VALENTINO CHINESE RESTAURANT

Violations (7)

• 15

  Food separated and protected

  3-302.11(A)(1)(a) OBSERVED RAW MEAT STORED ABOVE READY TO EAT FOODS WHILE THAWING. SHALL STORE RAW MEATS ACCORDING TO FOOD STORAGE HIERARCHY AND BELOW READY TO EAT FOODS

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) OBSERVED ITEMS IN REACH IN COOLER ABOVE 41 DEGREES. SHALL MOVE ALL ITEMS TO REACH IN COOLER THAT IS COOLING PROPERLY AND DECREASE TEMP OF AFFECTED REACH IN COOLER SO FOOD ITEMS DO NOT EXCEED 41 DEGREES WHILE STORED. SHALL STORE IN SHALLOW STORAGE BINS SO FOOD COOLS PROPERLY

• 35

  Approved thawing methods used

  3-501.13 OBSERVED MEATS THAWING IN STANDING WATER. SHALL THAW MEATS IN RUNNING WATER.

• 38

  Insects, rodents, and animals not Present

  6-202.15(A) OBSERVED BACK DOOR LEFT OPEN FOR LONG PERIOD OF TIME WHILE NOT IN USE. SHALL KEEP BACK DOOR CLOSED IF NOT ACTIVELY IN USE

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) OBSERVED OIL AND SOY SAUCE STORED ON THE GROUND. SHALL ELEVATE FOOD AT LEAST 6 IN OFF THE GROUND

• 43

  In-use utensils; properly stored

  3-304.12 OBSERVED FOOD SCOOP HANDLES TOUCHING FOODS WHILE STORED. SHALL STORE SCOOPS WITH HANDLES ABOVE FOOD.

• 47

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

  4-202.11 OBSERVED OPEN CANS USED FOR FOOD STORAGE IN REACH IN COOLER. SHALL STORE FOODS IN CONTAINERS THAT ARE SMOOTH, EASILY CLEANABLE AND NON ABSORBENT