New Chinese Kitchen Inc

Observed carton of eggs sitting out at room temperature. Raw shell eggs must be either held cold at 41F or lower until cooked and served. Alternately, eggs can be held with time as a public health control but must be marked with the time they were removed from the cooler and be discarded 4 hours later. COS eggs discarded.

Observed uncovered foods stored in the reach-in cooler. CA: Advised PIC to keep foods covered when not in use.

Observed rice scoops stored in stagnant water. Water must be flowing or held at 135 F or above. COS: PIC removed utensils

Observed dishes washed and put away without sanitizing step. CA: all dishes must be washed, then rinsed, then sanitized. 3-compartment sink must be used with one sink detergent, one sink rinse, last sink sanitizer. Then air-dry, do not rinse sanitizer off.

Observed potentially hazardous foods with no date markings. These foods must be 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 (5°C) or below

Observed rice scoops stored in stagnant water. Water must be flowing or held at 135 F or above.

Observed excessive food debris under prep table at cook line.

Observed no hand towels in bathroom. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;

2. A continuous towel system that supplies the user with a clean towel;

3. A heated-air hand drying device; or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed debris on outside of cooking equipment on shelving throughout the facility. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed doors, walls, floors, vent covers and ceiling tiles in poor condition. CA: All physical facilities shall be maintained in good repair.

Observed prepared beef stored in containers that does not prevent contamination. CA: food shall be protected from contamination by storing the food:

(i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Observed no test strips available upon request. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed debris on outside of cooking equipment on shelving throughout the facility. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed vent covers and ceiling tiles in poor condition. CA: All physical facilities shall be maintained in good repair.

Observed foodservice employee eating meal on food prep table in kitchen. Ca employees must eat in dining room , clean and sanitize food prep surface.

Repair door seals, cannot use cardboard.

Observed flies in the kitchen

Trait walk in freezer door, floor