HUTONG

Violations (10)

• 12A-07-5Critical

  Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rew celery at 57 f in room temperature. kitchen employee place celery inside the cooler.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rew celery at 57 f in room temperature. kitchen employee place celery inside the cooler. observed dice mushrooms at 54 f in kitchen room temperature. Kitchen employee place mushrooms off temperature inside reach in cooler.qq **Corrective Action Taken**

  High Priority

• 24-05-4

  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

• 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 employees cellular phones on kitchen shelves where food preparation is present.

  Basic

• 13-03-4

  Employee with no hair restraint while engaging in food preparation. Most kitchen employees working with food.

  Basic - Employee with no hair restraint while engaging in food preparation. Most kitchen employees working with food.

  Basic

• 16-03-4

  Accumulation of debris inside warewashing machine.

  Basic - Accumulation of debris inside warewashing machine.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surfaces on cook line shelves.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surfaces on cook line shelves.

  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.

  Basic

• 36-12-4

  Floors not constructed to be easily cleanable.

  Basic - Floors not constructed to be easily cleanable. Observed accumulation of water next to fryer kitchen area floor.

  Basic

• 16-21-4

  Accumulation of debris on exterior of warewashing machine.

  Basic - Accumulation of debris on exterior of warewashing machine.

  Basic