Happy China

Observed raw chicken stored above Ready-To-Eat (RTE) crab meat. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding, and display from RTE foods. Corrected on Site (COS): raw chicken moved to the prep cooler and is located inside the correct location.

Observed meatballs (127F, 116F, and 117F) below 135F on the steam table buffet line. The items were not double-panned, and the water inside the steam table was 174F. I was told the meatballs were inside the unit for 10 minutes, which possibly meant that the meatballs were not at the correct temperature before being stored on the buffet line, or due to the meatballs not being kept closed with a lid, causing the food item to decrease in temperature. All hot-hold Time/Temperature Control for Safety (TCS) foods must be 135F or above. Corrected on Site (COS): Employee discarded the meatballs.

Observed sweet and sour chicken (127 F) and chicken-on-the-stick (114 F) below 135 F on the steam table buffet line. The items were not doubled pan. The water inside the steam table was 201°F. I was told that the food items had been inside the steam table buffet line for 15 minutes, which possibly meant that the food items were not at the correct temperature before being stored on the buffet line, or due to the food items not being kept closed with a lid, which may cause the food temperature to decrease. All hot-hold Time/Temperature Control for Safety (TCS) foods must be 135 F or above when in the steam table buffet line. Corrected on Site (COS): Food items are moved to the kitchen to reheat to 165°F or above. Keep the food items covered with the lid to maintain the food temperature at 135 F or above.

Observed several items on the steam table buffet line not being held at 135F or above due to being double panned. Items being held hot shall be at 135F or above at all times. Person in charge (PIC) states that when they get slow they double pan items so that they don't dry out. I educated PIC to not double pan items on the steam table because it will cause food to fall in the danger zone. Recommend putting a lid on food during the slow periods of the day. PIC removed the double pans and within 5 minutes the food items came up to above 165F.

Observed most of the items in the walk-in freezer not being kept hard frozen. Ambient temperature of the walk-in freezer was 48F. Items kept in the freezer shall be kept hard frozen at all times. All items were 41F and below. Person in charge (PIC) states that the unit was having issues on Sunday and called someone to come and take a look at it. Repair person needed to get a part for it and is said to come back today but has not come by yet. PIC and staff are removing all items in the unit and placing them in other functioning cold holding units. A follow up visit will be had within 3 days to check on the status of the unit. Facility may not put anything in the unit until it has been fully repaired and can hold frozen items frozen.

Observed several items on the steam table buffet line not being held at 135F or above. Items being held hot shall be at 135F or above at all times. Remove items and being them back up to temperature.

Observed the interior roof of the big ice machine soiled with a pink and black slimy substance. Food contact surfaces such as ice bins and ice machines shall be cleaned frequently to avoid contamination of food. Wash, rinse, and sanitize the ice machine at least once a week. Clean it as soon as possible by removing all the ice and wash, rinse, and sanitizing it.

Observed time/temperature control for safety (TCS) foods holding below 135°F at the self serve buffet steam table: Chicken on Stick 121°F, Meatballs 117°F and Coconut Chicken 119°F. Temperature of the water inside the steamtable is 151°F. Person in charge stated the foods have been out forty five mintutes. 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 135°F or above. Person in charge removed foods to be reheated.

Observed leftover sushi inside the reach in cooler which was previously held on time as public health control. If time without temperature control is used as the public health control up to a maximum of 4 hours: 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. Person in charge discarded the sushi.

Observed raw shrimp stored next to vegetables in the walk-in cooler. Food Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: Ready to Eat foods. Employee relocated the food items to correct placement.

Observed chicken on a stick hot holding at the self serve buffet at 121F. 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 135°F or above. COS: Person in charge states the chicken was cooked this morning and had only been on the buffet line for 30 minutes. The person in charge removed the item and reheated to 165F and placed back on the buffet line during the inspection. 2nd temperature taken at 11:00 a.m. 161F.

Observed cook with bluetooth ear piece in while cooking. Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment. Employee removed ear piece.

Observed general chicken marked (2/13/24) (46F) and raw marinated chicken (44F) in the reach in cooler in the main kitchen above 41°F. Employee stated the items were placed in the unit thirty-five minutes upon my arrival. 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 or below. Food discarded.

Observed Lemon Pepper chicken wings with a temperature of 122°F on the self serve buffet line. 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 135°F or above. Food discarded.

Observed 200 parts per million (ppm) of chlorine sanitizer solution in the sanitizer bucket. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). Person in charge discarded sanitizer solution.

Observed a yellow cleaning cloth in the handsink near the front service area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Person in charge removed yellow cleaning cloth from the handsink. COS.

Observed cooked pork, corn, and marinated chicken not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Date marked all prepared food items.

Observed wet cleaning cloth in the handsink. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n);.

Observed back door (screen door) with gaps around the door where outside light is noticed and rodents/pests can enter inside of the establishment. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Seal around the door to prevent rodents/pests from entering inside of the establishment.

Observed raw pork meat stored above butter and other sauces inside the reach in cooler, also observed raw salmon stored directly on top of spinach dip. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: Ready to Eat foods. Employee relocated the food items to correct placement.

Observed cut melons on the buffet line above 41°F: Watermelon 51°F, Honeydew 45°F and Cantaloupe 56°F. Employee stated the items were placed in the unit thirty-five minutes upon my arrival. 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 or below. Food relocated to walk in cooler to decrease the temperature.

Observed General Tso chicken with a temperature of 105°F on the self serve buffet line. 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 135°F or above. Food discarded.

Observed 25 parts per million (ppm) of chlorine sanitizer solution dispersing from the dish washing machine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instruction and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed on the unit's data plate. Have the dish-washing unit serviced, utilize three compartment sink to wash, rinse and sanitize utensils.

Observed the person in charge (PIC) who is also the certified food safety manager (CFSM) not performing their duties to ensuring proper holding temperatures of time/temperature control for safety (TCS) foods. PIC shall ensure employees are properly cooking cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Educate entire staff on proper food handling procedures.

Observed the Person in charge (PIC) not performing their duties as to ensuring proper sanitizing of utensils/dishes . PIC shall ensure employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for chemical concentration levels for exposure time for chemical sanitizing. Routinely check the dish washing solution.

Observed cooked chicken wings, general chicken and sweet and sour chicken not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Date marked all prepared food items.