TIEN TIEN CHINESE FOOD

Violations (12)

• 08B-01-4Critical

  Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

  High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

  High Priority

• 03A-02-5CriticalRepeat

  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 Pork 44F, Cut Lettuce 51F in Flip top cooler Manager moved to Walk In cooler for quick chill **Corrective Action Taken** **Repeat Violation**

  High Priority

• 08B-49-4

  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 employee food in Walk In Cooler not identified and segregated from food intended for sale to the public

  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 food in Walk in cooler

  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 ares around Wok soiled with food debris

  Basic

• 21-12-4Repeat

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**

  Basic

• 11-07-5

  Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

  Intermediate

• 31A-09-4RepeatCorrected on site

  Handwash sink not accessible for employee use at all times.

  Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink next to hot water heater blocked by a wooden stool Employee removed stool **Corrected On-Site** **Repeat Violation**

  Intermediate

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink next to hot water heater use d to store utensils. Employee removed utensils **Corrected On-Site**

  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.

  Basic

• 16-36-4

  No color/concentration comparison chart available for chemical test kit used to check sanitizer.

  Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

  Intermediate

• 12B-02-4

  Employee eating in a food preparation or other restricted area.

  Basic - Employee eating in a food preparation or other restricted area.

  Basic