CHINA CAFE RESTAURANT INC

Violations (22)

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over open container of cooked pasta and krab. Operator reorganized. Raw fish stored above cooked chicken in glass door cook line reach in cooler. Operator reorganized.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over open container of cooked pasta and krab. Operator reorganized. Raw fish stored above cooked chicken in glass door cook line reach in cooler. Operator reorganized. **Corrected On-Site**

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (80F - Cold Holding) not prepped or portioned today stored at room temperature on kitchen shelf. Per operator, item was removed from cooler less than 1 hour ago. Operator moved item back to walk in cooler to chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (80F - Cold Holding) not prepped or portioned today stored at room temperature on kitchen shelf. Per operator, item was removed from cooler less than 1 hour ago. Operator moved item back to walk in cooler to chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 03F-06-5CriticalCorrected on site

  Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Cut tomatoes, hard boiled eggs, cut melon, sushi roll, cooked ramen held above 41F on buffet line at 11:15. However, all items were marked for time control to begin at 12:00. Reviewed time as a public health control with operator. Operator removed incorrect time marking and applied appropriate time marking.

  High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Cut tomatoes, hard boiled eggs, cut melon, sushi roll, cooked ramen held above 41F on buffet line at 11:15. However, all items were marked for time control to begin at 12:00. Reviewed time as a public health control with operator. Operator removed incorrect time marking and applied appropriate time marking. **Corrected On-Site**

  High Priority

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice not time marked in kitchen. Per operator, item was prepped less than 1 hour ago. Sushi rice 122F. Operator time marked.

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice not time marked in kitchen. Per operator, item was prepped less than 1 hour ago. Sushi rice 122F. Operator time marked. **Corrected On-Site**

  High Priority

• 41-27-4CriticalCorrected on site

  Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket 200ppm at warewashing area. Operator diluted, retesting at 100ppm.

  High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket 200ppm at warewashing area. Operator diluted, retesting at 100ppm. **Corrected On-Site**

  High Priority

• 41-07-4CriticalCorrected on site

  Container of medicine improperly stored. Prescription medication stored on shelf above flip top prep area. Operator removed.

  High Priority - Container of medicine improperly stored. Prescription medication stored on shelf above flip top prep area. Operator removed. **Corrected On-Site**

  High Priority

• 01B-01-4Critical

  Dented/rusted cans present. 1 can of applesauce heavily dented at can storage rack. Operator discarded. See stop sale.

  High Priority - Dented/rusted cans present. 1 can of applesauce heavily dented at can storage rack. Operator discarded. See stop sale.

  High Priority

• 12A-05-4Critical

  Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating in dry storage area and then immediately begin to handle in use food storage container without first washing hands. Reviewed handwashing requirements with operator. Employee washed hands.

  High Priority

• 14-33-4

  Reach-in cooler shelves with rust that has pitted the surface. At glass door reach cooler on cook line.

  Basic - Reach-in cooler shelves with rust that has pitted the surface. At glass door reach cooler on cook line.

  Basic

• 25-05-4

  Single-service articles improperly stored. Single service napkins stored inside soiled dispensers throughout dining room.

  Basic - Single-service articles improperly stored. Single service napkins stored inside soiled dispensers throughout dining room.

  Basic

• 21-12-4Repeat

  Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored directly on food prep surfaces including slicer and cook line stove prep area.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored directly on food prep surfaces including slicer and cook line stove prep area. **Repeat Violation** **Admin Complaint**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (80F - Cooling for 1/2 hour at 11:15, 80F at 12:15) in deeply filled covered container in walk in cooler. At current rate of cooling, item will not reach 70F within required two hour window. Operator removed covering and mixed item to increase cooling rate.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (80F - Cooling for 1/2 hour at 11:15, 80F at 12:15) in deeply filled covered container in walk in cooler. At current rate of cooling, item will not reach 70F within required two hour window. Operator removed covering and mixed item to increase cooling rate. **Corrective Action Taken**

  Intermediate

• 31A-09-4

  Handwash sink not accessible for employee use at all times. Hibachi area handsink blocked by prep table.

  Intermediate - Handwash sink not accessible for employee use at all times. Hibachi area handsink blocked by prep table.

  Intermediate

• 23-24-4Repeat

  Buildup of food debris/soil residue on equipment door handles on prep area reach in cooler, rice cooker handle, kitchen glass reach in cooler handles.

  Basic - Buildup of food debris/soil residue on equipment door handles on prep area reach in cooler, rice cooker handle, kitchen glass reach in cooler handles. **Repeat Violation** **Admin Complaint**

  Basic

• 31B-03-4

  No soap provided at handwash sink in men's room.

  Intermediate - No soap provided at handwash sink in men's room.

  Intermediate

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dining room soiled with dust.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dining room soiled with dust.

  Basic

• 14-11-5

  Equipment in poor repair. Walk in cooler and freezer doors in disrepair.

  Basic - Equipment in poor repair. Walk in cooler and freezer doors in disrepair.

  Basic

• 36-73-4

  Floor soiled/has accumulation of food debris/grease underneath cook line equipment.

  Basic - Floor soiled/has accumulation of food debris/grease underneath cook line equipment.

  Basic

• 32-07-5

  Men's bathroom facility not clean.

  Basic - Men's bathroom facility not clean.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Napkin dispensers at customer tables soiled with dust/food debris.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Napkin dispensers at customer tables soiled with dust/food debris.

  Basic

• 36-64-5

  Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in kitchen prep areas and employee bathroom area.

  Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in kitchen prep areas and employee bathroom area.

  Basic

• 22-16-4Repeat

  Reach-in cooler interior/shelves have accumulation of soil residues. Interior of glass reach in cooler on cook line, interior of cook line flip top reach in cooler heavily soiled with food debris.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of glass reach in cooler on cook line, interior of cook line flip top reach in cooler heavily soiled with food debris. **Repeat Violation** **Admin Complaint**

  Basic