SEVEN STAR CHINESE CUISINE INC.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER TEMPERATURE OF VARIETY OF FOODS (CHICKEN, BEEF, & SHRIMP). TEMPERATURES RANGING FROM 48F-51 DEGREES F LOCATED IN COLD HOLD UNIT. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED PREP COLD HOLDING REACH IN UNIT AT 50.2 DEGREES F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CUTTING BOARDS IN THE PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED ACCUMULATION OF GREASE AND FOOD DEBRIS INSIDE FRYER DOOR. INSTRUCTED TO CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED FAUCET KNOBS ON 3-COMPARTMENT SINK LOOSENED FROM FIXTURE. INSTRUCTED TO REPAIR OR REPLACE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ACCUMULATION OF GREASE AND FOOD DEBRIS UNDER WOK LINE. INSTRUCTED TO INCREASE CLEANING FREQUECY TO PREVENT PESTS AND MAINTAIN.