Critical: PHF/TCS, HOT HOLDING (corrected on site) Observation: General tso's chicken, pepper shrimp and seafood delight in front steam table were hot held at 135 degrees plus.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) Observation: Too many food items in walk ins were not being date marked as to preparation dates.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER Observation: Wiping cloth used for wiping counters stored oncounter top and not in a sanitizing solution.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR Observation: Food containers were being stored on the floor in the walk in.
Correction: Store all food items 6 inches above the floor.
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