China Taste

Observed multiple TCS items throughout the facility to not be date marked.

RCA: 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed the handle of the ice scoop to be in direct contact with the ice. Observed a scoop in the rice to not have a handle.

COS: PIC provided scoop with handles stored appropriately.

Observed raw chicken to be stored directly next to carrots and above raw pork. CA: PIC properly separated raw meats and ready to eat items in the walk in cooler.

Observed a bowl of raw eggs on top of cooked beef in the prep top, and raw chicken next to and above, vegetables, shrimp, and soy sauce.

CA: PIC discarded any contaminated food items and re arranged food items according to cooking temperature.

Observed raw chicken thawing in stagnant water.

CA: PIC used a correct method to thaw chicken.

RCA:

Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed TCS food cold holding above 41F ( cooked chicken, beef, etc.) CA: PIC discarded food prepped more than 4 hours ago and kept food under as it was still in the temperature safe zone.

Observed a sticky fly trap above food prep area. CA: PIC removed fly trap above food prep area.