CHINA GARDEN

Violations (23)

• 08A-17-6CriticalCorrected on site

  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. In walk in freezer raw chicken stored above raw shrimp neither product commercially packaged, discussed with operator who corrected storage of products..

  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. In walk in freezer raw chicken stored above raw shrimp neither product commercially packaged, discussed with operator who corrected storage of products.. **Corrected On-Site** **Warning**

  High Priority

• 03A-03-5Critical

  Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (49F - Cold Holding) on top of reach in cooler per operator eggs left out for approximately 15 minutes, discussed cold holding with operator who placed eggs inside of cooler.

  High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (49F - Cold Holding) on top of reach in cooler per operator eggs left out for approximately 15 minutes, discussed cold holding with operator who placed eggs inside of cooler. **Corrective Action Taken** **Warning**

  High Priority

• 01B-02-5Critical

  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. On crash cart at cook line fresh garlic in oil (84F - Cold Holding) per operator product held out of temperature for unknown amount of time see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked chicken (51F - Cooling) at this rate of cooling product never reached 41F within 6 hours 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. On crash cart at cook line fresh garlic in oil (84F - Cold Holding) per operator product held out of temperature for unknown amount of time see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked chicken (51F - Cooling) at this rate of cooling product never reached 41F within 6 hours see stop sale. **Warning**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On crash cart at cook line fresh garlic in oil (84F - Cold Holding) per operator product held out of temperature for unknown amount of time see stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On crash cart at cook line fresh garlic in oil (84F - Cold Holding) per operator product held out of temperature for unknown amount of time see stop sale. **Warning**

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked chicken (51F - Cooling) at this rate of cooling product never reached 41F within 6 hours see stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked chicken (51F - Cooling) at this rate of cooling product never reached 41F within 6 hours see stop sale. **Warning**

  High Priority

• 12A-25-4CriticalCorrected on site

  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee repeatedly wiped face and without washing hands employee handled trays of onion and chicken, discussed with operator who washed hands.

  High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee repeatedly wiped face and without washing hands employee handled trays of onion and chicken, discussed with operator who washed hands. **Corrected On-Site** **Warning**

  High Priority

• 14-86-1CriticalCorrected on site

  Non-food grade paper/paper towel used as liner for food container. In walk in cooler non food grade paper used as a liner for cut green peppers, discussed with operator who removed paper.

  High Priority - Non-food grade paper/paper towel used as liner for food container. In walk in cooler non food grade paper used as a liner for cut green peppers, discussed with operator who removed paper. **Corrected On-Site** **Warning**

  High Priority

• 08A-02-6CriticalCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw shrimp and beef stored over non commercially packaged cooked pork, discussed with operator who corrected storage of products.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw shrimp and beef stored over non commercially packaged cooked pork, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored over onions and carrots, discussed with operator who corrected storage of products.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored over onions and carrots, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

  High Priority

• 11-27-4Corrected on site

  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. Printed and provided to operator.

  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. Printed and provided to operator. **Corrected On-Site** **Warning**

  Intermediate

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee hired approximately 3 weeks ago with no proof of reporting responsibilities, discussed with operator and emailed copy of reporting agreement.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee hired approximately 3 weeks ago with no proof of reporting responsibilities, discussed with operator and emailed copy of reporting agreement. **Warning**

  Intermediate

• 02C-04-5Corrected on site

  Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler cooked chicken per operator chicken removed from freezer and prepared 9 days prior, discussed with operator to date marked frozen and refrigerated times. Operator date marked containers.

  Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler cooked chicken per operator chicken removed from freezer and prepared 9 days prior, discussed with operator to date marked frozen and refrigerated times. Operator date marked containers. **Corrected On-Site** **Warning**

  Intermediate

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler crab rangoons and cooked pork prepared 48 hours ago not date marked, discussed with operator who date marked containers of food.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler crab rangoons and cooked pork prepared 48 hours ago not date marked, discussed with operator who date marked containers of food. **Corrected On-Site** **Warning**

  Intermediate

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets soiled with accumulation of residues, discussed with operator to clean and sanitize.

  Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets soiled with accumulation of residues, discussed with operator to clean and sanitize. **Warning**

  Basic

• 41-17-4Corrected on site

  Spray bottle containing toxic substance not labeled. At dish washing station unlabeled spray bottle containing cleaning solution, discussed with operator who labeled bottle.

  Intermediate - Spray bottle containing toxic substance not labeled. At dish washing station unlabeled spray bottle containing cleaning solution, discussed with operator who labeled bottle. **Corrected On-Site** **Warning**

  Intermediate

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line ceiling tiles have accumulation of dust debris, discussed with operator to clean area.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line ceiling tiles have accumulation of dust debris, discussed with operator to clean area. **Warning**

  Basic

• 12B-07-4

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line open employee beverages stored above food preparation area, discussed with operator who removed drinks.

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line open employee beverages stored above food preparation area, discussed with operator who removed drinks. **Warning**

  Basic

• 13-03-4Corrected on site

  Employee with no hair restraint while engaging in food preparation. Employee cooking and preparing food not wearing hair restraint, discussed with operator who put on hair restraint.

  Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking and preparing food not wearing hair restraint, discussed with operator who put on hair restraint. **Corrected On-Site** **Warning**

  Basic

• 08B-38-4RepeatCorrected on site

  Food stored on floor. In kitchen containers of cooking oil stored on floor, discussed with operator who removed containers from floor.

  Basic - Food stored on floor. In kitchen containers of cooking oil stored on floor, discussed with operator who removed containers from floor. **Corrected On-Site** **Repeat Violation** **Warning**

  Basic

• 23-03-4Repeat

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line sides of deep fryer and Chinese style stoves soiled with accumulation of grease and food residues, discussed with operator to. Lean and sanitize areas.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line sides of deep fryer and Chinese style stoves soiled with accumulation of grease and food residues, discussed with operator to. Lean and sanitize areas. **Repeat Violation** **Warning**

  Basic

• 08B-12-5Corrected on site

  Stored food not covered. In dry storage area of kitchen large bins of salt, msg, and sugar uncovered, discussed with operator who placed lids on containers.

  Basic - Stored food not covered. In dry storage area of kitchen large bins of salt, msg, and sugar uncovered, discussed with operator who placed lids on containers. **Corrected On-Site** **Warning**

  Basic

• 14-17-4

  Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted and pitted, discussed with operator to replace or repair.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted and pitted, discussed with operator to replace or repair. **Warning**

  Basic

• 02D-01-5Corrected on site

  Working containers of food removed from original container not identified by common name. Multiple food containers not labeled with product name, discussed with operator who labeled containers.

  Basic - Working containers of food removed from original container not identified by common name. Multiple food containers not labeled with product name, discussed with operator who labeled containers. **Corrected On-Site** **Warning**

  Basic