DONG YUE SEAFOOD RESTAURANT

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Code 06F

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Code 04H

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Code 06D

Hot TCS food item not held at or above 140 °F.

Code 02B

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

Code 02G