JADE CATHAY

Employee observed washing cutting board incorrectly at food preparation sink(correct steps, wrong order). [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Employee observed washing gloved hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.

Mold-like buildup found on wall in walk-in refrigerator. Heavy buildup found on shelves and storage areas at bar. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Grease/food buildup found on floors under cooking equipment. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Plastic containers used to hold food do not appear clean to touch. [CA] Surfaces of equipment that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

Cooked pork held at cook line food preparation refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Cutting board is heavily scored and does not appear to be clean. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

rear storage rooms are cluttered and unorganized. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Open employee beverage found on food preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Cooked shrimp held on preparation table measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF relocated shrimp to lower portion of refrigerator for rapid cooling.

Used wet wiping towels held on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Hand wash sink near mechanical dshwasher is obstructed by stored dishware. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Frozen chicken found thawing in still water at food preparation sink. [CA] 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.

Old rodent droppings found on floor of dry storage room. [CA] Clean and sanitize area of old droppings.

Boxed produce stored directly on the floor of the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Boxed food stored directly on the floor of the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Scoops in bulk containers lack han[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Condensation observed dripping into plastic container at walk-in refrigerator. [CA] Condensation line from walk-in refrigerator shall drain into an approved plumbing system.

Sanitizer concentration at mechanical dishwasher measured at 10PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Buildup on fan guard in walk-in refrigerator. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Grime/buildup found on storage containers and equipment[CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed buildup on floor under equipment.[CA] Regularly clean under cooking equipment to prevent accumulation of debris.