0450 - Corrected During InspectionCritical Plastic "to go" container stored inside/used to dispense RTE white rice Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
0450 C - Utensil without handle used to dispense and stored in food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
0480 - Unlabeled food containers. Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
0570 - Wiping cloths improperly stored between use. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0820 A 1 - Corrected During InspectionCritical Pork wontons hot holding at improper temperatures. Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
December 19, 2008 (Routine)
Permit issued, final C/O issued 12.18.08, food protection certification current