FOOD WALL CHINESE
FAILThursday, November 5, 2015 at 7:27 PM
Violations Cited
03-3-501.16
Hot Holding
Chicken wings being held at room temperature with temperature of 52F. PIC stated cooked and cooled yesterday. Removed from walkin refrigerator one hour prior. PIC took immediate corrective action and returned to refrigeration and cooled to 41F or below. Ensure cold foods held at 41F and hot foods held at 140F or above.
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
41-7-201/04.11
Separation/Sanitizer Criteria
Bleach and windex being stored next to food items on dry storage shelving in basement. PIC took immediate corrective action and stored seprately.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Raw chicken wings being stored on floor in walkin refrigerated unit in basement next to ready to eat carrots. Store raw and ready to eat foods seperately. Store all foods elevated atleast 6" off the ground.
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.
14-4-202.11
Food Contact Surfaces Design
Cutting boards being used to cut raw chicken over three compartment sink contructed of raw soft wood. Remove. Use food smooth durable cleanable NSF approved materials for food preparation only.
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.
16-4-501.11/.15
Dishwashng Facilities
At the time inspection chicken being prepared on raw wooden cutting boards covering three compartment sink. Discontinue preparing food at ware washing facilities. Maintain free access to three compartment sink. Three compartment sink missing drain plug. Provide.
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.
17-4-204.112/.115
Equipment Thermometers
Front cookline reach in refrigerated unit missing inside equipment thermometer. Provide.
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.
29-5-201/02.11
Installed and Maintained
Third bay of three compartment sink drain pipe leaking underneath. Repair.
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.
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Ceiling tile above cookline near ansul tank stained and damaged. Replace. Ceiling tiles above cookline absorbent accoustic tiles. Replace with smooth durable non porous & cleanable ceiling tiles per code requiremments.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition