Chinatown Restaurant

Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the reach in cooler, fried breaded cooked chicken (48F - Cooling). Operator stated chicken was prepared and cooked the night prior to inspection. Priority: High Priority

Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the reach in cooler, fried breaded cooked chicken (48F - Cooling). Operator stated chicken was prepared and cooked the night prior to inspection. Priority: High Priority

Observed: 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. Dishwasher (Chlorine 0ppm). Operator switched chlorine container. Operator began to rewash dish ware. End result Dishwasher (Chlorine 100ppm) Priority: High Priority

Observed: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager hired over 30 days, John missing a certified food manager certification. Priority: Intermediate

Observed: Open food re-served to customers. Observed a server in the main kitchen area, bringing dirty dishware from a customers table, along with a bowl of house-made chips. The bowl of house-made chips were then placed back into a container, intended for service to customers. Operator stated container of chips are for customers. Discussed with the operator that food items that have been at customers table cannot be reserved or return for service to other customers. Priority: High Priority

Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, observed a bag of raw shrimp, a bag of raw beef, a bag of raw pork in the same container. Discussed cross contamination with operator, operator moved raw foods and stored them correctly by cooking required temperature. Priority: High Priority

Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Open food re-served to customers. Observed a server in the main kitchen area, bringing dirty dishware from a customers table, along with a bowl of house-made chips. The bowl of house-made chips were then placed back into a container, intended for service to customers. Operator stated container of chips are for customers. Discussed with the operator that food items that have been at customers table cannot be reserved or return for service to other customers. Priority: High Priority

Observed: Stored food not covered. On the cook line area, observed baking powder container, corn starch mixture, and a container of seasoning all without a protective lid. Operator began to cover foods. **Corrective Action Taken** Priority: Basic

Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line observed cooked noodles (63F - Cold Holding); raw cracked egg (74F - Cold Holding); cooked bar in oil (73F - Cold Holding). Operator stated foods have been out of cold holding unit for less than an hour. Operator placed foods back into reach in cooler and added ice to foods. Provided operator with time as a public health control form. **Corrective Action Taken** Priority: High Priority