CHINATOWN

Violations (12)

• 03A-03-5Critical

  Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line raw shell eggs (67F-Cold Holding) per operator product held at room temperature for approximately 15 minutes until cooked and served, discussed with operator who moved product to reach in cooler.

  High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line raw shell eggs (67F-Cold Holding) per operator product held at room temperature for approximately 15 minutes until cooked and served, discussed with operator who moved product to reach in cooler. **Corrective Action Taken**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooked rice (62F - Cold Holding) per operator product not portioned or prepared today and held at room temperature until reheated and served, discussed cold holding with operator who moved product to reach in cooler to chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooked rice (62F - Cold Holding) per operator product not portioned or prepared today and held at room temperature until reheated and served, discussed cold holding with operator who moved product to reach in cooler to chill. **Corrective Action Taken**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at cook line fried chicken (118F - Hot Holding) per operator product prepared approximately 25 minutes ago and hot held until mixed with sauce and served, discussed with operator who began to reheat product to 165F+.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at cook line fried chicken (118F - Hot Holding) per operator product prepared approximately 25 minutes ago and hot held until mixed with sauce and served, discussed with operator who began to reheat product to 165F+. **Corrective Action Taken**

  High Priority

• 41-10-4CriticalCorrected on site

  Toxic substance/chemical improperly stored. In kitchen bottle of soap stored above raw beef in prep sink, discussed with operator who removed bottle.

  High Priority - Toxic substance/chemical improperly stored. In kitchen bottle of soap stored above raw beef in prep sink, discussed with operator who removed bottle. **Corrected On-Site**

  High Priority

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee handled various containers of food, discussed with operator employee washed hands.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee handled various containers of food, discussed with operator employee washed hands. **Corrected On-Site**

  High Priority

• 31B-05-4Corrected on site

  Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink at entrance to store paper towel dispenser unable to dispense, discussed with operator who provided paper towels.

  Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink at entrance to store paper towel dispenser unable to dispense, discussed with operator who provided paper towels. **Corrected On-Site**

  Intermediate

• 14-09-4Repeat

  Cutting board has cut marks and is no longer cleanable. Discussed with operator to repair or replace.

  Basic - Cutting board has cut marks and is no longer cleanable. Discussed with operator to repair or replace. **Repeat Violation**

  Basic

• 41-17-4Corrected on site

  Spray bottle containing toxic substance not labeled. Under hand washing sink at cook line unlabeled spray bottle of degreaser, discussed with operator labeled bottle.

  Intermediate - Spray bottle containing toxic substance not labeled. Under hand washing sink at cook line unlabeled spray bottle of degreaser, discussed with operator labeled bottle. **Corrected On-Site**

  Intermediate

• 11-03-5

  Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Reviewed with operator and emailed copy of reporting agreement.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Reviewed with operator and emailed copy of reporting agreement.

  Intermediate

• 11-07-5

  Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of poster.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of poster.

  Intermediate

• 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. Emailed copy of poster 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. Emailed copy of poster to operator.

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen in large bin cooked pasta (76F - Cooling) at 11:25 since 11:15 to 77F at 11:45, at this current rate product will not cool to 70F within 2 hours, discussed with operator who moved product to reach in cooler to chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen in large bin cooked pasta (76F - Cooling) at 11:25 since 11:15 to 77F at 11:45, at this current rate product will not cool to 70F within 2 hours, discussed with operator who moved product to reach in cooler to chill. **Corrective Action Taken**

  Intermediate