ORIENT CHEF

Raw animal food stored over/not properly separated from ready-to-eat food. Pans of raw chicken stored over bucket of sauce in walk in cooler. Operator over raw food to bottom shelf.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pans of raw chicken stored over bucket of sauce in walk in cooler. Operator over raw food to bottom shelf. **Corrected On-Site**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top on cook line , Cooked Pork (61F - Cold Holding); Pork Dumplings (55F - Cold Holding). Per operator , foods not prepared or portioned today. Foods placed in cooler on cook line yesterday. Foods were discarded. See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top on cook line , Cooked Pork (61F - Cold Holding); Pork Dumplings (55F - Cold Holding). Per operator , foods not prepared or portioned today. Foods placed in cooler on cook line yesterday. Foods were discarded. See Stop Sale.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top on cook line , Cooked Pork (61F - Cold Holding); Pork Dumplings (55F - Cold Holding). Per operator , foods not prepared or portioned today. Foods placed in cooler on cook line yesterday. Foods were discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top on cook line , Cooked Pork (61F - Cold Holding); Pork Dumplings (55F - Cold Holding). Per operator , foods not prepared or portioned today. Foods placed in cooler on cook line yesterday. Foods were discarded. See Stop Sale.

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, Pork Wontons (115F - Hot Holding); per operator, food held for approximately 1 hour. Food was taken out to be reheated.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, Pork Wontons (115F - Hot Holding); per operator, food held for approximately 1 hour. Food was taken out to be reheated.

High Priority

Container of medicine improperly stored. First aid container containing medical supplies stored on top of flip top cooler at cook line. Operator removed first aid container.

High Priority - Container of medicine improperly stored. First aid container containing medical supplies stored on top of flip top cooler at cook line. Operator removed first aid container. **Corrected On-Site**

High Priority

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pans of raw chicken stored over bags of cooked pork in walk in freezer. Operator moved raw foods to bottom shelf.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pans of raw chicken stored over bags of cooked pork in walk in freezer. Operator moved raw foods to bottom shelf. **Corrected On-Site**

High Priority

Cardboard used to line food-contact shelves. Cardboard lining shelf in bottom of flip top cooler. Cardboard was removed from cooler.

Basic - Cardboard used to line food-contact shelves. Cardboard lining shelf in bottom of flip top cooler. Cardboard was removed from cooler.

Basic

Non-pitting surface rust on food-contact equipment. Interior of microwave with rust.

Intermediate - Non-pitting surface rust on food-contact equipment. Interior of microwave with rust.

Intermediate

Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's bottle of electrolyte beverage stored above steam table shelf on cook line. Bottle was removed from shelf.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's bottle of electrolyte beverage stored above steam table shelf on cook line. Bottle was removed from shelf. **Corrected On-Site**

Basic

Food stored on floor. Buckets of soy sauce stored on floor walk in cooler. Operator removed food from floor.

Basic - Food stored on floor. Buckets of soy sauce stored on floor walk in cooler. Operator removed food from floor. **Corrected On-Site**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf on prep table soiled with food debris. Operator started cleaning table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf on prep table soiled with food debris. Operator started cleaning table. **Corrective Action Taken**

Basic

Stored food not covered. Pan of raw duck stored uncovered in walk in freezer. Operator covered food.

Basic - Stored food not covered. Pan of raw duck stored uncovered in walk in freezer. Operator covered food.

Basic

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