CHINA TASTE

Violations (10)

• 12A-20-4Critical

  Employee washed hands with no soap. Employee washed hands without using soap then proceeded to touch clean utensils. Advised operator of proper hand washing. Operator educated employee.

  High Priority - Employee washed hands with no soap. Employee washed hands without using soap then proceeded to touch clean utensils. Advised operator of proper hand washing. Operator educated employee. **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. At cook line low boy, won tons (47F - Cold Holding); cooked pork (49F - Cold Holding); , not prepared or portioned today. Operator stated items held in unit overnight exceeding 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. At cook line low boy, won tons (47F - Cold Holding); cooked pork (49F - Cold Holding); , not prepared or portioned today. Operator stated items held in unit overnight exceeding 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. At cook line low boy, won tons (47F - Cold Holding); cooked pork (49F - Cold Holding); , not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, won tons (47F - Cold Holding); cooked pork (49F - Cold Holding); , not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale. **Warning**

  High Priority

• 06-01-5Corrected on site

  Time/temperature control for safety food thawed in an improper manner. At kitchen, raw shrimp thawing in standing water. Operator place shrimp under continuous running water.

  Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, raw shrimp thawing in standing water. Operator place shrimp under continuous running water. **Corrected On-Site** **Warning**

  Basic

• 12A-03-4

  Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in sink other than designated hand sink. Advised operator of proper handwashing.

  Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in sink other than designated hand sink. Advised operator of proper handwashing. **Warning**

  Intermediate

• 03F-10-5

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for foods on time control. Provided form to operator.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for foods on time control. Provided form to operator.

  Intermediate

• 12B-07-4Corrected on site

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, opened employee beverage stored on prep table. Operator removed.

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, opened employee beverage stored on prep table. Operator removed. **Corrected On-Site** **Warning**

  Basic

• 53B-10-4

  Records/documents for required employee training do not contain all of the required information. Employee training documents missing information for date of training and Trainers certificate number.

  Intermediate - Records/documents for required employee training do not contain all of the required information. Employee training documents missing information for date of training and Trainers certificate number. **Warning**

  Intermediate

• 14-11-5

  Equipment in poor repair. Walk in freezer door in disrepair, insulation exposed on exterior of door.

  Basic - Equipment in poor repair. Walk in freezer door in disrepair, insulation exposed on exterior of door.

  Basic

• 08B-12-5Corrected on site

  Stored food not covered. At walk in freezer, raw scallops stored in uncovered bin. Operator covered scallops.

  Basic - Stored food not covered. At walk in freezer, raw scallops stored in uncovered bin. Operator covered scallops. **Corrected On-Site** **Warning**

  Basic