CHINA FOOD COURT

6-1A: .04(6)(f)Observed 5 containers of rice being held higher than 41 degrees for more than four hours on the shelving rack next to the oven. Also observed containers of tres leches and tiramisu that were being held higher than 41 degrees in the upright display cooler. ( see temp log)SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the rice containers, tres leches and tiramisu.//

6-1A: .04(6)(f)Observed multiple containers of rice being held higher than 41° F in the walk in cooler for more than four hours.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the rice.//

6-1C: .04(6)(d)Rice was being cooled in large containers and did not reach 41° F within four hours.// Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Rice was discarded.//

11A: .04(6)(e)Observed that the rice is being cooled in too large of quantities in large deep containers.// 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Person in charge was shown how to cool properly using shallow pans and ice baths. Facility was given instructions on proper cooling times and temperatures.//

14A: .04(4)(k)Observed in-use utensils being stored with the handle touching the food in the flour, salt, cubed ham, cubed chicken, and sugar.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Person in charge removed the in-use utensils that were touching the food and had them cleaned and sanitized.//

17A: .07(5)(i)Observed that both restroom doors do not self close.// Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)