DIM SUM CHEF INC.
FAILTuesday, March 13, 2012 at 4:39 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw eggs being stored above ready to eat produce. Discontinue and store appropriately to ensure no crosd contamination from raw eggs.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
No one on site with a food allergy certificate. Provide.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Cooked pork being stored out at room temperature at 70F. PIC stated that the pork had been out for around 2 hours. Cooked pork was removed and placed into the walk-in cooler to continue the cooling process. Ensure proper cooling methods are inplace at all times.
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.
08-3-305-307.11
Food Protection
Dirty mop and bucket being stored directly next to preparation sink. Discontinue and store appropriatley to ensure no contamination from soiled mop and bucket. Tool box being stored on lower shelf of rolling cart where small containers of soy sauce is being stored. Discontinue and store appropriatley.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Soiled wiping cloths left out on counter tops. Discontinue and store in appropriate sanitizing solution.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Interior of storage cabinet near front service station visibly soiled with what appears to be rodent dropings. Clean to remove. All pest control reports are up to date.
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