CHUNG CHING

2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge

Code 2.4(B)(1)

The restaurant does not have a certified food safety manager on staff, or that person couldn't demonstrate proper knowledge of food safety practices.

Code 2.4(A)(3)

The person in charge of the establishment is not properly fulfilling their responsibility to ensure employees follow food safety rules, including staying home when sick.

Code 2.4(C)(16)

6.4(H) - Cleaning of Plumbing Fixtures

Code 6.4(H)

Food stored in containers that aren't the original packaging must be labeled with the name of what's inside.

Code 3.2(D)

Surfaces that don't directly touch food (like the outside of equipment or shelving) were not being cleaned as often as required.

Code 4.5(D)

4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Code 4.5(B)(5)

Equipment and utensils that come into direct contact with food are visibly dirty and need to be cleaned.

Code 4.5(A)(1)

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Code 4.4(A)(2)

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Code 3.2(C)(1)(H)