Tsing Tao Chinese Cuisine

Inspector notes: Observed employee prescription medications on a food prep area on the cold-holding unit across from the register. Also observed a bottle of vitamins, and dried mushrooms that are also for employee use. Discussed with person in charge (PIC) that all medicines, supplements, and personal items need to be stored away from food, food storage, and containers. Employee items moved at time of inspection. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection

Inspector notes: Observed a container with a white powder-like substance in it that did not have a label. Person in charge (PIC) stated it was MSG. Discussed putting a label on the container so that it is easy to identify. PIC used a marker to write the name on the container at time of inspection. All bulk food items not easily identifiable must be labeled with common name of food

Inspector notes: Observed employees food and drinks stored above food prep areas. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area

Inspector notes: Observed a damp wiping cloth stored on the food prep counter next to the prep cooler. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: Observed cooked broccoli and rice with internal temperatures observed at 67*F and 50*F, respectively. Observed stamps on both containers labeled "11am." PIC stated the foods are on time as a control and will be discarded or used after 4 hours. Establishment does not have a written policy for time as a control and foods on TAC do not bear a discard time. Must provide written time as a control procedures prior to re-inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control

Inspector notes: Observed an ambient air temperature of 48*F in the prep cooler across from the cook line. Inside the cooler, observed TCS foods holding between 44-50*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below