NEW TUNG TUNG CHINESE RESTAURANT

High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags used for freezer storage.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken held over raw beef in the walk-in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal scrubbie in the hand wash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls and vegetables prepared over 24 hours with no labels on them.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at the back door that will allow pests to come in to the restaurant.

Basic - Floor not cleaned when the least amount of food is exposed. Observed the floor in the kitchen with debris and grease on the floor.

Basic - Food stored on floor. Observed food stored on the floor. Observed soy sauce,flour, onions, and chicken.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the freezer chest in back of the kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Single-service articles improperly stored. Observed to go containers stored on the floor.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet towels on the counter and not in the sanitizer bucket.

High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags being used in the freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over raw broccoli. Operator moved the chicken to the bottom shelf. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed raw chicken stored over 24 hours with no label on the chicken. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken at 58°F and Shrimp at 60°F. Operator states that they both were just prepared. Operator removed the chicken and shrimp and put in main walk-in to cool. After 30 minutes chicken was 52°F and shrimp was 52°F. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash his hands in the triple sink. Operator had employee wash hands in the hand sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No soap provided at handwash sink. Observed no hand soap at hand washing sink. Operator stocked the sink with soap. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee food being ate near the prep area.

Basic - Food stored on floor. Observed soy sauce stored on the floor near the freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the vents in the hoods with grease and debris on the vents. Observed the burners on the stove for the woks with excessive grease on them.

Basic - Working containers of food removed from original container not identified by common name. Observed bins of flour and corn starch not labeled. Repeat Violation