CHINA BULL EXPRESS

Violations (6)

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed that there is no vomit and diarrhea event clean up kit on site. Corrective Actions: Ensure that there is a diarrhea and vomit clean up kit on site.

• 8

  Hands clean and properly washed

  Observed that an employee did not wash their hands before putting on clean gloves. Emoloyee said she wash hands on the restroom. Corrective Actions: Ensure that employees are educated that hands must be washed both after restroom use and upon entering the kitchen, in addition to other times hands must be washed during food preparation and serving. Employee was re-educated on site by person in charge.

• 15

  Food separated and protected

  Observed food that belonged to employees was mixed on refrigerator shelves and on dry goods shelving. Corrective Actions: Ensure that personal food and beverage is kept below and away from food and beverages for service to customers. Manager moved employees personal food to locations below and away from store use food.

• 22

  Proper cold holding temperatures

  Observed that portioned sauces at the drive through window and front serving line made in house are not being held under proper temperatures of 41F or below. Observed that opened Oyster sauce on the cook line is opened but not kept refrigerated at 42F or below as required by manufacturer instructions. Observed that garlic and oil mix is not being maintained at 41F or below to prevent bacterial growth. Observed that raw egg mix on the cook line is not being maintained at 41F or below. Corrective Actions: Ensure that sauces made in-house are kept refrigerated. Ensure that opened cans of oyster sauce are maintained refrigerated after opening per manufacturers instructions. Ensure that garlic and oil mix is maintained at 41F or below to prevent bacterial growth. Ensure that raw egg mix is maintained at 41F or below.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed that there is no monitoring of the time and temperature of fried chicken pieces as they cool. They are cooked and large pans are filled, and set on a rack to cool, then covered and put in the walk in cooler. Corrective Actions: Ensure that you are monitoring the time and temperature of food products as they cool. This requires the use of a clock/timer and a hermometer. Food must cool from 135F to 70F in 2 hours or less. It must continue cooling to 41F in four more hours or less. Some methods and options of cooling were discussed with managers. Ensure the process is monitored, and time and temperature limits met.

• 41

  Wiping cloths; properly used and stored

  Observed that damp cloths in the establishment were not being kept in properly concentrated sanitizer water when not in use. Corrective Actions: Ensure that damp wiping cloths are kept in properly concentrated sanitizer water when not in use.