GOLDEN BUDDHA RESTAURANT

11C: .04(6)(c)Observed raw chicken thawing in meat sink under standing room temperature water. Shrimp was thawing in standing room temperature water. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Water in sink was turned on. //

17D: .07(4)(b)Observed employee food stored above customer food items in a prep cooler and the walk in cooler. // Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were moved from above customer items. //

2-2D: .07(3)(b)No paper towels at hand washing sink in the back of the kitchen. // Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels replaced. //

2-2D: .07(3)(a)No soap at hand washing sink in front of kitchen. // Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap replaced at sink. //

18: .07(5)(l)Observed multiple dead roaches in kitchen. // Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C) Corrective Actions: Dead roaches were removed and cleaned up in kitchen. //