New China Gate

Inspector's notes

Observed an ambient air temperature of 53*F in the walk-in cooler containing TCS foods utilizing a min/max thermometer. Due to this, the establishment does not have sufficient capacity for cold holding. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Observed an ambient air temperature of 53*F in the walk-in cooler, utilizing a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. In person reinspection is scheduled for tomorrow, Friday, July 30th. Due to insufficient capacity for cold holding, the establishment is suspended at this time. Corrective Action: Correct prior to re-inspection. 2nd repeat.

Inspector's notes

Observed raw chicken, raw beef, popcorn chicken, raw eggs, bean sprouts, cooked noodles, and tofu in the walk-in cooler with temperatures between 48-60*F, per PIC had been in the unit since Tuesday. Ambient air temperature of the unit with a min/max thermometer is 53*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. 2nd repeat.

Inspector's notes

Observed pooled eggs at 48*F, cooked chicken at 52*F, cooked beef at 48*F, cooked shrimp at 50*F, cooked peas and carrots at 48*F, bean sprouts at 48*F, and sliced cabbage at 47*F located in the small cold holding unit at the cook line, per PIC was placed into the unit at 11am-12pm. Ambient air temperature of the unit was 52*F with a min/max thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a rodenticide stored in the back of house underneath the hand sink located in front of the walk-in cooler. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 52*F utilizing a min/max thermometer in the only reach in cold holding unit at the cook line. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. In person reinspection will be on Friday, April 3rd. Corrective Action: Correct prior to re-inspection.