Canton Cook III Restaurant

Inspector notes: Observed several knives stored at as clean with visible food on them C/A Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using...

Inspector notes: Observed several spices at the prep top unit that were stored in a clear container without a common name (white pepper, black pepper, fish seasoning, hot pepper flakes, mixed seasoning) Observed clear container of black pepper containing rice. Observed several metal containers with several teas and sugar not labeled at the tea prep area in the front service area. C/A Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, w...

Inspector notes: Observed employee washing hands with gloves and drying them with paper towel with intent on re-using them until the manager told him to remove them C/A Except as specified in paragraph 3 of this subsection, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified under subsection (5) such as frozen food or a primal cut of meat. COS: Gloves were discarded

Inspector notes: Observed both sanitizing buckets in the main kitchen with a sanitizer concentration above 100ppm(Cl) C/A Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P COS:

Inspector notes: Observed four ducks hanging on a rack. When the temperature was taken the duck was at 68*F. Manager stated the duck was blanched at 8:00am and at 10:30 when EHS arrived they were going to fry the duck. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Duck was placed in the roaster by the owner. He stated the duck was out at the roo...

Inspector notes: Observed rice noodles that were cooked and were placed at the cooking station with a temperature of 91*F. when asked the owner could not tell what time were the noodles cooked and what is the next step, either cooling or heat back up Observed raw eggs without shell that were stored at the cooking station and were holding at 56*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at...

Inspector notes: Observed the deli slicer, the automatic vegetable slicer and the meat slicer with visible food debris all over. When asked the owner stated the slicer was used yesterday and the deli slicer (which they use for vegetables) two days ago. Observed the cover of the fan in the WIC with visibly build-up and was blowing on the uncovered food. C/A Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Facility has 10 days to correct the violation.

Inspector notes: Observed no Quat test strips available to check the concentration of the active sanitizer in bottles and 3 compartment sink. CA: Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are us...

Inspector notes: Observed cooked shrimp and cooked beef in the RIC in the main kitchen that was cooked on Tue without a prep or discard date in them. Observed battered shrimp and eggrolls that was stored at another RIC unit without a prep/discard date. C/A Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of prepara...

Inspector notes: Observed shredded cabbage, cooked chicken cooked shrimp, cooked coked crab meat, bamboo shoots, and cauliflower stored at the bottom of the prep top across from stove all uncovered. Observed trays of chopped cabbage, chopped Buk choy, chopped green onion and cut peppers stored in the WIC uncovered. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS Food was covered

Inspector notes: Observed many of the wipes were wet at the cooking counter and not in sanitizing solution. C/A Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS Owner removed the wipes from the cooking station

Inspector notes: Observed a metal tray filled with metal spoons that were used for the customers and the handle was down and the spoon portion was up. C/A Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. COS: Spoons were inverted

Inspector notes: Observed several food employees touching their face and other parts of their body without washing hands before touching food, equipment, and utensils. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after touching bare human body parts other than clean hands and clean, exposed arms. COS: PIC instructed food employees to wash their hands.

Inspector notes: Observed several rodent droppings on floor through out storage container (back of building). C/A: Eliminate harborage conditions by removing fecal matter. Clean floors within 10 Calendar days.

Inspector notes: Observed several items in walk-in cooler cold holding above 41F. (main kitchen) Observed 2 large bowls of fried chicken at cold holding above 41F on counter. (Main kitchen). Observed chopped cabbage and bean sprouts cold holding above 41F on shelf above prep top cooler. Observed chopped pork, fried tofu, salted tilapia, and carrots/peas cold holding above 41F in prep top cooler unit 1. C/A: Cold holding TCS foods shall be 41F or below at all times. COS: Walk in cooler items discarded; Prep top Cooler items discarded; Bean sprouts and chopped cabbage were placed in reach-in cooler to rapidly cool (placed on shelf an hour prior).

Inspector notes: Observed raw pork stored behind cooked pork in prep top cooler. C/A: Raw animal proteins shall be stored behind other RTE foods in prep top cooler. COS: PIC rearranged items.

Inspector notes: Observed walk-in cooler and prep top cooler 1 not holding proper temperatures. C/A: Ensure cold holding units are in good repair. COS: PIC adjusted ambient. WIC cooled to 41F during inspection.

Inspector notes: Observed chopped egg plant and green beans uncovered in reach-in cooler. (Main kitchen) Observed various spices, sauces and oils in metal pans on cart (middle and bottom compartments) stored uncovered. (Main kitchen) C/A: Food shall be covered and protected from overhead contamination. COS: Food covered.

Inspector notes: Observed several metal pans wet nested on shelf in ware washing area. C/A: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.