6 FIVE CHINESE RESTAURANT.

frozen chicken left on counter top to thaw, instructed to thaw according to health code, i.e.

Food handler not wearing hair restraint. instructed to wear.

OBSERVED HAND SINK LOCATED IN REAR PREP AREA NO ACCESSIBLE, NOTED 5 MILK CRATES STACKED UP WITH GREASE ACCUMULATED CARD BOARD BOXES ALONG WITH A LARGE ROLLING CART ALONG WITH DEEP FREEZER BLOCKING HAND-SINK. HAND-SINK MUST BE ACCESSIBLE FOR HAND WASHING AT ALL TIME OF OPERATION. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). CITATION ISSUED.

OBSERVED FOOD NOT MEETING PROPER TEMPERATURE DURING TIME OF INSPECTION., 4 LBS OF COOKED EGG-ROLLS, 2 LBS BREADED FISH, 4LBS COOKED CHICKEN LOCATED IN HOT HOLD UNIT LOCATED IN FRONT PREP AREA RANGING BETWEEN 108.0F- 120.0F DURING TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO HOLD ALL HOT HELD TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT 135F OR HIGHER AT ALL TIMES. ALL SAID FOOD ITEMS TOTALING $30 WERE DISCARDED AND DENATURED VOLUNTARILY DURING THIS TIME. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

OBSERVED THE FOLLOWING FOODS NOT MEETING PROPER TEMPERATURE DURING TIME OF INSPECTION ., APPROXIMATELY 30 LBS OF CHICKEN, 5 LBS OF EGG ROLLS, HALF DOZEN EGGS, 4 LBS OF CRAB RANGOON, 4 LBS SPRING ROLLS LOCATED ON PREP TABLES AND ROLLING CARTS THROUGHOUT REAR PREP AREA RANGING BETWEEN 49.0F-62.5F. INSTRUCTED PERSON IN CHARGE TO HOLD ALL COLD HELD TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT 41F OR BELOW AT ALL TIMES. ALL SAID ITEMS TOTALING $100 WERE VOLUNTARILY DISCARDED AND DENATURED DURING THIS TIME. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH VIOLATION #21.

OBSERVED VARIOUS TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED CHICKEN, LARGE TUBS OF MIXED EGG ROLL FILLING, SLICED TOMATOES, COOKED BEEF,PASTA , PORK MARINATED SHRIMP AND TOFU, ALL HELD IN WALK IN COOLER WITHOUT ANY LABELS DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN PROPER DATE MARKING LABELS FOR ALL SAID READY TO EAT TCS FOODS HELD ON SITE FOR MORE THAN 24 HOURS. MUST MAINTAIN.PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

MUST PROVIDE WORKING INGREDIENT LABELS ON SEASONINGS AND SPICES ON ROLLING CART IN REAR PREP NEAR WOKS AND MAINTAIN.

OBSERVED APRONS WITH ACCUMULATED DIRT AND FOOD DEBRIS BEING WORN BY FOOD HANDLERS HANDLING FOOD. INSTRUCTED TO PROVIDE CLEAN OUTER CLOTHING WHILE OPERATING.

OBSERVED VARIOUS PREPARED FOOD ITEMS STORED IN GROCERY STORE PLASTIC BAGS LOCATED IN WALK IN COOLER, REACH IN FREEZER AND PREP COOLERS. INSTRUCTED TO ONLY STORE FOOD IN APPROVED FOOD GRADE CONTAINERS AND MAINTAIN.

OBSERVED WIPING CLOTHS USED AS SINK STOPPERS IN REAR PREP AREA. INSTRUCTED TO PROVIDE SINK STOPPERS AS REQUIRED TO PROPERLY FILL 3 COMPARTMENT SINK.

OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT (GLOVES, FACE MASKS, DISPOSABLE MOPS, SANITIZER) ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

OBSERVED FACILITY HAND SINK IN FRONT PREP AREA NOT ACCESSIBLE, BOWLS AND UTENSILS STORED INSIDE. HAND SINK MUST BE ACCESSIBLE AT ALL TIME OF OPERATION. PERSON IN CHARGED REMOVED ITEMS FROM HAND SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

OBSERVED FACILITY NOT MEETING COOLING REQUIREMENTS. FOOD HANDLER PLACED COOKED RICE INSIDE 3 LARGE PLASTIC CONTAINER TIGHTLY COVERED SITTING ON RACK INSIDE OF PREP KITCHEN AT ROOM TEMPERATURE FOR COOLING, RICE AT 115 DEGREES F ON RACK INSIDE PREP KITCHEN. PERSON IN CHARGE AND FOOD HANDLER STATED FACILITY COOLS RICE AT ROOM TEMPERATURE. INFORMED PERSON IN CHARGE AND FOOD HANDLER OF APPROVED COOLING METHODS. FOOD HANDLER UTILIZED APPROVED COOLING AT TIME INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION CONSOLIDATED WITH #21

OBSERVED FOOD NOT MEETING TEMPERATURE, 6 POUND PANS OF BBQ BEEF/PORK IN THE HOT HOLDING UNIT AT 102-120.2 DEGREES F IN FRONT PREP KITCHEN HOT HOLDING AREA. HOT HOLDING MUST REMAIN AT 135 DEGREES F REQUIRED TEMPERATURE OR HIGHER. INFORMED PERSON IN CHARGE OF HOT HOLDING REQUIREMENTS. FOOD HANDLER VOLUNTARY DISCARDED FOOD ITEMS. APPROX 6 POUNDS $ 50. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM, COOKED AND COOLED CHICKEN, PASTA, PORK, ETC. STORED INSIDE WALK IN COOLER LOCATED IN REAR FOOD PREP AREA. INFORMED PERSON IN CHARGE TO ALWAYS DATE MARK FOOD ITEMS STORE MORE THAT 24 HOURS IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

OBSERVED FACILITY MISSING THERMOMETERS FOR WALK IN COOLERS AND REACH IN COOLER THROUGHOUT FACILITY. MUST OBTAIN AND MAINTAIN.

OBSERVED SINGLE USE ARTICLES (CUPS) AND APRONS STORED INSIDE MEN RESTROOM. MUST REMOVE FROM RESTROOM AND STORE IN APPROVED AREA TO MINIMIZE CONTAMINATION.

OBSERVED FACILITY EMPLOYEE (WOMEN) RESTROOM NOT SELF CLOSING. MUST REPAIR FOR SELF CLOSING AND MAINTAIN.

PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.

FOUND APPROX 20-LBS OF COOKED BEEF AT IMPROPER TEMPERATURE OF 91.0F 25-LBS OF COOKED CHICKEN AT 98.5F UNDER THE PREP TABLE, AND 10LBS OF COOKED BBQ PORK UNDER HEAT LAMP AT IMPROPER TEMPERATURE OF 108.0F. FOODS REMOVED AND DISCARDED AT COST APPROX $ 85.00. MUST MAINTAIN HOT FOODS AT 140.0F OR HIGHER . CRITICAL VIOLATION 7-38-005A.