CHOP SUEY

Violations (9)

• 03F-02-5Critical

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed fried rice (110F - Hot Holding) with no time mark. Stop sale issued.

  High Priority

• 22-42-4CriticalCorrected on site

  Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

  High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm) not prepared, while the employee is washing containers. Educated operator to always have it set up before ware washing happens. Triple Sink (Chlorine 100ppm) **Corrected On-Site**

  High Priority

• 12A-05-4Critical

  Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eat their food, then start food preparation without washing their hands.

  High Priority

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over unwashed vegetables stored in the walk-in cooler.

  High Priority

• 01B-19-5Critical

  Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale.

  High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed fried rice (110F - Hot Holding) with no time mark. Stop sale issued.

  High Priority

• 14-05-4Repeat

  Cardboard used to line food-contact shelves. Throughout the kitchen.

  Basic - Cardboard used to line food-contact shelves. Throughout the kitchen. **Repeat Violation**

  Basic

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic

• 12B-02-4

  Employee eating in a food preparation or other restricted area.

  Basic - Employee eating in a food preparation or other restricted area. Observed coconut water on top of prep table.

  Basic

• 14-01-5

  Bowl or other container with no handle used to dispense food.

  Basic - Bowl or other container with no handle used to dispense food. Observed metal container used as a scoop with no handle in the rice.

  Basic