LONG RIVER CHINESE RESTAURANT

1. Observed raw shrimp stored above ready to eat sauces in bottom of prep top cooler in main kitchen.
2. Observed raw liver (personal food) stored above ready to eat sauces in WIC in main kithen.

C/A: All ready to eat foods must be stored above raw animal foods to prevent cross contamination.

COS: Food rearranged properly.

Observed large container of cut cabbage and carrots (in preparation per PIC) stored exposed to splatter from raw beef being prepped at adjacent table in main kitchen.

C/A: During preparation, unpackaged food shall be protected from environmental sources of contamination.

COS: Food stored away from contamination.

Observed employees preparing and handling food without hair restraints in main kitchen.

C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

1. Observed raw chicken stored on shelf in WIC above several containers of cooked white rice in main kitchen.
2. Observed raw shrimp stored on top of flour tortillas and above several ready to eat foods in WIC in main kitchen.
3. Observed soy sauce cups stored directly on top of container of raw chicken in RIC in main kitchen near door; no separation.
4. Observed several bags of thawed raw chicken stored above cooked chicken in RIF in main kitchen.

C/A: Ready to eat foods shall be stored above all raw protein. Food shall be stored in order by required internal cooking temperatures to prevent cross contamination.

COS: All food stored correctly.

Observed 2-employees improperly wash hands at hand-sink in main kitchen and return to food prep. Both employees washed hands with soap and hot running water then turned manual facet off with bare hands, re-contaminating hands.

C/A: Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P

3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

COS: Both employees re-washed hands properly.

Observed raw chicken improperly defrosting in stagnant water in 3-compartment sink in main kitchen.

C/A: 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.

COS: Proper method demonstrated then utilized by facility.

Observed employee foods stored comingled and in contact with service foods in deep freezer #1 and in WIC in main kitchen.

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: Employee food stored correctly

Observed several food items stored uncovered in bottom of Baine-Marie prep cooler (cut vegetables), along pushcart (spices, sauces, etc.), along counter (broccoli and oil), and in WIC (broccoli) in main kitchen.

C/A: Unless cooling, all food must be stored covered.

COS: All food covered.

Observed utensil handle submerged in pooled eggs in Baine-Marie prep top cooler in main kitchen; observed bowl without handle stored in cooked chicken in glass RIC in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Utensils stored properly.

Observed raw beef stored behind raw shrimp in the prep top cooler in the main kitchen. Observed raw beef stored above egg rolls in the reach in cooler in the main kitchen. C/A: Food shall be stored in order of cook temperature in order to prevent the possibility of contamination. COS: Beef placed in front of raw shrimp in the prep top cooler. Beef placed below egg rolls in the reach in cooler.

Observed 4 containers of soy sauce, container of raw pooled eggs, and a container of sprouts stored uncovered in the bottom of the prep-top cooler in the main kitchen. C/A: Food shall be stored covered in order to prevent the possibilty of contamaination. COS: Items covered.