CHINA STARR

Violations (5)

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cleaning/wiping with cloth around prep area/cook line and employee washing soiled dishes both then began handling clean equipment/utensils/food and preparing food for customers without washing hands. Operator discussed with employees who then washed hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cleaning/wiping with cloth around prep area/cook line and employee washing soiled dishes both then began handling clean equipment/utensils/food and preparing food for customers without washing hands. Operator discussed with employees who then washed hands. **Corrected On-Site**

  High Priority

• 03A-02-5CriticalCorrected on site

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; cut cabbage (68F - Cold Holding). Operator stated not prepared or portioned today, removed from temperature control 1 hour prior, held at room temperature during high volume periods and then returned to refrigeration, moved back to walk-in cooler.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; cut cabbage (68F - Cold Holding). Operator stated not prepared or portioned today, removed from temperature control 1 hour prior, held at room temperature during high volume periods and then returned to refrigeration, moved back to walk-in cooler. **Corrected On-Site**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked pork dumplings (122F - Hot Holding). Operator stated item reheated prior to being placed in steam table, held for less than 2 hours, moved to be reheated to at least 165F and held at 135F or above.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked pork dumplings (122F - Hot Holding). Operator stated item reheated prior to being placed in steam table, held for less than 2 hours, moved to be reheated to at least 165F and held at 135F or above. **Corrective Action Taken**

  High Priority

• 41-27-4CriticalCorrected on site

  Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm.

  High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm. **Corrected On-Site**

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At speed rack sheet trays; cooked pasta (79F - Cooling 1:10/78F 1:40). Operator stated cooling for 20 minutes, at this rate will not reach 70F within 2 hours, moved to walk-in/freezer to facilitate faster cooling.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At speed rack sheet trays; cooked pasta (79F - Cooling 1:10/78F 1:40). Operator stated cooling for 20 minutes, at this rate will not reach 70F within 2 hours, moved to walk-in/freezer to facilitate faster cooling. **Corrective Action Taken**

  Intermediate