China 1

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Bathroom door not self closing. Discussed with operator self closing door hing needs to be fixed.

Basic – Buildup of food debris/soil residue on equipment door handles

Reach in coolers on cook line door handles soiled

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee phone stored above reach in cooler on cook line. Operator moved phone. Corrected On-Site

Basic – Food stored on floor

Oil stored on floor. Operator moved oil off floor. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gaskets soiled with food debris on reach in freezer, reach in coolers on cook line.

Basic – Stored food not covered

Cooked pork uncovered inside reach in freezer.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Frozen raw chicken stored over ready to foods and frozen raw pork inside both reach in freezers. Discussed minimum internal cooking temperatures and safe refrigerator storage procedures with operator. Operator moved/organized items inside reach in coolers to Minimum Internal Cooking/Reheating Temperatures. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw pork storedd next to ready to eat frozen veggies inside reach in freezer. Discussed safe refrigerator storage procedures with operator. Operator stored raw pork under ready to eat frozen veggies. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

No date marking throughout reach in coolers, reach in freezers, and walk in cooler.