MEI CHANG TAKE OUT FOOD INC

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic

Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris in three-compartment sink.

Basic

Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic

Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic

Cutting board has cut marks and is no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic

Floor soiled/has accumulation of debris.

Basic - Floor soiled/has accumulation of debris. Observed accumulation of grease underneath fryers.

Basic

In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives, utensils, between kitchen wall and work table.

Basic

Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of food debris throughout kitchen walls.

Basic

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate

No probe thermometer provided to measure temperature of food products.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate

Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate

Toxic substance/chemical on premise that is not required for the operation of establishment.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed vitamins on top of food preparation shelves.

Intermediate