China One

Observed during the course of this inspection that the facility had raw pork stored over sauce cups in a reach in cooler. COS: The cooler was re arranged and the raw meat was placed below the sauces. CA: Glynn EH instructs management to ensure that all raw meats are stored below ready to eat foods and food items that will not be cooked.

Observed during the course of this inspection that a staff member left the kitchen to break down boxes at the dumpster touching soiled boxes and the dumpster lids with gloved hands and then re entered the kitchen food prep area having taken the gloves off but not washing their hands. COS: Glynn Eh instructed staff member to wash their hands and informed them that just taking off gloves does not replace handwashing. Staff Complied. CA: Glynn Eh instructs management to train staff that any time they have contaminated their gloved hands taking out trash or any other contaminating events that they are to take off the gloves and properly wash their hands before attempting to return to work in food prep areas.

Observed during the course of this inspection that the facility had multiple containers of potentially toxic substances stored above food in storage areas. COS: Items were relocated when observed. CA: Glynn EH instructs management to ensure that any and all potentially toxic substances are properly stored separate and away from food in storage and food prep areas.

Observed during the course of this inspection that the facility had a commercial garlic in oil mixture stored at 60 deg f in front of the grill and cut up cabbage stored at 53 on top of a table in the main kitchen. COS: Glynn EH informed management that these items were indeed TCS and management discarded them. CA: Glynn EH instructs management to train new staff members on all food items considered TCS ingredients in the facility including but not limited to "garlic in oil mixtures" & "Cut leafy greens" and to keep those items properly cold held at temps of 41 deg f or below.

Glynn EH will provide visual guidance to the facility to use.

Observed during the course of this inspection that the facility had uncovered sauce containers in the walk in cooler and seasoning in front of the grill. COS: All items were covered. CA: Glynn EH instructs management to ensure that all foods are covered and protected when not in immediate use.

Observed during the course of this inspection that boxes of single service to go containers being stored directly on the floor. COS: Boxes were elevated. CA: Management stated that they will train staff to store all single service items 6 inches off of the floor.

Observed during the course of this inspection that the facility staff have placed their personal foods items in the walk in cooler in a haphazard fashion. CA: Glynn EH instructed management to create a specific shelf along the bottom shelves for personal items and instruct staff to only use those shelves.

Observed shell egg directly on top of ready to eat food item (noodles) in the prep top cooler at the time of this inspection. COS: Manager discarded egg and noodles. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display.

Observed several food items (Shrimp, chicken, pork) being stored above the allowed 41 F in prep top cooler at the time of this inspection. CA: Manager discarded all TCS food items. EHS instructed staff to store food with ice underneath separate containers to maintain food temperature bellow the allowed 41 F while the unit is serviced.

Observed during the course of this inspection that the facility was storing kitchen knives with old food buildup stored with clean kitchen knives awaiting use. COS: Knives were removed and washed, rinsed, and sanitized. CA: Management stated that staff will begin to wash, rinse, and sanitize all multi use food contact equipment before storing for use with clean equipment.

Observed during the course of this inspection that the facility was storing food items in the walk in cooler underneath plastic food labels that had accumulated old food buildup inside of them and on them. COS: Management removed food labels. CA: Management stated that food labels will be observed and replaced frequently enough to not create a contamination risk for food in the walk in cooler.

Observed a case of single service to go containers being stored directly on the floor. COS: PIC took individual packages out of the case and elevated them off of the floor. CA: Management stated that they will train staff to store all single service items 6 inches off of the floor.

Observed during the course of this inspection that the facility had cutting boards displaying staining that could no longer cleaned and sanitized. CA: Management stated that they will either resurface the cutting boards or replace them.

Observed during the course of this inspection that the facility had multiple large containers of foods stored in the walk in cooler unlabeled with a prep or discard date. CA: Management stated that foods held longer that 24hrs will be labeled with a consistent prep or discard date throughout the facility.

Observed during the course of this inspection that the facility had wiping clothes stored in buckets with no chemical sanitizer present. COS: Management had the sani bucket re made and the appropriate level of sanitizer added. CA: Management stated that staff will be trained to properly store wiping cloths in containers with the appropriate amount of sanitizer.

Observed during the course of this inspection that a cup with no handle was being stored in a container of MSG. COS: The Cup was removed then cleaned and sanitized. CA: Management stated that they will train staff to only use scoops with handles for product and store them so the handles don't contact the product.

Observed during the course of this inspection that the facility did not have trash cans and 2 handwashing sinks in the main kitchen. CA: Management stated that they will acquire and supply all handwashing sinks trash cans.