CHINA GARDEN

Observed employee switching tasks: from carrying boxes in and out of kitchen, holding their phone and cleaning the ice machine to preparing food on the stove without washing their hands before preparing foods. CA: Food employees shall clean their hands immediately before engaging in food preparation or touching clean equipment. COS: Employee washed their hands

Person in Charge could not provide details or proof that a proper disinfectant would be utilized for responding to a vomiting or diarrheal events. CA: A proper disinfectant must be used when responding to a vomiting or diarrheal events. Must be corrected in 10 days

Observed brown residue on white panel inside ice machine and observed excess black residue build up on ceiling of ice machine (after white panel was removed) CA: Food contact surfaces must remain clean to sight and touch. COS: Employee cleaned panel and ceiling inside ice machine

Observed dark stain on cutting board of prep top cooler with knife marks. Observed clear cups stored on shelf near fryer with staining/smears. CA: Food contact surfaces must be cleaned to sight and touch. Must be corrected with in 3 days.

Observed facility using dishmachine with chlorine testing at 0ppm. CA: Dishmachine chlorine must be concentrated at 50ppm per manufacturers instructions. COS: Employee switched to 3 comp sink until dishmachine is fixed.

Observed small prep cooler next to fryer with ice stored under prep top containers dripping melted ice onto and into containers. CA: Equipment for holding cold food shall be sufficient to provide proper food temperatures. Must be corrected within 10 days

Observed Employee switch tasks from preparing raw chicken to washing dishes without washing hands. CA: 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

Observed no consistent labeling procedure. CA: Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed no sanitizer solution prepared in kitchen area. CA: Cloths in-use for wiping counters and other equipment surfaces shall be Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n)

Observed employee using a bowl to scoop rice. CA: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container

Observed plastic bins stacked with moisture. CA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils Shall be air-dried or used after adequate draining before contact with food.

Observed dish used for portioning/seasoning raw animal products stored on top of single use to-go containers. CA: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.

Observed employees not changing gloves between tasks. CA: gloves shall be used in direct contact only with ready to eat foods and food that is subsequently cooked as specified under subsection (5) such as frozen food or a primal cut of meat.

Observed buildup of debris on walls behind drink station, glass storage, cook line, and back door. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed gapes in back screen door. CA: Good Repair. All physical facilities shall be maintained in good repair.

Observed employee eating in a food preparation on prep table in main kitchen. CA: Employees must have a designated area away from food preparation or other resitricted areas for eating, tasting, drinking. COS: Employee finished eating away from kitchen.

Observed brown soil buildup inside ice bin at hostess area in main kitchen. CA: Food contact surfaces must remain clean and sanitized. COS:PIC dumped ice for cleaning

Observed pink buildup of slime on soda dispensing nozzles. CA: Food contact surfaces must be cleaned and sanitized at a frequency that avoids mold build-up

Observed 3 compartment sink in use without 3rd compartment sanitizer set up to up to sanitize dishes after washing and rinsing. CA: Equipment and utensils must be wash, rinsed and sanitized in 3 compartment sink.

Observed several large bins of animal product in walk in cooler and small bins of animal product in prep top cooler placed in new containers without date marking. CA: TCS food must be consistently marked with the date opened/prepared and discarded within 7 days. COS:PIC date marked.

Observed potentially hazardous food (whole fish) being thawed in 3rd compartment sink at room temperature without running water CA: TCS Completely submerged under running water at a temperature of 70°F (21°C) or below, With sufficient water velocity to agitate and float off loose particles, and For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F for more than 4 hours. COS:PIC removed

Observed potentially hazardous food (whole fish) being thawed in 3rd compartment sink at room temperature without running water CA: TCS Completely submerged under running water at a temperature of 70°F (21°C) or below, With sufficient water velocity to agitate and float off loose particles, and For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F for more than 4 hours. COS:PIC removed

Observed leaking pipe on wall at plumbing fixture between walk in cooler and Freezer. CA: Pluming must be maintained in good repair.

PIC observed not cleaning their hands and exposed portions of their arms, for at least 20 seconds, using a cleaning compound at a hand sink. CA: Food employee must wash hands properly. COS:PIC washed hands properly.

Observed Food employee did not clean their hands in a handwashing sink or approved automatic handwashing facility. Hands were rinsed in water at grill into wok pan for cooking food. CA: Hands must be washed properly at a handsink. COS: Employee washed hands in correct sink and dumped cooking water.

Observed several TCS foods (7 bags of chicken, 4 bags noodles, 4 bins of chicken and beef, 6 small bins of eggs)cold holding in walk in cooler and prep top cooler above 41 degrees F. CA: TCS foods must be cold held at 41 degrees or below. COS:PIC discarded or moved foods.

Observed large bin of uncovered egg rolls in walk in cooler and walk in freezer. CA: Foods must be stored covered.

Observed brown soil buildup inside ice bin at hostess area in main kitchen. CA: Food contact surfaces must remain clean and sanitized. COS:PIC dumped ice for cleaning

Observed large bin of egg rolls in walk in cooler made yesterday without date marked. CA: TCS food must be marked with date opened/prepared and with a 7 days discard date. COS:PIC date marked.

Observed potentially hazardous food (crab-cream cheese) thawed at room temperature at a temperature of 74F. CA: Proper thawing methods must be implemented. COS:PIC moved foods.

Observed build-up of mold-like substance on surface of nonfood-contact surfaces (Chest coolers, storage shelving, base boards, floor under/behind equipment. CA: Non-food contact surfaces must be maintained clean and sanitized. COS:Employee started to sweep

Observed utensils stored in 5 bins of non-potentially hazardous food not stored with handle above top of food or without a handle within a closed container. CA: Utensils stored in dry non-tcs food must have handles and be stored with handle above top of food. COS:PIC corrected

Observed employee wet stacking equipment after sanitizing. CA: Utensils must be properly air dried before stacking. COS:Employee air dried equipment

Observed employee rinse dish in 3rd compartment then stored on shelf. CA: Utensils must be washed, rinsed and sanitized in the correct order in three-compartment sink.