Central East Asian Cuisine

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12 OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUTED TO PROVIDE.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

4-903.11 (A;B;D) : OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-101.11(B, C, D, E) OBSERVED VARIOUS FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN THE FREEZERS AND COOLERS. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-204.12 OBSERVED BACKFLOW PREVENTER HAS BROKEN OFF AT MOPSINK. INSTRUCTED TO REPAIR AND MAINTAIN

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SINK IN REAR KITCHEN PREP SERVING PREP AREA. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN REAR KITCHEN PREP AREA. � PRIORITY FOUNDATION 7-38-030. CITATION ISSUED.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

PROPER COLD HOLDING TEMPERATURES

NOTED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE REAR KITCHEN PREP AREA. IMPROPER: PORK 55.6 F, EGGS 80.3F, AND BEEF AT 56.3F . MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 30 LBS OF P...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.

PERSONAL CLEANLINESS

OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED AND SERVICE AREA AND STORED ON FLOOR IN DINING, PREP, AND STORAGE AREAS. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED VARIOUS FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN THE FREEZERS AND COOLERS. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED BACKFLOW PREVENTER HAS BROKEN OFF AT MOPSINK. INSTRUCTED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED BOWLS AND CONTAINERS OF OILS AND SPICES ON THE PREP TABLES NOT COVERED THROUGHOUT FACILITY, WHILE NOT IN USE. INSTRUCTED TO COVER ALL FOOD ITEMS, WHILE NOT IN USE TO PREVENT CONTAMINATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED FOOD ITEMS AND DRY GOODS NOT ELEVATED IN THE REAR DRY STORAGE AREA NEAR THE EIT DOOR LEADING TO THE GARAGE. INSTRUCTED TO ELEVATE AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE PIPES AND FLOOR DRAIN BEHIND THE WOK COOKING EQUIPMENT WITH GREASE BUILD UP AND NOT MAINTAINED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.13: OBSERVED THE FLOORS UNDER THE EQUIPMENT UNDER THE VENTILATION HOODS IN THE PREP AREAS WITH SLIGHT BURNT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11: OBSERVED OPENINGS IN THE WALLBASES ON THE FAR-RIGHT SIDE OF THE WOK STATION UNDER THE VENTILATION HOOD. INSTRUCTED TO SEAL SAID OPENINGS TO PREVENT POTENTIAL HARBORAGE POINTS FOR PEST AND TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13: WHEN ALL FOOD HANDLERS ARE HIRED ENSURE THAT THEY TAKE THE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED SOAP DISPENSER NOT WORKING AT HANDWASHING SINK IN PREP/DISHWASHING AREA WITH LOW TEMEPERATURE DISHWASHING MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(C), NO CITATION ISSUED

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE ON SITE WITHOUT CHEMICALS INSTALLED, SO UNIT NOT READY FOR INSPECTION. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AND REINSPECTED BY CDPH. PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED NO PEST CONTROL LOG BOOK ON SITE FOR NEW LICENSE ADDRESS. MUST INCLUDE RECORD OF VISITS AND COPY OF SERVICE TICKET THAT SETS FORTH PEST CONTROL IDPH LICENSE NUMBER. MUST PROVIDE AND MAINTAIN ALL REQUIRED PEST CONTROL RECORDS AND DOCUMENTS. ...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE FLOORS UNDER THE EQUIPMENT UNDER THE VENTILATION HOODS IN THE PREP AREAS WITH SLIGHT BURNT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED OPENINGS IN THE WALLBASES ON THE FAR-RIGHT SIDE OF THE WOK STATION UNDER THE VENTILATION HOOD. INSTRUCTED TO SEAL SAID OPENINGS TO PREVENT POTENTIAL HARBORAGE POINTS FOR PEST AND TO MAKE SURFACE SMOOTH AND EASILY CLEANABLE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

WHEN ALL FOOD HANDLERS ARE HIRED ENSURE THAT THEY TAKE THE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.