NORTHERN CHINA EATERY

Observed container of cut, shredded cabbage sitting on stainless steel table with no time tracking. COS: Employee indicated time from 11AM to 3PM. CA: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

Unable to verify that food employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to disease that are transmissible through food. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Provided employee health reporting template.

Upon arrival, observed hand sink blocked with a box of raw chicken. COS: Employee relocated box of raw chicken. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

Observed encrusted, soiled food residue on deli slicer. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed in-use utensil in nonpotentially hazardous food (rice and flour) not stored with handle above top of food within a closed container. COS: Employee relocated handle above food. 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).

Observed unit in reach in cooler dripping water into in empty pan. CA:

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed bottom shelf of reach-in freezer heavily soiled.CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Employee cleaned bottom of reach in freezer.

Raw chicken pieces not holding at 41 F and below inside of reach in cooler.

Tofu holding above 41 F at room temperature upon arrival. COS. Placed inside of reach in cooler.

Cabbage stored directly next to raw lamb on preparation table.

Raw chicken stored directly next to onions below the hand sink.

Raw shell eggs stored above produce inside of reach in cooler.

Tofu holding at 58 F inside of reach cooler. Cooler not capable of holding TCS foods at 41 F and below.
COS. food items removed and co0ler is being replaced.

Observed food employee attempt to air dry pan without sanitizing. CA: Advised to sanitize. COS: Employee sanitized pan.

Upon arrival, observed frozen beef thawing at room temperature on pan above mop sink. Observed shrimp thawing in meat sink with no running water.CA: Advised to thaw either 1. fully immersed under running water of 70F or lower or 2. Under refrigeration of 41F or below.

Upon arrival, observed a pan of raw frozen meat and meat in bags stored directly in the designated mop sink. CA: food shall be protected from contamination by storing the food Where it is not exposed to splash, dust, or other contamination. COS: Pan of raw frozen meat was relocated to coolers.

Observed a wood board and wood trays with flour that are used to make dumplings.CA: All materials shall be durable,non-absorbent and cleanable.

Observed raw eggs stored above cooked TCS foods (lamb and noodles) in reach in cooler. Observed cooked TCS food for dumpling stored next to frozen raw meat in the reach in freezer. CA: Food shall be protected from cross contamination by storing all TCS food based on their minimum internal cooking temperature. COS: Relocated raw, shell eggs underneath cooked TCS foods.

Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Provide employee health reporting agreement.

Upon arrival, observed hand sink blocked with three containers. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Employee removed containers.

observed pork bun cooling at room temperature inside dry storage area. Corrected-on-Site: Person-in-Charge placed pork buns inside reach-in-freezer.

Upon arrival, observed frozen beef thawing at room temperature on prep table next to mop sink. Observed shrimp thawing in meat sink with no running water. 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: Thaw frozen foods relocated to cooler. PIC turned on water for raw shrimp.

Upon arrival, observed a pan of raw frozen meat and meat in bags stored directly in the designated mop sink. 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; an (iii) At least 6 inches (15 cm) above the floor. COS: Pan of raw frozen meat was relocated to coolers.

Observed a wood board and wood trays with flour that are used to make dumplings.CA: All materials shall be durable,non-absorbent and cleanable.