CHAU CHOW
FAILWednesday, May 1, 2013 at 2:10 PM
Violations Cited
31-5-204/05.11
Location Accessible
SEATING AREA -at inspection found at " waiter stations " ( 2 ) both handsinks not accessibile for use -both sinks being used for draining tea leaves & in upstairs kitchen handsink blocked with dishwares--CORRECT handsinks can not be used for any reason / purpose other than handwashing & must be accessibile of handwashing at all times-
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
30-5-203.14
Cross Connection Back Siphonage Backflow
provide "back flow prevention devices for the hoses used at stoves ( reviewed w/ mgr. )
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
06-3-501.13
PHF's Properly Thawed
AT INSPECTION - found shrimp being thawed in sink in standing water ( temp sample = 51 degree F ) -PROVIDE proper thawing of food -
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
BASEMENT KITCHEN - clean & re-surface the blue wire rack of RUST-
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
BASEMENT KITCHEN - clean the doors to 2 walk-in refrige -at inspection found doors with heavy soil- & CLEAN the outside of the ice machine of soil-& CLEAN the outside of the rice cooker of soil-
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
34-5-501.111/.115
Outside Storage Improperly Maintained
at inspection found outside trash & used oil storage area soiled with spilled used cooking oil--- CLEAN the used oil storage bin of spilled oil--CLEAN ground around container of spilled oil & CLEAN the fence behind container of " oil splash " & REMOVE all trash & place in dumpster-
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
UPSTAIRS KITCHEN clean the walls behind 3 bay sink & handsink of soil-
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
42-6-501.113/.114
Premises Maintained
WHEN NOT IN USE- store mop & bucket clean & dry with mop off the floor-
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.