GOLDEN BUDDHA

Observed frozen raw meat stored directly on the floor in the walk-in freezer. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Corrective Actions: PIC immediately placed frozen raw meat on shelving in walk-in freezer.

Observed several wiping cloths stored outside of sanitizer buckets throughout the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Corrective Actions: PIC placed all wiping cloths in sanitizer buckets with proper concentration.

Observed bowl being used to scoop/dispense bulk soy sauce container. In-use utensil in non-potentially hazardous food not stored with handle above top of food within a closed container and observed to be making contact with food. Food shall be dispensed with a utensil that has a handle to prevent potential bare hand contact with food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Corrective Actions: PIC obtained a ladle for dispensing soy sauce and stored it outside of the container to prevent potential contamination from the handle. PIC arranged scoops so that the handles were not touching the food.

Observed several stacks of bowls and plates stored facing up allowing potential overhead contamination. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. Corrective Actions: PIC immediately covered or arranged equipment to be stored inverted.

Observed multiple spray bottles of sanitizer solution stored in dining area unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrective Actions: Manager labeled sanitizer spray bottles.

Observed multiple single-use containers stored out of original packaging and facing up so that potential overhead contamination could occur.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.
2. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Corrective Actions: Manager rearranged all single-use containers so that they were stored preventing overhead contamination.

Observed various bottles/shakers of seasonings without label showing common name.

1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement. Corrective Actions: PIC immediately labeled bottles/shakers of seasonings.

Observed walk-in cooler gasket torn/in disrepair. All physical facilities shall be maintained in good repair. Corrective Actions: PIC stated the gasket will be replaced.

Observed employee drink stored on prep table with food present. 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. Corrective Actions: PIC voluntarily relocated drink to prevent risk of contamination.

Observed container of fried shrimp and cooked & breaded chicken in cooling state fully covered. 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; 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. Note: PIC uncovered foods mentioned above.

Observed trash receptacles without covers in women's restroom. . A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Note: PIC will obtain covers for trash receptacles in women's restroom.

Observed mop stored in mop bucket preventing air-drying. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Note: PIC arranged mop to allow proper air-drying.

Observed buckets of cooked chicken in cooling state fully lidded in walk in cooler. Observed raw shrimp in cooling state fully covered with saran wrap in walk in cooler. 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; 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. COS: PIC was educated on cooling methods during inspection and uncovered foods.

Upon entrance, observed a pale of mustard and package of bottled water on floor. Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: Items were moved and placed to a location in compliance.