Nonfood-contact surfaces clean Clean the counters and exterior of the equipment along the chefs line and service area adjacent to staff pickup/waiters stations. Attention to corners and sides.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Garbage & refuse properly disposed, facilities maintained Utilize the waste food disposal for all waste food generated during processing, customer waste and spoilage.
Physical facilities: installed, maintained, & clean Floor areas along the baseboards and corners with attention to the areas below equipment and counters in food production and storage facilities.
Comments:
Area Supervisor, Ronnie Taylor 202-442-9037
Contamination prevented during food preparation, storage, & display Cover all foods in storage at walkin site, cover food not in processing while in food production kitchen. (Corrected On Site)
Nonfood-contact surfaces clean Clean the counters and equipment along the chefs line with attention to the sides, bottoms and rear exterior surfaces to remove observed oil and debris accumulations.
Garbage & refuse properly disposed, facilities maintained Utilize the waste food disposal unit for all generated food waste during processing, prep and production. Have the dishwasher staff place left over foods from plates/trays in the disposal unit, not in the solid waste containers to eliminate any possible vermin harborage. Keep units clean and tightly covered.
Physical facilities: installed, maintained, & clean Racks inside the walkin and chefs line refrigeration which require resurfacing and or replacement due to wear must be addressed within 45 calendar days.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
For questions contact; Ronnie Taylor area supervisor, 202-442-9037.
Temperatures
Hot Water (3-compartment sink)
117.0F
Beef (Refrigerator - walk-in) (Cold Holding)
39.0F
Chicken raw (Refrigerator - reach-in) (Cold Holding)
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