CHINA CHEF RESTAURANT.

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

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 PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

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

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. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

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.

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

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

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

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

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

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

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 American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).

LABEL ALL BULK CONTAINERS IN PREP AND STORAGE AREAS.

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

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

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

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

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.

STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.

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

LABEL ALL BULK CONTAINERS IN PREP AND STORAGE AREAS.

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

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

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

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

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

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.

STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.

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

DETAIL CLEAN FLOORS THROUGHOUT KITCHEN AND AT REAR.

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

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

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

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