Cathay Garden

Inspector notes: Utensils were observed stored at the mop sink. Person in charge moved utensils to ware-washing area for equipment to be washed, rinsed, and sanitized.

Inspector notes: The door to the outside, located in the stairwell leading to the top floor storage area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. The dishwasher is to be used for cleaning dishes and utensils only until the unit can be serviced/replaced/repaired. Dishes and utensils to be sanitized in the 3-bay sink. The chlorine sanitizer concentration for the sanitizing cycle of the spray bottle in the front bar area was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.

Inspector notes: Raw animal foods (such as chicken and other raw meat) were observed stored above ready-to-eat foods (such as ginger and other veggies) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.

Inspector notes: The presence of rodents is not controlled as evidenced by the accumulation of rodent droppings in the bar area, up-stairs storage area, and the basement. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. At the time of inspection, pest control reports were not available upon request. Recent pest control reports and a plan of action must be sent to inspector by 2/26/24. Daily cleaning must be done to aid in the monitoring of pest control activity until it is resolved.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Homemade sauce (cooked with garlic and ginger) was placed hot in containers greater than four inches deep. PIC moved food to shallow containers to properly cool.

Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwasher and 3-bay.

Inspector notes: Various food items were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: The establishment does not have an allergen statement present for consumer awareness.

Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, food residue, and/or other debris: 1) The fan above the warewashing area observed with dust 2) The interior and exterior of all the refrigeration units observed with food residue 3) The hood ventilation system was observed with an accumulation of grease

Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils. Medicine was observed stored in the bar area next to the 3-bay sink.

Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.

Inspector notes: The door to the outside, located going upstairs to the dry storage area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.