China Cafeteria

Observed ice machine with black buildup on interior flap. Observed cutting board with gashes and deep stains. CA: all food contact surfaces shall be cleaned to sight and touch. Advised PIC to replace cutting board

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

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

Observed squeeze bottles, seasonings and food containers without proper label. CA: all items removed original container shall be labeled with common English name.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) 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 ice machine with black buildup on interior flap. Observed cutting board with gashes and deep stains. CA: all food contact surfaces shall be cleaned to sight and touch.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

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

Observed squeeze bottles, seasonings and food containers without proper label. CA: all items removed original container shall be labeled with common English name.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) 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 ice machine with black buildup on interior flap. Observed cutting board with gashes and deep stains. CA: all food contact surfaces shall be cleaned to sight and touch.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

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

Observed squeeze bottles, seasonings and food containers without proper label. CA: all items removed original container shall be labeled with common English name.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) 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 soy sauce uncovered stored in RIC. Observed spices and sauces uncovered by the grill. COS: PIC covered food items. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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;

Observed raw chicken and beef stored in wic and not labeled. Observed spices, sauces, and oils stored by grill and not labeled. CA: Advised PIC to label food items. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) 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 container of soy sauce stored on the ground in dry storage area. CA: Advised PIC to store items at least 6 inches above the ground. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, 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; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed raw chicken being prepped and and left out without no lid and scoop handle touching chicken wings. COS: PIC removed scoop and place raw chicken in RIC. 511-6-1.04(4)(t) - Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.

Observed improper vertical separation of raw animal foods and ready-to-eat foods. Store foods according to required cook temperature.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed ambient of reach in cooler at 44F and eggrolls at 42F. Keep 41F or below.

Cooked vegetable (106F rice) not held at 135 degrees Fahrenheit or above. Keep rice 135F or above.

Current permit is not posted in a location in the food service establishment that is conspicuous to the consumers. Post permit.

Exterior of slicer and non used pans stored dirty - store clean.

No records of USDA grading for farm raised eggs observed at facility. 30 flats of eggs discarded at time of inspection. Do not use eggs until can verify eggs are from an acceptable source. Must purchase USDA graded inspected eggs. code> (c) Eggs. Eggs shall be received clean and sound and may not exceed the restricted egg tolerances for U.S. Consumer Grade B as specified in United States Standards, Grades, and Weight Classes for Shell Eggs, AMS 56.200 et seq., administered by the Agricultural Marketing Service of USDA. P

Observed 55F raw chicken wings at room temperature storage. COS> Placed in walk in cooler. Code (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above,

Observed squeeze bottle and pans of spices at wok station not labeled. code> d) 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 cut cabbage mixture (several pans) in back uncovered with no activity in area. Cover food. Code> (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.

Observed speed rack with rice in covered container in mop sink room where dirty water is disposed of and where hot water heater is also located. Do not store food in this room. Code> (r) Food Storage, Prohibited Areas. Food may not be stored in the following areas: 4. Garbage rooms; 5. Mechanical rooms;

At the time of inspection, observed employee wearing bracelets while preparing food. C/a advised PIC on proper wear of jewelry. Code> 511-6-1.03(5)(g) - Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed splatter on toilet and build up of dust on vents in bathrooms. Clean. Code> (h) Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.

Observed heat lamp lights without shatterproof coating and no barrier between light and food. Code> (i) Light Bulbs, Protective Shielding.

1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if:

(i) The integrity of the packages cannot be affected by broken glass falling onto them; and

(ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.

3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

Observed clean pans on unclean towels with food debris. Store pans on a clean nonporous surface. code> (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.

wood handled utensil with metal basket section to dip chicken out of fryer and drill with utensil attached to stir sauce are not ANSI approved commercial use for food service establishments. Provide proof meets commercial standards which ensure the following code is met... (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Observed build up of food debris on shelving, cooler gasket, wok cooking area, behind equipment, etc. Clean. Code> 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation.

women's toilets will not flush. Code> (h) Toilets and Urinals, Numbers and Capacities. 1. Toilet facilities shall be provided for food employees. 2. All toilet facilities shall be installed in accordance with applicable State or local plumbing code as amended, and shall be the number required by such code.