CHIFA TAY PA RESTAURANT

Violations (9)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; diced pork (51F - Cold Holding). As per operator food not portioned or prepared today. In unit less than 3hrs. As per operator food constantly taken in and out of cooler. Operator placed in walk in freezer for quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; diced pork (51F - Cold Holding). As per operator food not portioned or prepared today. In unit less than 3hrs. As per operator food constantly taken in and out of cooler. Operator placed in walk in freezer for quick chill. **Corrective Action Taken**

  High Priority

• 03A-03-5Critical

  Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Kitchen shelf; raw shell eggs (76F - Cold Holding). As per operator food kept out of cooler for less than 4hrs. Operator placed food inside walk in freezer for quick chill

  High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Kitchen shelf; raw shell eggs (76F - Cold Holding). As per operator food kept out of cooler for less than 4hrs. Operator placed food inside walk in freezer for quick chill **Corrective Action Taken**

  High Priority

• 08B-49-4Corrected on site

  Employee personal food not properly identified and segregated from food to be served to the public.

  Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed raw fish left uncovered in chest freezer. As per operator, raw fish belongs to him and is for personal consumption. Operator removed **Corrected On-Site**

  Basic

• 40-06-5

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on clean serving plate establishment.

  Basic

• 08B-12-5

  Stored food not covered. Inside white chest freezer, frozen crab rangoons left uncovered

  Basic - Stored food not covered. Inside white chest freezer, frozen crab rangoons left uncovered

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed used rag on kitchen flip top

  Basic

• 14-09-4Repeat

  Cutting board has cut marks and is no longer cleanable. At triple sink,

  Basic - Cutting board has cut marks and is no longer cleanable. At triple sink, observed white cutting board with grayish black cut marks. **Repeat Violation**

  Basic

• 31A-11-4RepeatCorrected on site

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed white food grade container stored on hand wash sink. Operator removed **Corrected On-Site** **Repeat Violation**

  Intermediate

• 16-55-4

  Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm).

  Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm).

  Basic