CHINESE CHEF EASTMAN INC

Multiple food items such as chicken, shrimps in the reach in cooler at the main kitchen were not covered. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Food items were covered.

Upon entering kitchen observed staff putting hand in large container of crunchy noodle crisps and putting them in bags. When preparing ready to eat food staff needs to be wearing gloves or either using tongs or proper food scoops. COS - When this was noticed staff was told to wash hands and to put gloves on prior to working with ready to eat food.

Observed several soy sauce containers throughout the kitchen with different sauces and food items in them. The containers were not labeled with the actual food or sauce name on them. Containers need to be properly labeled with the sauce or food identification that is in the soy sauce containers.

Observed in Food Prep cold hold area the chicken bowl scoop was sitting on top of the raw beef metal container. Scoops need to be proper scoop for job at hand and kept in the container of food that it belongs with and not on top of another raw food product where if it touched the raw food then the steak would have been cross contaminated. COS Staff removed bowls and sent to the back to wash.

Upon entering kitchen observed staff not wearing proper hair nets or hats while preparing and working with food. Staff needs to wear proper hair nets and or hats when preparing food.

Observed 3 stacked of drink wear stack tightly and wet nesting. Plastic cups need to be stacked in a manner that allows air to circulate through and air dry prior to stacking them.