CHINA FLAG

Violations (13)

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed evidence of smoking inside employee restroom in the equipment and dry food storage area, with restroom smelling heavily of cigarette smoke and packs of cigarettes and lighters on a table inside the restroom.Corrective Actions: Must refrain from smoking inside the restroom and retail food establishment, as to promote a healthy and sanitary environment and to prevent contamination of surfaces and food products.

• 8

  Hands clean and properly washed

  Employees of washing hands regularly and between tasks, such as after taking garbage out or in-between food preparation.Corrective Actions: Must ensure all employees properly wash hands, between tasks and food preparations, as to prevent contamination of food product.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed hand washing sink closest to the dish washing machine not accessible, with equipment storage within basin, as well as hand washing sinks in the kitchen area without accessible dispoable paper towels.Corrective Actions: Must suppl all hand washing sinks with disposable paper towels, as well as ensure there is no equipment storage in the sink basins, for ease of proper hand washing.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed inside of ice machine not kept thoroughly cleaned.Corrective Actions: Must regularly and thoroughly clean inside ice machine, as to prevent contamination of ice.

• 22

  Proper cold holding temperatures

  Observed glass reach-in fridge not cooling TCS foods to 41 degrees F or below, such as crawfish meat, cut vegetables and noodles, all of which at 50 degrees F. Also recorded TCS foods at the customer self-service cold-holding unit not maintained 41 degrees F or below, such as the banana pudding and flan, which were at roughly 45 degree F.Corrective Actions: Must ensure all TCS foods are stored at or below 41 degrees F, as to prevent foodborne illness to the public.

• 23

  Proper date marking and disposition

  Observed multiple prepared containers of food products stored in reach-in fridge units in the kitchen and inside the walk-in cooler, without clearly defined date marking.Corrective Actions: Must properly date mark all prepared and opened TCS foods, with date of preparation as well as date of disposal. not to exceed 7 days within the retail food establishment.

• 37

  Food properly labeled; original container

  Observed missing/not clearly recognizable labeling for bulk food containers at the dry food storage area.Corrective Actions: Must clearly label all bulk food containers, by name of the food stored within, for ease of identification.

• 38

  Insects, rodents and animals not present

  Observed back door to establishment, with the metal screen door, presenting gaps underneath leading outside.Corrective Actions: Must seal all gaps leading outside, as to prevent potential pest infestations.

• 39

  Contamination prevented during food preparation, storage and display

  Observed food products in original packaging and in prepared containers, stored on the floor surface in the walk-in cooler and freezer. Observed cookies for customer self-service not kept covered from overhead contamination at the buffet area.Corrective Actions: Must store all food products off the floor surface, as to prevent contamination of food and for ease of cleanliness of the floors. Must provide proper covering or proper shielding for foods for customer self-service, as to prevent overhead contamination.

• 43

  In-use utensils; properly stored

  Observed unapproved utensils used and stored in bulk food containers (bowls with no handles) at the dry food storage area.Corrective Actions: Must only use approved utensils with handles, with handles stored away from the food product, as to prevent contamination during use.

• 47

  Food and non-food contact surfaces cleanable, properly designed, constructed and used

  Observed rusting shelving and tables in the kitchen area. Observed bulk food containers not maintained in good repair or kept clean, and not meant for direct/loose food storage.Corrective Actions: Must make necessary repairs or replace rusting equipment, for ease of cleanliness. Must replace bulk food containers with approved food contact safe material, and ensure lids fit and are secure.

• 49

  Non-food contact surfaces clean

  Observed shelving in the walk-in cooler and freezer, as well as multiple stainless steel surfaces in the kitchen to equipment such as the refrigerating units, wok grills and fryers, not kept thoroughly clean.Corrective Actions: Must regularly and thoroughly clean all non-food contact surfaces and shelving, as to maintain a sanitary environment.

• 55

  Physical facilities installed, maintained, and clean

  Observed flooring in kitchen and dish washing area, especially underneath equipment and tables, not kept thoroughly cleaned, as well as old food debris on floor in walk-in freezer.Corrective Actions: Must regularly and thoroughly clean all flooring in the kitchen, dish washing area, and food storage areas, as to maintain a sanitary environment.