CHINA SPRING

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked egg rolls (81F - Cooling) at back prep table. Per operator, item was cooling for 3 hours.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked egg rolls (81F - Cooling) at back prep table. Per operator, item was cooling for 3 hours.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (75F - Cold Holding) not prepped or portioned today stored at room temperature on kitchen prep table. Per operator, item was removed from cooler 2 hours ago. Operator placed in cooler to chill. Reviewed time as a public health control option with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (75F - Cold Holding) not prepped or portioned today stored at room temperature on kitchen prep table. Per operator, item was removed from cooler 2 hours ago. Operator placed in cooler to chill. Reviewed time as a public health control option with operator. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg drop soup (115F - Hot Holding) at steam table for less that 3 hours. Unit temperature was turned down. Operator increased temperature on unit and reheated to 165F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg drop soup (115F - Hot Holding) at steam table for less that 3 hours. Unit temperature was turned down. Operator increased temperature on unit and reheated to 165F. **Corrected On-Site**

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked egg rolls (81F - Cooling) at back prep table. Per operator, item was cooling for 3 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked egg rolls (81F - Cooling) at back prep table. Per operator, item was cooling for 3 hours. See stop sale.

High Priority

Nonfood-grade bags used in direct contact with food. Cooked pork stored in plastic thank you shopping bag in walk in freezer. Operator placed item into food grade bag.

High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork stored in plastic thank you shopping bag in walk in freezer. Operator placed item into food grade bag. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cut ready to eat bell peppers in flip top cooler. Operator reorganized.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cut ready to eat bell peppers in flip top cooler. Operator reorganized. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Non commercially packaged raw chicken stored above raw non commercially packaged raw pork in walk in freezer. Operator reorganized.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Non commercially packaged raw chicken stored above raw non commercially packaged raw pork in walk in freezer. Operator reorganized. **Corrected On-Site**

High Priority

No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator. **Repeat Violation** **Admin Complaint**

Intermediate

Reach-in kitchen flip top cooler interior/shelves have accumulation of soil/food residues.

Basic - Reach-in kitchen flip top cooler interior/shelves have accumulation of soil/food residues.

Basic

Soiled cardboard used to line nonfood-contact shelves on flip top prep line.

Basic - Soiled cardboard used to line nonfood-contact shelves on flip top prep line.

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (60F - Cooling for 2 hours at 3:40, 60F at 4:10) in deep filled covered container in walk in cooler. Operator removed covering and mixed item to increase cooling rate. cooked egg rolls (81F - Cooling) at back prep table at 75F room temperature in deep filled container. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (60F - Cooling for 2 hours at 3:40, 60F at 4:10) in deep filled covered container in walk in cooler. Operator removed covering and mixed item to increase cooling rate. cooked egg rolls (81F - Cooling) at back prep table at 75F room temperature in deep filled container. See stop sale. **Corrective Action Taken**

Intermediate

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior surfaces of flour and cornstarch working containers heavily soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior surfaces of flour and cornstarch working containers heavily soiled with food debris.

Basic