China 1 Bradenton Inc

Basic – 3 Employees with no hair restraint while engaging in food preparation in main kitchen area

All put on hair restraint and washed hands. Warning

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

Observed hood filters over wok station and fryers soiled with grease in main kitchen area Warning

Basic – Outer openings not protected with self-closing doors

Outer openings not protected with self-closing doors on East side of building. Warning

Basic – Screening is not 16-mesh to the inch

Observed in back area of kitchen back entrance screen not 16 mesh. Warning

Basic – Stored food not covered in Reach in cooler on cooks line and Reach in cooler by fryers

Person in charge covered all food. Corrected On-Site Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Observed in Walk in cooler Cooked Noodle (48F – Cold Holding)nPerson in charge stated they where placed in the Walk in cooler on 1/21/24

Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Person in charge voluntarily discarded Noodles. Warning

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

Observed in Walk in cooler raw Shell Eggs over Soy Sauce buckets nEducated Person in charge on Raw animal food stored over/not properly separated from ready-to-eat food

Person in charge removed raw Shell Eggs. Corrected On-Site Warning

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Observed in Walk in cooler raw Chicken over raw Beef steak. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in Chinese

Person in charge removed raw Chicken

nObserved in Walk in cooler raw Chicken over raw shell Eggs. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in Chinese

Person in charge removed raw Chicken. Corrected On-Site Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nObserved in Walk in cooler Cooked Noodle (48F – Cold Holding)nPerson in charge stated they where placed in the Walk in cooler on 1/21/24

Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Person in charge voluntarily discarded Noodles. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed on cooks line Garlic in oil 72°F ,Cooked Noodles 68°F and cooked Chicken 62°F

Person in charge stated all products had been out at room temperature for approximately 1 hour and placed all items in Walk in cooler. Corrective Action Taken Warning

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Educated Person in charge and printed a copy of the handout in Chinese

Employees that where present signed agreement. Corrective Action Taken Warning

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

Observed in Reach in cooler and Walk in cooler cooked pork not date marked

Person in charge stated the Pork was prepared on 1/20/24 and date marked accordingly. Corrected On-Site Warning