SEASONS NOODLES & DUMPLINGS GARDEN

pork ribs being cooled at room temperature without time monitoring [CA]properly monitor time when cooling perishable food at room temperature

a meat cleaver stored between two work tables [CA]properly store utensils to prevent contamination

missing wall mounted soap dispensers to handsink next to water heater and front counter handsink [CA]replace missing soap dispensers

quat ammonium container empty to 3 comp sink dispenser [CA]replace empty containers

soiled wiping clothes under cutting boards [CA]obtain non absorbent cutiing board holder several wiping clothes on food contact surface [CA]maintain wiping clothes in sanitizing solution when not in use

urinal in men's restroom covered [CA]maintain toilet fixtures in good repair

no probe thermometer [CA]obtain an accurate probe thermometer

tofu at 45F in 2 door reach in cooler [CA]maintain perishable food under 41F

Observed the re-use of single use garlic containers to store meat at the cook line. Facility uses serving trays to cool cooked meats. [CA] Food containers intended for single use shall not be reused. Discontinue the use of serving trays in direct contact with food. Use approved food grade sheet trays or pans. Facility installed a household one door upright freezer within the kitchen. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Observed a large pot of soup (190 F) directly on the floor of the cook line. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed open bulk flour and rice bags within the dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Raw shell eggs stored above RTE foods within the 3 door upright refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Observed the use of the three compartment warewashing sink to defrost frozen beef. [CA] The warewashing sink shall not be used for food preparation. Use the dedicated one compartment food preparation sink. [Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.