Canton Cooks

Food properly labeled; original container — Inspector Note: Observed several sauces and seasonings in front of stove stored in working containers with out common name labeled. CA: Foods put into working containers shall be labeled with common name. COS: Containers labeled.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed chicken cooling with food grade plastic wrap covering. Covering was not allowing food to cool at a rapid rate. CA: . Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food uncovered for cooling.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed several containers of soy sauce stored directly on floor of main kitchen. Observed vegetables stored directly on floor of walk in cooler in main kitchen. CA: Foods shall be stored at least 6 inches off the floors COS: Foods removed and put on shelf above 6 inches off the floor.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed bowl stored in handwashing sink. CA: Hand sinks shall only be used for handwashing. COS: Bowl removed.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed containers storing cut lettuce with yellow build up and dry food residue inside food contact surface. Containers were in the main kitchen stored on shelf above prep top cooler. CA: (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Containers removed for cleaning.

Proper cold holding temperatures — Inspector Note: Observed Several TCS foods cold holding above 41F in main kitchen. CA: TCS foods cold holding shall be maintained at 41F or below. COS: Foods discarded.

Food properly labeled; original container — Inspector Note: Observed salt and msg not labeled on cook line inside main kitchen. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. CA: EHS advised PIC to place common names on salt and msg.