GRAND CHINA

Observed raw shell eggs and raw shrimp stored above clean produce in the reach-in bottom portion of the prep top cooler. CA: Raw animal foods shall be stored separately from ready-to-eat/fully cooked foods and based on their minimum internal cook temperatures. COS: PIC reorganized cooler.

Observed 5 different un-labelled working spray bottles of toxic substances. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC label bottles.

Observed cans of Raid stored on the same shelf as cooking oil. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food. COS: PIC moved the cans of Raid. Also discussed not self treating for pest issues in the kitchen.

Observed several wet wiping cloths stored on the cook line and prep table. CA: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. COS: PIC moved wet cloths to the sanitizer bucket. Also discussed using a dry wiping cloth for use as a pot holder and storing sanitizer bucket off the floor.

Observed wet wiping cloth stored on cook line. CA: PIC moved to sanitizer bucket.

Observed working spray bottle of cleaner not labelled with common name. CA: PIC labelled bottle.

Observed pesticides and chemical spray bottle stored on dry storage shelving with food. CA: PIC relocated bottles to dish area.

Observed potentially hazardous TCS food (raw shrimp) thawing in a bowl of standing water. CA: PIC placed the bowl under running water to thaw.

Observed multiple wet wiping cloths stored on prep surfaces throughout the kitchen. CA: Discussed with PIC. Instructed PIC to make a bucket of sanitizer and PIC placed all wet rags in the sanitizer bucket.

Observed dish sponge stored in the produce washing sink. CA: PIC removed sponge. Discussed requirement for produce sink to be for washing of produce only.

Observed coving (baseboards) around the walk-in cooler and ceiling tiles throughout the facility not maintained. CA: Discussed with PIC. Coving and damaged ceiling tiles will be repaired/replaced.

Observed employee personal food in the freezer not stored separately from facility food in the freezer and a significant amount of personal items stored with condiments and single use items at the front service counter. CA: PIC rearranged cooler so all employee food is on the lower shelves on the door. Discussed condensing all employee personal items to a separate, designated shelf at the front service counter.

Observed time/temperature control for safety (TCS) held above 41 degrees Fahrenheit in prep top cooler (shrimp- 45F; beef- 49F; pork- 44F; see temperature chart). Observed house made sauce being held at room temperature in grill area. CA: Items had been held above 41 degrees F for less than 4 hours. PIC immediately moved items to reach-in cooler to rapidly cool. Educated PIC that all house made sauces must be properly hot held or cold held.

Observed produce sink with food debris and raw chicken in sink basin. CA: Informed PIC that produce sink can only be used to wash fruits and vegetables. Informed PIC that sink must be fully cleaned and sanitized before it can be used again.