CHINA DOLL RESTAURANT THE

Observed the following TCS foods cold holding above 41f in the main kitchen reach in cooler:ranch 1 (61f) ranch 2 (64f) prep top cooler : raw chicken (46f) raw shrimp (45f) raw beef (46f) walk in cooler : sweet and sour chicken (45F) chicken eggroll (51f) CA: all tcs foods cold holding shall be maintained at a temperature of 41f or below COS: all food items listed discarded

Observed the following uncovered and exposed to overhead contamination in the main kitchen: counter top: pork, vegetable mix, pasta, flour cart near stove: suagr,salt, multiple containers of seasonings preptop cooler: raw wings, baby corn

CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Items were covered by the PIC

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Observed wet wiping cloths improperly stored on the countertop of prep area in the main kitchen CA:WET WIPING CLOTHS SHALL BE STORED COMPLETELY SUBMERGED IN SANITIZING SOLUTION BUCKET IN BETWEEN USES

Observed cold time/temperature controlled foods stored in the WIC that were holding above 41*F: Ex sweet and sour chicken, sesame chicken, pork ribs, sweet and sour pork, raw beef, raw duck, raw chicken, raw sprouts, sweet and sour chicken. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

COS: EHS instructed the PIC to discard att the TCS food

Observed numerous sauces that were stored at the bottom of the cooler without any cover. Observed two containers of raw chicken stored in the fridge below the prep top unit stored uncovered. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Items were covered by the PIC

Observed several foods that upon questioning PIC stated they were prepped on Saturday and had no 7 days hold time C/A Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. COS: EHS instructed the PIC that going forward she will need to label the food

Observed dishmachine was not dispensing sanitizer. Tested at 0 ppm. C/A: Have dishmachine serviced to dispense Chlorine sanitizer at 50 ppm - 100 ppm. COS All equipment must be washed at 3-compartment sink. PIC called ecolab to come and calibrate the unit UPDATE; ON 08/19/2025 THE EHS WAS ON THE PREMISES AND TESTED THE SANITIZER AT THE WAREWASHING MACHINE. SANITIZER WAS TSTING AT 50PPM. VIOLATION CORRECTED

OBSERVED PANS OF RAW CHICKEN TAKEN OUT OF ORIGINAL PACKAGING STORE ABOVE RTE NOODLES AND EGG ROLL SKIN

C/A: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables (II) Cooked ready-to-eat food; (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (III) Preparing each type of food at different times or in separate areas; (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

COS: FOOD REARRANGED

OBSERVED EGG ROLLS, RAW CHICKEN WINGS AND BREAST STORED UNCOVERED AND UNPROTECTED IN (SM) PREP TOP COOLER IN MAIN KITCHEN. OBSERVED 2 PANS OF CRAB RAGOON STORED UNCOVERED AND UNPROTECTED IN REACH IN FREEZER IN MAIN KITCHEN. OBSERVED CONTAINERS OF VEGETABLES STORED UNCOVERED AND UNPROTECTED IN PREP TOP COOLERS IN MAIN KITCHEN.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: FOOD COVERED

OBSERVED SEVERAL WET WIPING CLOTHS STORED IN CHLORINE SOLUTION MAINTAINED AT 200PPM OR MORE. OBSERVED OTHER WET WIPING CLOTHS STORED IMPROPERLY THROUGHOUT MAIN KITCHEN.

C/A: WET WIPING CLOTHS SHALL BE STORED IN A CHLORIN SOLUTION MAINTAINED BETWEEN 50PPM-100PPM. WET WIPING CLOTHS SHALL BE STORED COMPLETELY SUBMERGED IN SANITIZING SOLUTION BUCKET IN BETWEEN USES

COS: SOLUTION RE-MADE; WET WIPING CLOTHS PLACED IN SANITIZING BUCKET

C/A: