Fu Wing Chinese Restaurant
Inspection Date | 10/27/2023 |
Inspection Disposition | Inspection Completed – No Further Action |
Inspection October 27th, 2023
Violations
Code | Description |
---|---|
24-26-4 |
Basic – Clean equipment/utensils not stored at least 6 inches above the floor Clean cutting boards stored directly on floor nRemoved Corrected On-Site |
40-06-5 |
Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items Cellphone on deli slicernCellphone on top of bane Marie on cook linenRemoved Corrected On-Site |
23-03-4 |
Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Exterior containers to flour and rice in dry storage |
03B-01-6 |
High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg drop soup (111F – Hot Holding); in steam table. Operator states soup made today and placed in unit less than Four hours ago. Voluntarily discarded. Corrective Action Taken |
41-27-4 |
High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade Sanitizer Bucket (Chlorine 100ppm)n Corrected On-Site |
03D-15-4 |
Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. general tso chicken (94F – Cooling)at 1:26 pm to 94F at 1:55 pm since 1:00 pm. Cooling at room temperature. At this rate chicken will not cool to 70F within two hours. nPlaced on sheet pan and placed in cooler. Corrective Action Taken |
31A-09-4 |
Intermediate – Handwash sink not accessible for employee use at all times Standing fan infront of hand sink |
16-37-1 |
Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths Chlorine |
- Ownership Changed: Current
- Rank:
- Expiration Date: 12/01/2024
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