China Garden USA

Observed no health policy/reporting agreement available in facility. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. PIC will have employee health policies signed and available on file in the facility.

Observed a water pitcher and spoon in handwasing sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. PIC removed water pitcher and spoon from handsink.

Observed no allergy disclosure in the facility. CA: The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. PIC will create an allergy disclosure statement for public view.

Observed cardboard used as a surface on the floor in front of the fryers. CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PIC will remove cardboard from floor.

Observed fume hood with an accumulation of grease buildup. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have fume hood cleaned.

Observed employee food stored on top of facility food items in walk in cooler. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC removed food items to another area.

Observed TCS foods (shrimp and chicken) on the prep top cooler not being held at 41 degrees fahrenheit. CA: 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. PIC removed the food items.

Observed the facility without the employee health policy. CA:Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. PIC was given a copy of the employee health policy.

Observed the ice machine not clean to sight or touch. CA: Equipment food-contact surfaces and utensils shall be cleaned such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency necessary to preclude accumulation of soil or mold. PIC will have the ice machine cleaned.

Observed the interior of the microwave, steam table and prep table not clean to sight or touch. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have the equipment cleaned.

Observed the fume hood not free from an accumulation of grease. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have the fume hood cleaned.

Observed TCS foods (shrimp and chicken) not being held at 41 degrees fahrenheit or lower in the prep top cooler. CA: 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. PIC placed the item in the WIC to cool down.

Observed the interior of the microwave not clean to sight or touch. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have the microwave cleaned.

Observed the fumehood not free from an accumulation of grease. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have the fumehood cleaned.