NGUYEN LOI CHINESE BBQ

Violations (4)

• 10

  Adequate hand washing facilities supplied and accessible

  Observed sharpening steel stored in hand sink near three compartment sink.Corrective Actions: Ensure all hand sinks are properly supplied and accessible at all times.

• 21

  Proper hot holding temperatures

  Observed BBQ pork at an internal temperature of 115°F at steam table.Corrective Actions: Ensure hot hold temperature controlled for safety food items are held at 135°F or higher. Ensure hot hold temperature controlled for safety food items outside of adequate temperature range for longer than 4 hours are discarded.

• 41

  Wiping cloths; properly used and stored

  Observed damp wiping cloths stored on food prep tables when not in use.Corrective Actions: Ensure damp wiping cloths are stored in sanitizing solution when not in use.

• 49

  Non-food contact surfaces clean

  Observed accumulation of dust on fan near hot hold display area.Corrective Actions: Ensure non food contact surfaces are regularly cleaned to prevent accumulation of dust and debris.