China Garden

Tcs food cold holding in walk in cooler (chicken 46 deg, bag of cheese 44 deg f, noodles 45 deg f). TCS food cold holding on buffet (apple salad 51 deg f and lettuce 49 deg f). Noodles and lettuce cold holding in the prep top coolers near cooking station at 46 deg f; CA: All tcs food cold holding shall be maintained at 41 deg f or below; COS: Lettuce and apple salad discarded during inspection. Other food was put into walk in freezer to cool down.

Raw chicken and chicken that was prepped this morning at 10:30 am was not below or at 41 deg f at 2:30pm. The raw chicken was at 44 deg f and the other chicken was at 43 deg f; CA: Food prepped at room/ambient temperature has 4 hrs to get to 41 deg f or below; COS: Discarded during inspection.

Observed employee washing their hands in the meat/prep sink, not the handsink. Food employees shall clean their hands in a handwashing sink; COS: Employee went to wash their hands in the handwashing sink.

No paper towels at handwashing sink by back door; CA: All handwashing sinks shall have hand drying provisions available; COS: Added paper towels during inspection.

Eggs (raw shelled) cold holding had temps above 41 deg f. They were being held on the prep top behind cook line. All tcs food being cold held shall be maintained at 41 deg f or below; COS: Discarded during inspection.

Ribs and shrimp not hot holding on the buffet were temped below 135 deg f. All tcs food hot holding shall be maintained at 135 deg f or above; COS: Discarded during inspection.

Observed employee washing their hands in the sink in the dish pit, not the handsink. Food employees shall clean their hands in a handwashing sink; COS: Had employee re-wash their hands in the handsink.

No paper towels available at the handsink. Paper towels shall always be available; COS: Added during inspection.

Raw animal product (beef) stored over sauce. All food shall be protected from cross contamination by storing RTE food above all raw animal products; COS: moved during inspection.

Observed employee drink on prep table. All personal belongings shall be stored in a designated area; COS: moved during inspection.

Observed handsink by back door blocked by box. The sink was covered by box lid. A handsink shall be maintained so that it is accessible at all times by employees. COS: Box lid moved during inspection.

Multiple foods stored uncovered throughout the facility. Except when cooling, food shall be stored in packages, covered containers, or wrappings to protect from overhead contamination. COS: Covered during inspection.

Multiple working containers holding food have no label to indicate the food in the container. Except for containers holding food that can be readily and unmistakable recognized, working containers holding food or food ingredients that are removed from their original packages shall be clearly and legibly identified with the common name of the food.

Food being cooled, was not be cooled in an effective manner, most were in RIC that is opened and closed a lot during lunch rush. An effective method of cooling shall be used in order to cool food within the time and temperature criteria. CA: Food moved to the walk in freezer to rapidly cool food.

Observed employee water bottles in the facility unit. All employee drink and belongings shall be located in lockers or other suitable facility for the orderly storage of possessions.