CHINA PALACE

Observed container of cut cabbage on counter top temperature at 64F. Observed container of tempura chicken in reach-in cooler temperature at 58F. Observed container of cooked lo mein and cooked chicken in preptop cooler temperature at 57F. CA: TCS foods cold held must be stored at a temperature of 41F or below. COS: Food items were within time parameters. PIC placed cut cabbage in walk-in cooler to cool. PIC chose to discard lo mein and cooked chicken. PIC not to store container of tempura chicken on counter for extended periods of time. Tempura chicken placed in freezer to aid in rapid cooling.

Observed containers of raw chicken in freezer not stored covered. CA: Except when cooling, food items must be stored covered to protect from contamination. COS: Food containers were covered.

Observed knives stored as clean soiled with brown debris. Observed magnetic knife holder used to hold clean knives soiled with brown debris. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Employee cleaned magnetic knife holder and knives to sight and touch. Increase cleaning frequency of items.

Observed multiple employee food items not stored separately in walk-in cooler and throughout the kitchen. CA: Employee personal food items must be stored in designated area not to contaminate customer food. COS: Employee assigned to place personal food containers in labelled designated areas in cooler and on dry storage shelving.

Observed raw shrimp stored above ready-to-eat foods (sauces) in reach-in cooler across from the cookline.

CA: Food must be stored by minimum cook temperature.

COS: No contamination was observed. Sauces were placed on top shelf.

Observed no procedure for bodily fluid clean-up kit.

CA: Food service establishment must have written procedures when responding to vomiting or diarrheal events.

No COS can be noted. Inspector must return to ensure documentation is present and is specific to the kit provided. Facility uses bleach as sanitizing solution for bodily fluid clean up. PIC was given procedures from DPH website to utilize until a procedure can be made specifically for the facilities' bodily fluid clean up kit.

Observed raw pork stored above ready-to-eat foods (sauces) in reach-in cooler across from the cookline. CA: Food must be stored by minimum cook temperature. COS: No contamination was observed. Sauces were placed on top shelf.

Observed raw chicken stored above raw pork in walk-in cooler. CA: Food must be stored by minimum cook temperature. COS: No contamination was observed. Raw chicken was placed on bottom shelf not touching raw pork containers.

Observed CFSM unable to demonstrate verification that employees were informed of their responsibilities to report symptoms and illnesses. CA: CFSM must present documentation to show employees were informed of when to report. No COS can be noted. Employee health policy provided but inspector must return to verify that employees have received training.

Observed no procedure for bodily fluid clean-up kit. CA: Food service establishment must have written procedures when responding to vomiting or diarrheal events. No COS can be noted. Inspector must return to ensure documentation is present and is specific to the kit provided.

Observed containers of cooked breaded chicken and raw chicken in freezer uncovered. Chicken was not actively cooling. CA: Food must be covered except when cooling. COS: Chicken was covered.

Observed knives and peeler stored as clean soiled with brown debris. Observed magnetic knife holder used to hold clean knives soiled with brown debris. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. No COS can be noted. Utensils must be cleaned, if items can no longer be cleaned to sight and touch they will need to be replaced. Inspector must return for follow-up inspection.

Observed multiple working containers of food (salt, seasoning) not identified with common name of food. COS: Employee labelled working containers with common name of food.

Observed no written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. CA: Written notification required for presence of food allergens. COS: Provided food allergy awareness poster for display for public view.

Observed containers of cooking oil and bucket of soy sauce stored directly on the floor. COS: Items were placed on shelving off of floor.

Observed multiple employee food items not stored separately in walk-in cooler and throughout the kitchen. COS: Employee assigned to place personal food containers in labelled designated areas in cooler and on dry storage shelving.

Observed food storage container stored as clean with build-up on food contact surface, container not cleaned to sight and touch. Corrective Action: Container taken to 3 compartment sink to be properly cleaned.

Observed rice scoop with buildup on the outer rim, not cleaned at a frequency to ensure scoop is maintained clean to sight and touch. Corrective Action: Scoop taken to 3 compartment sink to be properly cleaned.

Observed employee leave restroom, enter the kitchen and handle egg roll package without washing hands. Corrective Action: Employee instructed to wash hands. Discussed employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.

Observed raw pork stored on shelving directly over sauces. Observed raw chicken stored on shelving directly over sauces. Corrective Action: employee rearranged food items according to cook temperatures. Sauces stored together in one shelf with ready to eat foods, raw pork moved to different shelf and is stored over raw chicken.

Observed cut green onions stored on counter next to cook line with temperature of 70F. Observed cut lettuce stored on prep table with temperature of 49F. Per discussion with PIC food items were within time parameters. Corrective Action: Food items were taken to walk-in cooler to rapidly cool.

Person in charge not maintaining active managerial control over safe food handling practices such as proper food storage, hand washing procedures, cold holding, sanitizer concentrations, and food stored covered. Corrective Action: CFSM and employees were provided with handouts on basic food safety. Employees must be trained and/or retrained. This will be re-evaluated on follow-up inspection.

Observed containers of frozen meat stored uncovered in freezer. Corrective Action: containers were covered with saran wrap.

Observe cooking equipment being sanitized in sanitizing compartment of 3 compartment sink with chlorine concentration below manufacturers recommendations. Chlorine below 50 ppm. Corrective Action: Sanitizer concentration adjusted to 50 ppm chlorine.

Observed sanitizer bucket greater than manufacturers recommendations, greater than 200 PPM chlorine. Corrective action: PIC adjusted the sanitizer bucket to 100 PPM chlorine sanitizer.

Observed multiple working containers of food removed from original containers (salt, sugar, flour) not identified with common name of food. Corrective Action: Employee assigned to label working containers with common name of food.

Observed multiple wet towels stored on prep surfaces and on counters not in sanitizer bucket. Corrective Action: PIC placed all wet towels in sanitizer bucket. All sanitizer towels when not in use are to be stored in sanitizer buckets.

Observed multiple wet towels stored on prep surfaces and on counters not in sanitizer bucket. Corrective Action: PIC placed all wet towels in sanitizer bucket. All sanitizer towels when not in use are to be stored in sanitizer buckets.

Observed reach-in cooler handles soiled. Corrective Action: Employee assigned to clean. Discussed increasing cleaning frequency of equipment and cooler handles.

Observed multiple employee food items not stored separately in walk-in cooler and throughout the kitchen. Corrective Action: Employee assigned to placed personal food containers in labelled designated areas in cooler and on dry storage shelving.

Observed raw shrimp and beef stored over ready-to eat foods (tofu and hot sauce) in reach-in cooler. Corrective Action: CFSM was notified, employee rearranged food items (raw foods on bottom shelf). Educated on storage order.

Observed reach-in cooler handles soiled. Corrective Action: CFSM was notified, employee assigned to clean. Discussed increasing cleaning frequency of equipment and cooler handles.

Observed employee handling cellphone then handle clean equipment/utensils (removed cooked chicken from pan with strainer/skimmer spoon) without washing hands. Corrective Action: CFSM was notified, employee instructed to wash hands. Provided handwashing handout.

Observed raw beef stored over ready-to-eat food (sauces) in walk-in cooler. No direct contamination was observed. Corrective Action: CFSM was notified, food items were rearranged (raw beef was moved to a bottom shelf) CFSM was educated on proper storage order.

Person in charge not maintaining active managerial control over safe food handling practices such as proper food storage, hand washing procedures, and food stored covered. Corrective Action: CFSM and employees were given specific instructions and written handouts on basic food safety. Employees must be trained and/or retrained. This will be re-evaluated on follow-up inspection.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Corrective Action: CFSM was notified, provided employee health policy agreement.

Observed establishment lacking established 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 establishment. Corrective Action: CFSM was notified, CFSM will purchase or make a bodily fluid clean-up kit.

Observed uncovered food (raw cut onions and egg rolls) in walk-in cooler. Corrective Action: CFSM was notified, employee assigned to cover food items. Discussed all food items to be stored covered to avoid contamination.

Observed uncovered food (spring rolls and chicken) in freezers. Corrective Action: CFSM was notified, employee assigned to cover food items.

Observed food peelers stored as clean with food debris. Corrective Action: CFSM was notified, employee assigned to clean peelers.

Observed interior of rice cookers and lid not properly cleaned. Observed heavy baked on food debris on interior of rice cookers and lids. Corrective Action: CFSM was notified, employee assigned to clean rice cooker. Discussed ensuring food contact surfaces are cleaned to sight and touch.

Observed live roaches in kitchen. Corrective action: CFSM was notified, CFSM will increase pest control measures.

Observed food employees with no hair restraint. Corrective Action: CFSM was notified, employees provided with hair restraint. Discussed food employees to always have a hair restraint.

Observed interior of preptop cooler lids, walk-in cooler shelving, and cooler handles soiled. Corrective Action: CFSM was notified, employee assigned to clean.

Observed multiple empty cardboard boxes and aluminum cans throughout the facility. Corrective Action: CFSM was notified, employee assigned to discard empty cardboard boxes and aluminum cans. Discussed maintaining premises free off unnecessary items.

Observed flooring under standing equipment heavily soiled. Corrective Action: CFMS was notified, employee assigned to clean.

Observed raw beef stored over ready-to-eat food (sauces) in walk-in cooler. No direct contamination was observed. Corrective Action: CFSM was notified, food items were rearranged (raw beef was moved to a different shelf) CFSM was educated on proper storage order.

Observed no paper towel present at the hand washing sink at the beginning of the inspection. Corrective Action: CFSM was notified, CFSM provided paper towels at handwashing sink.

Observed sanitizers buckets not at minimum concentration per manufacturers recommendations. Corrective Action: CFSM was notified, sanitizer bucket concentrations were adjusted to 100PPM Chlorine.

Observed multiple wet towels stored on prep surfaces. Corrective Action: PIC was notified, employee placed all wet towels in sanitizer bucket. All sanitizer towels when not in use are to be stored in sanitizer buckets.