CHINA CITY RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. bbq pork @ 3:30 pm 100°(cooling since 1:00pm per manager. Observed bbq sitting on prep table at room temperature. Operator placed pork to recooked and restart the cooling process. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Chest freezer crab wonton stored in t shirt bags . Operator place in food grade bags. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Bottom of flip top cooler in kitchen raw shelled eggs over bean spouts. Operator removed raw shell eggs to another cooler and stored correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Kool-it 2 door glass reach in wait station , raw shelled eggs stored over cooked pork. Educated operator on proper food storage, operator moved cooked pork to upper shelf and stored correctly. Corrected On-Site** Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean spouts 57° Bottom of flip top cooler in kitchen. Per operator delivered less than 4 hour. Operator removed and placed in chest freezer for quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at wait station. Operator provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense flour and rice. Operator removed container. Corrected On-Site

Basic - Establishment menu prices increased without properly disclosing the information on the menu. Operator placed sign informing customers of price increases outside of establishment during inspection until new new menu are printed. Corrected On-Site

Basic - Men's and Women's Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in cook line

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer at 00 ppm. Operator set up triple sink with chlorine sanitizer Corrective Action Taken

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. Big 6 poster provided and explained Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch inside Glass cooler, operator removed Corrected On-Site

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Storage area, 3 chest freezers and one RIC, all storing TCS foods.

Basic - Working containers of food removed from original container not identified by common name. Approximately 6 bottles , by the kitchen stove, operator labeled as cooking oil, vinegar, soy sauce and 3 other names of cooking sauces. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 1 live fly near kitchen exit door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over containers of sauces and cooked noodles in glass door reach in cooler. Operator properly stored eggs according to minimum cooking temperature. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed bean sprouts (52F - Cold Holding) in flip top make table in kitchen. Operator states holding less than four hours, placed in reach in freezer to quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -Observed raw onions stored in hand wash sink in kitchen. Employee removed onions from sink and properly stored on food preparation table. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Duct tape used to repair nonfood-contact surface. -Observed duct tape used to seal/repair chest freezers in dry storage area in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over sauce in glass door refrigerator. Operator removed and stored properly. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Corrected On-Site

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 mark on sauce stored in glass door refrigerator. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Observed no self closing device on restrooms.

Basic - Cardboard used to line food-contact shelves. -Observed cardboard used to line shelves in true glass door refrigerator.

Basic - Duct tape used to repair nonfood-contact surface. -Observed duck tape used to repair chest freezers doors.

Basic - Employee eating in a food preparation or other restricted area. -Observed employee drinking from a open container in kitchen area. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed old food residue buildup inside true refrigerator. -Observed interior of microwave soiled with old food residue.

Basic - Stored food not covered. -Observed a uncovered container with chips at wait station. -Observed container with cooking oil stored on kitchen floor. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed pork thawing at room temperature in kitchen. Operator relocate item to reach in cooler. Corrected On-Site