China Cafe Restaurant Inc

Basic – Food stored on floor- oil at cook line; stored properly Corrected On-Site

Basic – Reach-in cooler interior/shelves have accumulation of soil residues- all including the walk-in cooler Repeat Violation

High Priority – Dented/rusted cans present. See stop sale

Can of beets, can of oranges, can of ketchup and can of chestnuts on the rack at dry storage nSee Stop Sale

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

nRaw shrimp over broccoli,nRaw beef over rice noodles,nRaw calamari over cooked noodles, all in reach in cooler at cook line nRaw fish over duck sauce in walk-in cooler nAll stored properly Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or lessnnRaw shell eggs 83 F on the shelf at cook line ; as per operator food outside for approximately 1 hour; moved to walk-in cooler nnbutter (66F – Cold Holding) at cook line; food not prepared or portioned today ; as per operator food outside for approximately 1 hour; to be used in cooking throughout the day; reviewed TPHC form and emailed form; operator placed on time ; nnCorrective Action Taken Corrective Action Taken

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

butter (66F – Cold Holding) at cook line; food not prepared or portioned today ; as per operator food outside for approximately 1 hour; to be used in cooking throughout the day; reviewed TPHC form and emailed form; operator placed on time ; nnmeatballs (77F – Cold Holding) in reach in cooler at cook line; as per operator food not prepared and portioned today; food out temperature for approximately 2 hours; operational decided discard; Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

negg rolls (101F – Hot Holding); sweet and sour chicken (101F – Hot Holding)in hot buffet in the dining room; as per operator food out of temperature for approximately 45 minutes; food stored in shallow pans and uncovered; unable to maintain 135 F temperature; operator brought new food out ; Corrective Action Taken