CHINA KING

Observed an old plastic container unclean with black debris clogged between the cap and opening with a cut out on the other side sitting inside of yellow rice as scoop. CA: 1. Equipment and utensils that are cleaned and sanitized as specified under DPH Rule 511-6-1-.05(7) and (8); P or 2. Single-service and single-use articles; P COS: PIC discarded old, unclean plastic container and discarded the parts of the rice that were in contact with container.

Observed frozen crab rangoons being stored directly inside of boxes that were originally used to store frozen raw chicken. Observed raw frozen chicken breasts stored above raw pork wontons in walk in freezer. CA: 1. Food shall be protected from cross contamination by: (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P COS: Crab rangoons and boxes were discarded. Discussed with PIC that carboard boxes originally used to hold raw meat (frozen or thawed) cannot be repurposed to hold a different type of food or meat due to cardboard being an unapproved material and possible cross contamination. A clean non-permeable, washable container must be used to store frozen crab rangoons or any other foods. Frozen raw chicken was rearranged to be stored under the wontons.

Observed no hand soap at handwashing sink in the main kitchen near back door, and no soap available in women's rest room. CA: (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: PIC supplied sinks with soap.

Observed two boxes of frozen raw chicken thawing on crates 6 inches above the ground in room temperature. CA: (c) 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; PF or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, 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 PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;
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) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; 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. COS: PIC Placed boxes of chicken in the cooler.

Observed whole beef thawing improperly on kitchen table. Informed person in charge (PIC)to use one of the safe thawing methods: (1)Refrigerate at constant temperature of 41; (2) Completely submerge under potable running water at 70 or below with sufficient water velocity; (3) Microwave when food will be cooked (this facility does not have microwave; (4) Thaw as part of the cooking process. Never thaw food on counter top, at room temperature or in hot water.

Observed water draining on the floor from hand sink in front service area and kitchen area. Informed PIC to contact plumbing.

Observed plumbing line with water backing up from floor drain pipe of hand sink. Observed facility with boxes storage in front of store and near refrigerator, observed back door with visible light appearing on left side of door frame. Observed floor in front area (appearing to be uncleanable with black strains).

Observed light in back missing protective shielding in back area.

Time controls on fried rice not updated as required by Time as a Public Health control policy. Informed PIC that time controls must be applied/updated when new product is placed on counter top (chicken). Discussed TPHC procedures in detail. Advised PIC to update time control on fried rice. COS- PIC updated time control.

Observed handwashing dispenser at back sink not operating properly and no trash can near sink. Informed PIC to provide trash can at all hand washing locations.

Observed chicken, pork, vegetable store uncovered in main kitchen area. Informed PIC to cover food items stored in WIC and on counter top to prevent cross contamination and debris.

Observed no use of sanitizer in main kitchen area. PIC or employee understanding the method of using buckets with sanitizer and clean towels. Provide educational materials for PIC to understand methods for cleaning counter tops by using proper concentration of solution. Repeat: Demonstrated proper use of chlorine in 3 compartment sink.

Food items in storage containers were not identified with the common name of the food item. Informed PIC to label all items removed from original containers and to store in food grade containers.

Observed nonfood-contact equipment in poor repair, observed the interior surface of walk in with visible mold. Informed PIC to remove all food from WIC and clean surface of the WIC to remove visible mold.