CANTON COOK III RESTAURANT

Food properly labeled; original container — Inspector Note: Observed several spices at the prep top unit that were stored in a clear container without a common name (white pepper, black pepper, fish seasoning, hot pepper flakes, mixed seasoning) Observed clear container of black pepper containing rice. Observed several metal containers with several teas and sugar not labeled at the tea prep area in the front service area. C/A Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: Containers labeled

Gloves used properly — Inspector Note: Observed employee washing hands with gloves and drying them with paper towel with intent on re-using them until the manager told him to remove them C/A Except as specified in paragraph 3 of this subsection, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified under subsection (5) such as frozen food or a primal cut of meat. COS: Gloves were discarded

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed several knives stored at as clean with visible food on them C/A Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P COS Knives were placed in the warewashing machine to be cleaned

Wiping cloths: properly used and stored — Inspector Note: Observed many of the wipes were wet at the cooking counter and not in sanitizing solution. C/A 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); and (ii) Laundered daily. COS Owner removed the wipes from the cooking station

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed a metal tray filled with metal spoons that were used for the customers and the handle was down and the spoon portion was up. C/A Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. COS: Spoons were inverted

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no Quat test strips available to check the concentration of the active sanitizer in bottles and 3 compartment sink. CA: Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf COS Facility has 10 days to correct the violation

Food stored covered — Inspector Note: Observed shredded cabbage, cooked chicken cooked shrimp, cooked coked crab meat, bamboo shoots, and cauliflower stored at the bottom of the prep top across from stove all uncovered. Observed trays of chopped cabbage, chopped Buk choy, chopped green onion and cut peppers stored in the WIC uncovered. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS Food was covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the deli slicer, the automatic vegetable slicer and the meat slicer with visible food debris all over. When asked the owner stated the slicer was used yesterday and the deli slicer (which they use for vegetables) two days ago. Observed the cover of the fan in the WIC with visibly build-up and was blowing on the uncovered food. C/A Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Facility has 10 days to correct the violation.

Proper cold holding temperatures — Inspector Note: Observed four ducks hanging on a rack. When the temperature was taken the duck was at 68*F. Manager stated the duck was blanched at 8:00am and at 10:30 when EHS arrived they were going to fry the duck. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Duck was placed in the roaster by the owner. He stated the duck was out at the room temperature for only one hour

Proper cold holding temperatures — Inspector Note: Observed rice noodles that were cooked and were placed at the cooking station with a temperature of 91*F. when asked the owner could not tell what time were the noodles cooked and what is the next step, either cooling or heat back up Observed raw eggs without shell that were stored at the cooking station and were holding at 56*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Noodles were placed on time and the eggs were tossed

Proper date marking and disposition — Inspector Note: Observed cooked shrimp and cooked beef in the RIC in the main kitchen that was cooked on Tue without a prep or discard date in them. Observed battered shrimp and eggrolls that was stored at another RIC unit without a prep/discard date. C/A Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf 4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: (i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or (iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. COS Food was discarded

Toxic substances properly identified, stored, used — Inspector Note: Observed both sanitizing buckets in the main kitchen with a sanitizer concentration above 100ppm(Cl) C/A Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P COS: