BEST CHINA

Observed improper storage of raw animal foods and fully cooked/ready-to-eat foods. Raw chicken was stored above fully cooked fried chicken beneath the prep top cooler and raw pork was stored above sauce container in the reach-in cooler. CA: Raw animal foods shall be stored separately from fully cooked/ready-to-eat foods and based on minimum internal cook temp to prevent contamination. COS: PIC relocated foods.

Observed potentially hazardous TCS foods improperly cold holding above 41F (house made sweet and sour sauce 60F, fried chicken 48F, sliced green onion 56F. CA: Cold held foods shall maintain an internal temperature of at least 41F or below. COS: Per PIC, foods were out of temp for less than 4 hours and were moved to the freezer to rapidly cool. Green onion was discarded.

Observed no time marking on house-made sauces stored on the cart next to the cook line. Observed employee add time sticker for 11:30am during the inspection at 2pm. CA: TCS foods utilizing time as a public health control in lieu of temperature control must be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: General tso's sauce, kung pao sauce and lo mein sauce were discarded.

Observed PIC lacking knowledge of foodborne illness risk factors. CA: PIC knowledge can be demonstrated by having no violations of Priority Items during routine inspections. CA: Employees need to be trained/re-trained. Health department-led training offered.

Observed certified food safety manager not fulfilling duties; unable to assess training needs of employees. CA: The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues

Observed employee personal drink stored in a reusable beverage cup on the prep top cooler. CA: Employee personal drinks in the kitchen shall be in a single-use cup with lid and straw and stored to prevent contamination. COS: PIC removed cup.

Observed no hot water at the only hand washing sink in the kitchen. CA:A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F. COS: PIC turned the hot water back on. Discussed requirement to keep the hot water turned on during operations.

Observed made in house general tso's sauce and kung pao sauce with no date label to indicate expiration. PIC stated sauces were on Monday (three days prior). CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date by which the food shall be consumed or discarded, not to exceed a total of 7 days. COS: PIC discarded.

Observed employee preparing food on the cook line with no hair restraint. CA: Employees preparing or handling food shall use an approved hair restraint worn properly to restrain loose hair. COS: PIC asked employee to put on hair restraint.

Observed employee preparing food on the cook line while wearing a bracelet. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Unable to correct onsite, employee did not remove bracelet after discussion.

Observed the majority of working containers of food not labeled to identify their common name. CA: Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be clearly and legibly identified, in English, with the common name of the food. COS: Discussed with PIC. Will follow up at the follow up inspection.

Observed tub or raw chicken, bulk containers of sauce and hot sauce bottles stored directly on the floor in the kitchen. CA: Food shall be stored in a clean, dry location at least 6" off the ground. COS: PIC relocated foods.

Observed personal items in RIC stored on shelf above facility food. Observed egg rolls stored directly on top of buckets of raw chicken. Observed raw chicken stored on shelf with raw pork. CA: Proper storage order based on minimum internal cook temp must be followed. COS: Personal items were moved to person fridge. Egg rolls were moved to shelf with RTE items. Raw chicken was relocated to bottom shelf with other raw chicken products.

Observed hot water not turned on at beginning of inspection. CA: Hot water must be available at all times to properly wash hands. COS: Informed PIC, PIC turned hot water on. Stated he was working on plumbing over the weekend and had it turned off. Discussed with PIC the need for hot water for hand washing at all times.

Observed potentially hazardous TCS foods (garlic in oil, house made sauces) using time as a public health control with no start to discard time marking. CA: Discussed with PIC. Food had been sitting out for 3 hours and was discarded.

Observed employee personal drinks stored on food prep tables in the kitchen in reusable tumblers and not in a clean single use cup with lid and straw. CA: PIC moved the drinks out of the kitchen. Discussed proper storage of personal drinks.

Observed employees handling food with no hair restraints on. CA: PIC instructed employees to put on hair restraints.

Observed personal cell phone stored on top of a silverware caddy holding clean silverware. CA: PIC removed phone. Discussed proper storage of employee personal items.

Observed potentially hazardous food( frozen raw shrimp) in colander in 3 comp sink CA: PIC was notified and it was concluded based on the temperature that the shrimp had just begun thawing. Discussed proper thawing procedures and location

Observed scoop and spoon stored in container of standing water next to rice crock. CA: Discussed with PIC that utensils should not be stored in water that cannot maintain a temp of 135F or higher. PIC dumped water and stored utensils in clean container without water.

Observed raw chicken and shrimp stored above cooked chicken in the reach-in cooler by grill. Observed raw pork stored in reach-in cooler above produce. CA: Discussed with PIC proper storage order based on final cook temp. Provided poster

Observed raw chicken, shrimp, and beef inside of prep top cooler being held at a temperature greater than 41 degrees. PIC stated the lid was open during lunch and food had been placed in there at 11:30am. CA: PIC will rapidly cool meats before putting back in use.

Observed potentially hazardous sauce stored by grill line @ 71F. PIC stated they take it from cooler for lunch and then place back in cooler after lunch rush. CA: PIC rapidly re-cooling sauce in freezer and will begin using TPHC for new batch of sauce.

Observed no bodily fluid spill kit at the facility. CA: Informed PIC that a spill kit must be readily available at the facility. PIC received body fluid kit handout. PIC stated that kit will be ordered.

Observed cooked chicken in plastic container tightly sealed in reach-in cooler attempting to cool. PIC stated chicken was cooked 2 hours ago and was temping @ 60F. CA: PIC removed lids from containers to allow for quicker cooling to 41F.

Observed raw chicken, shrimp, and beef inside of prep top cooler being held at a temperature greater than 41 degrees. Observed hand breaded chicken on the bottom shelf of the reach-in cooler held above 41 degrees also. CA: After checking the themometers in the coolers, the ambient temp was 50 degrees. PIC will need to have prep top cooler serviced. PIC stated that someone will be coming this week. Will recheck. Since TCS food had only been out of temp for an hour, PIC placed food items inside another reach-in cooler to rapidly cool to 41 degrees.

Observed no employee health policy at the facility. CA: PIC given employee health policy sheet. Must be available at all times.

Observed no bodily fluid spill kit at the facility. CA: Informed PIC that a spill kit must be readily available at the facility. PIC received body fluid kit handout. PIC stated that kit will be ordered.

Observed personal food items in reach-in cooler stored next to RTE foods for restaurant.CA: Informed PIC that personal food items need to be labeled and placed in a designated area.

Observed lo mien in reach-in cooler held past discard date of 5/12/23. CA: Informed PIC that foods must be discarded after 7 days once date marked, with the first day being the prep date. PIC discarded lo mien.

Observed prepped steak placed in prep top cooler to cool down, instead of being placed in reach-in cooler to cool down to 41 degrees before being placed in prep top cooler. CA: Notified PIC. Informed PIC that prepped food items must be already cooled to 41 degrees before being placed in prep top cooler to be cold held. Since food items were still within cooling time parameters, food items were placed in freezer to rapidly cool.

Observed reach-in cooler incapable of hold proper cold holding temp for food items. CA: Notified PIC. PIC will have reach-in cooler serviced.