Jen Lai Noodle and Rice Co.
FAILThursday, June 28, 2018 at 3:28 PM
Violations Cited
03-3-501.16
Hot Holding
Chicken 129F crab rangoon130F ribs 120F .Remove reheat.Maintain 140F or above. On steamtable less than one hour. PIC corrected .
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
22-4-601/602.11
Food Contact Surfaces Clean
Blacked soils on cutting board >Clean to remove all soils.
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency
08-3-305-307.11
Food Protection
Food containers on floor in walkin refrigerator .Remove.store 6inches 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.
38-6-303.11
Inadequate Lighting
Light in walkin refrigerator in basement not working. Remove Replace bulk for adequate lighting.
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.