China Sky Chinese Restaurant

Management knowledge, responsibilities, reporting — Inspector Note: PIC was not able to provide signed employee health agreements at the time of the inspection. Advised PIC to print out employee health agreement forms and have employees operating in the kitchen to sign. 511-6-1.03(4)(a)(b)(c)(e)(f) - Responsibility of permit holder, PIC, and Conditional employees (P), (Pf) (a) Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, P (iv) Sore throat with fever, P or (v) A lesion containing pus such as a boil or infected wound that is open or draining

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed several employee food and drink items in prep areas in the main kitchen. Observed several employee meals next to food prepared for customers in the walk-in-cooler. PIC discarded employee items. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food 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.

Response procedures for vomiting & diarrheal events — Inspector Note: PIC was not able to provide a fecal vomit kit during the time of the inspection. Advised PIC to either make a kit or purchase one. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Food separated and protected — Inspector Note: Observed raw seafood in walk-in-cooler not properly separated from ready-to-eat TCS foods. PIC separated foods and shelved food items based on cooking temperature. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (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;

Management knowledge, responsibilities, reporting — Inspector Note: Observed no employee health policy upon request. EHS provided the red book.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed several mug without lids in prep areas through out the kitchen. PIC moved the drink to below the prep areas.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no vomit kit upon request. CA - PIC will either make a kit or purchase one.

Food in good condition, safe, and unadulterated — Inspector Note: Observed three cans in the dry storage area that were dented along the seal. PIC discarded the cans.

Toxic substances properly identified, stored, used — Inspector Note: Observed a sprayer without a label underneath the 3C sink. PIC will ensure that all working containers are labeled.