3-302.11; Priority; Raw meats stored above ready-to-eat (RTE) foods in walk-in cooler. Opened packages of raw chicken stored above raw pork and RTE foods in walk-in freezer. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One container of pork wontons holding above 41F in prep bottom cooler. Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below for cold holding. CDI - wontons moved to shall portions in walk-in cooler to properly cool back to 41F.
0.0
33.
3-501.15; Core; Cooked dumplings cooling in tightly sealed containers in walk-in cooler. Cooling shall be accomplished by arranging foods in loosely covered or uncovered containers if protected from overhead contamination. Containers opened and placed on speed rack to properly cool.
0.5
39.
3-305.11; Core; One sheet tray of dumplings placed on top of trash can for prep. Food shall be protected from contamination by storing the food in a clean location where it is not exposed to contamination. Tray of dumplings moved to an appropriate food prep area.
0.0
44.
4-903.11(A), (B) and (D); Core; Sheet trays stacked while wet after cleaning. Clean equipment shall be stored in a self-draining position that allows air drying. Sheet trays properly arranged during inspection.
0.5
45.
4-502.13; Core; Single-use 5-gallon buckets, originally used for soy sauce storage, being reused for food (shrimp) storage. Single-service items shall not be reused. Provide appropriate, reusable containers for food storage.
