Grand China Super Buffet

*36 Cloths in-use for wiping between uses stored

When not in employee's hands cloths should be stored in sanitizing solution.

*20 Grease Trap Tickets

Most recent grease trap service dated 8/31/2017

*34 Outer door: solid,selfclosing,tightfitting

Outer doors should not be propped open. back door to kitchen should be closed when not actively being used.

*21 RFSM - Not On Site

Registered Food Service Manager not on site at time of inspection. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. Thi

*42 Nonfood-contact surfaces material

Cloths used under cutting boards for stabilization. Please use a non absorbent material for this. Rust on door to walk in cooler. Any surfaces should be smooth and easily cleaned.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over chopped mushrooms

*45 Ceiling easily cleanable and light in color

Ceiling is not light in color.

*37 Food, utensils & equip under other sources

Container of raw chicken stored directly on top of other raw chicken in walk in cooler.

*03 Food products not maintained at 135øF or above

Sesame chicken on service line 106.8°F Chicken wing on service line 110.4°F If time is used for a control, please have written procedures in place and maintain logs of when foods were placed.

*32 Maintain in Good Repair

RIC BY GRILL AMBIANT TEMP 47.6 DEGREE F

*02 Cold Hold (41øF/45øF or below)

RAW SHRIMP IN COOLER 50 DEGREE F, CUT CANTELOPE 61 DEGREE F, SHRIMP 61 DEGREE F

*03 Food products not maintained at 135øF or above

SWEET/SOUR CHICKEN 105 DEGREE F

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW EGG OVER VEGETABLE BY GRILL

*24 Food Labeling- with common name of the food

FOOD PRODUCT IN NON ORIGINAL CONTAINER (SPICES AT COOKING STATION)

*21 RFSM - Not On Site

MUST BE ON SITE DURING ALL HOURS OF OPERATION RECOMMEND ADDITIONAL RFSM WHO WILL BE ON SITE

*03 Food products not maintained at 135øF or above

Sesame CHICKEN 121, HOT WING 110, SWEET& SOUR CHICKEN 113, TERIYAKI BEEF 102 DEGREE F

*02 Cold Hold (41øF/45øF or below)

SHRIMP 53 DEGREE F IN RIC BY GRILL WATERMELON 51 DEGREE F

*34 Outer door: solid,selfclosing,tightfitting

SCREEN DOOR IN BACK NEED TO BE SEALED

*24 Food Labeling- with common name of the food

SPICES IN NON ORIGINAL CONTAINER

*31 Handwashing lavatory - used for other purpose

HAND SINK FOR HAND WASHING ONLY CLEANED THERMOMETER AT HAND SINK

*21 RFSM - Not On Site

MUST HAVE RSFM ON SITE DURING ALL HOURS OF OPERATION

*10 Clean Sight and Touch

ICE GUARD IN ICE MACHINE

*44 Trash can provided for papertowel waste

AT HAND SINK

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW EGGS OVER MUSHROOMS IN RIC BY GRILL COS

*29 Thermometer shall be easily readable

REPLACE DIAL THERMOMETER, CAN NOT READ NUMBERS

*29 Thermometers to be accurate +/- 3'F

PUT THERMOMETER IN RAW BEEF AND THERMOMETER DIDNT VHANGE

*42 Dirty nonfood contact surfaces

CLEAN RACKS IN WIC

*24 Food Labeling- with common name of the food

ON ITEMS IN NON ORIGINAL CONTAINER (CONTAINERS BY GRILL)

*44 Trash can provided for papertowel waste

by hand sink

*03 Food products not maintained at 135øF or above

FRIED FISH 97, SWEET AND SOUR 97 (DEGREE F)

*21 RFSM - Not On Site

NOT ON SITE

*43 Ventilation hood-prevent grease dripping

clean vent hood

*38 Thawing. under running water criteria - water velocity

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

IN FREEZER BY GRILL (PIZZA, BREAD) MUST BE COVERED

*34 Outer door: solid,selfclosing,tightfitting

BACK SCREEN DOOR

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN 47, RAW BEEF 47, RAW EGG 57 (DEGREE F)