CHINA STAR II

Violations (3)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cooked pork (45F - Cold Holding); cooked chicken (45F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of cold holding parameters. Operator placed items into cooler to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cooked pork (45F - Cold Holding); cooked chicken (45F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of cold holding parameters. Operator placed items into cooler to quick chill. **Corrective Action Taken**

  High Priority

• 41-15-5CriticalCorrected on site

  Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen, Sanitizer Bucket (Chlorine 200+ppm), exceeding the maximum amount allowed. Operator diluted solution to 100ppm.

  High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen, Sanitizer Bucket (Chlorine 200+ppm), exceeding the maximum amount allowed. Operator diluted solution to 100ppm. **Corrected On-Site**

  High Priority

• 08B-38-4Corrected on site

  Food stored on floor. At kitchen, opened bucket of sauce stored on floor. Operator moved to shelf.

  Basic - Food stored on floor. At kitchen, opened bucket of sauce stored on floor. Operator moved to shelf. **Corrected On-Site**

  Basic