Winsor DimSum Cafe
FAILFriday, November 23, 2012 at 4:36 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Each raw beef product should have its own set of utensils. It appeared that one set of tongs had been utilized to handle both raw beef and raw chicken. As discussed during the inspection and confirmed by thermometer all food products were cooked to an internal temperature in excess of 165 F.
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
Though wok and dumpling cooked foods are cooked to a final temperature well in excess of 165 F it is a better practice to store raw chicken products along the front of the flip-top refrigeration unit with foods of lower cooking temperatures behind the chicken. This storage practice would minimize the potential for cross contamination.
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
The low temperature dish machine appeared to be operating properly. The bucket of sanitizer was full. The dispensing lines appear to have been primed and sanitizer appeared to be flowing through the pump apparatus. However a sanitizer reading could not be recorded on the test papers utilized. A maintenance call should be placed to Suburban to verify that the unit is operating properly.
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
All soiled / wet wiping cloths should be stored in the sanitizing buckets when not in use.
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
Table surfaces should be cleaned and sanitized after each food preparation duty is completed. Though the establishment was utilizing cutting boards the table surfaces beside one of the cutting boards was soiled from an earlier use.
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