ROYAL CHOPSTIX

Violations (13)

• 2

  Proper Cold Holding temperature (41°F/45°F)

  §228.75(f)(1)(B) Keep all TCS cold hold food @ 41 F or lower at all times. Observed fried chicken tenders at 52.5 F, raw eggs 46.2 F, cooked shrimp 45.6F in RICs

• 10

  Food contact surfaces and Returnables; Cleaned and Sanitized at correct concentration/temperature

  §228.113(1) Clean inside of dirty RIF base

• 10

  Food contact surfaces and Returnables; Cleaned and Sanitized at correct concentration/temperature

  §228.111(n)(4) Obeserved 3 comp sink sanitizer solution too low(10ppm CL).

• 14

  Hands cleaned and properly washed/Gloves used properly

  §228.38(d)(6) Observed employee not wash hands after touching floor/hair. Employees must hands before prepping food.

• 24

  Required records available (shell stock tags; parasite destruction); Packaged Food labeled

  §228.79(a)(2)(D) Provide manufacturer/distributor name on desserts in RIC

• 27

  Proper cooling method used; Equipment Adequate to Maintain Product Temperature

  §228.107(a) Observed RIC to not hold proper cold holding temperatures. Observed at ~ 45 F, must be able too hold food at 41 F or lower at all times.

• 28

  Proper Date marking and disposition

  §228.75(g)(2) Label and date mark foods with use by dates.

• 29

  Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips

  §228.106(l)(2) Store thermometers in every RIC cooler.

• 32

  Food and Non-food Contact Surfaces cleanable, properly designed, constructed, and used

  §228.101(a)(2) Remove small piece of wood in prep station/cooler. Remove dirty wiping cloths need to wrapped around wok handle

• 36

  Wiping Cloths; properly used and stored

  §228.68(d)(2)(A) Damp wiping cloths need to be stored in sanitizer when not being used.

• 38

  Approved thawing method

  §228.75(c)(2)(B) Observed raw chicken thawing on counter. Chicken should be completely submerged under water with sufficient water velocity to overflow loose particles.

• 39

  Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used

  §228.124(a)(1)(A) Clean dirty storage shelves where utensils are stored

• 42

  Non-Food Contact surfaces clean

  §228.101(i) Remove plastic covering on RIC doors, clean exterior of dirty equipment, clean dirty RIC gaskets