CHINA CHEF RESTAURANT

Violation: 
3-304.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Food Contact with Equipment an
Comments: 
IMPROPER MANUAL DISHWASHING PROCEDURE OBSERVED. FOOD EMPLOYEE WAS OBSERVED TO WASH DISHES IN SOAPY WATER, RINSE OFF IN PLAIN WATER, AND THEN DIP IN SANITIZER WATER THAT WAS 10PPM CHLORINE AND PLACE IMMEDIATELY ON THE DRYING RACK. DISHES MUST BE SANITIZED IN A CHLORINE SOLUTION OF 50 PPM AND BE COMPLETELY SUBMERGED IN SANITIZER FOR 7 SECONDS. FOOD EMPLOYEE RE-MIXED SANITIZER TO 50PPM AND SUBMERGED DISH IN SANITIZER FOR MORE THAN 7 SECONDS. ,