CASA CHINA

Violations (18)

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked chicken breast on standing unit across wok station.

  High Priority

• 01B-14-4CriticalCorrected on site

  Shell eggs in use or stored with cracks or broken shells. See stop sale.

  High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 6 shell eggs with cracked shell on the same container on standing unit at kitchen, operator discarded during inspection. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (46F - Cold Holding); cooked chicken (46F - Cold Holding) on unit at cook line, as per operator less than 1 hour. Operator moved containers to walk in cooler.

  High Priority

• 14-31-5CriticalRepeat

  Nonfood-grade bags used in direct contact with food.

  High Priority - Nonfood-grade bags used in direct contact with food. Observed raw cow bones stored on nonfood grade bags on chest freezer. **Repeat Violation**

  High Priority

• 08A-08-5CriticalRepeatCorrected on site

  Raw animal food stored in same container as ready-to-eat food.

  High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw cow bones stored next to cheese won tons on chest freezer at kitchen area. Operator stored properly. **Corrected On-Site** **Repeat Violation**

  High Priority

• 14-69-4

  Ice buildup in reach-in freezer and/or walk-in freezer.

  Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on white chest freezer by walk in cooler entrance.

  Basic

• 10-01-5Corrected on site

  In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

  Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on sugar container, operator stored properly. **Corrected On-Site**

  Basic

• 12B-13-4

  Opened employee beverage container in a cold holding unit with food to be served to customers.

  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle inside reach in freezer.

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues. Observe soiled standing unit interior across wok station.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe soiled standing unit interior across wok station.

  Basic

• 25-05-4

  Single-service articles improperly stored.

  Basic - Single-service articles improperly stored. Observed plastic to go containers case stored on floor at kitchen.

  Basic

• 14-17-4

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.

  Basic

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate

• 32-02-4Corrected on site

  Bathroom door left open other than during cleaning or maintenance.

  Basic - Bathroom door left open other than during cleaning or maintenance. Observed by kitchen area. Operator closed. **Corrected On-Site**

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork prepared onsite and held more than 24 hours not properly date marked in standing unit at kitchen.

  Intermediate

• 14-01-5Repeat

  Bowl or other container with no handle used to dispense food.

  Basic - Bowl or other container with no handle used to dispense food. Observed on rice container at kitchen area. Also observed on cubed ham container in standing unit, operator removed. **Repeat Violation**

  Basic

• 08B-49-4Corrected on site

  Employee personal food not properly identified and segregated from food to be served to the public.

  Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food not segregated from establishment food at kitchen area, operator removed personal food. **Corrected On-Site**

  Basic

• 36-01-4

  Floor not cleaned when the least amount of food is exposed. Under equipment and cook line at kitchen area.

  Basic - Floor not cleaned when the least amount of food is exposed. Under equipment and cook line at kitchen area.

  Basic

• 08B-38-4

  Food stored on floor.

  Basic - Food stored on floor. Observed a salt container stored on floor at kitchen area.

  Basic