- CROSS-CONTAMINATION - Foods were not protected from cross contamination.
- TOXICS STORED - Toxic items were not stored away from food, utensils, food service items or incompatible chemicals.
- TOXICS USED - Toxic items were used in a manner not approved for food service applications or contrary to their label instructions.
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12/17/2015 | 84 |
- TOXICS USED - Toxic items were used in a manner not approved for food service applications or contrary to their label instructions.
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6/30/2015 | 90 |
- COLD HOLDING TEMPERATURE - Potentially hazardous foods were not held at or below 41°F.
- GOOD HYGIENIC PRACTICES (OTHER) - Personnel - Hygenic Practices - Other violations.
- SANITIZATION RINSE- EQUIP AND UTENSILS SANITIZED - Equipment was not sanitized prior to to use or re-use as necessary.
- TOXICS STORED - Toxic items were not stored away from food, utensils, food service items or incompatible chemicals.
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2/19/2015 | 70 |
- FACILITIES TO MAINTAIN TEMPERATURE - The establishment did not have adequate refrigeration and/or hot holding equipment to acquire and/or maintain proper food temperatures.
- CROSS-CONTAMINATION - Foods were not protected from cross contamination.
- HANDS WASHED - Employees were not washing hands when required.
- INSECTS - The facility has an insect infestation.
- TOXICS STORED - Toxic items were not stored away from food, utensils, food service items or incompatible chemicals.
- TOXICS USED - Toxic items were used in a manner not approved for food service applications or contrary to their
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11/13/2014 | 61 |
- HANDWASHING- ACCESSIBLE - The handsinks were not easily accessible, ie. blocked, used for storing equipment.
- OUTER OPENINGS - The facilities outer openings have not been tightly sealed to the outside to prevent the entry of pests.
- TOXICS USED - Toxic items were used in a manner not approved for food service applications or contrary to their label instructions.
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6/11/2014 | 80 |
- COOLING OF PHF FOOD - Potentially hazardous foods were not cooled from 140°F to 75°F in 2 hours and from 75°F to 41°F within 4 more hours.
- GOOD HYGIENIC PRACTICES (OTHER) - Personnel - Hygenic Practices - Other violations.
- SANITIZATION RINSE- EQUIP AND UTENSILS SANITIZED - Equipment was not sanitized prior to to use or re-use as necessary.
- TOXICS LABELED - Toxic items were not labeled as to their contents.
- TOXICS USED - Toxic items were used in a manner not approved for food service applications or contrary to their label instructions.
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12/19/2013 | 72 |
- COLD HOLDING TEMPERATURE - Potentially hazardous foods were not held at or below 41°F.
- COOLING OF PHF FOOD - Potentially hazardous foods were not cooled from 140°F to 75°F in 2 hours and from 75°F to 41°F within 4 more hours.
- CROSS-CONTAMINATION - Foods were not protected from cross contamination.
- HANDWASHING- ACCESSIBLE - The handsinks were not easily accessible, ie. blocked, used for storing equipment.
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9/9/2013 | 77 |
- COLD HOLDING TEMPERATURE - Potentially hazardous foods were not held at or below 41°F.
- COOLING OF PHF FOOD - Potentially hazardous foods were not cooled from 140°F to 75°F in 2 hours and from 75°F to 41°F within 4 more hours.
- CROSS-CONTAMINATION - Foods were not protected from cross contamination.
- GOOD HYGIENIC PRACTICES (OTHER) - Personnel - Hygenic Practices - Other violations.
- OUTER OPENINGS - The facilities outer openings have not been tightly sealed to the outside to prevent the entry of pests.
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6/27/2013 | 74 |
- COLD HOLDING TEMPERATURE - Potentially hazardous foods were not held at or below 41°F.
- MEETS TIME/TEMP REQUIREMENTS - Establishment does not meet time/temp requirements.
- CROSS-CONTAMINATION - Foods were not protected from cross contamination.
- GOOD HYGIENIC PRACTICES (OTHER) - Personnel - Hygenic Practices - Other violations.
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11/1/2012 | 70 |
- COLD HOLDING TEMPERATURE - Potentially hazardous foods were not held at or below 41°F.
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6/25/2012 | 85 |
- COLD HOLDING TEMPERATURE - Potentially hazardous foods were not held at or below 41 F.
- HANDWASHING- ACCESSIBLE - The handsinks were not easily accessible, ie. blocked, used for storing equipment.
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6/8/2010 | 80 |
- HANDWASHING- ACCESSIBLE - The handsinks were not easily accessible, ie. blocked, used for storing equipment.
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6/25/2009 | 77 |
- CROSS-CONTAMINATION - Foods were not protected from cross contamination.
- HANDWASHING- ACCESSIBLE - The handsinks were not easily accessible, ie. blocked, used for storing equipment.
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12/10/2008 | 86 |
- SANITATION RINSE- PROPER CONCENTRATION - The sanitization rinse was not maintained at the proper concentration.
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6/18/2008 | 90 |
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