Chin Chin II Chinese Restaurant

Observed raw salmon thawed in the vacuum packaging that beared a warning label to remove it from the packaging prior to thawing. COS- salmon was removed from packaging. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 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.

Observed the preptop cooler cutting board stained and with gashes. CA- cutting boards shall be replaced if they are unable to be cleaned. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed TCS foods holing in one part of the WIC above 41 degrees. COS- food was discarded and cooler was turned down. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed knives stored inside hand sink in sushi area. Advised PIC the hand wash sink shall be accessible at all times. COS- PIC removed knives from hand sink.

Observed chemical bottles not stored in original containers without a label. Advised PIC to label chemical bottles.

Observed spices and seasonings stored in clear containers on dry storage racks without a label. Advised PIC to label seasonings and spices.

Observed improper disinfectant being used for bodily fluid clean up kit. Advised PIC to obtain an EPA approved sanitizer used to kill norovirus.

Observed scoop handles touching product in bulk ingredients. Advised PIC to store scoops upright to prevent possible contamination.

Observed TCS foods intended for cold holding, being held at temperatures above 41F. Advised PIC to relocate food at top of prep top cooler to WIC and bottom of prep top cooler. COS- PIC relocated foods.