GMG Chinese Bistro

Violations (8)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (3) Describing the symptoms associated with the diseases that are transmissible through FOOD; EMPLOYEE HEALTH KNOWLEDGE

  Employee Health

• dbcd6be4-db39-409b-b81f-13269e3a44ecCriticalCorrected on site

  Clean-up of Vomiting and Diarrheal Events

  2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. COMPLIANCE RESPONSE PROCEDURES

  Employee Health

• b1d62620-85c0-4d33-a2f6-edb108e28b21Critical

  Adequate handwashing sinks, properly supplied and accessible

  5-202.12 (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. HOT WATER NOT DISPENSING REPEATED: hand at entry to kitchen hot water shut off due to leaking, repair within 10 days

  Preventing Contamination by Hands

• e711457d-53ef-47ed-8826-52aca8bd7aca

  Thermometers provided and accurate

  4-204.112 (B) Except as specified in (C) of this section, cold or hot holding EQUIPMENT used for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. THERMOMETERS NOT PROVIDED / WORKING

  Food Temperature Control

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918f

  Wiping cloths; properly used and stored

  3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). COOKLINE WIPING CLOTHES several in use clothes stored on prep surfaces

  Prevention of Food Contamination

• 0e17818e-7dc1-451d-afd9-2e6f7567fd80Corrected on site

  In-use utensils; properly stored

  3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; SERVING UTENSILS OBSERVED STORED IN ROOM TEMPERATURE WATER

  Proper Use of Utensils

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-601.11 (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. WALKIN SHELFING AND PLASTIC LINERS WALKIN SHELVING: worn / rusted areas requires repair / replacement

  Utensils, Equipment and Vending

• fd06aa76-8aa5-4af1-b3c0-984b614bef17

  Physical facilities installed, maintained, and clean

  6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. KITCHEN PERIMETER AREAS floor under back prep tables / along walls require cleaning

  Physical Facilities