CHINA GARDEN

17A: .07(2)(l) 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)

17C: .07(5)(a),(b)1,2,3Observed several walls in the prep area with debris accumulations. // 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) Corrective Actions: Please clean the walls. //

18: .07(2)(m)Observed the back screen door with mesh in disrepair (large holes) while the solid exterior door was open. Observed gaps along the bottom left side of the door. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Please replace mesh and install weather stripping. //

6-2: .04(6)(g)Observed several refrigerated time/temperature control for safety (TCS) foods that were prepared two days ago without any date markings. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The food was date marked. //

15C: .05(7)(a)2,3Observed food and dust debris accumulated on walk-in cooler shelving. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Please clean the units. //

17D: .07(4)(b)Observed employee food stored on various prep surfaces throughout the kitchen and in 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: The foods were relocated to designated areas. //

8-2B: .07(6)(g)Observed wet wiping cloths stored in too concentrated chlorine sanitizer. // Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: The solution was diluted to the appropriate concentration. //

2-1B: .03(5)(c)Observed employee enter the prep area and handle several containers of food and put on gloves to handle exposed foods without washing hands. // Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P 2ND CONSECUTIVE VIOLATION OF THIS CODE PROVISION. Corrective Actions: The employee discarded the gloves and washed their hands. //

2-2B: .03(5)(j)1&2Observed employee opened single-us bottle of water stored on in-use prep table. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The water was relocated to an approved location. //

3-1B: .04(3)(a)Observed two boxes of raw chicken delivered during the inspection with temperatures above 41°F. Food temperatures not verified by operator before accepting delivery. // Refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. (P) Corrective Actions: The foods were returned to the vendor. //

4-2B: .05(7)(a)1Observed several knives and peelers stored as clean with food debris remaining. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The utensils were cleaned. //

17C: .07(5)(a),(b)1,2,3Observed oil splatter and food debris on walls and floors near and behind deep fryer. // 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) Corrective Actions: Please clean the equipment. //