CHINA STATION INC.

MUST PROVIDE A BACKFLOW PREVENTION DEVICE FOR THE MOP SINK.

FOUND INADEQUATE PEST CONTROL; APPROXIMATELY 10 RODENT (RAT) DROPPINGS FOUND IN THE REAR CLUTTERED DRY STORAGE AREAS AND INSIDE THE FURNACE ROOM AND BEHIND UNUSED KITCHEN EQUIPMENTS STORED AT REAR SOUTH WALL NEAR THE WALK-IN-COOLER ALSO THE REAR EXIT DOOR IS NOT PEST PROOFED 1/4" MODE OF ENTRY AT BOTTOM LEFT CORNER OF SAID DOOR.THE PEST CONTROL LOG BOOK IS NOT COMPLETE MISSING A MAP LOCATOR INDICATING THE PEST CONTROL SERVICES PROVIDED FOR THIS FOOD ESTABLISHMENT.MUST CLEAN AND SANITIZE ALL AFFECTED AREAS AND RODENT PROOF SAID DOOR AND PEST CONTROL LOG BOOK MUST BE COMPLETE WITH ALL REQUIRED DOCUMENTS,ALSO SEAL UP RODENT BURROWS NOTED TO MANAGER AT BACKYARD.SERIOUS VIOLATION 7-38-020.

THE 3 COMPARTMENT SINK IS NOT MAINTAINED AT THIS TIME;WHILE RUNNING AND DRAINING WATER IN THE LEFT SIDE OF THE 3 COMPARTMENT SINK,WATER COMING UP FROM THE MIDDLE COMPARTMENT OF SINK.INSTRUCTED TO DETAIL CLEAN GREASE TRAP AND DRAIN LINES TO PREVENT INADEQUATE WASTE WATER DISPOSAL AND FOUL ODOR.SERIOUS VIOLATION 7-38-030.

Any open cans of food must be transferred into regular containers

All clean single service utensils must be stored with handles up.

MUST PROVIDE A SPLASHGUARD AT THE LEFT SIDE OF THE MOP SINK AND REMOVE RUSTY SHELF INSIDE THE WALK-IN-COOLER.

MUST CLEAN AND SANITIZE INTERIOR/EXTERIOR OF COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES,EXTERIORS OF HOT COOKING EQUIPMENTS WITH GREASE BUILD-UP ON PIPES ATTACHED.

FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING.

MUST CLEAN LIGHT SHIELDS IN DETAIL THROUGHOUT THE PREMISES.

MUST PROVIDE A BACKFLOW PREVENTION DEVICE FOR THE MOP SINK.

MUST PROVIDE VISIBLE THERMOMETERS INSIDE ALL REFRIGERATION UNITS.

MUST REMOVE UNNECESSARY ARRTICLES/UNUSED KITCHEN EQUIPMENTS STORED IN THE REAR DRY STORAGE AREAS AND REMAINING ARTICLES MUST BE PROPERLY STORED NEATLY 6" OFF FLOOR/WALL FOR EASIER CLEANING.

FOUND NO RODENT ACTIVITY AT THIS TIME, VIOLATION NOW CORRECTED 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. VIOLATION NOTED AT THIS TIME OBSERVED RODENT POISON NOT BEING PROPERLY STORED, BEING EXPOSED IN KITCHEN AREA ON FLOOR, IN CORNERS AND ALONG WALL AREA, NOT BEING STORED IN A ENCLOSED CONTAINER, INSTRUCTED TO REMOVE AT ONCE, AND PROVIDE ENCLOSED CONTAINERS TO PROPERLY STORE RODENT POISON AT ONCE SERIOUS CITATION ISSUED: 7-38-020

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

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. OBSERVED 25 RODENT DROPPING VARIOUS AREAS THROUGHOUT PREMISES, UNDER AND BEHIND EQUIPMENT, ALONG WALL AREAS, AND INSIDE BUCKET, INSTRUCTED TO CLEAN ALL AFFECTED AREAS, CLOSE ALL OUTER OPENINGS TO PREVENT RODENT ENTRY SERIOUS CITATION ISSUED: 7-38-020

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. CONTINUED NON COMPLIANCE ON PREVIOUS MINOR VIOLATIONS NOTED, 05/19/2011, SEE ATTACHED REPORT, Inspection #: 581009, FOR VIOLATION NUMBERS, 30, 32, 33, 34, 35, 41, AND 42 SERIOUS CITATION ISSUED: 7-42-090

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAINT ALL RUSTY SHELVING INSIDE WALK-IN COOLERS AND REPAINT RUSTY BOTTOM SURFACES OF COUNTER TABLES

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN ALL EXTERIOR SURFACES OF ALL BULK STORAGE CONTAINERS

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST CLEAN ALL LIGHT SHIELDS IN KITCHEN PREP AREA

MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER OR VALID DOCUMENTATION ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED,COOKED,SERVED TO CUSTOMERS DINING IN DINING ROOM.

All food not stored in the original container shall be stored in properly labeled containers.BULK FOOD CONTAINERS BENEATH FOOD PREP TABLES MUST BE LABELED TO IDENTIFY PRODUCTS STORED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN COOKING EQUIPMENTS,COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES,MANUAL CAN OPENER HOUSING ATTACHED,SHELVINGS OVER STEAMTABLE,DRY STORAGE AREAS,BOTTOM COMPARTMENT OF DEEP FRYER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FOUND FLOORS DIRTY BENEATH COOKING EQUIPMENTS,MUST CLEAN FLOORS THROGHOUT IN DETAIL.

The walls and ceilings shall be in good repair and easily cleaned.Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom,seal opening on lower wall beneath cooking equipments also replace some damaged ceiling tiles in kitchen areas.

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.CLEAN,ORGANIZE REAR STORAGE AREAS AND REMOVE CLUTTERED CONDITIONS DUE TO POTENTIAL PEST HARBORAGE.

All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.