Mainland China Bistro

Basic – Cardboard used to line food-contact shelves

Card board lining shelves in back storage area behind kitchen. Repeat Violation Warning

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly

Sanitizer pump on dish machine not working during cycle or when attempting to prime. Warning

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee covered coffee cup on mini fliptop cutting board at cook line. Warning

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

Employee purse on shelf above cutting board at dessert station fliptop. Warning

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. nDishwasher has triple sink set up with wash sink next to sanitizer sink. Employee began to drain to set up in correct order. Corrective Action Taken Warning

Basic – Faucet/handle missing/damaged at plumbing fixture

Hot water handle at hand sink beside office stripped and not working. Warning

Basic – Ice scoop handle in contact with ice

Handle of scoop in contact with ice inside ice machine. Repeat Violation Warning

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. nIn front of kitchen by rice cookers, utensils in container of standing water. Manager discarded water and sent utensils to be washed. Corrected On-Site Warning

Basic – Soiled dry wiping cloth in use

Soiled dry cloth at end of cook line closest to office. Warning

Basic – Stored food not covered

Containers of tempura chicken in walk in cooler at proper temperatures not covered. Warning

Basic – Unwrapped single-service utensils not presented so that only the handles are touched

Three containers clean spoons opposite rice cookers with handles down in containers. Manager began to invert spoons. Corrective Action Taken Warning

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Wall above prep tables in side prep area by walk in soiled with mold like buildup. Repeat Violation Warning

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

Sanitizer sink reading 0ppm chlorine. Employee began to drain to remake. Corrective Action Taken Warning

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dish machine reading 0ppm chlorine. Repeat Violation Admin Complaint

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

Dishwasher placing clean dishes on shelf immediately after washing dirty dishes without washing hands and changing gloves. Warning

High Priority – Nonfood-grade containers used for food storage – direct contact with food

1) At soup station cooked wonton strips in box originally from raw chicken storage

2) In walk in cooler cooked tempura chicken in boxes originally from raw chicken storage. Warning

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

Trays of raw wrapped chicken above cases of shrimp. Warning

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

1) In walk in cooler, cases of raw shell eggs and raw chicken on upper shelves above multiple cooked foods and buckets of sauces. Employee began to rearrange cooler

2) In Atosa reach in cooler by cook line, container raw shaved pork above container of rice noodles. Employee inverted for correct storage. n3) In middle fliptop upper cooler, containers of raw chicken and steak above containers of soaking rice noodles and cut cauliflower. Employee inverted for proper separation. nCorrective Action Taken Corrective Action Taken Warning

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

On cook line prep cart, container pooled raw eggs (48F – Cold Holding). Per employee prepared 30 minutes. Recommended using Time as Public Health Control. Manager added time mark to 6:30pm. Form provided to be completed. Corrective Action Taken Warning

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

At end of cookline nearest walk in cooler, tempura chicken (75-77F – Hot Holding). Per employee prepared at 12:00pm. Recommended using Time as Public Health Control. Manager added time mark to 4:00pm. Form provided to be completed. Corrective Action Taken Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

In left flip top upper cooler, bean sprouts 60F @ 3:05pm (ambient cooling 30 minutes) to 58F @ 3:45pm. Based on temperatures and time sprout will not reach 41F in 4 hrs. Manager moved sprouts to adjacent cooler to rapid chill. Corrective Action Taken Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Left rice cooked just inside kitchen has mold like buildup around interior rim of vessel along seal with top. Warning

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

Containers of portioned sauce in dim sum station not labeled with original date produced. Per manager sauces made, portioned, and frozen until needed. Containers in unit 2 days from freezer. Corrected On-Site Warning

Intermediate – Spray bottle containing toxic substance not labeled

Unknown substances in two bottles at end of counter in dining room closest to restroom. Warning

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

At hand sink beside office due to damaged faucet handle. Warning