TAOXI ASIAN CUISINE

Violations (9)

• 06CCritical

  Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

• 04JCritical

  Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

• 05DCritical

  No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

• 03BCritical

  Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.

• 06DCritical

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

• 04ACritical

  Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

• 10B

  Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

• 10E

  Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

• 09E

  Wash hands sign not posted near or above hand washing sink.