China Cafeteria

Personal cleanliness — Inspector Note: Observed 2 employee serving food while wearing a bracelets. CA: Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Physical facilities installed, maintained, and clean — Inspector Note: Physical facilities not maintained clean to sight and touch. Food residue, black buildup and grease were observed on walls, floors, under equipment, and on shelving. Observed hole in wall near prep sink.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed walk in freezer with no lighting. CA: At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Discussed with PIC to repair light within 72 hours.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Upon entering main kitchen Observed 2 food handler employees prepping food while eating and chewing. CA: Employees shall consume food only in approved designated areas separate from food- COS- education provided employees stopped eating and washed hands. preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Food stored covered — Inspector Note: Observed 6 containers of chicken on TPHC stored on countertop uncovered. Observed cut cabbage stored on countertop uncovered. CA: 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- PIC covered all food.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed cell phone stored on food contact surface (prep table). CA: Equipment food-contact surfaces and utensils shall be cleaned: (v) At any time during the operation when contamination may have occurred. P

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes stored as clean with visible grease build and food residue. PIC stated dishes are not in use. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact surface ( interior of ice machine) with build up and pink slime. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS- PIC started to melt ice and stated ice machine will be washed., rinsed and sanitized before use.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods in prep top and 1 door cooler cold holding above 41F, see * on report. CA: TCS foods shall cold hold at 41F or below. COS- food held under 4 hours moved to walk in cooler to cool more rapidly. Food held over 4 hours voluntarily discarded.

Time as a public health control: procedures and records — Inspector Note: Observed 6 large tubs of chicken on TPHC with the time not properly indicated. CA: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P 3. If time without temperature control is used as the public health control up to a maximum of 6 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P (ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf (iii) The food shall be marked or otherwise identified to indicate: Pf (I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and (II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; . Advised PIC that TCS foods shall cold hold at 41F or below. COS- PIC added time on each tub of chicken

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a food-grade hinged lid container was observed on the floor in the main dining area, and buckets of sauce were stored on the floor in the main kitchen. CA:(q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. COS: PIC placed all items at least 6 inches off the ground to prevent contamination.

Personal cleanliness — Inspector Note: Observed employee serving food while wearing a bracelet. CA:(g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Employee removed bracelet prior to continuing food service.

Physical facilities installed, maintained, and clean — Inspector Note: Physical facilities not maintained clean to sight and touch. Food buildup and grease were observed on walls, floors, under equipment, and on shelving. CA:(2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Person in charge was advised to conduct a deep cleaning of the kitchen within 72 hours to maintain the facility in a clean and sanitary condition.

Food separated and protected — Inspector Note: Observed improper food storage in multiple coolers. In the prep-top cooler, raw chicken was observed stored next to ready-to-eat oranges; additionally, raw chicken was stored above cooked wings and next to ready-to-eat fried rice. In the reach-in cooler, raw beef was observed stored above cooked chicken, and raw shrimp was stored next to ready-to-eat cheese. In the walk-in cooler, raw chicken was observed stored next to cooked chicken. CA: (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: Person in charge rearranged food items in the prep-top cooler, reach-in cooler, and walk-in cooler so that raw animal foods were stored below and separate from ready-to-eat and cooked foods in accordance with required minimum cooking temperatures.

Food stored covered — Inspector Note: Observed TCS food stored uncovered in reach-in cooler. CA:(iv) 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: Person in charge covered all TCS food.