Chang'S Oriental Express Inc

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REACH IN FREEZER DINING AREA WITH HEAVY ICE ACCUMULATED, MUST DEFROST AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, THRU-OUT THE KITCHEN, BASEMENT, BAR AREA AND DINING AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

SLOW DRAINING AT EXPOSED HAND WASH SINK AND LEAKING FAUCET AT THREE COMPARTMENT NEEDS REPAIRED,

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED TO REMOVE CLUTTER FROM BASEMENT, KITCHEN, BAR AND STORAGE AREA, CLEAN AND BETTER ORGANIZE,

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1098323 DATED 5/16/12.#32- INSTRUCTED TO REPLACE GASKETS ON DOORS ON TWO DOORS STORAGE COOLER. #35- SEAL OPENINGS AT THE SAME AREA(THRU-OUT KITCHEN)AND REPLACE DAMAGED CEILING PANELS THRU-OUT DININ...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

NO LABEL ON ALL FOOD CONTAINERS INSIDE THE 2 -2 DOOR REACH IN COOLER. INSTRUCTED TO PUT LABEL/NAME OF THE PRODUCTS AND DATE ON EACH CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SMALL REACH IN FREEZER BEHIND THE BAR WITH HEAVY ICE ACCUMULATED. MUST DEFROST AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN IN DETAIL THE SCREEN ON THE EXIT DOOR (FULL OF DUST BUILD-UP)OR REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

SLOW DRAINING OF THE EXPOSED HAND SINK. INSTRUCTED TO REPAIR TO HAVE A WELL DRAINING SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED IN A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION. WASH CLOTHS USED FOR CLEANING THE TOP OF THE PREP TABLES,COOLERS,CHOPPING BOARD, DINING TABLES,ETC MUST BE STORED IN A BUCKET WITH SANITIZING SOLUTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO REPLACE GASKETS ON DOORS ON TWO DOORS PREP REACH IN COOLER AND ON ANOTHER TWO DOORS STORAGE COOLER. ALSO MUST REPLACE CUTTINGS BOARDS AND REPAINT WOOD SHELVES THRU-OUT THE KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN AND OR REPAINT CEILING AND WALLS THRU-OUT THE KITCHEN, SEAL OPENINGS AT THE SAME AREA AND REPLACE DAMAGED CEILING PANELS THRU-OUT DINING AREA AND WASHROOMS. ALSO CLEAN HOOD AND FILTER ABOVE COOKING EQUIPMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTRUCTED TO REPAIR PIPE UNDER EXPOSED SINK AND 3PART SINK FAUCET.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED MICE ACTIVITY ON FLOORS AND ALONG WALLS AT SMALL STORAGE AREA BEFORE THE KICHEN, OVER 40 MICE DROPPINGS NOTED, BEHIND WHITE ONE DOOR COOLER AT DINING AREA, ABOUT 10 DROPPINGS AND OVER 15 DROPPINGS AT BAR AREA. INSTRUCTED TO CLEAN/SANITIZE A...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

PREP FOODS INSIDE STORAGE COOLER NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST PROPERLY STORED CLEAN MULTI-USE UTENSILS ON KITCHEN'S SHELVES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO REPLACE GASKETS ON DOORS ON TWO DOORS PREP REACH IN COOLER AND ON ANOTHER TWO DOORS STORAGE COOLER. ALSO MUST REPLACE CUTTINGS BOARDS AND REPAINT WOOD SHELVES THRU-OUT THE KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, STORAGE SHELVES IN THE KITCHEN AND BAR AREA AND COOKING EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, THRU-OUT THE KICHEN, BASEMENT, BAR AREA AND DINING AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN AND OR REPAINT CEILING AND WALLS THRU-OUT THE KITCHEN, SEAL OPENINGS AT THE SAME AREA AND REPLACE DAMAGED CEILING PANELS THRU-OUT DINING AREA AND WASHROOMS. ALSO CLEAN HOOD AND FILTER ABOVE COOKING EQUIPMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTRUCTED TO REPAIR PIPE UNDER EXPOSED SINK AND 3PART SINK FAUCET.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED TO REMOVE CLUTTER FROM BASEMENT, KITCHEN, BAR AND STORAGE AREA, CLEAN AND ORGANIZE TO PREVENT PEST.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

INSTRUCTED FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORED CLEANING TOWELS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN REAR REACH IN COOLER, HOOD, FILTER, AND FRONT UP RIGHT FREEZER INSTRUCTED TO CLEAN ABOV...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED THE FLOOR IN HOT WATER ROOM NOT CLEAN,CARPET BEHIND UP RIGHT FREEZER, IN KITCHEN UNDER AND AROUND WOK STATION. INSTRUCTED TO CLEAN

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.OBSERVED THE WALLS AND CEILING IN REAR PREP KITCHEN NOT CLEAN SOUTH CORNER DUSTY, NORTH SIDE GREASY, AND DUSTY INSTRUCTED TO REMOVE ALL DUST AND GREASE F...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...