China Garden

Observed expired CFSM certificate. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. C/A: renew and post CFSM certification.

Observed scoops stored inside the rice, flour. PIC removed the scoops and is advised to store the scoops outside. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed expired CFSM certificate. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. C/A: renew and post CFSM certification.

Observed multiple food containers with no label. All unidentifiable spices shall be labeled with common name when removed from container. CA: Label all unidentifiable spices.

Observed expired permit posted (2021). Post the permit in a location in the food service establishment that is conspicuous to consumers. C/A: Renew and post up to date permit.

Observed multiple TCS food items in refrigerator unit above 41F. 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). C/A: Relocate food from RIC/Prep unit to WIC or added ice to maintain temperature.

Observed expired permit posted (2021). Post the permit in a location in the food service establishment that is conspicuous to consumers. C/A: Renew and post up to date permit.

Observed multiple TCS food items cold holding above 41F in the walk-in cooler. Observed cooked chicken at 43F, raw chicken breast 43F, cooked pasta 43F, raw beef 43F. Observed multiple TCS food items cold holding above 41F in the reach-in cooler across from grill area. Observed chicken egg roll at 43F, sesame chicken 44F and general tso chicken 43F. CA: Advised PIC to have units serviced to ensure food items are cold holding at proper temperature. . 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.

Observed single-use items being reused as scoops in rice and flour containers. COS: PIC discarded single-use items. Single-service and single-use articles may not be reused.

Observed a heavy build-up of grease on the grill hood in the main kitchen area. CA: Advised PIC to have grill hood cleaned routinely. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.