment, and on shelving. CA:(2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Person in charge was advised to conduct a deep cleaning of the kitchen within 72 hours to maintain the facility in a clean and sanitary condition.

Observed several TCS foods in prep top and 1 door cooler cold holding above 41F, see * on report. Advised PIC that TCS foods shall cold hold at 41F or below. COS- food held under 4 hours moved to walk in cooler to cool more rapidly.

Observed 7 pans of cooked chicken wings cooling at room temperature with a temperature below 135F. CA: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 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS- PIC moved wings to walk in cooler to properly cool.

Observed interior of microwave soiled with an accumulation of food build up.

Observed hand sink with spoon and bowl stored in it.

Observed open canned drink stored in ice machine. Observed interior of Ice machine unclean to sight and touch.

Observed several rodent droppings in storage area.

Observed TCS food in reach in cooler stored uncovered.

Observed bowls in dry food ingredients.

Physical facilities not maintained clean to sight and touch. Observed food build up and grease on walls, floors, under equipment, and shelves. Advised PIC to deep clean kitchen with in 72 hours.

Observed walk in cooler and walk in freezer floor in disrepair. Discussed with PIC to get floor repaired within 2 weeks.

Observed accumulation of black build up in ice machine. Informed PIC to clean by correction date or NOV will be issued.

Observed several unlabeled squeeze bottles and condiments seasoning unlabeled with common food name of product. Informed PIC to label all items.

Observed food items stored under prep top cooler uncovered and subject to contamination. COS - food covered by plastic wrap.

Observed boxes of food in Walk in freezer stored directly on the ground. Advised PIC that all food shall be stored at least 6 inches above the ground. PIC given until tomorrow to correct storage issue.

Observed shelves, paper towel dispenser and other items with an accumulation of grease and food build up.

Physical facilities not maintained clean to sight and touch. Observed food build up and grease on walls, floors, under equipment, and shelves. Advised PIC to deep clean kitchen.

Observed flour mixer used and not washed and sanitized. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. PIC washed but did’t sanitized equipment.

Observed food (flour in a bag) stored uncovered underneath the prep top cooler, in reach in cooler and in walk in cooler located in the main kitchen. Foods were stored under 3 compartment sink and in every corner of the 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; COS: PIC covered foods with lids.

Observed gap beneath the back door. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Observed floor and kitchen equipment with food debris and not clean to sight and touch. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.