EASTERN CHINA TASTE

Observed food employee walk back into the kitchen from the back door/outside from taking out the trash and walks back into the kitchen with the same gloves without removing and washing hands. CA: 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. COS: Food service employee removed soiled gloves and washed hands.

Observed dishes stored as clean with food debris over the 3 compartment sink on the clean dish rack. CA: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed dishes to 3 compartment sink to be washed, rinsed and sanitized.

Observed the sanitizer(bleach) at 3 compartment sink above 200ppm. CA: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). COS: PIC remade the bleach sanitizing solution to the proper concentration to 100ppm.

Observed multiple working containers (salt, msg, sugar and spices) stored next to the cooking area on a cart without a common name. CA: 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC labeled the working containers with common name.

Observed food employee walk into the kitchen from the back door/outside without washing hands and proceeds to putting on apron and heading to prep food. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. COS: Food employee washed hands properly before proceeding to prepping food.

Observed employee scooping cooked fried rice into a food container with bare hands. CA: Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Food was voluntarily discarded.

Observed unclean dishes/knives stored with clean dishes. Observed food container to be greasy to touch while stored as clean. CA: Equipment food-contact surfaces and utensils shall be cleaned before each use. COS: Dishes was removed to be re-washed, rinse and sanitize.

Observed bleach sanitizer at 3-compartment sink and sanitizer bucket at 200ppm++. CA: Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: Meet requirements on Food-contact surface sanitizing solutions. Bleach: 50-100ppm and when using QUAT: 200PPM. COS: Bleach Sanitizer for 3-compartment sink was remade to 50ppm and sanitizer bucket was remade to 100ppm.

Observed raw shrimp thawing at a stagnant water in a food container. CA: Informed person in charge that food shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Completely submerged under running water: At a water temperature of 70°F (21°C) or below. Or can be thawed during the cooking process. COS: Raw shrimp was placed in the walk in cooler to thaw.