Chinatown Restaurant

Food stored on floor. There are several buckets of duck sauce and soy sauce stored on the floor, in the walk in cooler and near the cook area. Operator began moving buckets to a shelf. Observed a metal tray of raw pork on the floor beneath three compartment sink. Operator moved tray off the floor. **Corrective Action Taken** **Warning**

Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At beginning of inspection Dishwasher (Chlorine 0ppm). Advised operator to set up their three compartment sink. Triple Sink (Chlorine 100ppm). **Corrective Action Taken** **Warning**

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (74F - Cold Holding); cooked garlic in oil (74F - Cold Holding); cooked chicken wings (66F - Cold Holding); cooked beef (88F - Cold Holding).Per operator foods had been out for 2 hours during lunch rush. I let operator know there is a 4 hour limit and I provided operator with time as a pubic health control form to be filled out with time/temperature foods that are being kept out of refrigeration. **Warning**