China Taste Restaurant

"Observed pork ribs that were removed from the WIC and placed at the prep top in the main kitchen with a temperature above 41*F Observed several foods stored in the WIC in the main kitchen with a temperature above 41*F See temperature chart below C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F COS Owner discarded all the items Update: EHS did an informal visit on 08/12 to ensure the WIC has been repaired. Ambient temperature was at 40*F. | Observed cooked noodles that were cooked in the mid-morning and at 1:16pm the temperature of the noodles were 53*F at 2:38pm the temperature was still at 53*F C/A Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P COS: Owner placed the noodles on ice to cool faster"

"Observed, in main kitchen, towels in chlorine sanitizer with a concentration greater than 100 ppm being used for sanitizing food and non food-contact surfaces. CA: Chemical sanitizer, such as chlorine, shall be between 50-100 ppm in concentration. COS: PIC poured some of the sanitizer solution out and added water. New reading 100 ppm."

"Observed food in the main kitchen walkin cooler (broccoli, egg rolls, celery, cabbage), prep unit (bottom-celery, onionsX2, carrots), and shelf (onionsX2) uncovered with overhead possibility of contamination. CA: When storing food in packages, foods items must be in covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Foods covered | Prep table wiped with a soiled cloth after cutting raw pork. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board COS: Sanitizer solution prepared at 100PPM chlorine and tabled wiped after cloth placed inside."