Cross-contamination of Raw/cooked foods/Other Store all raw animal foods below all pre-cooked and ready-to-eat foods. Observed raw eggs stored above pre-cooked noodles in the walk-in cooler.
Approved Systems (HACCP Plans/Time as Public Health Control) "Date marking must be used for all cooked potentially hazardous foods that are held for more than 24 hours. Stored food can be marked with the date it was prepared or when it will be consumed or discarded. It may be held for a maximum of 7 days, afterwards it must be discarded. Observed no date marking was used for two large stacks of bulk container storing pre-cooked chicken in the walk-in cooler."
Manual/Mechanical Warewashing and Sanitizing "When mechanical warewashing, the chlorine level must read between 50-100 PPM. No chlorine was observed at the mechanical dishwashing machine. RED TAGGED DISHWASHING MACHINE."
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 1. Remove all damage fryer baskets with the missing and separating stainless steel mesh from food operations to prevent physical contamination of food. 2. Remove all damaged dishes and utensils from food operations. All food contact surfaces must be clean and in good repair. Observed chipped plates in the kitchen.
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