Dong Yue Seafood Restaurant

Violations on last inspection

1. 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.
2. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
3. Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
4. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
5. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

Full inspection history

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