Jackie's Chinese Restaurant

Cardboard used to line food-contact shelves in the walk in cooler.

Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the two chest freezers in the back kitchen.

Walk-in cooler/freezer shelves with rust that has pitted the surface in the walk in cooler.

Raw animal food stored over or with unwashed produce. In the walk in cooler raw chicken is stored above unwashed carrots.operator moved items to proper storage order.

Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw chicken is stored above bean sprouts. Operator moved items to proper storage order.

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler a bowl of raw chicken is stored on top of raw pork. Operator moved items to proper storage order

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a counter top at the end of the cook line, cut cabbage (49F - Cold Holding); bean sprouts (48F - Cold Holding). Per operator the cabbage and bean sprouts have been at room temperature for one hour. Operator moved the cabbage and bean sprouts to cold storage. **Corrective Action Taken**

No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased a food contact surface safe chlorine sanitizer during the course of the inspection.