No 1 Chinese Restaurant

Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness

Code 4-501.114

The sink designated only for handwashing is being used for other purposes or isn't being properly maintained.

Code 5-205.11

Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking

Code 3-501.17

Food Storage-Preventing Contamination from the Premises

Code 3-305.11

Sponges Use Limitation

Code 4-101.16

Covering Receptacles

Code 5-501.113

Drying Mops

Code 6-501.16

Surfaces that don't directly touch food, such as equipment exteriors, handles, or shelving, are dirty and need to be cleaned.

Code 4-101.19