- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
--Raw chicken was stored above cooked chicken in the back three door Beverage Air. Eggs were also found stored above peeled onions. Move food so that all raw meats and eggs are on the bottom and cooked foods and vegetables are up top. Correct immediately and maintain.
- Cleaning Frequency, Cleaning Agents & Clean Solutions for Mechanical or Manual Warewashing Equipment (46.674(a)-(c))
--Three bay sink was being used to process raw chicken. If the three bay sink is going to be used, it must be thoroughly washed, rinsed, and sanitized prior to cleaning any dishes. The food prep sink should be used for this. Three bay sink needs to be accessible for ware washing.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
--The following need to be cleaned and maintained clean. 1. Clean inside the lower compartment of the fryer on the right side. 2. Clean the white drain pipe below the food prep sink. 3. Clean the food prep sink. 4. Clean the inside bottom of the Migoli freezer. 5. Clean the inside bottom of the Beverage Air refrigerator. 6. Clean the inside bottom of the Migoli refrigerator.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
--The floor, through out the establishment needs to be cleaned. Especially in the following areas. 1. Up front, clean along the edges and under equipment. 2. Clean below the woks, fryer, rice cooker table and food prep sink. 3. Clean the back closet and below refrigeration in this are. 4. Clean below ingredient bins.
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11/13/2014 | Regular |
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