China Star Restaurant

2-2D: .06(2)(o)Observed the hand washing sink was blocked at the time of inspection. All hand washing sinks shall be accessible to all employees. Corrective Actions: The person in charge removed the items blocking the sink.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed Philly steak rolls stored above frozen vegetables in the reach-in freezer. Observed multiple raw pork butts on the prep table stored above dry goods. Observed a container of chopped garlic stored on top of a container of raw eggs in the prep top cooler. Food shall be separated and protected. Corrective Actions: The person in charge rearranged and stored food properly.

17D: .07(4)(b)Observed multiple employee personal items stored on the prep table. 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. (C) Corrective Actions: The person in charge relocated food accordingly.

2-1B: .03(5)(c)Observed employee crack eggs and touch utensils prior to washing hands. Observed employee put raw chicken wings in the fryer and put on gloves prior to washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Coached employees and the Person in Charge(on when to wash hands)

2-2D: .06(2)(o)Observed employee clean a ladle in the hand washing sink. A handwashing facility may not be used for purposes other than handwashing. (Pf)

*THIS IS THE SECOND REPEAT VIOLATION ON A CONSECUTIVE ROUTINE INSPECTION. A THIRD REPEAT VIOLATION MAY RESULT IN PERMIT SUSPENSION. Corrective Actions: Coached the employee on proper washing techniques. Also coached the person in charge how to set-up the three compartment sink for proper wash, rinse and sanitization.

15C: .05(7)(a)2,3Observed the following list that had old food residue and debris on the nonfood contact surfaces:

-Reach-in cooler gaskets -Dry goods containers -Outer rice cookers -Plastic curtain in the walk-in cooler -outer 3-compartment sink -reach-in freezer by 3-compartment sink -wok station and shelf next to the roasting unit -Outer dough mixing machine -Outer microwave -Small reach-in freezer next to the walk-in cooler Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)