CHINA RESTAURANT

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floor in walk in cooler to be rusted . Advised to have resurfaced or replaced. Floors underneath equipment and along the walls is unclean with debris and grease accumulation.

Certified Food Protection Manager — Inspector Note: Observed that person in charge have no CFSM posted or in position of one. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towel at the hand sink. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. COS: Paper towel was provided and placed at the hand sink.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed what appears to be a cutting board matt inside the hand sink, fully blocking the hand sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. COS: Item was removed.

Food separated and protected — Inspector Note: Observed raw beef stored above ready to eat sauces in the prep top table (bottom). Observed raw shelled eggs store above ready to eat food and sauces in the walk in cooler. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from. COS: Raw beef meat was stored away from ready to eat food and eggs was removed and placed below ready to eat food and sauces in the walk in cooler.

Food stored covered — Inspector Note: Observed food stored uncovered in the walk in cooler and uncovered seasonings and sauces at the cooking stove area. CA: Food shall be fully covered to prevent overhead contamination except except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: All food items uncovered was fully covered during inspection.

Proper cold holding temperatures — Inspector Note: Observed time/temperature control for safety (TCS) food cold holding above 41F.*See temperature log* for temperature intake record. CA: Informed PIC that TCS food must be held at 41F or lower for cold holding. COS: Food cold holding for more than 4 hours was voluntarily discarded by person in charge and food holding for less was placed in the freezer to cool down.

Toxic substances properly identified, stored, used — Inspector Note: Observed no chemical sanitizer bucket to cleaning food contact surfaces.CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: Meet requirements for use in antimicrobial formulations (Food-contact surface sanitizing solutions.