CHINA GOURMET

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw chicken stored over potstickers. At walk in cooler, Raw shrimp stored over cooked chicken. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At front counter, chlorine wiping cloth solution 200+. Exceeding the maximum allowed. Operator corrected Chlorine solution to 100ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At dry storage, MSG removed from original packaging not properly labeled. Operator labeled item. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- cooked rice 50F - cold holding - food not prepared or portioned today- food out of temperature for 30 minutes- operator moved to walk in freezer to quick chill. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored over bags of rice at dry storage area- operator removed. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw beef not commercially packaged stored over Karan rangoons- operator removed and stored properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep counter - operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At walk in cooler- employee food stored over buckets of sauce - operator removed and stored properly. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Neosporin stored over bags of flour at dry storage- operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken and shrimp stored over buckets of sauce- operator moved raw animal foods to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler - container of raw chicken stored over raw pork ribs- operator moved raw chicken to lower shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag of nuts and meat bones stored over buckets of sauce in walk in cooler- operator removed. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At steam table area- scoop stored in water of 108F- operator placed on stove to reheat water to 135F

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over cooked egg rolls- operator moved to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - fried rice 48F- cold holding- food not prepared or portioned today- food left out of temperature for 30 minutes- operator moved to reach in freezer to quick chill. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler near front counter- cooked chicken made Monday - no date mark- operator date marked. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle stored over canned foods at dry storage - operator removed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage area - drills and hardware stored over bags of rice - operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 90-104F near steam table- operator removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Container of medicine improperly stored. At cookline- neosporin stored over prep counter- operator removed. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. At dry storage observed once dented can of baby corn- see stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken over cooked wontons - operator moved raw chicken to lower shelf. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on prep counter and by cookline prep area- operator removed. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - knife and cutting board only rinsed in 3 compartment.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk in cooler beef over shrimp -walk in cooler chicken over sauces

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Garlic in oil 47f less than four hours

Intermediate - Handwash sink not accessible for employee use at all times. -buckets in front of handsink Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked ribs more than 24 hours

Basic - Bowl or other container with no handle used to dispense food. -flour Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bag,books on food storage shelves Corrected On-Site

Basic - Food stored on floor. -bag of sugar Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of flour and sugar containers -gaskets soiled on walk in freezer Corrective Action Taken

Basic - Reuse of single-service or single-use articles. -jug cut into a scoop

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -drills on storage shelves over flour Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled behind smoke and 3 compartment sink Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -0 ppm corrected to 50 ppm Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing with no sanitize step. Triple sink was not set up. Instructed operator on triple sink setup. Triple sink set up at 100ppm. Instructed operator to wash rinse and sanitize wares. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw beef in walk in freezer, no items in original packaging. Discussed with operator. Operator reorganized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top of utility cart on cook line fresh garlic and oil (70 - Cold Holding) Observed on top rail of flip top cooler cooked pork (50 - Cold Holding); cooked shrimp (50 - Cold Holding)cooked chicken (50 - Cold Holding). Per operator products stored for approximately 30 minutes. Per operator products not prepared or portioned today. Operator iced down products Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed a bottle of Lysol stored next to a container with oil on prep area. Operator stored properly Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed two containers with shrimp on standing water on 3 compartment sink. Operator opened water faucet Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed non commercially packaged raw chicken stored above several buckets of soy sauce in the walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed non commercially packaged raw chicken stored above non commercially packaged raw beef in the walk in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed scrub stored inside hand washing sink in the kitchen. Operator removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored next and above food to be served to the public in the walk in cooler. Operator stored properly. Corrected On-Site Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.