An employee was observed washing hands without using soap or paper towels. An employee was observed donning gloves without first washing hands. An employee was observed handling raw pork and raw shrimp and then moving on to other food preparation without first washing hands. Employees were observed: washing hands in the three compartment sink, preparing food in the three compartment sink, washing hands with gloves on, and wiping hands on a common cloth towel. The person-in-charge failed to demonstrate adequate knowledge of cooling procedures and sanitization. The following potentially hazardous foods were found above 41°F: (outside of temperature control in the kitchen) raw chicken was 60°F, raw pork was 65°F, cut cabbage was 60°F, and garlic in oil was 84°F. The service line hand washing sink was rendered inaccessible by a large bag stored in front of it. A container of rodent poison not approved for use in a retail food establishment was stored in the hot water heater room. Fly strips were located above clean dishes and food preparation tables.
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