- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foids must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Label squeeze bottles with the common names of their contents.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foids must be labelled with their common names.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave rice in open bags; transfer the contents to clean, covered containers.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Store all vegetables on one side of the walk-in cooler, and al; meats on the other side.
- Critical. Observed raw animal food stored over cooked food. Store all containers of raw meats on the bottom shelves.
- Critical. Observed raw animal food stored over cooked food. Store cooked meats above raw meats.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Do not scoop dry goods with a plastic bowl; provide a scoop, with handle, in the bulk-storage bins.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Do not store tongs, in standing water, at room temperature; store them on a clean, dry surface. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Do not line refrigerators with cardboard.
- Observed nonfood-grade containers used for food storage. Do reuse plastic bags or cardboard boxes to store foods.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Provide sanitizing buckets of two capfuls bleach per gallon of water, for the storage of wet-wiping cloths between uses. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. Clean the food crumbs from the refrigerator-door gaskets.
- Observed utensils stored in crevices between equipment. Do not store clevers on the crack between the sink and the wall; store them in a clean, dry fasion.
- Observed reuse of single-service articles. Do not store frozen foids in cardboard boxes; transfer their contents to clean, nonabsorbant containers.
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09/21/2010 | Routine - Food | Inspection Completed - No Further Action |
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