In-use utensils, between-use storage Observation: In use knife stored between prep table and refrigerator. corrected by moving.
Material characteristics of non-food contact surfaces Observation: wood pallets used as shelving in walk in coolers.
Food shall be obtained from sources that comply with law Observation: fish from unapproved source for personal use stored in freezer with products intended for sale. corrected by relocating.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: raw chicken, beef, and shrimp stored above broccoli. corrected by rearranging products on shelf.
Foods are cooled using appropriate methods Observation: Cooked rice cooled in deep plastic container. corrected by instruction on proper cooling methods and issuing guidance documents.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Used egg carton containers used as grease absorbents not removed daily.
Sanitization methods - hot water, chemical Observation: Food equipment and utensils contact with sanitizer solution less than 10 seconds during sanitizing step of washing. Corrected by instructing how to submerge utensils in three compartment sink.
Single -service and single-use articles may not be reused Observation: plastic bags reused as food storage containers.
Cleaning frequency of food contact surfaces (PHF/TCS) Observation: utensils used with rice only being cleaned at the end of the night. corrected by instructing to clean every four hours.
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