Papa Shunde Chinese Restaurant

1) Raw meats stored above ready to eat or cooked food on the shelves in the walk-in cooler. , - Do not store raw meats above ready to eat or cooked food. Store all raw meat on the lower shelves, below ready to eat and cooked foods to prevent from cross contamination. , , 2) Cooked duck was hung from a shelve in the walk-in cooler without cover and was in direct contact with a box. , - Ensure all foods are stored in a sanitary manner at all times e.g. in food grade containers.

1) High-risk foods were observed thawing in standing water. , , - Foods must be thawed using approved methods only, including under continuous running cold water, in a cooler/refrigerator in advance, as part of the cooking process, or in a microwave provided the food is cooked or consumed immediately afterward., , , 2) The probe thermometer on site was not operational at the time of inspection. , - The operator replaced the battery, and the thermometer was restored to working condition.

****Recurring violations****:, Food items including eggs, garlic in oil and soaked noodles were kept on the counter at room temperature., , Food items were discarded., , Previous violations:, 1) Container of whole raw eggs and chicken were left out at room temperature. , , 2) Container of meats were stacked on top of other foods in the prep cooler inserts., , Store eggs at 7 degrees C or below., Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher.

****Recurring violation:***, 1) Several containers of food were stored directly on the walk-in cooler floor and on the main cooking line. , , Store all food at least 6 inches off the floor. , , Previous violations:, 1) Small containers of food were stored directly on the walk-in cooler floor. , , Store all food at least 6 inches off the floor.

Ongoing violations:, 1) Accumulation of food debris and grease found in the hard-to-reach areas of the kitchen., 2) The kitchen ceiling was accumulated with dust buildup., , Thoroughly clean the indicated areas.