Chen'S Chinese Restaurant

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

MUST CLEAN THE FOLLOWING: EXTERIOR SURFACES AROUND COOKING WOKS, CLEAN SHELVES INSIDE OF WALK-IN COOLER, CLEAN FAN COVERS INSIDE OF WALK-IN COOLER TO REMOVE DUST OBSERVED AND CLEAN VENTS IN THE HOODED SYSTEM ABOVE COOKING EQUIPMENT.

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

CLEAN FLOORS IN CORNER AREAS OF KITCHEN UNDER AROUND AND BEHIND EQUIPMENT, SINK AND SHELVES.

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

CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT.

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

NO VENTILATION FAN OR WINDOW INSIDE OF WASHROOM TO ABSORB ODORS; MUST INSTALL A VENTILATION FAN INSIDE OF WASHROOM.

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

SOME UNNECESSARY CLUTTER IN CORNER AREA BY THE THREE COMP SINK AND REAR OF KITCHEN IN STORAGE; REMOVE UNNECESSARY ITEMS.

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

PIPE LEAKING UNDER EXPOSED HANDSINK. REPAIR SAME.

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

THE CLEAVER IS KEPT BETWEEN THE COOLERS WHERE IT IS DIFFICULT TO CLEAN, STORE YOUR CLEAVER WHERE IT IS EASY TO CLEAN.

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

THE CUTTING BOARDS ARE DMAAGED AND UNSANITARY, THROW AWAY AND REPLACE THE UNSANITARY CUTTING BOARDS.

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

THE WALK IN COOLER WALLS ARE LOOSE AND DIRTY WITH BUILDUP AT THE TOP AND SEAMS IN THE CEILING; CLEAN, SANITIZE AND RESEAL SAID AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE THE WIPING CLOTH IN SANITIZING SOLUTION IN BETWEEN USE.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN EXTERIOR SURFACE OF FRYER AND MAINTAIN. CLEAN SHELVES INSIDE OF WALK-IN COOLER.

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. CLEAN FLOORS IN CORNERS UNDER AND BEHIND EQUIPMENT.

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

ONE BULB IN WASHROOM NEEDS REPLACING; PROVIDE A NEW BULB FOR ADEQUATE LIGHT IN WASHROOM.

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

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE FOIL FROM PIPES OF COOKING EQUIPMENT.MUST REPAIR OR REPLACE BROKEN GLASS ON PREP ENTRY DO...

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERV...

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

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE COOKED FOODS IN WALK IN COOLER,BULK FOOD STORAGE CONTAINERS.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE FOIL FROM PIPES OF COOKING EQUIPMENT.MUST REPAIR OR REPLACE BROKEN GLASS ON PREP ENTRY DOOR.

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.MUST CLEAN FOOD DEBRI FROM WOK STATION,FAUCETS AT WOK STATION,PREP COOLER,UNUSED DEEP FRYER.

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.MUST CLEAN FLOOR ALONG WALLBASES.

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.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.CHEST FREEZER.

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST ELEVATE FOOD PRODUCTS OFF OF FLOOR.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES; FOOD HANDLER...

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

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK-IN COOLER.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; BOTTOM PANELS OF PREP TABLES, AND FRYER.

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. MUST CLEAN FLOOR IN REAR STORAGE ROOM UNDER SHELVING UNITS.