CHINESE GARDEN

Violations (8)

• 13-03-4Corrected on site

  Employee with no hair restraint while engaging in food preparation. 2 employees preparing food without hair restraints. Employees put on hair restraints.

  Basic - Employee with no hair restraint while engaging in food preparation. 2 employees preparing food without hair restraints. Employees put on hair restraints. **Corrected On-Site**

  Basic

• 08B-38-4RepeatCorrected on site

  Food stored on floor. Bucket of soy sauce stored on floor in kitchen. Manager removed soy sauce from floor.

  Basic - Food stored on floor. Bucket of soy sauce stored on floor in kitchen. Manager removed soy sauce from floor. **Corrected On-Site** **Repeat Violation**

  Basic

• 21-04-4Corrected on site

  In-use wet wiping cloth/towel used under cutting board. Wet cloth stored under cutting board. Manager removed cloth from cutting board.

  Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored under cutting board. Manager removed cloth from cutting board. **Corrected On-Site**

  Basic

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees. No handwashing signs at 2 handwashing sinks in kitchen.

  Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing signs at 2 handwashing sinks in kitchen.

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues. Interior of low boy cooler soiled with food debris.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of low boy cooler soiled with food debris.

  Basic

• 06-01-5Corrected on site

  Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in pan of cold standing water at 3 compartment sink. Educated manager on proper thawing methods. Raw shrimp placed under cold running water. Shrimp held at 38 F.

  Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in pan of cold standing water at 3 compartment sink. Educated manager on proper thawing methods. Raw shrimp placed under cold running water. Shrimp held at 38 F. **Corrected On-Site**

  Basic

• 16-37-1

  No chlorine test strips provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chlorine test strips provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate