Royal Chef China Bistro

Observed employees enter the kitchen and, without washing their hands, start to make drinks and soups and handle food; one employee was wearing gloves, going into the dining room to do other tasks, returned to the kitchen, and then started to handle food without washing their hands and changing gloves. COS. Items discarded; employees washed hands.

Observed raw chicken skewers stored next to tortillas and above various sauces; observed a container of raw chicken stored in direct contact with bags of cooked chicken; observed a container of raw chicken stored touching a container of vegetables; observed a container of raw chicken touching container of cooked pasta and a bag of pasta and this container of raw chicken was stored over several containers of onions and a bag of carrotts; observed a bag of raw chicken stored in the same container as a package of raw beef and this was stored over containers of raw beef and onions; in the walk-in freezer, observed raw chicken not in its manufacturers packaging that was stored over raw beef not in its manufacturers packaging; in the walk-in freezer, observed raw ground beef not in its manufacturer packaging that was stored over eggrolls not in their manufacturers packaging; pictures taken attached to report. COS. Contaminated items were discarded and all units were rearranged based on cook temperatures to prevent contamination.

Observed that the facility was chopping cabbage and had placed a soiled, sanitizer wet wiping cloth in direct contact with the food; the rag was stored touching the food. Picture attached. COS. Cabbage discarded.

Observed cold TCS food stored above 41 F (fried chicken); facility has a bus tub full of fried chicken sitting on the counter, they are leaving the chicken on the counter and pulling from it when an order is received; the items are not marked for time and there is no time as a public health control plan. COS. Items to be discarded 4 hours from when they were removed from refrigeration.

Observed hot TCS food that was stored below 135 F (chicken wings); observed that the facility is keeping a tub of cooked chicken wings on top of a refrigerator that they are pulling from when orders come in, the chicken wings were cooked today, but they are not actively cooling them and storing them here to be pulled from. COS. To be discarded 4 hours from when they were cooked. There is no time as a public health control plan and time is not marked on the items.

Observed residential pesticides in the kitchen and are using non-EPA registered chemicals and sanitizers. COS. Removed.

Observed cans with dents on the seals. COS. Removed; after removing several dented cans, person-in-charge was instructed to have a staff member go through all cans and remove all dented cans as the facility has a large number of cans.

Observed many foodborne illness and public health intervention violations including handwashing, employee health reporting requirement acknowledgement, food integrity not protected, food not protected from cross contamination, date marking, time and temperature control, and chemical usage.

Observed that the facility had some employee health reporting requirement acknowledgements, but were unable to produce employee health reporting requirement acknowledgements for all randomly selected employees.

Observed that the facility has TCS food prepared over 24 hours ago that were not date marked; when discussing when items were made with the person-in-charge, was informed specific containers of fried chicken were made yesterday (12/30), however, when employees added dates to food they marked the dates as (12/29); PIC informed to keep the older date of 12/29 to be safe. COS. Dates added; discussed the importance of date marking as based on the inspection employees are unsure of when items were prepared.

Observed that the facility was attempting to cool cooked shrimp by placing them in dense and overfilled containers, covering them with plastic wrap, and then placing it in the cooler. COS. Food was broken down and loosely covered to help facilitate cooling.

Observed employee drinks stored not in single-use cups (mugs and tumblers) that were stored with and above food (condiments, fortune cookies). COS. Removed.

Observed food stored uncovered in freezers. COS. Plastic wrap used to cover food.

Observed many (more than a dozen) containers of non-easily identifiable foods (powders, seasonings, liquids) that were not labeled with the common name of the food. COS. Labels added.

Observed employees preparing and cooking food while wearing jewelry on their wrists (watches). COS. Removed.

Observed wet wiping cloths stored on counters throughout the kitchen. COS. Sanitizer buckets were made and all wet wiping cloths were placed into the buckets.

Observed containers stacked while wet.

Observed plates not in-use that were stored upright without overhead protection. COS. Burner plates placed.

Observed fixed-in-place equipment (sinks) that were not properly sealed to the wall.

Observed unsealed wood throughout the kitchen and observed cardboard being used as a shelf liner.

Observed heavy accumulation of debris on and in equipment throughout the kitchen.

Observed accumulation of debris on around the edges of the kitchen.

Observed that the hand sink was being used as a dump sink. COS. Employees trained on proper hand wash sink usage.

Observed gaps at the back screen door.

Observed scoops stored with the handle in the product. COS. Scoops removed.

All openings to exterior must be kept tightly closed when not actively in use. Gap above rear screen door. Corrected while on site.

All food use items must be smooth, easily cleanable, free from chips and cracks. Bulk bin lids cracked on flour, rice, etc. Replace broken lids with new lids.

Observed that the facility was attempting to cool items by placing them into a bulk container and bags then stacking/placing them close to each other. COS. Items spread out.

Observed that the facility was attempting to thaw food by storing it on the counter. COS. Placed into a refrigeration unit.

Observed that there were gaps around the back door. COS. Door was properly closed to prevent pest entry and close the gaps.

Observed plates stored upright without overhead protection. COS. Burner plates placed.

Observed employee belongings stored with and above food and food contact surfaces. COS. Removed.

Observed that employees left the kitchen and were doing other tasks and then returned to working with food. COS. Food discarded and employees washed hands.

Observed that the hand sink was blocked with buckets and a linen bag. COS. Hand sink cleared.

Observed that the facility had TCS food prepared over 24 hours ago that were not date marked. COS. Dates added.

Observed employee drinks not in single-use containers with a lid and a straw that were not stored with and above food and food contact surfaces. COS. Drinks moved.

Observed that the facility was using scoops without handles to scoop items and the scoops are stored in the product. COS. Removed.