MING WAH CHINESE RESTAURANT

Violations (8)

• 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.

  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. Observed raw chicken stored over raw pork in Atosa freezer. Operator transfer pork to top shelf. **Corrected On-Site**

  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 precooked pork cold held in reach in cooler at 44F and raw beef at 45F. Per operator, both items transfer to unit 3 hours before the inspection. Operator placed ice packs on items for quick chill. **Corrective Action Taken**

  High Priority

• 03B-01-6CriticalCorrected on site

  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 cooked chicken hot held at cook line at 98F. Per operator, chicken cooked 2 hours prior to the inspection. Operator reheat chicken to 179F. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  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 shell eggs not vertical separated from cut vegetables in reach in cooler . Operator relocate shell eggs. **Corrected On-Site**

  High Priority

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on cutting board at cook line.

  Intermediate

• 21-12-4Corrected on site

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at perp station not stored in sanitizer solution between use. **Corrected On-Site**

  Basic

• 36-10-4

  Worn, torn and/or soiled floors/carpeting. -

  Basic - Worn, torn and/or soiled floors/carpeting. -Observed accumulation of dirt buildup on carpet in dining room areas.

  Basic

• 36-37-5

  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

  Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

  Basic