3-302.11; Priority Foundation; Upon arrival, noted food employee handling raw pork closely near a pan of vegetarian spring rolls. FOOD shall be protected from cross contamination by:(1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from:(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P and (b) Cooked READY-TO-EAT FOOD. CDI- Spring rolls transferred to walk-in cooler.
1.5
28.
7-204.11 ; Priority; Noted chlorine sanitizer solution reading above 200 ppm during time of inspection. Maintain chlorine sanitizer solution between 50-200 ppm. CDI- Sanitizer remixed to 200 ppm.
0.0
47.
4-501.12; Core; The cutting board on the prep cooler units is scored and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
47.
4-501.11; Core; Need to replace the gaskets on the walk in freezer unit. Noted gaskets are shredded/ torn. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
47.
4-101.18; Core; The cardboard containers and shelving being utilized is not a cleanable surface for equipment use. Eliminate the use of cardboard and provide materials that are cleanable. 4-101.19; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
1.0
49.
4-602.13; Core; Noted an accumulation of sticky residue build-up along the equipment handles and interior sides of rice warmer equipment. Also noted residue build up along the storage racks in the walk-in cooler unit and prep rack near the deep fryer unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
1.0
55.
6-501.12; Core; Detail cleaning needed along the hard-to-reach floor spaces below the prep tables and cook line equipment. Discussed cleaning residue build up along the wall spaces behind the soup steam wells. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Observation: Garlic and oil being held out of cold hold temperature (78F) on cook cart at wok station. Store garlic/oil mixture cold or provide time control policy.
3-501.16 (A)(2) and (B); Priority;(A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ยง3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
CDI: Operator discarded garlic and oil during inspection.
1.5
36.
Observation: A working thermometer was not found in 3 door prep refrigerator or walk in refrigerator. Provide working thermometers to monitor temperature of refrigeration units.4-204-112; A) In a mechanically refrigerated or hot FOOD storage unit, 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 a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
0.5
47.
Observation: The cardboard containers and shelving being utilized is not a cleanable surface for equipment use. Eliminate the use of cardboard and provide materials that are cleanable.
4-101.19; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
0.5
47.
Observation: The gasket on the prep refrigerator is in poor repair. The metal floor is buckling and walls are oxidizing (rusting) in the walk in refrigerator. Plan to keep all equipment in good repair.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.0
49.
Observation: The non food contact areas of the prep tables, cooker/smoker, rice cooker exterior had heavy deposits of grease/encrusted debris.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
53.
Observation: Toilet and hand sink unclean in restroom. Ensure that all plumbing fixtures are kept clean and in good repair.
6-501.18; Core; PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.5
55.
Observation: The following items were observed in need of cleaning with visible debris accumulation:
- walls/ceiling around the hood system area next to the front counter
- floor corners and ceiling in the restroom
- utility sink surround wall
- floor and underside wall behind equipment and the wok station
6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
56.
Observation: The mechanical vent hood in the restroom has heavy accumulation of dust.
6-501.14; Core;(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
3-302.11; Priority Foundation; Observed a pan of rewrapped raw chicken stored above a pan of rewrapped raw beef in the Walk-In Freezer. Noted personal employee cart of raw shelled eggs stored above a container of soy sauce in the walk-in cooler. Also noted raw shrimp stored above ready-to-eat edamame and in the work top cooler. Raw foods shall be separated and stored below cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
1.5
28.
7-202.12; Found a tube labeled "Killer Combat" roach killer on the shelf above the prep sink. Chemicals must be used according to manufacturers instructions. CDI: PIC removed chemicals.Faciliy should have facility treated by a Certified Pest Control Operator with approved commercial grade chemicals. CDI- noted tube removed. ;
1.0
33.
3-501.15; Priority Foundation; Observed two tightly covered deep bus tubs of lo mein cooling in the walk-in cooler. Noted lo mein was temping at 60 F for intial cooling temp. Person in charge stated lo mein was cooked about hour and half prior inspection. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Dicussed using walk-in freezer as well to rapidly cool TCS food down during the cooling process. CDI- PIC uncovered noodles during inspection
1.0
35.
3-501.13 ; Priority Foundation; EHS observed raw shrimp thawing inside a bus tub in standing water. Thawing shall take place under running water of not more than 70F, under refrigeration, or during a continuous cooking process. Product temperature shall not exceed 41F when thawing. CDI-noted items relocated to the walk in cooler to thaw
0.5
47.
4-205.10; Core; Found a InstaPot stored on the lower shelf below the prep sink. The back label on InstaPot states "household use only". Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturerโs intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. CDI- Removed noted InstaPot.
0.0
49.
4-601.11(B) and (C); Core; Observed an accumulation of spice build-up on the bottom rack of the prep cart. Also noted an accumulation of grease build-up on the side panels and back splash of the deep fryer unit. Detail cleaning need to for dry ingredient containers on the spice rack across from the cook line and bulk container near the back of the kitcen. Noted mulitple unused and miscellaneous items throughout the prep area/ facility that is making cleaning difficult. Please remove unnecessary items or rearrange them in order to permits cleaning of all equipment and storage areas.
1.0
General Comments
Unable to capture Person in charge signature due to database glitch. Signature captured next to EHS signature.
5-202.12; Core; Noted hot water only reaches up to 80 F in the Womens bathroom. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Have hot water adjusted to meet the 100 F minimum.
0.0
15.
3-302.11; Priority Foundation; Upon arrival, observed a pan of rewrapped raw chicken stored above a pan of rewrapped raw beef and cases of raw chicken stored above containers soy sauce in the Walk-In Freezer. Also noted observed raw beef stored closely with cooked lo mein in the Walk in Cooler unit. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
1.5
33.
3-501.15; Priority Foundation; Noted deep container of lo mein cooling in the work top cooler unit. Lo Mein was temping at 62 F. Person in charge stated lo main was cooked an hour and half prior to inspection. Also found deep, covered containers of lo mein cooling in the Walk-In as well. Discussed spreading lo main out in shallow vented container during the cooling process. Also discussed blast chilling TCS items in the Walk-In cooler or Walk-in Freezer prior to transferring it into the work top cooler unit. CDI- items transferred into Walk-In cooler. Instructed PIC to use shallow vented containers.
0.5
39.
3-305.11; Core; Note multiple cases of raw chicken stored on the prep kitchen floor. Person in charge stated facility had a delivery prior to lunch. Discussend ensuring food is put up right away to avoid the risk of contamination. Ensure all food is stored at least 6 inches off the floor.
1.0
49.
4-602.13; Core; Additional detail cleaning needed for the exterior side panels and back splash on the deep fryer units. Also noted accumulation residue build up on a the exterior surfaces of the bulk flour container and small pint containers of sugar stored below the central prep tables near the prep sink area. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
54.
5-501.113; Core; Noted right-side sliding door to outside garbage dumpster is damaged and no longer closes. Discussed contacting vendor to ensure sliding door is repaired.
0.0
55.
6-501.12; Core; Observed some grease and grime build up underneath the deep fry unit and some food residue build up underneath the rest of the cook line equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Do a detailed cleaning on the floors under the cooking equipment.
O
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
6-301.12; Priority Foundation; Upon arrival, noted paper towels were missing from the back of house handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. CDI- paper towels replaced.
1.0
10.
5-205.11; Priority Foundation; Noted back of house handwashing sink was blocked by multiple plastic tubs at the beginning of the inspection. Ensure all handwashing sinks are accessible and clear of any barriers at all times. CDI- Instructed PIC to relocate plastic tubs.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Noted containers of cooked beef, cooked pork and cooked chicken were reading between 47-48 F in the work top/ prep cooler. Person in charge (PIC) stated the lid to the work top was open and closed multiple times during the busy lunch rush, thus allowing cold air to escape. Ensure TCS items are held at 41 F or below for cold storage. CDI- items discarded
1.5
33.
3-501.15; Priority Foundation; Found a tightly covered, deep plastic container cooked rice cooling in the prep cooler unit. Noted covered, deep plastic tubs of lo mien and fried chicken cooling in the walk in cooler unit. Upon arrival, observed multiple pans of fried chicken pieces cooling on a speed rack at room temperature. the cooling process must begin once food lowers to 135 F. Food shall cooled in rapid cooling equipment un covered or loosely covered. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- items transferred to shallow pans and spread thin to increase the cooling rate. Cooked rice was transferred to a shallow container and placed in the walk in cooler to cool down.
0.5
39.
3-305.11; Core; Observed cases chicken wings and large tubs of prepped raw chicken stored on the floor in the walk in cooler and freezer unit. Ensure all food is stored at least 6 inches off the floor.
1.0
45.
4-903.11(A) and (C); Core;Observed multiple boxes of plastic To-Go containers stacked on the floor far corner of the dining room area. Ensure all single service plastic items are stored at least 6 inches off the floor in a clean dry location.
0.0
49.
4-602.13; Core; Additional detail cleaning needed for the exterior side panels and back splash on the deep fryer units. Also noted accumulation residue build up on a the exterior surfaces of the bulk flour container and small pint containers of sugar stored below the central prep tables near the prep sink area. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; Observed an accumulation of grease and grime build up underneath the deep fry unit and some food residue build up underneath the rest of the cook line equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Do a detailed cleaning on the floors under the cooking equipment.
4-302.14; Priority Foundation; The container of sanitizer strips was out of date. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf The manager will order more test strips. Inspector provided some strips.
0.5
55.
6-501.12; Core; under the cooking area there is a build up of food and grease debris on the floor. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Do a detailed cleaning on the floors under the cooking equipment.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
4-601.11 (A); Priority Foundation; Food containers and sheet pans stored with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The above items were taken back to the dishwashing area to be washed, rinsed and sanitized.
1.5
39.
3-305.11; Core; Soy sauce and shrimp stored on the floor of the walk-in cooler. Food shall be protected from contamination by storing food at least 6 inches off the floor. Food shall be stored in a clean dry location and where it is not exposed to splash, dust or other contamination.
1.0
41.
3-304.14; Core; Wiping cloths stored wet on prep surfaces. Store wiping cloths in sanitizer solution mixed to the manufacturer's specified concentration. Wiping cloths were placed in sanitizing solution mixed to the proper concentration.
0.5
41.
3-304.14; Core; A wiping cloth bucket has less than 50ppm of chlorine solution. Wiping cloths shall be held in sanitizer mixed to the manufacturer's specified concentration.
0.0
49.
4-602.13; Core; The sides of the fryer and inside the fryer doors have build up. The clean equipment shelving and dry storage shelving have build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
No signature of recipient due to COVID-19 pandemic.
2-501.11; Priority Foundation; No written procedures provided for employees to follow to respond to vomiting or diarrheal events. Provide written procedures for employees to follow to respond to vomiting or diarrheal events. EHS emailed written procedures were emailed to manager.
0.0
21.
3-501.16(A)(1) ; Priority; Chicken wings are 86F and eggrolls are 82F in the prep area. Keep all time/temperature control for safety(TCS) food at or above 135F when held hot. The above chicken wings and eggrolls were reheated to above 165F.
1.5
33.
3-501.15; Priority Foundation; Cooling fried chicken on a prep table for 45 minutes. Cool food rapidly in rapid cooling equipment(walk-in cooler or walk-in freezer), use an ice bath, uncovered or loosely covered, ice as ingredient or other effective means. The chicken was reheated to 189-195F and placed in the walk-in cooler after chicken reached 135F.
0.5
35.
3-501.13 ; Priority Foundation; Thawing chicken on the prep table. Thaw raw chicken in cool running water, in refrigeration units or in the microwave and immediately cook. The chicken was placed in the walk-in cooler.
0.5
39.
3-305.11; Core; Storing cut vegetables and shrimp in containers on the floor of the of the walk-in cooler. Store food at least 6 inches off the floor and where it is not exposed to splash, dust or other contamination. Store food in a clean dry location. The food was moved onto shelving.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
No signature of recipient due to COVID-19 pandemic.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Repair the back door screen that has some tears in it. Removed unused equipment from the kitchen area. Follow-Up: 12/08/2018
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Time as A Public Health Control sheet was filled out for the cut cabbage. Keep on file with the health papers.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Follow-Up: 10/05/2017. *Person In Charge refused to sign inspection form.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Raw chicken was stored above other meats and fish in both the walk-in cooler and the walk-in freezer. Was corrected.
Always keep raw chicken on the bottom shelf.
Replace the metal can in the rice with a scoop like the one in the ice machine ( this was also mentioned on the previous inspection ).
1.5
11.
The slicer and the grinder both still had meat bits on the blades. Clean both thoroughly.
Personal items are stored on the shelf above clean dishes. Keep personal items on the bottom shelves.
1.5
17.
The 2 door refrigerator in the cooking area does not hold foods below 45 F. Items in the refirgerator are at 50-54 F. Items were discarded. Sauces and condiments were moved to walk-in cooler. Have the refrigerator serviced. It has to hold foods at 45 F or below even during busy times.
2.0
26.
Label the rice storage container.
0.5
34.
A tray of raw chicken was on the rack above clean dishes. Chicken juices dripped onto the dishes. Dishes were re-washed.
Drinking cups were stacked wet. Air dry before stacking.
0.5
35.
Remove the plastic wrap under the single service containers. The heat melts the plastic and it sticks to the shelf. Keep the shelves clean.
0.0
36.
Metal racks in refrigerator and walk-in cooler are rusty. The drain stopper in th sanitizing basin of the 3 compartment sink doesn`t fit. Provide a drain stopper that fits. One of the yellow cutting boards is completely broken and needs to be replaced. Replace broken plastic bins.
0.5
40.
Thoroughly clean shelving, sinks, pipes under sinks, racks, equipment. Clean the bottom shelves of prep tables. Clean the can opener base. Clean the green wire baskets.
0.5
43.
The toilet in the ladies room is running constantly.
0.0
45.
The floors, walls, and floor drains need a thorough cleaning.
0.5
46.
The hood needs to be cleaned. Replace broken light bulbs and clean the light fixtures.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Raw chicken was stored above frozen fish and beef. Always keep raw chicken on the bottom shelf. The fish was stored in a cardboard box labeled broccoli, and several pieces of fish were in contact with the cardboard box. Store fish in the original container or box.
Freezer was re-arranged.
Use a scoop with a handle for the dry goods ( rice ), not a metal can.
1.5
11.
Clean the ice machine ( mold growth ). Clean the can opener at least daily.
1.5
34.
Drinking cups are stacked wet. Air dry completely before stacking. The knife strip at the prep sink needs to be cleaned.
0.5
35.
Clean the shelf used for single-service item storage above the prep cooler.
0.5
36.
Metal racks in refrigerator and walk-in cooler are rusty. The drain stopper in th sanitizing basin of the 3 compartment sink doesn`t fit. Provide a drain stopper that fits.
0.5
40.
Thoroughly clean shelving, sinks, pipes under sinks, racks, equipment. Clean the prep sinks after use ( several sinks have bits of raw chicken in them ). Clean the bottom shelves of prep tables. Clean the can opener base. Clean the green wire baskets.
1.0
43.
The toilet in the ladies room is running constantly.
0.0
45.
The floors, walls, and floor drains need a thorough cleaning.
0.5
46.
The hood needs to be cleaned. Replace broken light bulbs and clean the light fixtures ( dead insects ).
0.5
49.
Documentation of approved training - 2 point credit awarded. The Servsafe just expired, and the manager is signed up for a class starting January 22.
A cup of sliced lemons as stored inside the ice bin. Was removed. Do not store anything in the ice.
In the walk-in refrigerator, raw chicken was stored above vegetables and soy sauce, and raw eggs were stored above onions ( some of the eggs were broken ).
Store raw chicken on the bottom shelf. Keep the raw eggs under vegetables. Follow the food storage order poster.
Arrange the freezer shelevs the same way as the refrigerator shelves witrh all the chicken on the bottom, and all the cooked foods on the top shelf.
1.5
17.
Raw chicken on the prep table was at 50-64 F. Work in smaller batches. Chicken was moved to walk-in cooler and brought out in small amounts.
A pan of cubed chicken in the walk-in cooler was at 64 F. Work in smaller batches during the summer.
The two door refrigerator across form the fryers is running at 60 F. Foods in the refrigerator are at 53-55 F. Foods were moved to walk-in cooler ( foods were overflow items for the fryer and had been prepared or fried during lunch ).
4.0
28.
Flies present.
1.0
32.
On the storage rack that holds personal foods and dishes, keep all the dishes the restaurant uses on the top shelves. Keep personal items on the lower shelves.
0.0
34.
Clean the dish machine trays that are being used to store clean dishes.
0.0
36.
The 2 door refrigerator may need to be serviced. Replace torn gasket on walk-in cooler door.
0.5
40.
Thoroughly clean shelving, sinks, pipes under sinks, racks, equipment. Clean the prep sinks after use ( several sinks have bits of raw chicken in them ). Clean the bottom shelves of prep tables. Clean the can opener base.
Remove and clean the covers on the unused equipment.
0.5
41.
Clean the mop sink basin.
0.0
43.
The toilet in the ladies room is running constantly.
0.0
45.
The floors need a thorough cleaning, especially near the walls and in the dry storage area.
0.5
46.
The hoods needs to be cleaned. Replace broken light bulbs.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employee washed and rinsed a rice scoop, but did not sanitize. Wash, rinse, sanitize for 2 minutes, and air dry all dishes. The dish sink also still has raw meat and other food debris in it. Clean the sink before doing dishes. The slicer still had some food debris left on it after cleaning.
1.5
17.
Several food items that should be refrigerated were left out at room temperature during lunch ( egg rolls, chicken wings, chicken nuggets, noodles ). Try filling a plastic bin with ice and placing small amounts of those foods in containers in the ice. The food needs to be maintained at 45 F or below. Foods were placed into walk-in cooler.
2.0
32.
On the storage rack that holds personal foods and dishes, keep all the dishes the restaurant uses on the top shelves. Keep personal items on the lower shelves.
0.0
33.
Do not wedge scoops or knives behind tables.
0.0
35.
Clean te shelves that are used for take-out container storage. Grease is building up.
0.0
36.
Replace the torn gskets on the 3 door reach-in refrigerator and the walk-in doors. The metal racks are starting to rust. The green baskets used for egg rolls have flaking paint. Replace broken plastic bins and plstic lids.
0.5
40.
Thoroughly clean shelving, sinks, pipes under sinks, racks, equipment.
0.5
43.
The ladies room as slightly warm water at the hand sink. Repair or replace the instant water heater.
0.0
45.
The floors need a thorough cleaning, especially near the walls and in the dry storage area. Clean the floor drain covers. Food and mold are building up.
0.5
46.
The hoods needs to be cleaned. Replace broken light bulbs.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The slicer blade needs to be cleaned better. It still has some food bits left on it. The ice machine needs to be defrosted and cleaned. Mold is growing in the ice making compartment. Employee washed utensils and placed them on the air drying rack without sanitizing. Employee also did not clean the 3 compartment sink before washing dishes. Bits of raw chicken and flour were still on the sink ( a piece of raw chicken was in the sanitizing water ). Was corrected.
Clean and sanitize the 3 compartment sink before doing dishes. Wash, rinse, sanitize for 2 minutes, and air dry the dishes.
1.5
23.
Fried chicken wings are being placed into the reach-in refrigerator. The container does not have a tightly fitting lid. It would be better to cool the chicken in the walk-in cooler. The small refrigerator was not designed to cool down hot foods.
Large bins of hot foods are cooling in the walk-in cooler. Use baking sheet pans and spread the foods out.
0.0
36.
Replace the torn gskets on the 3 door reach-in refrigerator. The metal racks are starting to rust.
0.5
39.
Use scoops with a handle instead of soy sauce containers.
0.5
40.
Thoroughly clean shelving, sinks, pipes under sinks, racks, equipment.
1.0
43.
There is no hot water at the hand sink in the ladies room, and the water pressure is very low. This was mentioned on the previous inspection.
1.0
44.
Clean the trash cans.
0.0
45.
The floors need a thorough cleaning, especially near the walls and in the dry storage area. Clean the floor drain covers. Food and mold are building up.
0.5
46.
The hoods needs to be cleaned. Replace broken light bulbs.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The grinder needs to be cleaned more thoroughly. (It is being cleaned now.)
1.5
23.
After cooking the chicken and if it is to be cooled spread it out on a sheet pan and put it into the walk-in refrigerator to cool, not tightly covered in the reach-in refrigerator. After the chicken has cooled to 45 degrees, it could be put into a deeper container and put into the reach-in refrigerator.
1.0
36.
The green coating is coming off the wire shelving in the walk-in refrigerator.... Also the outside coating is coming off the wire shelving in the reach-in prep top refrigerator... The cutting board on the prep unit is getting rough and stained...Re-cover the flat top grills.... Replace the missing rubber feet on the slicer. If needed use something that is smooth and easily cleanable such as a rubber mat.
0.5
39.
Use approved multi use containers and not soy buckets to store food in.
0.5
40.
Thoroughly clean around the burners on the cooking station.. Clean the wire shelving in the walk-in refrigerator and clean the fan covers. Clean the can opener base. Clean the top of the hot-water heater. Clean the shelf above the three compartment sink. Clean the unused flat top grills and recover them if needed...Clean the back side of equipment handles....There is a lot of grease build-up in the fryer cabinets....Clean refrigerator gaskets.
1.0
43.
There is still no warm water in the ladies rest room hand sink and the pressure is very low.
1.0
45.
Thoroughly clean the kitchen walls over sinks and prep tables. The ceiling tiles should be smooth and easily cleanable, not acoustical tiles. Repair or replace screen door.
0.5
46.
The lighting is very dim. Replace burnt out and dim light bulbs. Replace fixtures if needed. Some ballast may need replacement and new fixtures may be needed to provide enough light.
0.5
49.
Documentation of approved training - 2 point credit awarded.
One of the knives had a lot of build up around the handle where the blade attaches.... Clean the wire basket use to store egg rolls. (The egg roll basket was taken to the sink and the kife was cleaned.
1.5
23.
After cooking the chicken and if it is to be cooled spread it out on a sheet pan and put it into the walk-in refrigerator to cool, not on the prep table and not on the rack near the back door.
1.0
26.
Use a scoop with a handle in the dry goods such as the sugar and the flour.
0.5
36.
The green coating is coming off the wire shelving in the walk-in refrigerator.... Also the outside coating is comming off the wire shelving in the reach-in prep top refrigerator... Get rid of the broken drill mixer and do not use it in the restaurant... The cutting board on the prep unit is getting rough and stained...Recover the flat top grills.... Replace the missing rubber feet on the slicer. Do not use sponges. If needed use something that is smooth and easily cleanable such as a rubber mat.
1.0
39.
Use approved multi use containers and not soy buckets to store food in.
0.5
40.
Thoroughly clean around the burners on the cooking station.. Clean the wire shelving in the walk-in refrigerator and clean the fan covers. Clean the can opener base. Clean the top of the hot-water heater. Clean the shelf above the three compartment sink. Clean the outsides of the rubber-maid containers where the crispy noodles are stored and all the other rubber-maid containers. Clean the grills.Clean the outside the storage containers. Clean the unused flat top grills and recover them if needed...Clean the back sides of splash guards...Clean the tall rolling rack.....Clean the back side of equipment handles.
1.0
43.
There is still no warm water in the ladies rest room hand sink.
1.0
44.
Replace the kitchen garbage can. Keep the garbage cans clean.
0.0
45.
Thoroughly clean the kitchen walls, clean the floor drains and clean the under equipment.
0.5
46.
The lighting is very dim. Replace burnt out and dim light bulbs. Replace fixtures if needed. Some ballast may need replacement and new fixtures may be needed to provide enough light....The hood and vents are very greasy, this is how fires start.
1.0
49.
Documentation of approved training - 2 point credit awarded.
The chicken should be prepared at the chicken sink and not at the dish sink. (It was all moved.) Also do not leave chicken out at room tempature next to the fryer. Leave it in the refrigerator untill you need it. (It was put back into the refrigerator.)
1.5
36.
The green coating is coming off the wire shelving in the walk-in refrigerator. Also the outside coating is comming off the wire shelving in the reach-in prep top refrigerator. One of the wok faucetts was leaking but was fixed. Get rid of the broken drill mixer and do not use it in the restaurant.
1.0
40.
Thoroughly clean around the burners on the cooking station.. Clean the prep unit refrigerator around the top hinge and on the pan supports in the top. Clean the wire shelving in the walk-in refrigerator and clean the fan covers. Clean the can opener base. Clean the top of the hot-water heater. Clean the shelf above the three compartment sink. Clean the outsides of the rubber-maid containers where the crispy noodles are stored and all the other rubber-maid containers. Clean the grills.
1.0
43.
There is no warm water in the ladies rest room.
1.0
44.
Replace the kitchen garbage can. Keep the garbage cans clean.
0.5
45.
Clean under the shelving and crates in the dry storage area. There is a loose base tile at the mop sink.
0.5
46.
The lighting is very dim. Replace burnt out and dim light bulbs. Replace fixtures if needed. Some ballast may need replacement and new fixtures may be needed to provide enough light.
1.0
49.
Documentation of approved training - 2 point credit awarded.
There was a box of eggs over onions and carrots. On another shelf was a flat of eggs setting on the green vegtables. Do not store raw shell eggs over cooked food and not over vegtables. (The eggs were moved to the bottom shelf.)
1.5
11.
Thoroughly clean the food prep sink. (It is being cleaned.)
1.5
36.
The green coating is coming off the wire shelving in the walk-in refrigerator. The bolts in the can opener base atre too big and do not fit flush with the top of the base. You need smaller bolts. Properly sized counter sunk, flat head bolts would be best. (Slotted or phillips head bolt.) The shelf attached to the wall is pulling the FRP wall panel away from the wall and the shelf is leaning down.
0.5
40.
Thoroughly clean around the burners on the wok table/lew-toe. Clean refrigerators. Clean the wire shelving. Clean the can opener base. Clean the bottom shelf below the counter where the vegtables were being cut.
0.5
45.
Clean under the shelving and crates in the dry storage area.
0.5
46.
The lighting is very dim. Replace burnt out and dim light bulbs. Replace fixtures if needed. Some ballast may need replacement and new fixtures may be needed to provide enough light.
1.0
47.
There are several items on the floor under the shelves in the dry storage room. Everything should be up on shelves so you can sweep and mop back there. Also you need shelving or racks that you can get your broom under and do not use drink crates. Flour and other debris collects under them and you can not sweep unless you move everything.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There was a box of papaya on the floor and a watermelon on the walk-in refrigerator floor. In the freezer there was a box of chicken bones for soup on the floor. All food in the restaurant must be stored on the shelves and not on the floor. If you want to store your personal food on the floor, take it home. If it is in the restaurant it must be stored like the rest of the restaurant food.
1.5
11.
Be sure to keep a spray bottle of properly mixed sanitizer in the kitchen such as 50-100 parts per million bleach water. Use it to sanitize food contact surfaces that can not be easily washed in the sink. Use it through-out the day on prep tables and cutting boards. (I mixed and labeled a spray bottle of 50 ppm bleach water.)
1.5
23.
There was a bus tub of General Tso`s Chicken setting out cooling. It was 107 degrees. After cooking the chicken and if it is to be cooled down, cool it down quickly. Do not leave pans of hot food out at room temperature to cool. It will cool much quicker in the walk-in refrigerator. Also the bus tub is too deep and the plastic insulates the chicken from the cold air. The best way to cool the chicken is to spread it out on a sheet pan and put it in the walk-in, uncovered to cool. After it has cooled to 45 degrees or colder then it may be placed into a deeper container to save space and covered.) (The General Tso`s Chicken was reheated to over 165 and then put in thin layers on sheet pans to cool in the walk-in refrigerator.)
1.0
26.
Be sure to use proper scoops in the dry goods. Use a scoop with a handle and do not use cans. There was one bag of rice on the floor. (It was put on a shelf.)
0.5
28.
No Points Today.....I saw one small bug in the rice. It was not a roach. (It was removed.)
0.0
36.
The gas lines for the pilot lights to the lew-toe are suppose to enter the unit from the front and go under where the drip pan is located. Be sure if you do a repair, it should be done properly.
0.5
40.
Thoroughly clean around the burners on the wok table/ lew-toe. Clean refrigerators.
0.5
43.
There is no warm water in the womens rest room. Also do not block access to the hand sink in the back of the kitchen. Do not store bags in the hand sink. The mop bucket should be at the mop sink and not infront of the hand sink.
1.0
45.
Clean the floor drains. Repair the base tile on the side of the mop sink.
0.5
46.
The lighting is very dim. Replace burnt out and dim light bulbs. Replace fixtures if needed. Some ballast may need replacement and new fixtures may be needed to provide enough light.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There was no sanitizer in the third compartment of the utensil washing sink. It gets weaker the more you use it. Also if it gets dirty it will not last as long. Wash in soapy water to remove visable soil. Then rinse in clean water to get the soap off the pot or utensil etc. Next sanitize the utensil in 50-100 parts per million bleach water. Also there was a dirty knife on the knife rack. (The knife was sent to the sink and the manager changed the sanitizer and it is 50 ppm now.)
1.5
26.
You need a scoop with a handle in the dry goods such as the rice.
0.5
33.
Do not store the rice scoop in water. Store the rice scoop in the rice or on a clean dry surface or if it must be wet, it must be stored in water maintained hot at 135 degrees or hotter.
0.5
36.
The plastic coating is beganing to come off of the wire shelving in the walk-in refrigerator. Get rid of the cracked and damaged cutting boards.
0.5
40.
Glean the unused grills. Clean the table where the grill is setting. Clean sides of the fryers. Clean the wok table and the wok burners. Clean the outside of the dry-goods containers. Clean the shelf where the pans are stored.
0.5
44.
No Points...There are two boards out at the dumpster with nails sticking out. Pull the nails out or bend them over so no one steps on them.
0.0
45.
Put a cover over the exposed clean-out in the mens room, just like is in the womens rest room. Clean under equipment in the kitchen. Clean the floor in the walk-in freezer. Clean the walls behind the cooking line.
0.5
46.
The light fixture is not working over the steam table. Replace burnt out and dim light bulbs. If the fixture does not work replace it or fix it. Clean the shield if needed. Also cleaning inside the fixtures behind the bulbs will help them to reflect more light. Clean the hood vents. Also the filter on the ice machine is very dirty. This will cause the ice machine not to make ice or it will make ice very slow. Clean or replace the filter.
0.5
49.
Documentation of approved training - 2 point credit awarded.
An employee was eating when I walked into the restaurant. She jumped up and ran to the kitchen and started moving things and got something out of the refrigerator and went to the fryer. Also later in the inspection she was eating again and a customer walked in and the employee jumped up and ran to the kitchen, took the order and grabed the egg roll paper etc. If you are eatting you need to run to the hand sink first before starting to work in the kitchen.
2.0
35.
$-5 egg cartons setting on a shelf. After you take the eggs out of the egg cartons, throw them away. Do not use them as grease catchers.
0.5
36.
The plastic coating is beganing to come off of the wire shelving in the walk-in refrigerator.
0.5
43.
The instant hot-water heater in the womans room is not working. There must be warm and cold water at all hand sinks. Clean the outsides of the toilets.
1.0
45.
Put a cover over the exposed clean-out in the mens room, just like is in the womens rest room. Clean under equipment in the kitchen.
0.5
46.
Replace burnt out and dim light bulbs. If the fixture does not work replace it or fix it. Clean the shield if needed. Also cleaning inside the fixtures behind the bulbs will help them to reflect more light.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Re-arrange the walk-in refrigerator so the raw meat is not over sause. Raw meat should be on the bottom or over other raw meat. Move the eggs so they are not stored with the vegtables. The raw shell eggs should be stored with raw meat.
1.5
33.
Do not store the rice scoop in room tempature water. Store the scoop or spoon on a clean dry surface, or in the rice, or if you want to store it wet you could use one of the steam table wells and store it in hot water maintained hot at 135 degrees or hotter.
0.5
36.
Resurface the cutting board, it is rough and stained. Repair the faucet that leaks at the wok table.
0.5
40.
Clean the wok table and clean around the wok burners. Clean the back sides of equipment handles. Clean refrigerator gaskits. Thoroughly clean equipment and shelving.
1.0
45.
The back door has a large hole rusted through it.
0.5
46.
Some lighting is not working or the lights are burnt out. Lighting is required to be 50 foot candles of light at all work surfaces. The lighting is too dim.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
I'll be back to follow-up on the cutting board and the storage in the walk-in refrigerator. Rearrange the raw meat so it is not over the sause. Raw meat should be on the bottom or only over other raw meat. Move the raw shell eggs over with raw meat and not with vegtables. Follow-Up: 11/18/2008
Work with small amounts of egg rolls. Do not prepare so much at one time. Prepare about half a sheet pan, fry them and then put them in the walk-in refrigerator to quickly cool. Then prepare another pan of egg rolls. Do not leave them out for long periods of time. Work with a small amount of the stuffing and leave the rest in the refrigerator.
1.5
14.
Egg rolls are cooling in the walk-in refrigerator.
0.0
17.
The tempatures in the top of the prep top refrigerator are bouder line today. The food must stay 45 degrees or colder. Several items such as the chicken is 47, shrimp 46, and the cooked ham that has been cut up is 47 degrees. All of these items must be maintained cold at 45 degrees or colder.
0.0
26.
Be sure to label all of the containers with dry goods such as flour, starch, sugar, salt, msg and rice. ***Also there is bag of flour on the floor. The sugar must be on a shelf or rack or in an approved bin with wheels.
1.0
28.
There are roaches on the shelf with the honey. I also saw roaches coming out of the 1/2 wall at the mop wash. You need to hire a professional pest control company.
2.0
35.
There is a stack of bags on the floor in the dry storage area.
0.5
40.
Clean the wok table and clean around the wok burners.
1.0
45.
Clean the floor drains. The back door has a large hole rusted through it.
1.0
46.
50 foot candles of light required at all work surfaces. Several of the lights are burnt out or do not work. Replace the burnt out and dim light bulbs. The ballast may need to be changed and or new fixtures added.
1.0
47.
All storage should be up on shelves high enough to sweep and miop under.
0.5
49.
No documentation of approved training - no credit awarded.
When I first got there there was a container of cut chicken over vegtables. (It was moved when I went back.)
1.5
11.
Clean the table where the can opener is attached.
1.5
16.
The fried chicken wings are setting out at room tempature next to the fryer. The chicken were 97 degrees. After cooking the chicken wings, hold them hot at 135 degrees or put them in the refrigerator to quickly cool and hold them at 45 degrees or colder, or you would need to apply for time holding and you could leave them out for up to 2 hours. The best thing to do would get a hot holding unit to keep the wings hot. (The wings were put in the garbage.)
2.0
17.
The prep top refrigerator is only 60 degrees. All of the meat in the top such as the pork 56, chicken 56, beef 49, and shrimp is 55 degrees. The prep top refrigerator must be repaired or replaced. It must maintain food at 45 degrees or colder.
4.0
23.
Do not leave food out at room tempature to cool. After cooking the chicken, shrimp, beef, noodles, egg rolls, pork etc. and if it is to be cooled. It needs to be put on a sheet pan and spread out so it is in thin layers of no more than 2 inches (5 centimeters) and put in the walk-in refrigerator to quickly cool. Leave it uncovered until it is cold. After it cools it may be put in a different container to save space and then cover it.
1.0
25.
Re-calibrate the 0-220 degree food thermoneter. One is reading 12 degrees low and the other is 10 degrees low.
0.5
26.
Lable dry goods containers. Get proper scoops with a handle.
0.5
28.
Many roaches found on high shelves where boxes are stored.
1.0
36.
Replace or resurface all rough and stained cutting boards. The cutting board on the prep unit and several of the smaller ones need replacing or resurfacing. Do not cover equipment with card board. Get gid of the grills if you do not use them or you could cover them with stainless steel and keep it all clean..
0.5
40.
Clean the wok table and clean around the burners. Clean high shelving,there is a lot of dead roaches up there. Also clean shelving where pans are stored. Clean the outsides of the dry-goods containers.
0.5
45.
Clean under equipment. Clean the floor drains.
0.5
46.
Thoroughly clean the hood. Replace burnt out and dim light bulbs . You are required to have 50 foot candles of light at all work surfaces.
0.5
47.
All storage should be on shelves or racks high enough to sweep and mop under. Provide a mop rack that will hold a wet mop handle up , so it can drip dry over the mop sink.
0.5
General Comments
I will be back on Monday August 25th to follow-up on the prep unit. All of the food inside must be 45 degrees or colder. The the refrigerator must stay 45 degrees or colder to maintain proper food tempatures. Be sure to start cooling food properly. Follow-Up: 08/25/2008
Also you may call for a re-inspection after I follow-up Monday. For a reinspection please call me at 868-9244. I will be back within 15 days of a request for a regrade. Do not move and do not hide the grade card, it must stay posted.
Numerous items in reach in cooler including breaded chicken and ribs above 45F and below 135F. All potentially hazardous foods shall be kept below 45F or above 135F. (CDI)
2.5
3.
Numerous items in walk in cooler and reach in coolers uncovered including cut brocolli, pork, and chicken. All foods shall be kept covered; raw chicken stored over sauces and beef. Don`t store raw chicken over ready to eat foods or foods with a lower cooking temperature! Arrange freezer and refrigerators according to cook temperature with ready to eat foods on the top and raw chicken on the very bottom; Observed food in containers stacked directly in food on the cold hold prep table. Don`t store food items in other food items unless the food items are protected.
2.5
11.
Clean "clean" utensils including pans and knives-food residue; clean sausage grinder and meat slicers; chlorine sanitizer in buckets less than 50ppm. Chlorine sanitizer concentrations shall be kept between 50ppm and 100ppm.
2.5
17.
Clean sides of equipment, all door gaskets, and speed racks; Replace damaged door gasket on reach in cooler; cardboard used to cover grill no longer in use. Don`t use any absorbent material including cardboard as a cover or liner; Repair reach in cooler. Ambient air temperature in unit 60F. Contact a maintenance specialist for service. Don`t use the reach in cooler until it`s repaired. A thermometer is also needed in the reach in cooler.
Drinks stored on plastic soda trays on floor. Numerous chemicals and other items stored on floor in rear or kitchen. Don` store anything on the floor. Storage shall be at least 6 inches off of the floor on approved shelving to permit for easy cleaning.
0.5
34.
Dirty linen stored directly beside "clean" sausage grinder-don`t store dirty linen beside clean utensils or equipment.
0.5
General Comments
Keep all dry goods in approved, labeled, containers with tight fitting lids-baking soda not in approved container; replace blown light in the storage area-1 light; Don't use single service containers as scoops for dry goods- use utensils with handles; Store single service items inverted to prevent cross contamination. Return visit will be made to check on reach in cooler. Follow-Up: 06/27/2008
BOILED CHICKEN STILL 56F AFTER 4.5 HOURS IN WALK-IN COOLER. CHICKEN WAS VOLUNTARILY DISPOSED OF. COOKED CHICKEN ON SHEET PANS WERE 88-109F ON ROLLING RACK IN KITCHEN. CHICKEN HAD ONLY BEEN THERE 45 MINUTES, BUT STILL SHOULD HAVE BEEN PLACED INSIDE WALK-IN REFRIGERATOR ONCE TEMPERATURE FELL BELOW 135F. PLACE IN SHALLOW PANS AND LOOSELY COVER FOODS BEING COOLED DOWN IN REFRIGERATORS. ALL HOT FOODS BEING COOLED MUST GO FROM 135F TO 70F WITHIN 2 HOURS AND THEN FROM 70F TO 45F WITHIN AN ADDITIONAL 4 HOURS.
2.5
11.
FOOD DEBRIS WAS STILL VISIBLE ON SLICER AFTER CLEANING. WORKERS RE-CLEANED SLICER DURING INSPECTION.
2.5
13.
CUTTING BOARDS ARE WORN AND SHOWING EXCESSIVE KNIFE MARKS. SAND SMOOTH OR REPLACE CUTTING BOARDS.
1.5
17.
REFRIGERATOR DOOR HANDLES NEED CLEANING. CLEAN LEGS AND UNDERSIDE OF GRILLS. CLEAN WALL MOUNTED SHELF ABOVE 3 COMPARTMENT SINK.
1.0
General Comments
DO NOT STORE EMPLOYEE COATS ON SAME RACK WITH DRY FOODS.
BOWL WITH RAW CHICKEN STORED ON TOP OF COOKED NOODLES. STORE ALL RAW MEAT BELOW READY TO EAT FOOD. DUCK STORED IN A SHOPPING BAG,FRIED WONTON STORED IN A PLASTIC CONTAINER THAT IS NOT FOOD GRADE. STORE FOOD IN FOOD GRADE CONTAINERS. UNCOVERED SHRIMP IN THE WALKIN FREEZER, UNCOVERED COOKED CHICKEN IN THE WALKIN COOLER. BOWLS USED TO SCOOP SOY SAUCE AND DRY GOODS. USE A SCOOP WITH A HANDLE IN ALL FOOD. RICE STORED ON THE FLOOR. STORE ON SHELVING. BREAD CRUMBS STORED IN THE ATTIC. STORE ALL DRY GOODS IN THE DRY STORAGE ROOM ON SHELVING.
5.0
11.
VEGETABLE PREP SINK, MEAT PREP SINK ARE DIRTY AND WERE NOT WASHED, RINSED AND SANITIZED LAST NIGHT. WASH, RINSE AND SANITIZE THROUGHLY. SLICER BLADE IS DIRTY. CLEAN IT.
2.5
15.
AIR DRY PANS/CONTAINERS BEFORE STACKING.
1.5
General Comments
13. REPLANE OR REPLACE WORN CUTTING BOARD. 29. REPLACE BLOWN LIGHT UNDER THE HOOD.
GARLIC AND OIL 72F. KEEP ALL POTENTIALLY HAZARDOUS FOOD AT OR BELOW 45F WHEN KEPT COLD.
2.5
3.
RAW CHICKEN STORED ABOVE READY TO EAT FOOD. STORE ALL RAW MEAT BELOW READY TO EAT FOOD. BREAD CRUMBS STORED ON THE FLOOR. STORE ON SHELVING. UNCOVERED CABBAGE AND BROCOLI IN THE WALKIN COOLER WITH SARAN WRAP OR PLACE A TIGHT FITTING LID ON THE CONTAINERS.
2.5
13.
WORN RUSTY KNIFE, REPLACE. OUTSIDE OF THE RICE COOKER IS RUSTED OUT. REPLACE OR REPAIR IT. CUTTING BOARD IS WORN. REPLACE OR REPLANE IT.
1.5
General Comments
17. PAINT OR SEAL WORN SHELVING UNDER THE FRONT COUNTER.
Eggroll 60F, general tso''s chicken 73F, garlic and oil 66F. Keep all potentially hazardous food at or below 45F when kept cold or 140F or greater when held hot.
2.5
3.
Raw chicken, raw pork and ground pork above ready to eat food. Store all ready to eat food above raw meat and seafood. Cover all foods in the refrigeration units. Ginger stored in shoppin bags. Store in food grade containers.
2.5
7.
Seal all dry goods once opened. Place into a container with a tight fitting lid.
1.0
11.
Several sheet pans, can opener, vegetable chopper and peeler are stored dirty.
2.5
17.
Shelving is dirty in the walkin cooler and in the kitchen. Cabinents are worn under the cash register.
1.0
28.
Wall is dirty above the handsink and the prep refigerator.
0.5
General Comments
16. Invert all single service containers. 34. Store purses away from single service items. 15. Clean utensils stored on a dirty shelf.
