Dong Ne

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED THE LOW TEMPERATURE DISH MACHINE WITH A CHEMICAL CONCENTRATION OF 0PPM AT TIME OF INSPECTION. MACHINE WAS NOT IN USE AT TIME OF INSPECTION. INSTRUCTED TO SERVICE TO MAINTAIN APPROPRIATE SANITIZING SOLUTION CONCENTRAION. DISH MACHINE TAGGED A...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED LARGE FOOD STORAGE CONTAINERS OF RICE AND SUGAR TO NOT HAVE LABELS. INSTURCTED MANAGER TO LABEL ALL DRY STORAGE CONTAINERS WITH COMMON NAME OF CONTENTS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE TOP AND EXTERIOR OF THE VENTILATION HOOD ABOVE DISH MACHINE TO HAVE SIGNIFICANT DUST BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FREE OF EXCESSIVE DUST BUILD UP.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MOPS STORED IN STAGNANT WATER IN BUCKET IN REAR OF FACILITY PREPARATION AREA. INSTRUCTED MANAGER TO STORE MOPS TO ALLOW FOR DRYING IN BETWEEN USE.

IN-USE UTENSILS: PROPERLY STORED

3-304.12 OBSERVED COOK'S LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP COOLERS. MUST PROVIDES A PROPER KNIFE HOLDER.

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

4-101.19 MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE IS REQUIRED ON SITE.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED COOK'S LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP COOLERS. MUST PROVIDES A PROPER KNIFE HOLDER.

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

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

EXCESS RUST ON GREASE TRAP LID UNDER THREE-COMPARTMENT SINK, NOT EASILY CLEANABLE. RESTORE TO A SMOOTH AND EASILY CLEANABLE SURFACE

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE IS REQUIRED ON SITE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED THE HANDWASHING SINK AT THE FRONT BAR AND THE HANDWASHING SINK IN NEAR THE FOOD PREP AREA WITHOUT THE REQUIRED HANDWASHING SIGN. INSTRUCTED TO PROVIDE AND MAINTAIN.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED THE HANDWASHING SINK IN THE DISHWASHING AREA, NEAR THE SPRAYER SINK DRAINBOARD, WITHOUT A SPLASH GUARD. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SPLASH GUARD AT SAID SINK AND MAINTAIN.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED SMALL PLATES AND SAUCEPANS NOT STORED PROPERLY UNDER THE VENTILATION HOOD. INSTRUCTED TO INVERT OR COVER ALL SAID KITCHENWARE AND TABLEWARE TO AVOID DUST ACCUMULATION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED DUST BUILD-UP BEHIND THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO REMOVE DUST OFF OF ALL COOKING EQUIPMENT AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE OPENING ABOVE THE DISHWARE STORAGE RACK NEAR THE THREE-COMPARTMENT SINK WITH DUST BUILD-UP ABOVE THE KITCHENWARE. INSTRUCTED TO CLEAN SAID SURFACE AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED TWO BLOWN OUT LIGHT BULBS UNDER THE VENTILATION HOOD. INSTRUCTED TO REPAIR OR REPLACE SAID LIGHT BULBS AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED SLIGHT DUST BUILD-UP UNDER THE VENTILATION HOOD, FILTERS, AND LIGHT BULB SHIELDS. INSTRUCTED TO CLEAN SAID VENTILATION SYSTEM AND MAINTAIN IT.