China Queen

Observed prep top counter not clean or sanitized with sanitizer napkin after use.Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board. PIC instructed the proper way of cleaning and sanitizing equipment and utensils after used. PIC cleaned.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Advised to keep cups on counter space and in back prep covered all times to prevent contaminations.

Observed prep top counter, kitchen floor and equipment dirty and need cleaning. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC advised to keep clean. PIC cleaned counter table.

Observed grease and condensate dripping from exhaust hood system. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard. Advised PIC to clean hood ventilation system frequently to prevent buildup of grease and condensation. 10 days to clean.

Observed the Person in Charge could not provide details or proof during the inspection of the procedure, supplies, and proper disinfectant that would be utilized for responding to a vomiting or diarrheal event in the establishment. Code: Responding To Contamination Events: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: Provided procedural steps to PIC.

Observed prep top counter, kitchen floor and equipment dirty and will need to be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC advised to keep clean. PIC cleaned counter table.

Observed grease and condensate dripping from exhaust hood system 511-6-1-.05(2) n C/A Informed PIC to clean/service hood exhaust system free from observed oil and condensate dripping. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard.