NOV 29
2023
PASSED
12 violations6 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
CHINA KING SUPER BUFFET II.
BEAT. 18/100
3907 W CAMP WISDOM RD · DUNCANVILLE, DALLAS
Last inspected November 29, 2023 · passed
Failed 3 of 16 inspections. 62 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
16
13 passed · 3 failed
VIOLATIONS
189
includes 62 critical
RECORDS COVER
6 YEARS
since Dec 2016
INSPECTION HISTORY
*02 Cold Hold (41øF/45øF or below)
sushi rls at 47. 9F, raw beef at 49.8F. use deeper pans for stir fry ric and use metal trays to hold sushi.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw foods not arranged properly in WIC, arrange properly to prevent cross contamination
*18 Toxic items labeling-non original container
label HD spray bottle.
*30 Does Establishment have a current valid permit posted?
update name of owner on health permit, must match name of owner on tax permit.
*32 Nonfood surfaces-design to be cleaned easily
repair damaged door handles to make easily cleanable.
*34 Controlling pests. Eliminating harborage conditions
remove harboring condition ( heavy food debris on floor, gaps on exterior door and gaps/holes on wall). remove dead pest.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
food left uncovered in wif and wic, cover
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
use hot water that is 135F or above for rice scoop.
*41 Food storage containers, identified with common name of food.
label large container of flour and sugar.
*42 Dirty nonfood contact surfaces
CLEAN: shelves, food storage shelves, vent hoods, gaskets of cold hold equipment, surfaces of equipment
*45 Store maintenance equipment in orderly manner
store maintenance equipment in orderly manner.
*47 RFSM Certificate - Not Display
post
MAR 82023PASSED10 violations3 CRITICALDETAILS
MAR 8
2023
PASSED
10 violations3 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
ORANGE CHICKEN AT 120.3F, BEEF AT 121.1F. REMOVE SECOND CONTAINER UNDERNEATH FOOD.
*02 Cold Hold (41øF/45øF or below)
RAW SHRIMP AT 50.1F, RAW CHICKEN AT 49.2F. EQUIPMENT IS WORKING( SHOW RIC BAR AT 36.3F) SUGGEST USING TIME AS PHC.
*42 Dirty nonfood contact surfaces
HEAVY GRIME BUILD UP ON SURFACES OF EQUIPMENT, GRIME ON STORAGE SHELVES, DUST OBSERVED ON FANS OF WALK IN COOLER. FOOD DEBRIS ON FLOOR, GRIME ON WALLS, CLEAN.
*36 Cloths in-use for wiping between uses stored
OBSERVED WET CLOTH LEFT ON SURFACES, STORE IN SANITIZER BUCKET WHEN NOT IN USE.
*34 Outer door: solid,selfclosing,tightfitting
PROVIDE TIGHT SEAL FOR EXTERIOR BACK DOOR.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
OBSERVED RAW EGGS STORED ABOVE PRODUCE. OBSERVED RAW CHICKEN STORED ABOVE RTE FOOD AND RAW BEEF. ARRANGE FOOD PROPERLY TO PREVENT CROSS CONTAMINATION
*39 Can openers shall be kept sharp
GRIME BUILD UP ON CAN OPENER, CLEAN OR REPLACE.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
OBSERVED MULTIPLE FOOD LEFT UNCOVERED IN WALK IN FREEZER AND COOLER. COVER.
*43 Clean vent syst:Intake/exhaust air ducts
DUST OBSERVED ON INTAKE VENTS, CLEAN.
*47 RFSM Certificate - Not Display
REGISTER RFSM WITH CITY OF DALLAS.
OCT 52022PASSED11 violations5 CRITICALDETAILS
OCT 5
2022
PASSED
11 violations5 CRITICALDETAILS
*37 Storing the food where it is not exposed to splash, dust, or other contamination
OBSERVED FOOD STORED DIRECTLY ABOVE SPLASH ZONE OF WALK IN FREEZER, MOVE FOOD OUT OF SPLASH ZONE, FOOD IS BEING COVERED WITH ICE.
*34 Controlling pests. Eliminating harborage conditions
OBSERVED: POOLING OF WATER, HEAVY FOOD DEBRIS UNDERNEATH EQUIPMENT,
*43 Ventilation hood-prevent grease dripping
OBSERVED GREASE BUILD UP ON VENT HOOD, CLEAN.
*42 Dirty nonfood contact surfaces
OBSERVED HEAVY GRIME BUILD UP ON SURFACES OF EQUIPMENT, HEAVY GRIME BUILD UP ON WIRE SHELVES, DUST BUILD UP ON FANS OF WALK IN COOLER, OBSERVED GRIME BUILD UP ON GASKETS OF REACH IN COOLERS,
*36 Cloths in-use for wiping between uses stored
OBSERVED WET CLOTHS STORE ON FOOD CONTACT SURFACE, STORE IN SANITIZER BUCKET WHEN NOT IN USE.
*02 Cold Hold (41øF/45øF or below)
OBSERVED RAW STEAK AND RAW CHICKEN BETWEEN 50.2-52.8F AT STIR FRY AREA. FOOD WAS PLACED IN REACH IN FREEZER TO REDUCE TEMPERATURE AND WILL BE PLACED IN COLD HOLD EQUIPMENT.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
OBSERVED RAW FOODS STORED ABOVE RTE FOOD AND FRESH PRODUCE IN WALK IN COOLER. ARRANGE FOOD PROPERLY TO PREVENT CROSS CONTAMINATION
*29 Cold/hot hold unit thermometer easily viewable
PROVIDE THERMOMETER FOR REACH IN COOLER LOCATED NEXT TO GRILL AREA.
*32 Maintain in Good Repair
OBSERVED DAMAGED DOOR HANDLE OF REACH IN COOLER, REPAIR.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
PLACE KNIFES ON CLEAN SURFACE NOT IN BETWEEN EQUIPMENT.
*47 RFSM Certificate - Not Display
POST RFSM.
FEB 92022PASSED11 violations5 CRITICALDETAILS
FEB 9
2022
PASSED
11 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
observed seafood mix on buffet line at 45.4F, and other foods place on top of ice. surround food with not and do not place on top of ice.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw shrimp and raw fish stored above RTE food in walk in cooler, arrange properly to prevent cross contamination
*10 Chlorine sanitizer concentration, minimum temp.
chlorine sanitizer in bucket observed at 0PPM and at 10 PPM in ware wash machine, adjust concentration to 50-100PPM
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
observed rice scoop store in container of room temperature water. store scoop in water that is 135F or more.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
observed tea container left uncovered, cover
*42 Floors/walls/ceiling/nonfood dirty
grime build up on walls and floor of kitchen, clean floor of walk in freezer have build up of debris, clean.
*32 Equipment & Utensils resistant pit,chip, crazing
observed containers with heavy damaged being sued to store dry ingredients, replace containers.
*43 Clean vent syst:Intake/exhaust air ducts
observed dust build up on intake vents.
*36 Cloths in-use for wiping between uses stored
observed wet cloth being used as cushion for cutting board.
*47 RFSM Certificate - Not Display
Renew expired food service manager certificate
*34 Controlling pests. Eliminating harborage conditions
observed pest in back dishwasher area, maintain area clean and dry, remove food debris.
MAR 312021PASSED4 violations2 CRITICALDETAILS
MAR 31
2021
PASSED
4 violations2 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
chicken wing observed at 98.4F. food was reheated and placed on working steam.
*39 Equipment in good repair and proper adjustment.
provide heat lamp for fried food. steam bath not able to maintain hot hold temperatures.
*42 Dirty nonfood contact surfaces
grime build up on storage shelves.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
observed containers of food uncovered in walk in freezer and cooler. COVER.
show all 16 inspections →
MAR 102021FAILED20 violations4 CRITICALDETAILS
MAR 10
2021
FAILED
20 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
raw chicken at 48.6F, raw steak at 49.3F, onions at 54.3F; DISPOSE OF FOOD.
*03 Food products not maintained at 135øF or above
shrimp buffet line observed at 84.4F, food was reheated to proper temperature.
*07 Food safe, good condition, unadulterated, and honestly presented
observed large containers of flour and msg located next to busted pipes drenched in water and not been disposed of. dispose of food in wet containers.
*10 Chlorine sanitizer concentration, minimum temp.
no chlorine sanitizer observed to wipe down surfaces or sanitize clean and washed utensils.
*14 When to wash hands between raw and RTE foods
no running water available, employees were observed not washing hands.
*23 No Water
establishment is open and operating with no water due to pipe burst. plumber on site but no running water. (repaired)
*31 Individual, disposable towels
no available towels at hand sink and no available warm water.
*33 Manual warewashing equipment, wash solution temp.
no available hot water. using cool water to manuel ware wash.
*34 Controlling pests. Eliminating harborage conditions
throughout establishment and kitchen observed heavy build up of grime and gaps. remove harboring conditions.
*36 Cloths in-use for wiping between uses stored
observed cloths drenched with water stored on food contact surfaces. store in sanitizer bucket when not in use.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
food in walk i freezer left uncovered.
*39 Equipment & utensils cleaned before restocking
observed employees restocking soiled utensils. throughly clean and sanitize before restocking.
*41 Food storage containers, identified with common name of food.
small containers with spices not labeled.
*42 Floors/walls/ceiling/nonfood dirty
heavy grime build up on floors(check underneath equipment.)
*45 Premises shall be maintained in good repair
broken floor tiles and broken wall base. repair. damaged due to pipe burst must also be repaired.
*26 Allergen Labeling
menu outside used for to go orders does not have allergy label, provide allergens for wheat, milk, egg ,fish etc.
*28 Do not exceed manuf. use by date
observed cases of diary ice cream in wic date makred use by may 2020, DISPOSE OF DAIRY ICE CREAM.
*43 Ventilation hood-prevent grease dripping
build up of grease on vent hoods, clean.
*05 Commercially processed ready-to-eat (RTE) food reheat 135øF or above
RTE shrimps was not reheated to 135F or above.
*19 Water & Plumbing in good repair- per code
back up observed on drain located next grill station.
JUL 202020PASSED7 violations2 CRITICALDETAILS
JUL 20
2020
PASSED
7 violations2 CRITICALDETAILS
*43 Clean vent syst:Intake/exhaust air ducts
dust on vents, clean.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
food left uncovered in walk in cooler, cover to prevent potential contamination.
*42 Floors/walls/ceiling/nonfood dirty
grime in dinning area, even though it is not being used you must maintain clean. grime underneath equipment. clean
*34 Remove dead/trapped pests
dead pest observed on light shield, clean and remove
*36 Cloths in-use for wiping between uses stored
wet cloths on food contact surface. place wet cloths back in sanitizer buckets when not in use.
*41 Food storage containers, identified with common name of food.
label large flour containers.
*03 Food products not maintained at 135øF or above
shrimp at 130.2F, orange chicken at 129.F.
JAN 282020PASSED11 violations4 CRITICALDETAILS
JAN 28
2020
PASSED
11 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
raw fish in sushi at 60F. all sushi was destroyed. provide better means to maintain sushi at or below cold hold temperature.
*07 Food safe, good condition, unadulterated, and honestly presented
observed multiple heavily dented cans, cans were placed in a label distressed food area.
*44 Trash can provided for papertowel waste
Provide trash can at all hand sink stations.
*41 Food storage containers, identified with common name of food.
label squeeze bottles located in Mongolian Stir Fry area, contain sauce and oils.
*45 Store maintenance equip away from food/food equip
Maintenance equipment like tools and batterys stored above food container and single service items. store away from single service items and food containers.
*39 Store equipment & utensils - avoid contamination
knife stored in between equipment. store in clean surface.
*34 Controlling pests. Eliminating harborage conditions
outlets in back storage room not covered, exposed back wall. Cover to prevent harboring condition.
*38 Frozen food. Stored frozen foods shall be maintained frozen
Frozen packages of fish states to store at or below 0F. Current walk in freezer observed at 14F. Reduce temperature of walk in freezer.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Provide.
*03 Food products not maintained at 135øF or above
teriyaki chicken at 100F. Food was reheated to 165F.
*43 Ventilation hood-prevent grease dripping
grease dripping from vent hood, clean.
JUL 302019PASSED6 violations1 CRITICALDETAILS
JUL 30
2019
PASSED
6 violations1 CRITICALDETAILS
*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food
ice on shrimp and beef. inly use as a medium.
*39 Keep utensils handles upright or protected
handle touching rice and corn starch
*42 Floors/walls/ceiling/nonfood dirty
dust on ceiling, clean.
*19 Water & Plumbing in good repair- per code
broken waste water pipe outside of walk in freezer.
*36 Cloths in-use for wiping between uses stored
wet cloth on food contact surfaces. place wet cloths in sanitizer buckets when not in use.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
waste water pipe, attached to outside of walk in freezer, splashing on rice container.
JUN 242019PASSED16 violations6 CRITICALDETAILS
JUN 24
2019
PASSED
16 violations6 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer of ware washing machine was observed at 0 PPM.
*34 Controlling pests. Eliminating harborage conditions
pooling of water on floor. remove.
*29 Cold/hot hold unit thermometer easily viewable
provide a thermometer in reach in cooler located behind grilling station. provide thermometer for small reach in cooler located next to sushi area.
*27 Cooling, heating, and holding capacities. Equipment
cooling table of stir fry cooking area not maintaining proper cold hold temperatures. walk in cooler is at 43F. right condenser unit is not maintaining right side cool, at 46.4F.
*02 Cold Hold (41øF/45øF or below)
raw beef at 55.1F, raw sliced chicken at 53.7F, raw marinated beef at 51.8F, chicken wings at 57.9F. All food from non working equipment was disposed of, per RFSM.
*39 Keep utensils handles upright or protected
handle touching flour. keep upright.
*07 Food safe, good condition, unadulterated, and honestly presented
placing items in ice bin, cup of ice in ice bin used to serve customers. black substance in ice machine, remove current ice; clean and sanitize roof of ice bin.
*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)
all hand sinks must have a waste container.
*03 Food products not maintained at 135øF or above
rice at 74.4F. Crab meat at 118.8F.
*19 Water & Plumbing in good repair- per code
broken waste pipe of walk in freezer, pipe is above a container of flour.
*33 Warewashing machines auto. dispense detergents
ware washing machine is not dispensing chlorine sanitizer.
*36 Cloths in-use for wiping between uses stored
cloths out in food contact surface after use.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
container of flour above broken waste water pipe of walk in freezer. repair pipe and move container away from splash
*42 cleaning hermetically sealed containers of food or visible soil before opening
clean lids of large black food containers.
*43 Ventilation hood-prevent grease dripping
grease dripping from back vent hood ( above oven) .
*47 Handwashing signage
provide hand wash signs at all hand sinks that are missing hand wash signs.
NOV 82018PASSED6 violations1 CRITICALDETAILS
NOV 8
2018
PASSED
6 violations1 CRITICALDETAILS
*39 Loosely cover cooling foods
Cover all food that is cooling, in walk in cooler and food being cooled to temperature.
*42 cleaning hermetically sealed containers of food or visible soil before opening
Clean top of lids
*37 Storing the food at least 15 cm (6 inches) above the floor
Raw chicken, in box, on floor of kitchen. COS.
*10 Chlorine sanitizer concentration, minimum temp.
Dishwasher at 0 PPM. 3 comp sink at 0 PPM. COS
*32 Damaged Equipment
Dishwasher not pumping chlorine.
*45 Store maintenance equip away from food/food equip
Drill and oil above single service items in storage room. Move maintenance equipment to other shelf.
SEP 242018PASSED14 violations6 CRITICALDETAILS
SEP 24
2018
PASSED
14 violations6 CRITICALDETAILS
*21 RFSM - Not On Site
RFSM is not on site. 2ND AND FINAL WARNING. CITATION WILL BE ISSUED FOR RECURRENCE OF VIOLATION.
*02 Cold Hold (41øF/45øF or below)
crab meat at 47.8 F. chopped pineapple at 54.3F, chicken at 45.3F all on mongolian stir fry station. Food in WIC are 1-2 degrees above cold hold temperature, raw chicken at 43.4F, and raw fish at 42.8
*28 Date marking > 24 hrs,on site,temp 41F
See improvement in date marking procedures but some food items stiill had no date mark in walk in cooler.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Drink above clean utensils.
*18 Toxic items labeling-non original container
Label HDX sprayer as heavy degreaser.
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer solution on 3 comp sink was at 0 PPM, change every 2-4 hours.
*39 Store equipment & utensils - avoid contamination
Knifes being stored between table and RIC.
*03 Food products not maintained at 135øF or above
Sesame chicken at 110F in buffet line. Fish at 84.5F and chicken on stick at 89.4F, stored above oven. 2ND AND FINAL WARNING. CITATION WILL BE ISSUED FOR RECURRENCE OF VIOLATION.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Wood table is absorbent and has long crack with residue. replace with nsf approved table.
*27 Cooling, heating, and holding capacities. Equipment
Ice, in mongolian stir fry cold hold, is preventing cold air from cooling pans. Should not use ice to maintain cold temperatures. Walk in cooler was at 44F, needs to be kept at 41F or below. 2ND AND F
*07 Food safe, good condition, unadulterated, and honestly presented
Chicken on stick and cooked fished store above oven. Not being kept at hot hold temperatures and food was uncovered. Food need to be kept safe at hot hold temperatures. 2ND AND FINAL WARNING. CITATION
*42 cleaning hermetically sealed containers of food or visible soil before opening
Clean top of lids of all food containers.
*36 Cloths in-use for wiping between uses stored
Wet cloth on food contact surface. Should be stored back in sanitizer bucket when not in use.
*47 Handwashing signage
Need hand wash sign in restroom.
AUG 172018PASSED14 violations3 CRITICALDETAILS
AUG 17
2018
PASSED
14 violations3 CRITICALDETAILS
*27 Cooling, heating, and holding capacities. Equipment
WIC at 45.4F and RIC at 50.2F. Food has been removed from RIC and RIC has been tagged for repair.
*02 Cold Hold (41øF/45øF or below)
Food in WIC: raw chicken at 44.3F, eggs at 58.3F, raw beef at 45.3F. Food in RIC: wrapped bacon at 54.3F
*35 Hair Restraints effective
Two employees had no hair restraints.
*10 Clean Sight and Touch
Heavy black mold in large ice bin. Ice removed.
*07 Food safe, good condition, unadulterated, and honestly presented
Personal drink in ice of ice bin. Ice dumped.
*18 Toxic items labeling-non original container
Chemical sprayer not labled.
*45 Store maintenance equip away from food/food equip
Food and clean equipment mixed with paint and other maintenance equipment.
*37 Storing the food at least 15 cm (6 inches) above the floor
3 bins of raw chicken on floor. Broccoli boxes on floor.
*32 Damaged Equipment
Wood counter top has cracks and ice machine has exposed top.
*28 Date marking > 24 hrs,on site,temp 41F
Date mark food in WIC, many prepared ans thawed food missing labels.
*47 Conditions of Permit-in use of food equipment
Need sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
*42 cleaning hermetically sealed containers of food or visible soil before opening
Clean top of lids of all bins.
*39 Keep utensils handles upright or protected
Need to use handled equipment in bins containing spices, flour and sugar.
*44 Location of refuse/recycling storage areas
Boxes of trash on top of flour, sugar and SMG bins.
FEB 222018PASSED10 violations4 CRITICALDETAILS
FEB 22
2018
PASSED
10 violations4 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Hot hold needs to be above 135F.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw bacon above produce.
*28 Date marking commercially prepared RTE/ TCS food
Properly date mark all food in WIC.
*29 Temperature Measuring- accurate +/- 2'F
Need accurate thermometer for WIC.
*36 Cloths in-use for wiping between uses stored
Cloths back in sanitizer bucket when not in use.
*39 Store equipment & utensils in a clean, dry place
*41 Food storage containers, identified with common name of food.
*42 Floors/walls/ceiling/nonfood dirty
Clean top of bulk containers.
*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)
*47 Handwashing signage
Need HW sign at HW station.
JUL 272017FAILED18 violations6 CRITICALDETAILS
JUL 27
2017
FAILED
18 violations6 CRITICALDETAILS
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
OBSERVED FLIES LANDING ON FOOD, SEVERAL ROACHES IN PREP AREA , WALL, STORAGE RACK, AND IN RIC DOOR GASKETS
*18 Licensed pest control applicator only
OBSERVED PESTICIDE IN STORAGE
*10 Clean Sight and Touch
CLEAN ALL THOROUGHLY
*24 Food Labeling- with common name of the food
LABEL ALL NON ORIGINAL CONTAINER
*34 Outer door: solid,selfclosing,tightfitting
OBSERVED BACK DOOR OPEN
*02 Cold Hold (41øF/45øF or below)
SUSHI 63*F, PINEAPPLE 45.4*F, SHRIMP 50.1*F, PINEAPPLE 53* F ON TOP OF ICE
*19 Water & Plumbing in good repair- per code
REPAIR LEAKING FAUCET AND P-TRAP AT HANDSINK
*32 Approved Food Contact Equip.
TOWEL STORED UNDER CUTTING BOARD
*39 Loosely cover cooling foods
COVER ALL IN COOLERS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED EMPLOYEE DRINKING IN DISH AREA; PERSONAL DRINK STORED ON PREP TABLE
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW CHICKEN STORED ABOVE RTE FOODS(TOFU)
*27 Cooling, heating, and holding capacities. Equipment
PROVIDE FOR BUFFET LINE FRUIT STORED ON TOP OF ICE
*45 Walls easily cleanable and light in color
REPAIR WALL
*36 Cloths in-use for wiping between uses stored
STORED THROUGHOUT KITCHEN
*37 Storing the food at least 15 cm (6 inches) above the floor
BSERVED FOOD STORED ON FLOOR IN WIC AND THROUGHOUT KITCHEN
*12 Gloves Single Use
EMPLOYEES WEARING ONE GLOVES
*03 Food products not maintained at 135øF or above
COOKED CHICKEN ON BUFFET LINE AT 122*F, PIZZA AT 111*F AT BUFFET LLINE
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
DEC 272016FAILED19 violations4 CRITICALDETAILS
DEC 27
2016
FAILED
19 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
WATERMELON ON ICE 56.5*F, CANTALOUPE ON ICE 54.8*F, CRAB MEAT /SUSHI 50.1*F,57.9*F
*03 Food products not maintained at 135øF or above
COOKED CHICKEN 71.7*F ABOVE STOVE
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
RAW EGGS STORED NEAR RTE FOODS
*14 Gloves single use
EMPLOYEES
*42 Nonfood-contact surfaces material
REMOVE CARDBOARD FROM FLOORS
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
STORE HANDLES UPRIGHT
*10 Clean Sight and Touch
CLEAN ALL
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINKS STORED ON PREP TABLE & WITH CUSTOMERS FOOD
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
STORING IN OPEN CANS
*19 Water & Plumbing in good repair- per code
REPAIR LEAKING P-TRAP AT HANDSINK
*45 Walls easily cleanable and light in color
REPAIR WALL IN KITCHEN
*32 Package integrity
REMOVE CARDBOARD
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
*47 Other Violations
LABEL 3 COMP SINK
*41 Food Label - Bulk food w/ manufatuter labeling
LABEL ALL
*38 Thawing. under running water criteria
THAWING RAW MEATS
*27 Cooling, heating, and holding capacities. Equipment
PROVIDE MECHANICAL REFRIGERATION FOR BUFFET LINE : DISCONTINUE IMPROPER USE OF ICE
*43 Light - 50 foot : Food and utensils area
*36 Cloths in-use for wiping between uses stored
WIPING CLOTH STORED ON PREP TABLE
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