ASIAN GARDEN

Observed several food items stored uncovered in walk in cooler, reach in cooler and prep cooler.

C/A: Unless food is cooling, all food must be stored covered protected from contamination.

COS: All foods covered at time of inspection

Numerous buckets of sauce observed stored on Main Kitchen floor and Walk-in Cooler. CA: All foods must be stored at least 6" off the floor.

Observed sanitizing bucket at 0ppm Cl. CA: 50-100ppm Cl required for effective sanitizing.

Washed and sliced broccoli observed stored in cardboard box in Walk-in Cooler. Food cans observed being re-used from original product. CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Observed several food items stored uncovered, exposed to potential contamination in WIC, RIC, and Baine-Marie cooler in main kitchen.

C/A: Unless food is cooling, all food must be stored covered protected from contamination.

COS: All foods covered.

1. Observed in-use, wet wiping cloths stored along prep tables throughout main kitchen and front food service area.
2. Observed chlorine sanitizer buckets stored directly on the floor in main kitchen and front food service area.
3. Observed wiping cloths stored in chlorine sanitizer buckets measuring more than 200ppm along front food service area.

C/A: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) (Chlorine 50ppm-100ppm) ; and

(ii) Laundered daily.

Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Observed severely rusted, discolored can opener/can-opener blade along prep table in main kitchen.

C/A: Replace can opener/can-opener blade; cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.