China Chef Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON ...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED COOKING EQUIPMENT WITH GREASE BUILD UP. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

VARIETY OF FOODS NOT PROPERLY LABELED (RAW FISH AND CHICKEN, SAUCES, ETC.) STORED INSIDE THE 2 DOOR REFRIGERATOR. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE PROPERLY LABELED TO INDICATE THE DAY OR DATE IN WHICH THE FOOD SHALL BE DISCARDED...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED FOOD REMOVED FROM THE ORIGINAL CONTAINERS NOT LABELED. INSTRUCTED TO LABEL ALL FOODS REMOVED FROM ORIGINAL CONTAINERS THAT THEY CAN BE READILY AND UNMISTAKABLY IDENTIFIED.

WIPING CLOTHS: PROPERLY USED & STORED

FOUND NO WIPING CLOTHS DURING INSPECTION. CLOTHS STORED IN A CHEMICAL SANITIZE SOLUTION MUST BE USED AT ALL TIMES WHILE SERVING AND PREPARING FOOD. INSTRUCTED TO PROVIDE AND MAINTAIN

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

OBSERVED FOOD IN THE REACH IN FREEZER STORED IN GROCERY BAGS. ALL FOOD MUST BE STORED IN FOOD GRADE BAGS. INSTRUCTED TO PROVIDE AND MAINTAIN

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED FOOD EQUIPMENT SUCH AS FRYERS, GRILLS, WOK, ETC WITH ENCRUSTED GREASE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED AND SINK IN THE TOILET ROOM WITH A SLOW DRAIN. INSTRUCTED TO REPAIR AND MAINTAIN

SEWAGE & WASTE WATER PROPERLY DISPOSED

FOUND NO GREASE TRAP ON THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CLUTTER AND UNUSED ITEMS THROUGHOUT THE FACILITY SUCH AS PERSONAL ITEMS, BOOKS, LADDERS, BOXES OF MISCELLANEOUS ITEMS, ETC. INSTRUCTED TO CLEAN, ORGANIZE AND MAINTAIN

ALLERGEN TRAINING AS REQUIRED

All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the A...

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

LABEL ALL BULK CONTAINERS IN PREP AND STORAGE AREAS.

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

INVERT ALL CLEAN MULTI-USE EQUIPMENT AND UTENSILS TO PROTECT FROM DUST, DIRT, AND CONTAMINATION.

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

REMOVE FOOD FROM GROCERY BAGS AND PROPERLY STORE IN FOOD STORAGE BAGS OR CONTAINERS IN COOLERS AND FREEZERS.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, SINKS, COOLERS, FREEZERS, PREP TABLES.

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN PREP AND STORAGE AREAS TO PREVENT PEST HARBORAGE. ORGANIZE ALL COOLERS AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

NO SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN 3-COMPARTMENT SINK AND WIPING CLOTH SOLUTION. SERIOUS VIOLATION 7-38-030

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

LABEL ALL BULK CONTAINERS IN PREP AND STORAGE AREAS.

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

INVERT ALL CLEAN MULTI-USE EQUIPMENT AND UTENSILS TO PROTECT FROM DUST, DIRT, AND CONTAMINATION.

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

REMOVE FOOD FROM GROCERY BAGS AND PROPERLY STORE IN FOOD STORAGE BAGS OR CONTAINERS IN COOLERS AND FREEZERS.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, SINKS, COOLERS, FREEZERS, PREP TABLES.

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

CLEAN AND PAINT WALLS IN PREP AND STORAGE AREAS(SPILLS, DUST, GREASE BUILDUP,ETC)

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

REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN PREP AND STORAGE AREAS TO PREVENT PEST HARBORAGE. ORGANIZE ALL COOLERS AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.

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

DTAIL CLEAN EXTERIOR OF HEAVY EQUIPMENT IN PREP AREA (STOVE, DEEP FRYER), CLEAN/SANITIZE INTERIOR BOTTOM OF REFRIGERATION UNITS AND COMPARTMENT OF DEEP FRYER.

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

DETAIL CLEAN FLOORS THROUGHOUT KITCHEN AND AT REAR.

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

REMOVE EMPTY BOXES AT REAR, UNNECESSARY ARTICLES ON TOP AND LOWER SHELVES AT REAR, ORGANNIZE AND MAINTAIN AT ALL TIMES.

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

NOTED HEAVY FOOD DEBRIS AND SPILLS ON THE EXTERIOR OF COOKING EQUIPMENT. MUST DETAIL CLEAN.

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

NOTED FLOORS WITH SPILLS AND IN CRUSTED DEBRIS. MUST DETAIL CLEAN AND MAINTAIN.

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

NOTED CLUTTER THROUGH OUT PREMISES. MUST REMOVE ALL UNNECSSARY CLUTTER TO PREVENT HARBORAGE.

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

OBSERVED THE WOK STATION NOT CLEAN,INSTRUCTED TO CLEAN.

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

OBSERVED REAR FLOOR UNDER BULK STORAGE CONTAINERS NOT CLEAN, INSTRUCTED TO CLEAN.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

OBSERVED RESTROOM DOOR NOT SELF CLOSING, INSTRUCTED TO PROVIDE DOOR CHECK TO MAKE SELF CLOSING.

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

OBSERVED UP RIGHT FREEZER NOT CLEAN, INSTRUCTED TO DEFROST AND CLEAN. ALSO CLEAN AND SANITIZE CUTTING BOARDS.

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

OBSERVED WALL COVING MISSING FRONT, INSTRUCTED TO RE-ATTACH.

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

OBSERVED FRONT AND REAR CEILING PEELING PAINT, INSTRUCTED TO REMOVE, AND RESEAL.ALSO NEED TO CLEAN REAR CEILING LIGHT SHIELD.

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

OBSERVED SOME CLUTTER IN REAR, INSTRUCTED TO ORGANIZE, AND REMOVE ITEMS NOT BEING USED.

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

ALL MULTI USE UTENSILS MUST BE WASH, RINSED AND SANITIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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

MUST CLEAN ALL COOKING EQUIPMENT, INTERIOR OF REACH IN COOLERS, AND STORAGE SHELVES. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP AND DEBRIS. MUST CLEAN AND MAINTAIN.

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

INTERIOR/EXTERIOR OF ALL COOLERS, INCLUDING DOORS, GASKETS, COUNTERTOP UNDER MICROWAVE, ALL STORAGE SHELVES, EXTERIOR OF TRASH RECEPTACLES, THRU-OUT NEED DETAIL CLEANING, FREE OF DEBRIS.

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

FLOOR UNDER AND BEHIND COOKING LINE NOT CLEAN, EXCESSIVE DEBRIS. CLEAN SAME.

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

FAN COVERS OF COOLER WITH DUST ACCUMULATION. CLEAN SAME.

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.RAW WOOD SHELVING UNDER PREP TABLE AND AT GREASE TRAP.MUST SEAL/PAINT

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.INTERIOR OF COOLERS USED FOR STORAGE AND PREP TABLE NOT CLEAN.MUST CLEAN.

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.DEBRIS AROUND HEAVY EQUIPMENT IN PREP AREA AND BASEMENT AREA. MUST CLEAN.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST INSTALL SEL...

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 AND DATE DRY FOOD STORAGE CONTAINERS,AND PROVIDE DRY STORAGE CONTAINERS FOR OPEN BAGS ( SUGAR,CORN STARCH).ALSO LABLE/DATE ALL COOKED FOODS.

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.CLEAN EXTERIOR OF DRY STORAGE CONTAINERS,NOT CLEAN.

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.ELEVATE STORAGE IN BASEMENT OFF FLOOR.

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

REMOVE ALL GREASY BOXES FROM SHELVES AND PREMISES, DISCARD ALL BOXES AFTER ORIGINAL CONTENTS IS REMOVED. PAINT OR REPLACE ALL RUSTY SHELVES AND RACKS IN COOLERS.

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

CLEAN THE FOLLOWING: SIDES OF ALL COOKING EQUIPMENT, INTERIORS AND EXTERIORS OF EVERY COOLER & FREEZER, HOOD AND FILTERS ABOVE COOKING EQUIPMENT, ALL STORAGE SHELVES & RACKS, ALL SINKS, INTERIOR CABINETOF DEEP FRYER, UNUSED STOVE AND ALL OTHER UNCLEA...

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

DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT.

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

CLEAN WALL ABOVE 3 COMP. SINK AND THROUGHOUT WHERE NEEDED. CLEAN ALL DUSTY CEILING VENTS

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

CLEAN AND/OR REPLACE LIGHT SHIELDS THROUGHOUT AND REPLACE ALL MISSING END CAPS ON SAME. REPLACE MISSING LIGHT BULB IN COOLER WITH A SHATTER RESISTENT BULB.

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

REMOVE ALL UNNECESSARY ARTICLES FROM REAR ELIMINATED CLUTTERED AREAS.