CHINA GARDEN

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored directly next to cooked ready to eat egg rolls in the walk in cooler. 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: Person in charge re-arranged the walk in cooler so that all ready to eat items were stored above raw food items.

15A: .05(1)(a)Observed the facility using cardboard boxes as shelf liners. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Person in charge removed the cardboard boxes and placed them in the trash. Person in charge was shown approved shelf liners for potential purchase of business.

15C: .05(7)(a)2,3Non-food contact surfaces of equipment through facility have soil accumulations ( reach-in cooler lids, outside of storage food containers, rice warmers, squeeze bottles, etc...) Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)*2nd repaeat

17C: .07(5)(a),(b)1,2,3Ceiling in walk-in cooler,Floors underneath wok station and around equipment have soil 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)

15C: .05(7)(a)2,3Observed outside of food containers as well as outside of crockpots that were not clean and presented with food accumulation on the outside of the containers and crockpots. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C) Corrective Actions: All food containers were emptied and cleaned on the outside. All crock pots were emptied from the outside of the pot and cleaned on the outside.

12A: .04(4)(q)Cooked chicken stored on cardboard. Food discarded. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)