Chinatown Cafe
PASS W/ CONDITIONSWednesday, August 1, 2012 at 6:22 PM
Violations Cited
08-3-305-307.11
Food Protection
Two bags of onions had been set on the clean floor beside the mixer. No food products should be stored on the floor. The onions were moved. The ownership stated that the outer onion is removed prior to cooking and that the onion was fully cooked afterward.
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
Food soil was observed on two of the white bulk containers within the hall leading to the restroom. The exterior of the bulk containers should be cleaned.
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
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Soap was missing from one of the hand soap dispensers. It appears to have run out during the inspection. The representative from the health department may have dispensed the last of the soap. It was replaced during the inspection.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.