MR. WONTON

Violations (2)

• 11ACorrected on site

  Proper cooling methods used: adequate equipment for temperature control

  Violation of Code: [511-6-1.04(6)(e)] Observed boiled shrimp, boiled chicken, steamed rice and lo mein placed to cool in the WIC with tight saran wrap on top of it. Containers were not vented to allow for faster cooling. C/A Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food was slightly vented on the corners to allow for faster cooling Corrected On-Site. New Violation.

• 16B

  Plumbing installed; proper backflow devices

  Violation of Code: [511-6-1.06(2)(d)] Observed facility is using the hose connected to the faucet at the mop sink in the main kitchen to was the quarry tile at night without a backflow prevention. C/A Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P New Violation. Correct By: 07/29/2026