- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Non food contact surfaces of equipment not clean
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/13/2016 | Inspection | Discussed deficiencies with the operator. The following temperatures were measured (degrees F.): Walk-In cooler - Cooked Pork - 36.7, Egg Rolls - 39.3; Upper Compartment Bain Marie - Sliced Cooked Chicken, Diced Pork - 43.9; Snapple Display Cooler - Pork Ribs - 39.4; Pepsi Display Cooler - Egg Rolls -39.7; Sweet and Sour Soup - 170, Won Ton Soup - 194.4, White Rice - 161.7. Stressed the importance of properly cooling Potentially Hazardous food items. Report e-mailed. |
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