TABA TABA CHINA BRISTRO

In the back prep area, on the counter-top, measured fried pork thawing between 28F and 41F. In the dry storage room, measured raw fish thawing at 30F. [CA] Ensure potentially hazardous foods are thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F 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.

In the kitchen area, observed the use of cardboard to line shelving and use of wooden shelving/equipment. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of cardboard within the facility to prevent possible harborage of vermin. Replace wooden equipment with approved stainless steel equipment.

Observed back door is propped open. [CA] Ensure doors to the facility are kept closed to prevent an entrance for vermin.

In the back prep area, on the counter-top, measured fried chicken pieces cooling on the counter-top at 90F cooling on baking trays. Per operator, fried chicken pieces prepared an hour prior. [CA] Ensure fried potentially hazardous foods are placed in a single layer in shallow containers to cool.

Observed a container of meat stored on the right side of the 3 compartment sink and an employee warewashing in the left side of the 3 compartment sink. [CA] Ensure food is stored separately from areas that may cause contamination. Discontinue food preparation in the 3 compartment sink and only use the food prep sink for food preparation.

Observed employee warewashing and then attempt to start food preparation without washing hands. [CA] Ensure employees wash hands when switching tasks where hands become contaminated. Employees shall wash hands at the handwash station using warm water, hand soap, and paper towels. Observed employees drying hands using cloth towels and aprons. [CA] Employees shall wash hands at the handwash station using warm water, hand soap, and paper towels.

Observed used wiping cloths stored on the counter-top and cookline. [CA] Ensure all used wiping cloths are stored in a sanitizer bucket with an approved sanitizer such as 100 PPM chlorine OR 200 PPM quaternary ammonium sanitizer.

Observed clean bowls and other utensils stored directly next and and underneath the warewash area. [CA] Ensure all clean equipment is stored separately from the warewash area to prevent possible contamination.

Observed accumulation of food debris on floors in the kitchen area. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

Above the entrance to the kitchen area, observed cockroach droppings and dead cockroaches in crevices between the door frame and the wall panel. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices. Contact pest control to provide service for facility when necessary. Underneath the warewash machine, and in the dry storage room, observed rodent droppings. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices. Contact pest control to provide service for facility when necessary.

In the kitchen area, on the counter-top, measured container of raw shelled eggs on the counter-top at 65F. Per operator, raw shelled eggs stored for an hour. In the 2 door prep unit, measured cooked chicken at 70F. Per operator, cooked chicken was prepared an hour prior and placed directly into the prep unit. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Potentially hazardous foods shall be properly cooled to 41F prior to placement in the insert top of the prep unit. [SA] Operator moved container of raw shelled eggs to refrigeration to facilitate proper holding temperatures. Operator moved container of cooked chicken to undercounter refrigeration to facilitate proper holding temperatures.