China Cafeteria

Contamination prevented during food preparation, storage, display — Inspector Note: Observed several buckets of soy sauce stored on floor in dry storage closet in kitchen. CA: Operator instructed to remove buckets from floor to prevent contamination during inspection. 511-6-1.04(4)(q) - Food Storage (C) (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

Nonfood-contact surfaces clean — Inspector Note: Observed shelving rusted inside walk in cooler in kitchen. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food stored covered — Inspector Note: Observed several sauces, seasonings and spices stored at cookline without protection in kitchen. Observed cut cabbage and cooked broccoli w/beef stored in make table reach in cooler without protection. Observed several containers holding cooked chicken wings and egg rolls on shelves within walk in cooler without protection. CA: Operator covered all containers with lids during inspection. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (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

Wiping cloths: properly used and stored — Inspector Note: I observed failure to store wiping cloths in a solution of chemical sanitizer 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. 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 C.A : PIC advised to always store wiping cloths in a solution of chemical sanitizer

Adequate handwashing facilities supplied & accessible — Inspector Note: I observed failure to ensure the handwashing sink is accessible 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf C.A: PIC took away the items blocking the accessibility of the sink

Food-contact surfaces: cleaned & sanitized — Inspector Note: I observed failure to ensure the chopping board is clean 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. Pf. C.A: PIC took away advised to clean and sanitize the chopping board