FOOD WALL CHINESE
PASSTuesday, May 11, 2010 at 5:39 PM
Violations Cited
03-3-501.14
Cooling
Chicken fingers stacked ontop of each other for cooling method.Provide proper method of single layer on large surface area.PIC couldn't explain the time/temperature requirements for Cooling(review).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
03-3-501.16
Hot Holding
(2)Large pans of pork fried rice sitting on countertop without means of temperature control.One pan covered.Food product was at (93.5F) and (125.2F).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw chicken stored over sauce in reach-in refridge.Raw chicken stored over cooked pork in Walk-in.Properly store raw animal foods to avoid cross-contamination.
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.
41-7-207-09.11
Medicines FirstAid Storage
Antibacterial spray stored with food on shelving.Properly seperate.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Staff cutting vegetables in DR.Discontinue food prep in DR and provide prep in designated kitchen area.
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.
10-3-304.12
Food Utensil Storage
Utensils stored(wedged) between equipment.Properly store.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
13-2-304/402.11
Clean Cloths Hair Restraint
No hair restraint on food handler preparing food.Provide.
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.
14-4-202.11
Food Contact Surfaces Design
Worn and scorred cutting board.Replace.
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
Inadequate spacing between both handsinks and equipment adjacent to handsinks.Provide splashgaurds.
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
Wiping cloths lying on countertops tables etc.Properly store in a sanitary 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
Use of tin-foil to line equipment.discontinue practice.Remove and clean.Cardboard used to line shelving in freezer.Discontinue practice.
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
29-5-201/02.11
Installed and Maintained
Hotwater out of handsink was 155.1F(too hot).Provide proper temperature at sink.Hotwater should be @120F.
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.
34-5-501.111/.115
Outside Storage Improperly Maintained
Grease receptacles out back are not tight fitting.Receptacles are full.Provide proper locking mechanisms for receptacles.Receptacles are also filthy.Clean.
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.
38-6-202.11
Fixture's not properly shielded
Light fixtures in 3bay sink area where food was visibly seen cooling on wall mounted shelving are not properly shielded.(end caps missing).Provide caps.
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.
42-5-203.13
Mop Sink not Provided
No mop sink in establishment and PIC states he dumps dirty mop water out back on ground.Provide a proper mopsink if feasable or properly dispose of mop water in toilet.
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.