QINGSHU MALATANG AT CUPERTINO INC

Inside upright reach-in cooler, raw shell eggs observed stored above vegetables. [CA] Store raw food items separate or below ready-to-eat foods.

Pork broth is subject to time rather than temperature but was not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end of the 4 hour period where it shall be discarded if not used. [COS] Employee time-marked the broths.

Cooked eggs that are cooling inside the food prep unit are fully covered by plastic wrap. [CA] Potentially hazardous foods that are cooling shall be kept uncovered or loosely covered to allow for rapid cooling.

Potentially hazardous foods at the self-service line was measured at improper cold holding temperatures. Egg, sausage, shrimp, fish, beef ball, fish ball, and spam measured at 45 - 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Chlorine sanitizer in sanitizer bucket used for towels is measured at 200 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration between uses. (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed employee hang a wet wiping towel above open container of washed vegetables. [CA] Food shall be stored in a manner where it is protected from contamination.

Drain lines from multiple equipment extends into the floor sink located under the three compartment sink. [CA] Provide a minimum 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.

Potentially hazardous foods along the self-service line are measured at improper cold holding temperatures. Tofu, pork blood, quail eggs, fish balls, beef balls, and crab measured at 44-49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Spray bottle by the cook line is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.