Nhu Lan Fast Food
FAILTuesday, November 28, 2017 at 8:16 PM
Violations Cited
03-3-501.16
Hot Holding
Pork roll 73F shrimp pancake 67F . remove reheated to 165F and maintain 140F or above. Pic stated left out on counter no more than one hour.
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
Prepping fish in large container next to sanitizer bay . Remove Use prep sink for washing and rinsing food.
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.
08-3-305-307.11
Food Protection
Food container on floor of walkin freezer. 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.
10-3-304.12
Food Utensil Storage
Rice spoon left in stagnant cold water . Remove. Store properly in water above 140F or above or clean and dry. Small plastic container used as scoop .Remove Provide proper scoop with handle.
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.
15-4-202.16
Non-Food Contact Surfaces
Foil lining cookline Remove Cardboard lining shelving of prep table . Remove Remove cookline and shelving must remain cleanable.
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
Soils on all bulk containers. Clean Soils and buildup of grease at cookline Soils and food food debris in toaster over and double door refrigeration unit Clean to remove
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
No soap at handsink in restroom .Provide for proper handwashing .
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.
42-6-501.113/.114
Premises Maintained
Restroom with equipmentnand other clutter. Remove and clean.
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.