- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
--Raw chicken was stored above sauces and lettuce in the walk in cooler. Corrected during inspection today, refer to proper food storage chart provided by CCHD, inform staff, enforce through managerial team.
- In-Use Utensils & Between Use Storage (46.302)
--Plastic utensils for to go patrons and silverware utensils for dine in patrons observed stored inverted with handles on the bottom and utensil up top. In order to prevent potentially cross contamination store all utensils with handles up. Xiu corrected storage practice during inspection.
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
--Prep line knife holder,between the prep tables, is a food contact surface, was observed to have food residue and was not clean to sight and touch. Clean and sanitize this component daily.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
--Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dust, debris, crumb, and splash. 1- Clean the flooring located under the cook line, including the area under the fryer station.
- Heating, Ventilating & Air Conditioning System Vent Design & Installation (46.922(b))
--The hot water heater gas exhaust line is not directly centered over the top of the water heater in order to properly vent the unit. Place the exhaust piping over the hot water heater exhaust to ensure proper ventilation, as soon as possible.
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03/04/2014 | Regular |
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