New Star Chinese Restaurant

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed failure to maintain handwashing sink hot water availability. Observed handwashing sink in main kitchen water temperature at 55F. 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf PIC advised to have plumber come out and service hand washing sink. EHS advised PIC to wash hands in 3 comp sink until handwashing sink gets serviced.

Proper date marking and disposition — Inspector Note: Observed failure to date mark food items in walk in cooler that are prepped and held inside facility for longer than 24 hours. (g) 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 PIC advised to date mark food items with the date they were prepped in facility.

Nonfood-contact surfaces clean — Inspector Note: Observed residue build-up on nonfood-contact surface. code> Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed prep top cutting boards with heavy stains and also won out. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) 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. PIC instructed to replace.

Proper date marking and disposition — Inspector Note: Observed all the ready to eat food stored in reach in and walk-in coolers are not date marked. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. PIC instructed the proper way to date mark.