China One

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen expo line- observed employee beverage cup on expo line.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen cook line cold holding unit- observed 8 ounce container with no handle being stored inside ready to eat pasta.

Basic – Reuse of single-service or single-use articles. Main kitchen cold holding unit- observed Togo container being stored inside pasta.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cold holding unit and prep tables- observed wiping cloths on prep tables throughout kitchen.

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator with big 6 information. Corrective Action Taken

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink across walk in cooler- observed plastic bucket inside hand washing sink. Employee removed bucket. Corrected On-Site

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. Provided operator with employee health form. Corrective Action Taken