FORTUNER CHINESE REST. 257 INC

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee touched with bare hands cooked (cooling) chicken when moved to a different container.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Female employee rinsed soiled utensil and rice cooker container in mop sink, no soap and no sanitization occurred, inspector instructed to place equipment in dish machine.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler with a ambient temperature of 50F, tofu 50F-51F, cooked shrimp 50F, cooked chicken 67F and 51F, cooked pork 52F, wontons 51F, cooked ribs 51F and 50F, raw pork 49F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler with a ambient temperature of 50F, tofu 50F-51F, cooked shrimp 50F, cooked chicken 67F and 51F, cooked pork 52F, wontons 51F, cooked ribs 51F and 50F, raw pork 49F. Also at the cook line, cut cabbage 68F, per employee cabbage pulled out of refrigeration at 11:00am. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, (room temperature) egg rolls 79F, chicken 71F, cabbage 77F, per employee items were reheated/cooked around 11:00am. Inspector provided Time as a public health control form. Operator will discard food at 3:00pm. Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed his hand in mop sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the front server area.

Intermediate - Spray bottle containing toxic substance not labeled. Under triple sink multiple spray bottles with yellow and blue liquid not labeled.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler with a ambient temperature of 50F, tofu 50F-51F, cooked shrimp 50F, cooked chicken 67F and 51F, cooked pork 52F, wontons 51F, cooked ribs 51F and 50F, raw pork 49F. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep tables and stored food, employee moved all. Corrected On-Site

Basic - Food stored on floor. Drinks stored on floor at the kitchen entrance.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, spoons in 85F water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled with food residue and grease, also hood filter with grease build up.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers soiled with food residue

Basic - Reuse of single-service or single-use articles. At the cook line, observed soiled to go containers stored with clean containers, employee rinsed discarded the used container. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored not protected, employee inverted. Corrected On-Site