Chinese Buddha Restaurant Inc dba Big Boss Chinese

In-use utensils: properly stored — Inspector Note: observed a butcher knife stored in between a prep-top unit and a prep-top cooler. COS: PIC removed the knife to be cleaned and sanitized. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a)

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hand washing sink in the very front entrance of main kitchen was turned off. COS: New manager is working to correct the plumbing issue with their plumber, parts have been ordered.

Proper cold holding temperatures — Inspector Note: observed raw chicken in the WIC that was held above 41F. COS: PIC discarded the two pans of raw chicken. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: observed the establishment failed to have the most current inspection report posted. CA: PIC was advised to post the most current inspection report at all times. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observe multiple food containers stacked while wet. COS: PIC took them metal containers down to be properly cleaned and air dried. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the RIC gaskets in the main kitchen (lower RIC draws by stove) in need of repair as they were damaged (Ripped and separating from the door). CA: PIC was advised to have the gaskets repaired. Utensils shall be maintained in a state of repair or condition

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hand washing sink in the very front entrance of main kitchen was turned off. COS: PIC managed to turn on the sink for usage and informed me that it was cut off because they have a faucet leek. A handwashing sink shall be maintained so that it is accessible at all times for employee use

Food-contact surfaces: cleaned & sanitized — Inspector Note: observed knives with food debris remaining on them after they were washed stored on the magnet wall rack and stored with other clean utensils. COS: PIC rewashed the knives in question. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed labels remaining on the metal containers after they were cleaned and stored with other cleaned containers. COS: PIC removed and cleaned the containers on site. Equipment food-contact surfaces and utensils shall be clean to sight and touch

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed sanitizing solution in bucket with wiping cloths with too low a concentration (sanitizer concentration did not register on Chlorine test strips). COS - PIC remade sanitizing solution with chlorine.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed sanitizing solution in bucket with wiping cloths with too low a concentration (sanitizer concentration did not register on Chlorine test strips). COS - PIC remade sanitizing solution with chlorine. Solution was 50-100ppm chlorine