MAY FU CHINESE RESTAURANT

Violations (6)

• 08A-17-6CriticalCorrected on site

  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork inside reach in freezer. Manager separated from one another.

  High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork inside reach in freezer. Manager separated from one another. **Corrected On-Site**

  High Priority

• 14-11-5

  Equipment in poor repair. Walk in cooler ambient temperature 62°F. No potentially hazardous food in it. Manager called technician.

  Basic - Equipment in poor repair. Walk in cooler ambient temperature 62°F. No potentially hazardous food in it. Manager called technician.

  Basic

• 36-01-4

  Floor not cleaned when the least amount of food is exposed. Grease under the fryer.

  Basic - Floor not cleaned when the least amount of food is exposed. Grease under the fryer.

  Basic

• 23-03-4

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

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

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.

  Basic

• 02C-04-5

  Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked: pork and ham inside reach in freezer.

  Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked: pork and ham inside reach in freezer.

  Intermediate