SERIOUS DUMPLINGS

Violations (6)

• 08A-04-5Critical

  Raw animal food stored over or with unwashed produce. -

  High Priority - Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over unwashed onions in Atosa reach in cooler.

  High Priority

• 08A-17-6CriticalCorrected on site

  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.

  High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef in reach in freezer. Operator relocate raw chicken to bottom shelf. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork dumplings cold held at 54F in flip top cooker. Per operator, dumplings cooked and placed in reach in cooler from yesterday. Item did not removed from unit since. See stop sale.

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork dumplings cold held at 54F in flip top cooker. Per operator, dumplings cooked and placed in reach in cooler from yesterday. Item did not removed from unit since. See stop sale. **Repeat Violation** **Admin Complaint**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken wings hot held in kitchen at 88F. Per operator, chicken cooked 2 hours prior to the inspection. Advise operator to reheat chicken wings to 165F.

  High Priority

• 02D-01-5

  Working containers of food removed from original container not identified by common name. -

  Basic - Working containers of food removed from original container not identified by common name. -Observed flour and corn starch removed from their original containers not labeled.

  Basic