4-602.11; Core; The scoops in the bulk sugar, potato starch and corn starch need to be cleaned due to being coated in the food in which they are stored. Utensils stored in food that is not potentially hazardous shall be cleaned frequently enough to prevent a buildup of soil residues. Clean the scoops on a more frequent basis.
0.0
41.
3-304.14; Core; The sanitizer tested between 10-25ppm in the sanitizer bucket. Chlorine based sanitizer shall maintain a chlorine concentration between 50-200 ppm. CDI- Chlorine was added until sanitizer tested between 50-100 ppm.
0.5
55.
6-501.12; Core; There is debris in some of the light shields in the dining area and kitchen. The physical facilities shall be maintained clean. Clean the light shields.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
5-205.11; Priority Foundation; Hot water is not available at the handwashing sink by the cookline. Handwashing sinks shall be accessible at all times for employee use. A verification visit will be made no later than Friday, April 12, 2024 to ensure hot water has been added to this handwashing sink. **Points not increased due to this being a different violation under the same rule.
1.0
53.
6-302.11; Priority Foundation; Toilet paper was not available in the men's restroom. Toilet paper shall be provided at each toilet. CDI - Toilet paper was put on the dispenser in the men's room.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783* Follow-Up: 04/12/2024
5-205.11; Priority Foundation; An orange glove was stored in one of the handwashing sinks -PIC states she was cleaning glove in the sink. Handwashing sinks shall only be used for handwashing. CDI- Education and glove removed.
1.0
43.
3-304.12; Core; A scoop handle was resting in the raw broccoli. Utensils being stored in foods shall be stored with the handle above the food. CDI - Scoop was "dug" into the broccoli.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
3-307.11; Core; A container of crab ragoon was stored in the walk-in freezer without a lid. Food shall be protected from all sources of contamination. CDI - A lid was put on container.
0.0
41.
3-304.14; Core; Damp wiping cloths are stored at the cookline by the woks and on the drainboard of the wash compartment at the 3 compartment sink. Soap has been added to sanitizer bucket with the wiping cloth by the cookline. Damp/wet wiping cloths shall be completely submerged in sanitizer when not in use. Keep cloths at the cookline dry; keep a second buck of soapy water; storing cloths in soapy water allows for germs to breed.
0.5
49.
4-601.11(B) and (C); Core; There is ice buildup on a tray under the evaporator pipe as well as the pipe in the walk-in freezer. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
3-307.11; Core; A container of fresh broccoli was sitting directly on fresh broccoli in the walk-in cooler and there are unwrapped slabs of pork in the walk-in freezer that are frozen. Food shall be protected from all sources of contamination. CDI - Pork and bottom container of broccoli were wrapped.
1.0
41.
3-304.14; Core; A damp wiping cloth was stored on a prep table. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI - Cloth was put in sanitizer.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
3-307.11; Core; Pre-made eggrolls have been removed from their plastic packaging and are stored in a cardboard box in the counter cooler. Food shall be protected from all sources of contamination. Keep eggrolls in plastic or store in a food-grade container.
0.0
53.
5-501.17; Core; The women's bathroom is out of order so the men's bathroom has been converted into a unisex bathroom; the trashcan is uncovered. Bathrooms used by females shall have a covered trashcan for the disposal of feminine hygiene products. Obtain a covered trashcan or put a lid on the current trashcan.
0.5
55.
6-501.12; Core; There is trash and debris on the floor in the food prep area. The physical facilities shall be maintained clean. Clean the floor, walls and ceilings on a frequent basis.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
3-302.11; Priority; Raw shrimp was stored behind carrots; raw beef was stored behind cooked chicken and raw shelled eggs were stored behind containers of onions and peppers. Food shall be arranged in coolers so that cross contamination of one type with another is prevented. CDI - Foods were rearranged so that raw foods cannot drip in ready to eat foods/cooked foods.
1.5
43.
3-304.12; Core; A spoon was laying on the baking soda and a scoop was laying on the potato starch. Utensils being stored in food shall be stored with the handle above the food. CDI - Utensils were "dug" into the foods.
0.5
54.
5-502.11; Core; The trash and recycling dumpsters are overfilled to the point that the lids cannot be closed and there are bags of trash in between and around both dumpsters. There are dead roaches around the dumpster, flies buzzing around as well as droppings. Trash and recyclables shall be removed from the premises frequently enough to prevent the development of foul odors and conditions that attract/harbor insects and rodents. **PIC had text messages and pictures sent to landlord; a phone call was made during inspection by a neighboring tenant and their waste management company was called. Tenants stated that trash/recycling has not been picked up in two weeks. The landlord and her assistant stated they will follow up with their waste management company and keep inspector posted.
0.0
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783
5-202.12; Core; The handwashing sinks in the men's and women's bathrooms do not provide tempered water above 91F. Tempered water at handwashing sinks shall be at 100For above. Increase water temperature to 100F at these sinks.
1.0
16.
4-501.114; Priority; The chlorine based sanitizer tested between 10 - 25ppm at the 3 compartment sink. Chlorine based sanitizer shall be maintained between 50-200ppm. Bleach was added and tested at about 100 -150 ppm.
0.0
22.
3-501.16 (A)(2) and (B); Priority; There was chicken in the prep sink that temped at 89F that was waiting to be fried; baby corn and shredded cabbage in the top section of the flop top cooler temped at 44F while tofu temped at 44F, pork temped at 45F and gravy temped at 43F. TCS foods being held cold shall be maintained at 41F or below. The fried chicken was put into two containers and put in the walk in cooler to cool back down until cooked; the ambient air in the flip top was initially around 43F but after doors were closed for approximately 20 minutes the ambient air was at 40F; also discussion on keeping baby corn cans in the walk in cooler and not filling containers past fill line.
1.5
33.
3-501.15; Priority Foundation; A container of baby corn that temped at 44F was removed from the can and put in the top section of the flip top cooler without being cooled to 41F. Foods shall be cooled to 41F prior to putting in the top section of the prep cooler since it is not designed to cool foods but maintain foods at 41F or below. Discussed putting cans of baby corn in walk in cooler at night so that it is at 41F or less when needed for the next day.
0.5
35.
3-501.13 ; Priority; Raw chicken was thawing on the prep table upon my arrival. Chicken was still frozen and temped at 36F on top layer. Thawing shall be accomplished by either allowing foods to thaw under refrigeration, as part of the cooking process, or fully submerged in water while water that does not temp above 70F continuously runs. Container was put in the walk in cooler.
0.5
37.
3-302.12; Core; Containers of black beans, hot oil and one more item were not labeled. Containers storing food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. **Improvement noted - label these containers.
0.0
45.
4-502.13; Core; A single use spoon is being stored in the container of black beans and oil. Single service/use articles shall only be used once. Remove spoon and replace with a multi-use spoon.
0.0
47.
4-501.11; Core; There is ice build up on the condenser pipe in the walk in freezer. All equipment shall be maintained in good repair. Remove ice, monitor freezer and have serviced if need be.
0.0
49.
4-601.11(B) and (C); Core; There is a build up of dust on the fan guards in the walk in freezer; the handles on the bottom section of the flip top have a sticky residue on them; the fans above the 3 compartment sink and on the floor have a build up of dust. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. Clean these items on a frequent basis.
1.0
54.
5-501.113; Core; The lids on the recycling dumpster were up and the doors on the garbage dumpster were open. Dumpsters stored outside of the food establishment shall have tight-fitting lids and/or doors. Keep the lids down and doors shut when not actively dumping waste/recyclables.
0.5
56.
6-403.11; Core; A tray with a boiled egg and other employee items were stored above clean strainers and utensils at the prep table; an open box of chicken pot pies was stored beside and above the restaurant's food in the walk in freezer while half a wrapped watermelon and other foods were stored on the top shelf in the walk in cooler; and a shelf of employee items were stored above the saran wrap on the green rack by the walk in freezer. Employee food/drinks and personal items shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. Store employee items on bottom shelves in a designated area.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-501.11; Priority Foundation; A written plan for cleaning up vomiting and diarrheal events is not maintained on site; PIC states she forgot to bring information from home. A written plan for cleaning up and preventing the spread of vomit and fecal matter shall be maintained on site. CDI - Clean up plan and poster given to PIC.
0.5
10.
5-202.12; Core; The handwashing sink in the men's bathroom does not temp above 88F. Tempered water at handwashing sinks shall be 100F or above. Increase water temperature to at least 100F at this sink.
0.0
33.
3-501.15; Priority Foundation; Sliced pork (46F) and shredded cabbage (45F) were put in the top section of the prep cooler to cool down. Cooling shall be accomplished by portioning food into thin or small amounts, using shallow pans, using rapid cooling equipment, using an ice bath... CDI - Education and foods put in the bottom section of the cooler to finish cooling.
0.5
37.
3-302.12; Core; Containers of baking powder, sesame seeds, dried mushrooms and star anise were not labeled; flour, corn starch and potato starch were only labeled in Chinese. Containers storing food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food - if you label in Chinese, add the English name as well. CDI - All items were labeled in English or English and Chinese.
1.0
43.
3-304.12; Core; A bowl was stored in the bulk flour container. Utensils may be stored in food as long as the handle is above the food. CDI - Bowl was removed; a scoop with the handle up was already in the container.
0.0
49.
4-601.11(B) and (C); Core; There is a build up of dust on the fan guards of the condenser in the walk in freezer. Non-food contact surfaces shall be cleaned as often as necessary to prevent a build up of soil residues. Clean the fan guards on a more frequent basis.
0.5
54.
5-501.110; Core; There are bags of trash outside of the dumpster and other trash on the dumpster pad that is attracting flies. Trash, recyclables and returnables shall be stored in waste units so that they are inaccessible to insects and rodents. Work with other tenants to ensure all trash and recyclables make it into the dumspter.
0.0
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrhea event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
15.
3-302.11; Priority; Observed raw pork stored over cooked chicken and wontons in bottom portion of prep cooler. Food shall be protected from cross contamination by separating raw animal foods from ready-to-eat foods during storage, preparation, holding and display. CDI: Pork rotated to the bottom of the cooler.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several food items inside reach-in cooler were holding above 41F (see above chart). Time/Temperature control for safety foods shall be maintained at 41F or less. CDI: Items moved to another cooler and reach-in cooler taken off line due to low Freon. PIC called repair team during inspection and arrived during inspection. He added Freon and unit ambient air below 39F.
1.5
23.
3-501.17; Priority Foundation; Container of cooked chicken with date from a previous batch of chicken and bulk container of cut cabbage without a date. Time/Temperature control for safety foods held in a food establishment for more than 24 hours must be clearly marked to indicate the date or day by which the food is prepared or discarded. CDI: Date markings added to above mentioned items. Be sure to wash containers and add new dates before reusing.
1.5
39.
3-307.11; Core; Premade egg rolls removed from plastic and stored in direct contact with cardboard box that they came in. Food shall be protected from contamination. Keep in original plastic or store in clean container.
0.0
47.
4-101.19; Core; Cardboard used to line shelving under container of cooking oil. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling shall be nonabsorbent and smooth. PIC to use a pan or other smooth, nonabsorbent material instead of cardboard.
0.0
49.
4-601.11(B) and (C); Core; Dust build-up inside fan guards on condenser units inside walk-in cooler and freezer. Greasy residue inside handles on reach-in cooler unit. Grease build-up on hood ventilation unit above grill station. Bottom of prep-cooler was dirty with food debris. Legs of cooking equipment need cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. PIC to have above mentioned items thoroughly clean.
0.5
54.
5-501.115; Core; Several pallets, boxes, and left over trash inside dumpster enclosure. Storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items. PIC to work with facility manager to ensure dumpster enclosure is maintained.
0.0
General Comments
Inspection led by Peri Sellew.
No signature due to COVID19 precautions.
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
*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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943
*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. Verification required by August 16, 2019 for date marking and cold holding. Follow-Up: 08/16/2019
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943
*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.
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Inspection led by Lauren Plis
Facility looks better today, thank you! *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.
In the walk-in freezer raw chicken was stored above raw pork. Food must be stored according to the final cook temperature of the food product. The food was arranged in the correct order.
1.5
36.
The shelves in the walk-in cooler are starting to rust. Replace all torn gaskets. All food service equipment must be easy to clean and in good repari.
1.0
40.
Clean the shelves in the walk-in cooler. Clean the gaskets. Clean the outside of the cold hold units. Clean the bottom of the cold hold units.
0.5
45.
Clean the floors and walls near all the sinks and food prep area.
0.5
47.
Keep all storage at least 12 inches above the ground.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The chlorine sanitizer was well below 50 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. The sanitizer solution was corrected.
1.5
17.
The a large bucket of brown gravy was held in the walk-in cooler was being held at 86 degrees F. The bucket was completely covered. The gravy was reheated and properly cooled down.
2.0
23.
In the walk-in cooler a bucket of gravy was placed in the cooler with the lid on. The gravy was not 45 degrees F. The gravy was 86 degrees F. The gravy had been cooked 4 hours ago. Food has two hours to go from 135 degrees F to 70 degrees F. Food has an additional four hours to go from 70 degrees F to 45 degrees F or below. Food can be cooled by placing the food into smaller portions, using an ice bath, heat transfer equipment, food can be placed into the walk-in cooler uncovered or loosely covered if there is no risk of overhead contamintion. The food was reheated and properly cooled down.
2.0
36.
The shelves in the walk-in cooler are starting to rust. Replace all torn gaskets. Resuface the cutting boards to remove the dents and cuts. All food service equipment must be smooth and easy to clean.
0.5
40.
Clean the shelves in the walk-in cooler. Clean the gaskets. Clean the out side of the large food storage containers.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The chlorine sanitizer in the spray bottles was well below 50 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer daily to ensure the proper amount of sanitizer is being used.
1.5
17.
Pork was left in a cold hold unit covered with a temperature of 62 degrees F. This food must be held cold at 45 degrees F. The food was still within the four hour period and placed into smaller portions to cool down.
2.0
23.
A container of chicken bits. The chicken bits were held at 62 degrees F. The food was left out at room temperature to cool. The cooling process must began once the food falls below 135 degrees F. Food has two hours to go from 135 degrees F to 70 degrees F. Food has additional four hours to go from 70 degrees F to 45 degrees F. Food can be cooled by using ice as an ingredient. Food can be cooled by separating the food into smaller portions. Food can be left uncovered or loosely covered if there is no risk of overhead contamination. This is a repeat item the food was reheated and cooled down by placing the bits into smaller portions.
2.0
33.
Keep all the food handles out of the dry food. All handles must left out of the dry food products.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
40.
Clean the gaskets. Clean around the wok area. Clean the shelves in the walk-in cooler. Clean the outside of the large food containers.
The chlorine sanitizer was well below 50 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer daily to ensure the proper amount of sanitizer is being used. The violation was corrected.
1.5
23.
Small container of chicken bits were left out to cool at room temperature. The chicken bits were cooked three hours ago. The bits were 62 degrees F. Food has two hour go from 135 degrees F to 70 degrees F. Food has an additional four hour to go from 70 degrees F to 45 degrees F. While cooling food can be left uncovered or loosely covered if there is no risk of overhead contamination. Food can be cooled by an ice bath. Food can be separated into smaller portions. The food was placed into smaller portions and cooled.
2.0
26.
Label all the dry food containers.
0.5
36.
Resurface the cutting boards. Replace all cracked and chipped dishes. All food service equipment must be smooth and easy to clean.
0.5
40.
Clean the gaskets. Clean around the wok area.
0.5
43.
Provide hand towels at all the hand sinks.
1.0
49.
Documentation of approved training - 2 point credit awarded.
There were buckets soup of food in the walk-in cooler that was stored on the floor. Food must be stored in a manner to prevent contamination. Food was left uncovered in the reach-in units. The food was not in the active cooling process. Food must be covered if not in the process of cooling down.
1.5
14.
A container of chicken bits were left out to cool. The chicken bits were 132 degrees F. The chicken bits can not be left out at room temperature to cool. The bits were reheated to 165 and cooled down in the walk-in cooler by placing into smaller portions.
2.0
23.
Foods were stored in thick buckets to cool down. The buckets were in the walk-in cooler. The buckets were full of soup and after three hours the soup was still 126 degrees F. Food has two hours to go from 135 degrees F to 70 degrees F. Food has an additional four hour to go from 70 to 45 degrees F. While cooling the food can be left uncovered our loosely covered if there is no risk of contamination. Food can be cooled by a ice bath. Food can be separated into smaller portions. The food was reheated 165 and cooled down to in the ice bath method.
2.0
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
1.0
40.
Clean the gaskets. Clean out the three compartment sink. Clean around the wok area. Clean the shelves in the walk-in cooler. Clean the shelves in the walk-in cooler. Clean the bottom of the cold hold units.
1.0
45.
Clean the floors and walls near the sinks and food prep areas.
0.5
46.
Clean the vents to remove the grease
0.5
47.
Keep all storage at least 12 inches above the ground to aid in the cleaning process of the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There were two cans that were dented. Cans that have been dented must never be used. Once the seal on the can has been damaged by the dent the can must not be used.
0.0
10.
In the walk-in freezer was stored on the floor. Raw chicken was stored in take out bags. Food must be stored in take out or food grade bags. Take out bags are not approved. Food must never be stored on the floor. Raw chicken was stored above raw eggs and pork. Food must be stored according to the final cook temperature. The food in the reach-in cold hold units were left uncovered. The food was not actively covered. Food must be covered. The food was covered. All the violations were corrected.
1.5
14.
A container of fried chicken bits was left out at room temperature to cool. The chicken bits were 78 degrees F. Food must not be left out at room temperature to cool. Food must be cooled using heat transfer equipment, placing food into smaller portions, ice can be used as an ingredient, food can be cooled in the walk-in cooler left uncovered or loosely covered if there is no risk of contamination. The food was placed into smaller container and cooled down.
2.0
23.
In the walk-in cooler foods that were not cooled down to 45 degrees F or below were covered up. The food was stored in containers that were more than four inches thick. The food was 78 degrees F. Food has two hours to go from 135 degrees F to 70 degrees F. Food has an additional four hours to go from 70 degrees F to 45 degrees F and below. While cooling food can be left uncovered or loosely covered in the walk-in cooler if there is no risk of over head contamination. Food can be cooled by using an ice bath. Food can be separated into smaller portions. Food can be stored in pans less than 4 inches thick. Food can be cooled by using and ice bath. Ice can be used as an ingredient.
1.0
26.
All dry foods must be properly labeled. Sesame seeds were stored in a container labeled crushed garlic. Peanuts were stored in a container labeled crushed garlic. Cashews were stored in a container labeled crushed garlic.
0.5
33.
Keep the handles stored out of the dry foods. Knives must not be stored between the cold hold units and the prep tables.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. Some of the dishes were stacked wet.
0.5
35.
Single service plastic crushed garlic containers are being reused to store peanuts, sesame seeds, and cashew nuts. Several soy sauce buckets are being reused to store sauces and other items in the containers. Single service items are to be used once. The items listed above are not intended to be multi-use containers.
0.5
36.
Resurface the cutting boards to remove the dents and cuts in the cutting boards. All food service equipment must be smooth and easy to clean.
0.5
40.
Clean the gaskets. Clean out the three compartment sinks. Clean the wok area. Clean the shelves in the walk-in cooler. Clean the shelves in the reach-in cold hold unit. Clean the bottom of the cold hold units.
0.5
45.
Clean the floors and walls near all the sinks and food prep areas. Clean the floor at the wok area.
0.0
46.
Clean the vents to remove the dust.
0.0
49.
Documentation of approved training - 2 point credit awarded.
In the walk-in freezer raw ground pork was stored above raw shrimp. A box of chicken was stored on the floor in the kitchen. Raw pork was stored above fried chicken bits. Foods must be stored according to the final cook temperature. Food must never be stored on the floor. The violations were corrected.
1.5
11.
Dishes were being washed, rinsed, but not sanitized. Dishes must be washed, rinsed and left in the sanitizer for at least two minutes completely covered. The violation was corrected.
1.5
33.
Keep the handles out of the dry foods.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
35.
Single service items are to be used once. Single service items are not to be used multi-use equipment.
1.0
36.
Resurface the cutting boards to remove the dents and cuts in the cutting boards.
0.5
40.
Clean the gaskets. Clean out the prep sinks. Clean the sides and under the equipment.
0.5
45.
Clean the floors and walls near the sinks and food prep area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Found a few personal drinks stored near food. Store all personal drinks below and away from food, food equipment/utensils and take-out food/beverage containers.
0.0
10.
In walk-in cooler, found raw chicken above raw pork. In walk-in freezer, found raw pork above raw shrimp. Store foods in all refrigerator and freezer units according to final cook temperatures (see food storage chart)...Store foods in the following manner: Raw chicken on bottom shelves, then raw pork on next shelf up, then raw seafood, shrimp, fish and eggs on next shelf up, then raw beef on next shelf up, and then on top shelves, store ready-to-eat foods, vegetables, fully cooked foods, beverages, sauces, etc...Found condensation drips forming under condenser in walk-in cooler. Until leak can be fixed, provide a catch pan or bowl under drip to prevent condensation from contaminating food below.
1.5
17.
Found several incorrect temperatures of cold potentially hazardous foods (see food temperature chart). Keep these cold foods at 45F or less...NOTE: When preparing and rolling cabbage/pork egg rolls, continuously roll these egg rolls and do not leave the work area where these are prepared so that the ingredients do not warm up above 45F for too long. Stay at egg roll preparation area until all egg rolls are rolled. Once cabbage/pork mixture is made, use only a certain amount in a container (an amount that can be prepared in a 1/2 hour or 1 hour time frame) and put the rest of the cabbage/pork mixture in the walk-in cooler until it is needed.
2.0
28.
Observed many live flies in kitchen. Rid the premises of these flies using methods approved for food service establishments.
1.0
35.
Soy sauce bucket containers and an ice cream pail (that had contained Neopolitan ice cream) are being reused for storage of chicken and other foods. Once the original food contents of these containers have been removed, discard these items and lids since they are hard to clean and sanitize.
0.5
36.
Remove stickers from exteriors of food containers and lids...Discard damaged or cracked food containers and replace as necessary...Resurface or replace the cutting boards with deep knife cuts and grooves...Replace the rusty and corroded shelving in walk-in cooler with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...
0.5
40.
Clean the following soiled surfaces and areas: shelving in walk-in cooler--exteriors of food containers and their lids--undersides/backsides of equipment and walk-in door handles--faucets at wok cooking line--undersides of ice dispensing chute on self-serve beverage machine (pink mold build-up observed).
0.5
45.
Clean the soiled floor drains throughout the kitchen...Clean the soiled doors to bathrooms.
0.0
46.
Clean the soiled metal slats/vents on front sides of refrigerators below doors...Clean the dusty vent screen behind the ice machine on beverage dispensing machine
0.0
47.
Found many buckets, chemicals, box of chicken bones, etc. on floor. Elevate these items 6 inches above floor (using portable shelving) or 12 inches above floor (using stationary shelving). Discard all items not used in the establishment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Chlorine bleach concentration in sanitizer spray bottle was a little weak (just under 50 ppm). It shall be at least 50 ppm but should not exceed 200 ppm.
0.0
17.
Found cooked broccoli at 72-79F on counter. Keep cooked vegetables at 45F or less in refrigerator.
2.0
26.
Keep the contents of open bag of bread crumbs in a labeled container with a tight-fitting lid...Label the small container of MSG.
0.5
34.
Found several food bowls, sheet pans and bus tubs that were stacked while wet. Completely air dry these items before stacking them.
0.5
35.
Soy sauce bucket containers are being reused for storage of many other dry and liquid foods. Once the original food contents of these containers have been removed, discard these buckets and lids since they are hard to clean and sanitize...Many take-out food containers are being stored on soiled shelving above main food preparation area. Clean this shelving.
0.5
36.
Remove the stickers from exteriors of food containers and lids...Discard utensils that are damaged, have holes or cracks and are hard to clean and sanitize...Resurface or replace the cutting boards with deep knife cuts and grooves...Replace the rusty shelving in walk-in cooler with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.5
39.
Remove the unapproved white shelf and brackets attached to wall to left of 3-compartment sink. As necessary, replace only with shelving that meets the standards of the NSF.
0.0
40.
Clean the following soiled surfaces and areas: shelving in walk-in cooler and freezer--exteriors of food containers and their lids--exteriors of some cooking equipment--undersides/backsides of equipment and walk-in door handles.
0.5
44.
Remove the small amount of trash from ground around garbage dumpsters and dispose of it properly.
0.0
45.
Clean the soiled floor areas in corners near walls in walk-in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Observed food worker handle raw chicken and then touched flour scoop handle without washing hands. Always wash hands immediately after handling raw chicken, meat and seafood/fish and after contaminating them in any other way. (wash, rinse and sanitize this scoop since it has been contaminated by raw chicken).
2.0
10.
In walk-in freezer, found some raw pork above raw fish. Store raw fish above raw pork. (corrected during inspection)
0.0
23.
Upon entering kitchn, found a 8 to 10 inch round covered container filled with hot white rice. Food worker stated this was to be put in walk-in cooler...Also observed food workers ready to put a large deep bowl (8 inch depth) of just fried general tso chicken into walk-in cooler...When cooling hot foods, use shallow sheet pans (2 inches food depth) and spread food on pans. Use your mobile tray rack for cooling hot foods in walk-in cooler or freezer. Do not cover cooling foods (as long as there is no possibility of overhead contamination) or only partially cover them until food is 45F or less. When food has cooled down completely to 45F, it may be transferred to large covered containers...Remember that hot foods must be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours.
1.0
34.
Found some food bowls, sheet pans and bus tubs that were stacked while wet. Completely air dry these items before stacking.
0.5
39.
Do not use blue beverage crates to elevate beverages in front area. Use shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.0
40.
Clean the soiled shelving in walk-in cooler...Clean the pink moldy areas behind ice chute at front self-serve beverage station.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found a stainless steel container of rice directly on top of rice in a rice cooker. Do not store food containers in direct contact with other food to prevent contamination...Found covered container of dry seasoning in front of back handwashing sink. Water from handwashing activities had splashed onto the cover. Do not store seasoning on floor in front of hand sink.
1.5
14.
Found cooked noodles at 75-76F in walk-in cooler after 2 hours. Rapidly cool hot foods from 135F to 70F within 2 hours and then from 70F to 45F or less within 4 additional hours. Change cooling method to rapidly cool noodles.
2.0
17.
Found raw eggs at 68F on counter. They shall be kept at 45F or less.
2.0
19.
Properly label the unlabeled bottle of bleach-water sanitizer.
0.0
23.
Found plastic wrapped noodle bundles in walk-in cooler at 75-76F. Do not cover cooling foods (as long as there is no possibility of overhead contamination) or only partially cover them until food is 45F or less...Cool noodle "bundles" using only one layer on shallow sheet pans. Do not pile noodle bundles on top of each other to allow them to cool more rapidly...Remember that hot foods must be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours...Once foods have cooled to 45F or less, they may be transferred to a larger container, tightly covered and then stored in walk-in cooler or refrigerator.
1.0
26.
Properly label the unlabeled containers of seasoning and sugar and salt (at wok cooking area).
0.5
34.
Found many food containers and bowls stacked while wet. Completely air dry these items before stacking...Do not store a plastic bowl (without handle) in soy sauce. Only use a scoop or ladle with a handle for dispensing sauce.
0.5
39.
Remove the Fujitronic water heater from the restaurant since it is for "household use only."
0.0
40.
Clean the following soiled surfaces and areas: undersides of some food preparation tables and counters (rolled edges)--fiber glass reinforced paneling lining shelves--some undersides of shelving above steam table areas--backsides and undersides of equipment door handles--shelving in walk-in cooler and other parts of restaurant.
0.5
44.
Found many flies and other insects around dumpsters. Also found food debris on sides of dumpsters, and the ground around dumpsters was soiled. Thoroughly clean the exteriors of soiled dumpsters and clean the soiled ground around dumpsters...Consider replacing the right dumpster for a new one.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found three personal drinks stored above or beside food and/or food containers. Store all personal drinks below and away from food, food preparation areas and food containers and utensils.
1.5
3.
Observed food service workers touch inside of trash can, leaking pipes under 3-compartment sink and chewing gum without washing hands. Hands were only washed after directed to do so...Hands must be washed after contaminating them in any way.
2.0
10.
In walk-in cooler, found raw chicken stored above raw shell eggs...In walk-in freezer, found raw pork stored above cooked seafood...Also found sauce pan of raw shell eggs stored on top of uncooked vegetables...Also found two boxes of cut broccoli (broccoli had been taken out of boxes and then put back into broccoli boxes after being cut). After taking broccoli or other vegetables out of their original boxes, discard these boxes and put cut vegetables in non-absorbent, easily cleanable containers.
1.5
11.
Observed food worker washing utensils in food preparation sink and did not sanitize them...When washing multi-use food containers and utensils, only use the 3-compartment sink. After use, containers and utensils shall always be properly washed, rinsed, sanitized and air dried...Found soiled knives and cutting board "in storage". These items shall be properly washed, rinsed and sanitized before putting them in storage.
1.5
17.
Found diced cooked pork at 68F and garlic in oil at 71F. Keep these foods at 45F or less (if necessary, put them in containers of ice-water if they are kept out of refrigerator for a long period of time).
2.0
19.
Properly label the unlabeled bottles of bleach-water sanitizer.
0.0
23.
Found a little condensation formed on inside bottom of plastic lid on cooked chicken strip containers in walk-in cooler. When cooling down hot foods, remember to use shallow containers (2 inches depth) to cool foods rapidly. Do not cover cooling foods (if there is no possibility of overhead contamination) or only partially cover them until food is 45F or less...Remember that hot foods must be cooled rapidly from 135F or 70F within 2 hours and then from 70F to 45F or less within 4 additional hours.
0.0
33.
Found a rice scoop stored in room temperature water. Store rice scoops in the rice with handles extending out of rice OR dry and on a clean surface OR in hot water at 135F or above.
0.5
34.
Found many food utensils, bowls and containers being stored on soiled shelving (especially above 3-compartment sink and on solid shelving below food preparation areas). Also found a fly swatter under a large clean bowl...Clean this shelving and do not store a fly swatter under clean food containers.
0.5
36.
Found some rust on shelving in walk-in cooler. Replace this rusty shelving with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Repair the leaking pipes under the 3-compartment sink.
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food preparation tables, counters and sink drainboards (including rolled edges)--fiber glass reinforced panels lining shelves--some undersides of shelving above steam table areas--exteriors and interiors of kitchen trash cans--backsides and undersides of equipment door handles--some shelving in walk-in cooler and in other parts of restaurant--exteriors and interiors of microwave oven--edges and hinges around inside of lids on yellow rice cookers--tall metal mobile tray rack (lot of food debris seen on side tray holders)--#10 can holding rack in back--refrigerator gaskets and door frame areas.
0.5
47.
Found maintenance items and chemicals stored on floor by back door. Elevate these items above the floor 6 to 12 inches using approved shelving.
0.0
48.
Found large 3 inch gap above the rear screen door with plastic sheeting used to cover this gap...Provide a screen door that is taller and fits the entire door opening or provide a permanent wood or metal partition above this door which will cover the entire opening to keep out insects...Replace the torn screening on this door.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found a personal drink on top of a food preparation table. Store all personal drinks below and away from food, food preparation areas and food equipment and utensils.
0.0
10.
In walk-in cooler, observed raw chicken and other raw meats stored above containers of sauces...In walk-in freeer, observed packages of raw meats stored near ready-to-eat or fully cooked foods (such as imitation crab meat). Store all raw chicken and raw meats according to final cook temperatures (see diagram given to manager). (This item was not corrected today--a follow-up visit will be made to evaluate completion)
1.5
11.
Found several soiled knives being stored on magnetic wall knife strip...Clean and sanitize these knives before hanging them on strip (also clean and sanitize strip)...Also found soiled egg roll baskets in storage on bottom shelf of a food preparation table. Clean and sanitize these baskets before storing. (Note: The cool water in 3rd compartment sanitizing sink was 63F. It shall be at least 75F)
1.5
14.
When cooling hot foods, cool them rapidly from 135F to 70F within 2 hours and then from 70F to 45F or less within 4 additional hours. Use calibrated thermometer to check food temperatures...With hot egg rolls, lay them flat in single layer on "cookie" sheets and put them in mobile tray rack. Roll the entire rack in walk-in cooler so that egg rolls can cool completely.
0.0
17.
Found cooked broccoli at 59-60F and cooked pork strips at 63F. They shall be kept at 45F or below. If not actively using cold foods, they must be kept in refrigerator.
2.0
33.
Store rice scoops in the rice with handles extending out of rice OR dry and on a clean surface OR in hot water at 135F or above. (Observed rice scoop in room temperature standing water)
0.0
35.
Found many plastic, aluminum and cardboard take-out food containers being stored on soiled shelving. Clean this shelving...Do not store plastic take-out containers on top of food (such as pork strips).
0.5
36.
Found some rusty shelving in walk-in cooler. Replace with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Found some rusty green vinyl covered egg roll baskets with vinyl coming off. Discard these damaged baskets and replace as necessary...Remove the plastic from stainless steel shelf used for chemical storage near back door to establishment.
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food preparation tables, counters and sink drainboards (including rolled edges)--fiber glass reinforced panels lining shelves--areas between food preparation tables and cooking equipment--undersides of shelving above steam table areas--exteriors and interiors of kitchen trash cans--shelves used for cleaning supplies--backsides and undersides of equipment door handles--shelving and dunnage racks in walk-in cooler and in other parts of restaurant--exteriors and interiors of microwave oven.
0.5
48.
Found large 3 inch gap above the rear screen door with plastic sheeting used to cover this gap...Provide a screen door that is taller and fits the entire door opening or provide a permanent wood or metal partition above this door which will cover the entire opening to keep out insects.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Follow-up visit will be made to evaluate completion of Critical Violation Item #10. Visit will be made on Monday, February 23, 2009. Follow-Up: 02/23/2009
Food worker touched waste line that was leaking and other worker came out from outside near dumpsters and hands were not washed...Hands must be washed after entering the kitchen from outside and after contaminating them in any way.
2.0
10.
In walk-in cooler, store all raw meats below and away from containers of sauces. (other foods in walk-in cooler have been stored according to final cook temperature)
0.0
16.
Found yellow rice at 113F in rice cooker. It shall be kept at 135F or above. (NOTE: Do not put cooled down rice back into rice cooker. If it is not used, it shall be discarded.)
2.0
17.
Found general tso chicken at 52-58F, chicken pieces at 74F, and garlic in oil at 70F. Keep all cold potentially hazardous foods (meats, seafood, chicken, cooked vegetables, garlic in oil) at 45F or less. If not actively using these items, they must be refrigerated.
2.0
23.
Remember that hot foods must be cooled down rapidly from 135F to 70F within 2 hours and then from 70F to 45F or less within 4 additional hours. Use thermometer to check temperatures for proper cool down.
0.0
25.
Metal stemmed food thermometer was reading 24F when calibrated in ice-water--it shall read 32F, plus or minus 2 degrees F...Calibrate thermometer daily...Consider having a back-up thermometer in case one breaks or cannot be calibrated...Replace the broken thermometer in the reach-in refrigerator near the front handsink.
0.5
30.
Found many clean wiping cloths mixed together with personal clothing in a cardboard box. Store cloths above and away from personal jackets and clothing and use a storage container that is smooth and easily cleanable--not cardboard.
0.5
33.
Store rice scoops in the rice OR dry and on a clean surface OR in hot water at 135F or above.
0.0
36.
Found a badly cracked cutting board and large measuring cup. Discard these items and replace as necessary...Repair the leaking pipe under back handsink...Some metal pans used in kitchen are have cracks and crevices in them that are hard to clean and shall be discarded. Replace as necessary.
0.5
39.
Found a Milwaukee Magnum drill with a long food mixing utensil on the end of it. This drill is not approved food service equipment and shall replaced with equipment that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, counters and sink drainboards--interiors of rinsing and sanitizing sinks of 3-compartment sink--fiber glass reinforced panels under lining a few shelves--areas between food preparation tables and cooking equipment--undersides of shelving above steam table areas--exterior of kitchen trash can.
0.5
48.
Found large 3 inch gap above the rear screen door and outer rear door was open (the opening was covering partially by plastic sheeting)....Provide a screen door that is taller and fits the entire door opening or provide a permanent wood or metal partition above this door to keep out insects.
0.5
49.
No documentation of approved training - no credit awarded.
There was a tube of fried chicken bites that was stored on a prep table that was 100f. The cook did not know how long the chicken had been placed there. Food must be held cold at 45f or below or hot at 135f or above. Food can not be held at room temperature. The chicken was discharged (COS).
2.5
15.
Cross stack the dishes to aid in the air drying process. The dishes were stacked wet.
1.5
17.
Clean the storage under the prep tables. Clean the door and the door handles on the walk in cooler and freezer unit. Clean the dry storage shelves. Replace all the torn gaskets. Clean the side of the equipment. Clean behind the deep fryers and inside the deep fryers.
1.0
General Comments
Clean the floors and the walls near the sinks and the food prep areas. Replace the chipped and dented knife. Do not use single service bowels to dispense dry food.
CROSS STACK THE DISHES TO ALLOW THE AIR DRYING PROCESS TO TAKE PLACE. THE DISHES WERE STACKED WET.
1.5
17.
CLEAN THE SHELVES IN THE WALK IN COOLER. CLEAN THE SHELVES IN THE COOLING UNITS . CLEAN THE SHELVES OVER THE THREE COMPARTMENT SINK. CLEAN THE SHELVES OVER THE SOUP STORAGE AREA. CLEAN THE GASKETS. CLEAN THE GASKETS AND REPLACE ANY TORN GASKETS. CLEAN THE CAN OPNER HOLDER. CLEAN THE LEGS AND THE SIDES OF THE EQUIPMENT.
1.0
28.
CLEAN THE FLOORS IN THE LOBBY AREA. CLEAN THE FLOORS AND THE WALLS IN THE KITCHEN AND NEAR THE SINKS AND THE FOOD PREP AREAS. CLEAN THE WALLS NEAR THE WOK AND THE COOK AREA.
0.5
32.
KEEP STORAGE AT LEAST 6 TO 12 INCHES ABOVE THE GROUND SO THAT THE FLOOR CAN BE EASILY CLEANED AT ALL TIMES.
EMPLOYEE DRINKS MUST NOT BE STORED ON A PREP TABLE ABOVE FOOD. ALL EMPLOYEE DRINKS MUST BE STORED BELOW ALL FOOD AND FOOD PRPE AREAS. EMPLOYEE DRINKS MUST BE CONSUMED IN A SANITARY MANNER WATER BOTTLES THAT MUST HAVE WATER CONSUMED OUT OF THE BOTTLE MORE THAN ONCE IS NOT A SANITIARY MANNER. THE DRINKS MUST HAVE A LID AND A STRAW OR THE BOTTLE MUST BE DISPOSED OF AFTER A SINGLE USE.
2.5
11.
THE CHLORINE SANITIZER IN THE THREE COMPARTMENT SINK WAS WELL OVER 200PPM. THE CHLORINE SANITIZER IN THE WATER BUCKETS WERE WELL BELOW 50PPM. CHLORINE SANITIZER MUST BE BETWEEN 50 TO 100PPM TO WORK PROPERLY. THE SANITIZER COMPARTMENT OF THE THREE COMPARTMENT SINK HAD GREASE BUILD UP AND FRESH SANITIZER WAS FILLED INTO THE SINK.THERE WAS RAW MEAT AND OTHER FOOD DEBRIS ON THE WALLS OF THE SANITIZER PORTION OF THE THREE COMPARTMENT SINK. CLEAN THE SINKS ONCE GREASE AND DEBRIS HAS BUILT UP IN THE SINK BEFORE FILLING THE SINK WITH FRESH SANITIZER SOLUTION.
2.5
16.
STORE THE SINGLE SERVICE ITEMS WITH THE HANDLES GOING IN THE SAME DIRECTION. THIS IS TO PREVENT ANY CONTAMINATION OF THE FOOD CONTACT SURFACE.
1.0
17.
CLEAN ALL THE GASKETS. CLEAN THE STORAGE RACKS. CLEAN THE HANDLES TO THE DOOR OF THE WALK IN COOLER AND FREEZER. CLEAN THE RACKS IN THE WALK IN COOLER AND FREEZER. CLEAN ALL THE STORAGE SHELVES. CLEAN THE FACUETS ON THE THREE COMPARTMENT SINK.
1.0
28.
CLEAN THE FLOOR IN THE KITCHEN AREA. CLEAN THE FLOOR AND THE WALL NEAR THE THREE COMPARTMENT AND THE OTHE SINK. CLEAN THE FLOOR IN THE WALK IN COOLER AND IN THE WALK IN FREEZER.
0.5
General Comments
GC. CLEAN THE TRASH CAN AREAS TO REMOVE THE DEBRIS. GC.LABLE THE WATER BOTTLE. GC. KEEP THE HANDLE OUT OF THE SUGAR.
PORK MEAT WAS STORED IN TAKE OUT BAGS. VEGETABLES WERE STORED IN TAKE OUT BAGS. THE PORK AND THE VEGETABLES WERE STORED IN THE SAME CONTAINER. FOOD MUST BE STORED IN FOOD GRADE BAGS.
2.5
15.
CONTAINERS STACKED WET CROSS STACK DISHES TO ALLOW THE AIR DRYING PROCESS TO TAKE PLACE. CLEAN DISHES WERE STORED IN THE HAND SINK.
1.5
17.
CLEAN STORAGE SHELVES. CLEAN THE GASKETS.
1.0
20.
SCOOPS AND TONGS WERE STORED IN THE HAND SINK. THE HAND SINK MUST BE ACCESSIBLE AT ALL TIMES.
2.0
28.
CLEAN THE FLOORS IN THE DINNING AREA. CLEAN THE WALLS NEAR ALL PREP AREAS.
0.5
General Comments
GC CLEAN THE VENTS. GC. KEEP SINGLE SERVICE ITEMS ON A CLEAN SURFACE.
