- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
--Chicken legs food was held at 122 °F, in the buffet area, rather than 135°F or above as required. In place 1.5 hours. Reheated. COS
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
--Can opener, a food contact surface, was observed to have food residue and was not clean to sight and touch. COS
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
--Observed handles of coolers in facility, also areas between tables and prep units, in kitchen area, with an accumulation of dust, dirt, food residue, debris on non-food contact surfaces.
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09/12/2014 | Regular |
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