ZHENGXIN CHICKEN STEAK

Violations (7)

• 06BCritical

  Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

• 02BCritical

  Hot TCS food item not held at or above 140 °F.

• 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.

• 02GCritical

  Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

• 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.

• 09E

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

• 10C

  Lighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms. Shatterproof bulb or shield to prevent broken glass from falling into food or onto surfaces, not installed.