China One 168 GA, Inc.

In-use utensils: properly stored — Inspector Note: Observed handle of tongs stored in containers of lo mien noodles and crab wontons. Manager was advised that food utensils handles are to be stored in a way that prevent potential contamination to food. Manager corrected on site.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal medicine and cups stored on prep table with prepped cabbage and broccoli as well as to-go containers. Manager corrected on site and removed items to its designated areas.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed wiping cloth stored in the front hand sink along with ice. Manager was advised to keep the hand sinks cleared for hand washing only. Manager removed the cloth and ice.

Food separated and protected — Inspector Note: Observed raw shrimp stored under raw chicken. Manager corrected on site. 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; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.