CHINA TASTE RESTAURANT

Nonfood-contact surfaces clean — Inspector Note: 1. Observed fan grates, ceiling, and walls soiled with accumulated dirt and debris inside WIC in main kitchen. 2. Observed shelving soiled with food residue build-up inside lower compartment of prep top cooler in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food stored covered — Inspector Note: Observed several food items stored uncovered along push cart (spices, seasonining, sauces), counter (fresh broccoli and wonton chips), and inside lower compartment of prep cooler (sauce) in main kitchen. C/A: Unless cooling, all food must be stored covered. COS: All food covered.

Proper cold holding temperatures — Inspector Note: Observed several TCS food items cold holding at above 41F in main kitchen (*see asterisks*). C/A: All TCS foods cold held must be maintained at 41F and below. COS: All food placed on TPHC to be discarded at 3pm.

Proper cooling time and temperature — Inspector Note: Observed cooked rice cooling since 10:30am per PIC at 84F stored on crate in main kitchen at 12:30pm; food did not cool to 70F within 2-hours. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Owner placed rice in freezer to rapidly cool to 41F in remaining hours.