China Liu's

Inspector notes: OBSERVED HAND SINK IN THE MAIN KITCHEN BLOCKED AND NOT EASILY ACCESSIBLE IN THE MAIN KITCHEN. CA: Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf COS: PIC CLEARED AREA FOR HAND SINK

Inspector notes: OBSERVED FOOD SEVERAL FOODS UNCOVERED IN THE WHITE REACH IN COOLER IN THE MAIN KITCHEN AREA (E.G. SWEET AND SOUR CHICKEN, RAW BEEF, RAW PORK, AND ETC.). OBSERVED MULTIPLE FOODS UNCOVERED IN THE PREP TOP COOLER BOTTOM IN THE MAIN KITCHEN (E.G MIXED VEGETABLES, SLICED ONIONS, AND ETC.). OBSERVED NUMEROUS FOODS STORED UNCOVERED IN THE WALK IN COOLER IN THE MAIN KITCHEN (E.G. FRIED CHICKEN, SESAME CHICKEN, CUT CABBAGE, CUT BROCCOLI, AND ETC.). CA: 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;

Inspector notes: OBSERVED SEVERAL CONTAINERS REMOVED FROM THEIR ORIGINAL CONTAINERS IN THE MAIN KITCHEN NOT LABELED WITH COMMON NAME (I.E. SALT, SUGAR, MSG, AND FLOUR, CORN STARTCH, AND ETC). CA: 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, with the common name of the food.

Inspector notes: OBSEVED RAW CHICKEN WINGS THAWING IN SANITIZER PORTION OF THE 3 COMP SINK IN TH MAIN KITCHEN AT ROOM TEMPERATURE. CA: Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including...

Inspector notes: OBSERVED NUMEROUS BAGS OF UNCOOKED PROTIENS STORED IN GROCERY BAGS THROUGHOUT THE FACILITY. OBSERVED MENUS USED AS LINERS FOR SHRIMP EGG ROLLS IN THE WALK IN COOLER IN THE MAIN KITCHEN.CA: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.