CHINA BUFFET

Observed multiple employee drinking cups sitting in the prep area near clean dishes. CA: 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: PIC advised only a single service beverage cup with a secure lid to be used and stored in a designated employee area. PIC removed the open cups to the designated area.

Observed a black like build up substance inside the ice machine. CA: All food contact equipment shall be kept clean, Equipment used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Advised PIC ice shall be burned(melted) and the machine sanitized by EOD 3/19/26. Also increase the cleaning frequency for the ice machine.

Observed multiple dishes stored above 3 compartment sink stacked wet. CA: 10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Advised PIC to allow clean dishes and equipment to air dry before stacking.

Observed food service employee handle raw chicken, leave the prep area and return to the main kitchen while handling a container of vegetables without washing their hands.

Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

PIC instructed food service employee to wash hands right after handling raw chicken and touching container of food.

Observed organic pink growth on the inside of a dish due to pooled water on the inside, along with food debris on some of dishes above the 3 compartment sink, stored as clean.

Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

COS: PIC pulled unclean dishes to be washed in the 3 compartment sink.

Observed raw chicken in prep top cooler that was filled to the brim with a temperature of 58 degrees Fahrenheit.

CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS: PIC voluntarily split raw chicken into two smaller pans for better heat transfer, then moved them to freezer to cool quickly.

Observed multiple dishes above the 3 compartment sink stacked preventing proper air drying.

Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and

Advised PIC to stack clean in a self-draining position to allow for proper air drying.

Observed bits of raw chicken debris on a lid of container holding noodles.

CA: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

COS: Food service employee removed unclean bin lid and replaced it with clean lid.