NEW RED STAR CHINESE RESTAURANT

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned from bathroom and began moving items in walk-in cooler. Manager discussed with employee, employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over Broccoli and cooked noodles, and raw shrimp over cooked noodles in walk-in cooler. Employees began rearranging walk-in cooler at time of inspection. Corrective Action Taken

Basic - Garbage on the ground and/or pad around dumpster. Large pile of trash behind dumpster.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and cook line reach in cooler. Operator removed knife and sent to dish pit for cleaning. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wood shelving soiled on cook line and in dry storage. Chest freezer lid in dry storage soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink over egg roll wrappers. Operator discarded drink at time of inspection. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Back door to kitchen.

Basic - Stored food not covered. Bags of rice and rice bin uncovered in dry storage area. All rice covered during inspection. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Worn flooring in walk-in cooler.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Everything in the walk in cooler not date marked.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in the three compartment sink without running water.

Basic - Food stored on floor. Observed fryer oil in container stored on floor next to back door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked pork in walk in cooler. Informed employee of correct storage placement.

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle in hand wash sink next to three compartment sink. Employee removed spray bottles. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink used for purposes other than handwashing. Observed chemical spray bottles in hand sink along with other items by three compartment sink.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves with rust build up on them.

Intermediate - Packaged food not labeled as specified by law. Observed potato starch in container not labeled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken, fried chicken, noodles, shrimp, and pork with no date mark. Owner stated that food was prepared 1-8.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed fryer oil stored on floor next to three compartment sink. Observed soy sauce stored on floor in kitchen.

Basic - Stored food not covered. Observed many items in walk in cooler not covered for protection. Observed rice uncovered in back storage area next to reach in freezers.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed noodles and chicken in walk in cooler with no date label. Manager states they were made on 8-17 manager placed date mark on product. Corrected On-Site

Basic - Food stored on floor. Observed cut onions in bucket stored on floor in walk in cooler. Manager placed them on proper shelf. Corrected On-Site

Basic - Stored food not covered. Observed vegetables in walk in cooler uncovered.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on chicken in walk in cooler. Manager said chicken was prepared yesterday 3-22.

Basic - Food stored on floor. Observed onions in bucket in walk in cooler stored on floor.

Basic - Stored food not covered. Observed no cover on chicken stored in walk in cooler.