CHINA CAFETERIA

Inspection item: Food-contact surfaces: cleaned & sanitized

Code 511-6-1.05(7)(a)1

Observed dishes stored as clean with visible grease build and food residue. PIC stated dishes are not in use. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. New Violation.

Inspection item: Food-contact surfaces: cleaned & sanitized

Code 511-6-1.05(7)(b)

Observed cell phone stored on food contact surface (prep table). CA: Equipment food-contact surfaces and utensils shall be cleaned: (v) At any time during the operation when contamination may have occurred. P New Violation.

Inspection item: Proper cold holding temperatures

Code 511-6-1.04(6)(f)

Observed several TCS foods in prep top and 1 door cooler cold holding above 41F, see * on report. CA: TCS foods shall cold hold at 41F or below. COS- food held under 4 hours moved to walk in cooler to cool more rapidly. Food held over 4 hours voluntarily discarded. Corrected On-Site. New Violation.

Inspection item: Time as a public health control: procedures and records

Code 511-6-1.04(6)(i)

Observed 6 large tubs of chicken on TPHC with the time not properly indicated. CA: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P 3. If time without temperature control is used as the public health control up to a maximum of 6 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P (ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf (iii) The food shall be marked or otherwise identified to indicate: Pf (I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and (II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; . Advised PIC that TCS foods shall cold hold at 41F or below. COS- PIC added time on each tub of chicken Corrected On-Site. New Violation.

Inspection item: Personal cleanliness

Code 511-6-1.03(5)(g)

Observed 2 employee serving food while wearing a bracelets. CA: Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Repeat Violation.

Inspection item: Physical facilities installed, maintained, and clean

Code 511-6-1.07(5)(a),(b)

Physical facilities not maintained clean to sight and touch. Food residue, black buildup and grease were observed on walls, floors, under equipment, and on shelving. Observed hole in wall near prep sink. Repeat Violation.

Inspection item: Adequate ventilation and lighting; designated areas used

Code 511-6-1.07(3)(f)

Observed walk in freezer with no lighting. CA: At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Discussed with PIC to repair light within 72 hours. New Violation.