CHINA CAFE

4-2A: .04(4)(c)1(iv)Two containers of General Tso's chicken, two containers of chicken wings, one container of Kung Pao sauce, one container of General Tso's sauce, one container of egg foo young sauce, one container of sweet and sour sauce, and two containers of washed onions were stored uncovered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: The foods were covered.

11A: .04(6)(e)The temperature of the sauce decreased by only 2-3°F during the cooling process. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The foods were placed in the freezer.

6-1D: .04(6)(i)Correct time indicators missing for items using time control such as cooked wings, diced lettuce, and cooked broccoli. Currently displayed times 3pm-7pm, instead of 11am-3pm. 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: PIC (Person in Charge) added correct time indicators for items using time control.

2-2B: .03(5)(j)1&2Employee plastic water bottle stored on a 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: Drink was relocated to a designated area. //

14B: .05(10)(e) 1,2,4Dishes that were cleaned today were stacked on top of another still wet. // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were separated and stored in an air drying position. //

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods holding above 41F (see temperature log). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded. //

6-1B: .04(6)(f)Two containers of cooked chicken holding below 135F. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Chicken discarded. //

6-1D: .04(6)(i)Cut cabbage and cooked broccoli on time control not marked with start and discard times. // 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. SECOND CONSECUTIVE VIOLATION OF CODE PROVISION Corrective Actions: Foods were labeled. //

12C: .04(4)(m)Wiping cloths stored in soapy water between uses. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer solution made to 50ppm chlorine for cloths to be stored in. //

15A: .05(6)(a)Walk-in cooler with an ambient air temperature of 47F. // 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)(a)2,3Vent hood and fryers with grease accumulation. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. SECOND CONSECUTIVE VIOLATION OF CODE PROVISION

17A: .07(4)(a)Facility offers dine in but does not allow customers to use their restroom. Employee restroom is located where only employees have accessibility. Tables must be removed or a restroom agreement established within 200ft of the facility that customers can use. // In all establishments with dining facilities on the premises patrons' toilet facilities, shall be provided on or within 200 feet of the premises. Access to patrons' toilet facilities shall not be through food service, preparation, storage, or warewashing areas. (C)

17D: .07(4)(b)Employee personal items stored above customer food. // 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. THIRD CONSECUTIVE VIOLATION OF CODE PROVISION Corrective Actions: Items relocated. //