CHINA GOURMET RESTAURANT
PASSTuesday, March 22, 2022 at 2:17 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw chicken stored above container of raw beef and pork. Store the raw meat from different animals separately. Store raw meat according to final cooking temperature: chicken below ground or shredded meat and whole cuts of meat above ground or shredded meat. Store raw shell eggs above meats. Store produce and ready to eat foods above raw anuimal products. Corrected on site.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.004/4-501.114-PF
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Low temperature dish machine not consistently registering minimum 50ppm. Have machine serviced as needed for sanitizer to register correctly and consistently. Use sanitizing sink to sanitize dishes.
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Serving spoon for rice srtored in water at 57F. Store rice spoon in hot water over 135F to prevent contamination.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wet wiping cloths on kitchen counter. Store wiping cloths in sanitizer solution to prevent cross contamination.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Case of raw ginger stored on floor. Store all food raw or packaged off the floor to avoid soils and contamination.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.004/4-101.16-C
Sponges Use Limitation (C)
Sponge observed at warewashing sink. Discard and discontinue using sponges to wash food contact surfaces.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Shelf in kitchen covered in aluminum foil. Discard foil and discontinue using foil to cover shelves. Clean shelves as needed or use materials that are smooth cleanable and non-absorbent.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
Heavuily scoured cutting boards observed. Discard old and worn cutting boards that are difficult to properly clean and may harbor harmful bacteria.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Food debris gease and rat droppings observed under dish machine and sinks. Clean and monitor for activity.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.