China Chef

What the inspector found

• Proper Eating, Tasting, Drinking, Or Tobacco Use (critical): Employee personal drink stored on counter next to customer food.
• Proper Cold Holding Temperatures (critical): TCS food not maintained at 5°C (41°F) or below. Cooked chicken sitting on the counter and holding internally at 71 degrees F. Raw chicken sitting at ambient temperatures with an internal temperature of 69 degrees F.
• Wiping Cloths: Properly Used And Stored: Absorbent cloth being used underneath cutting board. Cloths in use not stored in sanitizing solution.
• Approved Thawing Methods Used: Improper thawing method being used for TCS food. Frozen meats observed being thawed at room temperature and without running water.
• Plumbing Installed; Proper Backflow Devices (critical): Plumbing system is not installed to preclude backflow. Hose attached to mop sink and sitting inside of sink basin without a backflow prevention device.
• In-Use Utensils, Properly Stored: Knives in use stored in between kitchen equipment.
• Food-Contact Surfaces: Cleaned And Sanitized (critical): Food-contact surfaces not cleaned and sanitized. Employee observed washing utensils with soap and water, but not sanitizing. Can opener blade soiled. Soiled knife stored with clean dishware on wall.
• Contamination Prevented During Food Preparation, Storage And Display: Food not protected during storage. Covering food inside of walk-in cooler with paper menus. Food not stored at least 6 inches above the floor.
• Ware Washing Facilities: Installed, Maintained, Used, Test Strips: No chemical test kit for sanitizer.
• Food Properly Labeled; Original Container: Bulk food not stored in the product container or package in which it was obtained and without identifying label.
• Single Use/Single Service Articles: Properly Stored, Used: All single service items must be stored at least 6 inches off the floor.

As listed in the inspection report.