WONGS
PASSMonday, November 29, 2010 at 3:29 PM
Violations Cited
03-3-501.16
Hot Holding
Crab ragoon holding at 126F.(All other foods in steam table reached 140F and/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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw chicken stored over eggs in Walk-in.Properly organize raw 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.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Employee observed wiping hands on apron during Inspection.Reminder:Handsink is used only for Handwashing!!Please instruct staff accordingly.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
41-7-201/04.11
Separation/Sanitizer Criteria
Chemicals detergents medicines etc. stored either over food or in prep areas.Remove all and store either below food or in a seperate area.
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.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Employee nervously went to cover all foods in Walk-in(even hot food that was cooling).Properly cool foods down to 41F before covering for storage.Please continue to educate staff.
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.
29-5-201/02.11
Installed and Maintained
ice unit draining into food prep sink.Properly drain ice machine.Remove discahrge from inside food prep sink.
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.