Xin Jiang Bbq

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Cleaning frequency. a utensil-washing sink may not be used for handwashing, as specified in section 20-21.08(b) of this code and may not be used for dumping mop water. (corrected on site)

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

Chemicals. machines (single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization not provided with wash water greater than 120°f (49°c). (corrected on site)

Hand-washing sink installation. hand-washing sink not accessible to employees at all times. (corrected on site)

Hand-washing sink supplies. supply of hand-cleansing liquid / powder / bar soap not available at each hand-washing sink or group of two adjacent hand-washing sinks. (corrected on site)

Insect control devices, design and installation. devices used to trap insects by adherence may not be installed above exposed food / clean equipment / utensils / linens and unwrapped single-service articles. (corrected on site)

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Refrigerated storage. refrigeration facilities. the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of the mechanically refrigerated unit and designed to be easily readable.

Materials; general. single-service and single-use articles. single-service articles / single-use articles reused.

Cleaning frequency. equipment, food-contact surfaces, and utensils not clean to sight and touch.

Toilet fixtures. toilet room not provided with at least one covered waste receptacle.

Hand-washing sink maintenance. hand-washing sink / soap dispenser / hand-drying device/ related fixtures not kept clean / not in good repair.

Insect control devices, design and installation. devices used to trap insects by adherence may not be installed above exposed food / clean equipment / utensils / linens and unwrapped single-service articles. (corrected on site)

Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.

Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.

\"no smoking\" signs or the international \"no smoking\" symbol not clearly and conspicuously posted in a public place where smoking is prohibited

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Cross contamination. except when combined as ingredients, raw animal foods such as fish, beef, lamb, pork, and poultry not separated from each other during storage, preparation, holding, and display by: using separate equipment for each type of food; preparing each type of food at different times or in separate areas; and arranging each type of food in equipment so that cross contamination of one type with another is prevented.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.

Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.

Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.