China One

Observed raw chicken stored above other raw meats, eggs above vegetables in WIC CA: ensure raw food is stored as follows; fish above beef above eggs and chicken above veggies and sauces

Observed mops stored on floor, ground outside CA: ensure mops are stored hanging or handle down

Observed mops stored on floor, ground outside CA: ensure mops are stored hanging or handle down

Observed raw chicken in prep cooler, WIC, stored above other raw meat, RTE food CA: ENSURE food is stored according to cook temp COS: food rearranged

Observed significant clutter around back door, broken equipment, dirty mops on floor CA: ensure clutter is removed, mops stored hanging

Observed items blocking hand sink COS: items removed CA: ensure hand sink stays empty AT ALL TIMES

Observed food in RIC, WIC stored uncovered COS: clingwrap put on all containers of food CA: ensure all food stays covered ALWAYS

Observed RIC in front of kitchen temping at about 50f COS: food moved to walk in cooler CA: DO NOT use cooler until it is repaired or replaced, temping at or blow 41f

Observed raw beef thawing in standing water COS: moved to WIC to thaw CA: only approved thawing methods are as follows

• in microwave on defrost
• in cooler at or below 41f
• under RUNNING cold water
• as a part of the cooking process

Observed cups, bowls used as scoops in dry goods CA: only scoops with handles can be used! handles must be stored ABOVE food!!

Observed mop head on floor CA: ensure mop heads are hung to air dry

Observed unused/broken equipment in kitchen CA: discard all unused equipment

Observed employee drinks with no lids/straw on prep line CA: ensure employee drinks are either kept/used in designated areas; or when in prep areas, drinks must have lid and straw

Observed food stored not according to cook temperature in WIC; raw protein above RTE food, raw chicken above raw beef CA: Store food according to cook temperature to avoid contamination. PIC left with storage order paper

Observed food in cooler prepared day before temping very high. Some food in cooler had been prepped recently COS: food overnight was discarded, food prepped day of was moved to new cooler CA: ensure all foods are kept either 41f or below or 135f or above

Observed blocked handwashing sink COS: removed items from sink CA: NEVER block handwashing sink

Observed food in upright cooler and WIC uncovered COS: PIC covered all containers with cling wrap CA: cover ALL food in storage

Observed grill tops, clean dishes with buildup and good debris CA: wash/rinse/sanitize all dishes effectively; clean cook surfaces often

Observed doors not sealed, left open, holes in walls, ceilings, dimly lit and unable to different food debris and pest contamination in dry storage CA: repair structural issues, install coving in ceiling, and ensure doors form proper seals and stay CLOSED

Observed food in large containers with no label for common name CA: ensure all containers have names for food

Observed cooler with all foods temping ~60f CA: remove/repair cooler ASAP

Observed many instances of food contamination that need to be addressed

• One scoop used for many different raw proteins in prep area
• Items stored on floor in many areas/dry storage
• Cutting boards scored, needing to be replaced, unable to clean
• 3 comp sink used for handwashing, dishes not properly sanitized
• canned food stored in cans after opening them CA: PIC and employees must be conscious of food contamination
• food cannot be stored on floor
• cutting boards must be replaced
• different scoops must be used for scooping different raw meats, and for different allergens
• 3 comp sink must ONLY be used for washing dishes. All dishes must be washed, rinsed, and sanitized
• food in cans MUST be placed in new containers once can is opened

Observed wiping cloths stored on prep surfaces CA: wiping cloths MUST be stored in sanitizer buckets, with sanitizer solution in them COS: rags moved to sanitizer bucket

Observed dishes stacked wet CA: dished must be allowed to air dry properly before stacking

Observed many surfaces; prep area, sides of equipment, hood vents, with significant debris, buildup CA: clean all equipment/prep surfaces effectively and often

Observed floors, walls, ceiling with substantial buildup CA: clean ALL surfaces in restaurant

Observed mops stored not hanging, head down, as not to dry CA: store mops handle down to dry properly

Observed employee items in non-designated areas CA: ensure area is designated for employee items

Observed knives stored between prep units COS: knives moved to be stored on prep surface CA: knives must be stored in the open, not between units

Observed food items in the walk-in-cooler and reach-in-coolers with no label of the common name of the food held. Includes some sauces being held in cans labeled "Soy Sauce". C/a Label the items with the common name of the food. For food items label the area the container sits

Observed ham being thawed in the "Wash" section of the 3 compartment sink. C/a Items were moved to the meat prep sink.

Observed shelving of grates throughout kitchen with significant food debris on them. C/a Clean all shelving ASAP. CFSM says they will be replaced

No hand soap at the hand-washing sink; violation corrected on-the spot

Cutting board on the prep-top cooler have excessive pits and grooves; discussed with the owner the cutting board need to be replaced. Repeat

No thermometer located in prep top cooler; discussed getting a thermometer for the unit with the owner

Observed several wiping clothes on the prep table and counter tops not stored in sanitizer solution. Discussed proper storage of wash clothes that is used in between uses.

Observed paper products stored on the floor in the kitchen; discussed proper storage for single service products with the owner

Observed cutting board on the prep top cooler pitted and grooved; discussed replacing the cutting board with the owner

Floor around the fryers and grill soiled with excessive grease and food debris; discussed proper cleaning with the owner