SESAME EXPRESS CHINESE AND MEXICAN FOOD

Violations (13)

• 5

  Procedures for responding to vomiting & diarrheal events

  2-501.11

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) HAND SINK - OBSERVED ITEMS I NTHE HAND SINK

• 15

  Food separated and protected

  3-302.11(A)(1)(a) SHALL SEPARATE CHICEKN AND BEEF MEATS FROM SAME CONTAINER

• 24

  Time as a public health control: procedures & records

  3-501.19(B) CUT VEG FOR FOOD FRYING HELD OUTSIDE SHALL BE KEPT BY A TIMER FOR 4 HRS

• 36

  Thermometers provided and accurate

  4-302.12 MISSING A FOOD THERMOMETER

• 38

  Insects, rodents, and animals not Present

  6-202.15(A) READR SOOR SHAL LBE SEALED FRO MANY GAPS

• 43

  In-use utensils; properly stored

  3-304.12 OBSERVED USING WATER IN THE UTENSIL STORAGE AT ROOM TEMP

• 43

  In-use utensils; properly stored

  3-304.12 OBSERVED USING A BOWL I NTHE DRY BIN

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-101.11 FOOD STORAGE CONTAINER OBSERVED CRACKED FOR THE BROCCOLI

• 49

  Non-food-contact surfaces clean

  4-601.11(C) SHALL CLEAN BOTTOM SHELF FRO MANY DEBRIS

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  5-501.17

• 56

  Adequate ventilation and lighting; designated areas used

  4-204.11 MISSING A CATCH TREY FOR THE VENT HOOD

• 56

  Adequate ventilation and lighting; designated areas used

  6-202.11(A) LIGHT SHIELDS SHALL BE CLEANED FROM ANY DEAD BUGS