China Star Ii

Basic – Food stored on floor

Container of oil stored on floor by cookline.

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

Hood system soiled.

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

At cookline- employee touched face then proceeded to complete food order- educated operator- employee washed hands.

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

At reach in cooler raw shell eggs stored over cooked chicken – operator moved to lower shelf. Corrected On-Site

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands

nEmployee washed dirty dish then grabbed clean spatula and reheated chicken for order- educated operator employee washed hands.

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

At cookline counter- Raw shell eggs 74-78F – cold holding, cut cabbage 53F – cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator moved to reach in cooler to quick chill.

High Priority – Toxic substance/chemical improperly stored

Container of cream/ balm stored over container of sugar at speed rack near cookline.

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.

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

Container of chicken cooked Sunday- no date marked- operator date marked. Corrected On-Site