CANTON ROSE CHINESE RESTAURANT

Violations (22)

• 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 fried rice (112F - Hot Holding) near cook line. As per operator, product has been there for about an hour.

  High Priority

• 29-34-4Critical

  Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

  High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker for hose at the three compartment sink.

  High Priority

• 03A-03-5Critical

  Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

  High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shelled eggs stored at ambient air temperature near cook line.

  High Priority

• 03A-02-5Critical

  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 white rice (64F - Cold Holding) near cook line. As per operator, product has been there for about an hour.

  High Priority

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed one white cutting board in kitchen prep area with cut marks and no longer cleanable.

  Basic

• 14-71-4

  Duct tape used to repair nonfood-contact surface.

  Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair gaskets at the reach in cooler prep table.

  Basic

• 14-11-5

  Equipment in poor repair.

  Basic - Equipment in poor repair. Observed walk in cooler door gasket torn.

  Basic

• 14-38-4

  Food storage container/container lid cracked or broken.

  Basic - Food storage container/container lid cracked or broken. Observed several cracked containers throughout kitchen.

  Basic

• 08B-38-4

  Food stored on floor.

  Basic - Food stored on floor. Observed bucket of soy sauce on floor in kitchen area.

  Basic

• 36-24-5

  Hole in or other damage to wall.

  Basic - Hole in or other damage to wall. Observed wall in back dry storage area with hole.

  Basic

• 10-17-4

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

  Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed several knives stored between prep tables in kitchen area.

  Basic

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon used to scoop rice inside container of standing water at 75F next to rice cooker.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the cook loins with soiled gaskets.

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers located across the cook line with soiled interior.

  Basic

• 14-17-4

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.

  Basic

• 36-27-5

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

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to cook line soiled.

  Basic

• 22-31-4

  Non-pitting surface rust on food-contact equipment.

  Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves next to to cook line with rust accumulation.

  Intermediate

• 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 plastic cup used as a scoop inside bin of flour and rice.

  Basic

• 41-17-4

  Spray bottle containing toxic substance not labeled.

  Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing degreaser under three compartment sink with no label.

  Intermediate

• 14-45-4

  Cardboard used to line nonfood-contact shelves.

  Basic - Cardboard used to line nonfood-contact shelves. Observed card board used to line shelves near walk in cooler.

  Basic

• 36-32-5

  Ceiling/ceiling tile shows damage or is in disrepair.

  Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed lounge ceiling tiles in disrepair.

  Basic

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling tiles soiled.

  Basic