An employee was observed cleaning, and then returned to food preparation without washing her hands and changing her gloves. An employee was observed wiping his hands on a cloth common towel. Employee food was stored on the back food preparation table. The following potentially hazardous foods were found at temperatures exceeding 41°F: Shrimp was 69°F in the food preparation sink, chicken was 47°F, wontons were 46°F in the back reach-in refrigerator next to the preparation table, bean sprouts were 54°F in teh cold-top refrigerator. Hot water was not provided to the food preparation sink. Dietary herbal supplement was stored on a shelf above the food preparation table. The bulk food storage bins were uncovered in the back preparation area. The food in the cookline cold-top refrigerators was uncovered. The caulking at the 3 compartment sink was in poor repair. Cardboard was used to line the shelves above the food preparation sink, and in the reach-in refrigerator in the back preparation area. The cutting boards on the cold-top refrigerators and on the steam table were soiled and stained with food debris. The handles at the back handsink were soiled with food debris. The reach-in refrigerator handles were soiled with food debris. The dry storage shelves were soiled with dust. The shelf underneath the back food preparation table was soiled. The cookline and the cookline vent hoods were heavily soiled with grease. The door gaskets on the cold-top refrigerators were soiled with food debris. The grill and fryers were heavily soiled with grease. The rice scoop utensils were stored in room temperature, standing water. Containers intended for single use were being used to stored dry goods and spices in the back preparation area. The caulking at the back handsink was cracked. The wall behind the mop sink was soiled. The wall underneath and behind the back preparation table was soiled. The wall next to and behind the cookline cold-top refrigerators was soiled with debris. The floor underneath the cookline was heavily soiled with grease. A light in the back preparation area was not operational. The lights in the reach-in refrigerators were not operational. The lights in the cookline vent hoods were not operational. The mop water was not discarded after use.
A severely dented 6lb. 7oz. can of bamboo shoots was stored with wholesome cans on the can rack. An employee beverage was stored above the back preparation table. Fried chicken was 79°F after more than 2 hours of cooling ion a deep plastic container in the back refrigerator. Chicken and beef were 47°F in the cold-top refrigerator.
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