CHINA CAFE

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed the handle of an in-use spoon for raw beef in contact with raw chicken. Observed raw frozen shrimp stored with frozen cooked shrimp rolls in standing freezer (all removed from commercial packaging). Observed ready-to-eat frozen crab stick stored with raw frozen scallops and raw frozen shrimp in standing freezer (all removed from commercial packaging).// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Spoon was washed, rinsed, and sanitized. Ready-to-eat foods were properly separated from raw foods.//

15C: .05(7)(a)2,3Observed accumulation of residue and debris on the following nonfood-contact surfaces: rim of rice cooker, wire shelving in standing cooler, handle of standing cooler, dust on area above door of standing cooler, handwashing sink handles, pump on soap bottle at handwashing sink, and gasket of walk-in cooler. Observed several metal and plastic containers stored as clean with tape residue present on outside of containers.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17A: .07(3)(e)Observed no toilet tissue in women's restroom.// A supply of toilet tissue shall be available at each toilet. (C) Corrective Actions: Toilet tissue was restocked during inspection.//

17D: .07(5)(d)Observed accumulation of grease residue on hood filters above cooking area.// Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. (C)

17D: .07(4)(b)Observed drawer for employee food located above food served to customers in standing freezer.// Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Employees' personal food was placed on the bottom of the standing freezer. Advised person in charge to add labels indicating which areas are for customer food vs. employee food.//

2-2D: .06(2)(o)Observed both handwashing sinks in kitchen blocked from being used. One was blocked by a large pot in the sink and one was blocked by two bags of spring roll mix in the sink.// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Items were removed from sinks.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items cold holding improperly for more than 4 hours were discarded. Items cold holding improperly for less than 4 hours were allowed to cool down.//

6-1D: .04(6)(i)Observed cooked chicken wings and cabbage intended to be placed on time control with no label to indicate when the time control period started.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were discarded.//

11C: .04(6)(c)Observed raw chicken wings thawing in standing water at three compartment sink. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION 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: Chicken wings were placed in walk-in cooler.//

13A: .02(1)(d)The most recent inspection report was not posted at the beginning of today's inspection.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Please post today's inspection report in public view.//

15A: .05(6)(a)Observed bottom hinge of walk-in freezer door is loose.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15A: .05(6)(a)Observed prep cooler unable to maintain an ambient temperature of 41F or below. Minimum ambient temperature was 49.3F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(d)Observed an accumulation of debris on the following nonfood-contact surfaces: wire racks above three compartment sink, wire racks for holding spices and dry goods, outside of large spice container, front of microwave door, yellow basket holding sesame seeds and other dry goods, and wooden stool. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION* Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

6-1C: .04(6)(d)Observed cooked shrimp and cooked lo mein noodles cooling at a rate insufficient to reach 41F in the required time frame.// Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Items were placed in walk in freezer to cool faster.//

11A: .04(6)(e)Observed cooked shrimp cooling in a large, overfilled container covered with plastic wrap on middle shelf of walk-in cooler. Observed cooked lo mein noodles cooling in a large plastic container with a tight fitting lid on bottom shelf of walk-in cooler.// Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Foods were placed in walk-in freezer to cool faster. Person in charge was coached on proper cooling methods such as smaller containers, leaving food uncovered, and using ice baths.//

11C: .04(6)(c)Observed raw shrimp thawing in sink without being fully submerged in running water. Only a portion of the food was fully submerged.// 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: Person in charge placed shrimp in a new container so that shrimp was fully submerged.//

15C: .05(7)(a)2,3Observed metal and plastic containers stored as clean with sticker residue present on outside of containers. Observed the following nonfood contact surfaces with accumulation of soil and food residue: handle of sugar container, top of large MSG storage bin, exterior of dry storage bin, fan guard inside of standing cooler, exterior of rice cooker, top of wonton storage container.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: The above surfaces were cleaned and sanitized.//

17C: .07(5)(a),(b)1,2,3Observed floor tiles in walk-in cooler that are cracked and chipped.// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17D: .07(4)(b)Observed food items belonging to employees stored above food served to customers in standing freezer. Observed employee's hoodie hanging on shelf where canned goods are stored.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Employee food was moved to bottom of freezer.//

15C: .05(7)(d)Observed the following of food grime accumulation:

• exterior surfaces to preparation tables. -door handles to reach in cooler, preparation cooler and walk in cooler and freezer -exterior bulk food containers -stainless steel shelves Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: Person in Charge (PIC) started the cleaning process to all the identified areas noted in "Observations".//