EVERGREEN RESTAURANT.

FOUND WOKS AND WOK STATION AREAS WITH EXCESSIVE FOOD AND AND GREASE BUILDUP. NEEDS DETAIL CLEANING. FOUND DISHMACHINE AND ADJACENT TABLES NOT CLEAN.

FOUND FLOOR TILES IN POOR REPAIR. WORN GROUTING IN FRONT OF DISHMACHINE AND WOK STATIONS.

FOUND CLUTTER STORED ABOVE WALK IN COOLER.(OLD CONTAINERS,ETC.) MUST CLEAN AND STORE PROPERLY.

FOUND FRUIT FLY ACTIVITY AT PREMISES. OBSERVED ABOUT 30 FRUIT FLIES ON WALLS BY DISHMACHINE. ALSO, OBSERVED 3 LIVE ROACHES ON WALLS BY DISHMACHINE. CITATION ISSUED.

FOUND WOKS AND WOK STATION AREAS WITH EXCESSIVE FOOD AND AND GREASE BUILDUP. NEEDS DETAIL CLEANING. FOUND DISHMACHINE AND ADJACENT TABLES NOT CLEAN.

FOUND FLOOR TILES IN POOR REPAIR. WORN GROUTING IN FRONT OF DISHMACHINE AND WOK STATIONS.

FOUND LIGHT SHIELD NOT CLEAN ABOVE WOK STATIONS.

FOUND NO EXPOSED HAND SINK AT FRONT BAR AREAS. FOUND MOP SINK TUB WITH CRACKS BY DRAIN COVER. FOUND NO BACKFLOW PREVENTION DEVICES AT WATERLINES FOR MOP SINK, COFFEE MACHINE, AND ICE MACHINE.

FOUND CLUTTER STORED ABOVE WALK IN COOLER.(OLD CONTAINERS,ETC.) MUST CLEAN AND STORE PROPERLY.

All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS, STORE FOOD ITEMS IN FOOD GRADE CONTAINERS, AND REMOVE FOOD ITEMS FROM BEING STORED IN SHOPPING BAGS.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

REMOVE MILK AND POP CRATES BEING USED TO STORE STOCK ITEMS AND PROVIDE ADEQUATE SHELVES/RACKS. REMOVE RUST DEPOSITS FROM INTERIOR OF ICE MACHINE. PROVIDE ICE BIN COVERS AT BAR AND BEVERAGE STATION.

CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF THREE COMPARTMENT SINKS, TWO COMPARTMENT SINK, PREP SHELVES/RACKS, BULK FOOD CONTAINERS/LIDS, FAN GRID COVERS INSIDE REFRIGERATION UNITS, GASKETS IN REFRIGERATION UNITS, UNDER, AROUND, EXTERIOR, INTERIOR OF WOKS, COOKING EQUIPMENT, DEEP FRYERS, INTERIOR OF ICE BIN, AROUND TOILET IN STAFF TOILET ROOM, DISH MACHINE AREA.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REGROUT FLOOR TILES AS NEEDED AT UTILITY SINK AND PREP AREA. CLEAN FLOORS TO REMOVE FOOD DEBRIS AND BLACK STAINS. KEEP FLOORS DRY BY PREP AREA/UTILITY SINK AND DISH WASHING AREA. DETAIL CLEAN AND SANITIZE FLOORS ESPECIALLY ALONG WALL BASE AT REAR STORAGE AREA. ADJUST THRESHOLD AT REAR EXIT DOOR.

The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS AROUND DISH MACHINE AND REAR STORAGE AREA. REPLACE WATER DAMAGED CEILING PANELS AT KITCHEN. SEAL CRACKS AND CREVICES AT WALL BASE, REPLACE WALL TILES AT BULK FOOD STORAGE AREA, SEAL OPENINGS AROUND PIPING AND CONDUITS AS NEEDED IN PREP AREA AND DISH WASHING AREA.

PROVIDE VENTILATION ABOVE HOT TEA UNIT. REPAIR LEAKS AT FAUCET AT THREE COMPARTMENT SINK AT BAR AND AT FAUCET AT TWO COMPARTMENT SINK.

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. ORGANIZE REAR STORAGE AREA, ELEVATE ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL AT BAR, AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.

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 BY FOOD HANDLERS, ONE FOOD HANDLER DRINKING BEVERAGE FROM OPEN CONTAINER AT PREP AREA, ANOTHER EMPLOYEE WORKING ON HOT WATER TANK AND THEN PROCEED TO FOOD PREP AREA TO HANDLE RICE AND PUT INTO PLATE FOR CUSTOMER. ALSO, FOUND NO PAPER TOWELS AT WASH BOWL IN STAFF TOILET ROOM TO PROPERLY DRY HANDS. MANAGER PROVIDED PAPER TOWELS AT SAID SINK. INSTRUCTED TO CONSUME FOOD AND BEVERAGE IN DINING AREA AND NOT IN FOOD PREP AREA. INSTRUCTED FOOD HANDLERS TO WASH HANDS BETWEEN CHANGING TASKS AND MULTI-TASKING. CRITICAL 7-38-010 (A) ISSUED.

FOUND THREE COMPARTMENT SINK AT BAR WITH DIRTY CUP INSIDE WATER AT FIRST COMPARTMENT. INSTRUCTED TO PROPERLY SET UP THREE COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE MULTI-USE UTENSILS/EQUIPMENT. OBSERVED EMPLOYEE WASHING LARGE TRAYS, PANS AT TWO COMPARTMENT SINK WITHOUT SANITIZING SAID EQUIPMENT/UTENSILS. INSTRUCTED TO USE HIGH TEMPERATURE DISH MACHINE TO WASH, RINSE, AND SANITIZE ALL MULTI-USE UTENSILS. CRITICAL 7-38-030 ISSUED.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. FOUND NO HOT RUNNING WATER AT ALL PLUMBING FIXTURES PER CITY CODE. INSTRUCTED TO PROVIDE HOT RUNNING WATER PER CITY CODE AT ALL TIMES AT PLUMBING FIXTURES. LICENSED PLUMBER ON SITE. THERMOSTAT ADJUSTED AT HOT WATER TANK. CRITICAL 7-38-030 ISSUED.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE WASTE GREASE AREA NOT MAINTAINED. FOUND WASTE GREASE RECEPTACLE WITH HEAVY GREASE BUILDUP AT TOP, SIDES, AND SURROUNDING GROUND. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREA, AND MAINTAIN TO PREVENT PEST HARBORAGE. SERIOUS 7-38-020 ISSUED.

All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS, STORE FOOD ITEMS IN FOOD GRADE CONTAINERS, AND REMOVE FOOD ITEMS FROM BEING STORED IN SHOPPING BAGS.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

REMOVE MILK AND POP CRATES BEING USED TO STORE STOCK ITEMS AND PROVIDE ADEQUATE SHELVES/RACKS. REMOVE RUST DEPOSITS FROM INTERIOR OF ICE MACHINE. PROVIDE ICE BIN COVERS AT BAR AND BEVERAGE STATION.

CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF THREE COMPARTMENT SINKS, TWO COMPARTMENT SINK, PREP SHELVES/RACKS, BULK FOOD CONTAINERS/LIDS, FAN GRID COVERS INSIDE REFRIGERATION UNITS, GASKETS IN REFRIGERATION UNITS, UNDER, AROUND, EXTERIOR, INTERIOR OF WOKS, COOKING EQUIPMENT, DEEP FRYERS, INTERIOR OF ICE BIN, AROUND TOILET IN STAFF TOILET ROOM, DISH MACHINE AREA.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REGROUT FLOOR TILES AS NEEDED AT UTILITY SINK AND PREP AREA. CLEAN FLOORS TO REMOVE FOOD DEBRIS AND BLACK STAINS. KEEP FLOORS DRY BY PREP AREA/UTILITY SINK AND DISH WASHING AREA. DETAIL CLEAN AND SANITIZE FLOORS ESPECIALLY ALONG WALL BASE AT REAR STORAGE AREA. ADJUST THRESHOLD AT REAR EXIT DOOR.

The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS AROUND DISH MACHINE AND REAR STORAGE AREA. REPLACE WATER DAMAGED CEILING PANELS AT KITCHEN. SEAL CRACKS AND CREVICES AT WALL BASE, REPLACE WALL TILES AT BULK FOOD STORAGE AREA, SEAL OPENINGS AROUND PIPING AND CONDUITS AS NEEDED IN PREP AREA AND DISH WASHING AREA.

PROVIDE VENTILATION ABOVE HOT TEA UNIT. REPAIR LEAKS AT FAUCET AT THREE COMPARTMENT SINK AT BAR AND AT FAUCET AT TWO COMPARTMENT SINK.

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. ORGANIZE REAR STORAGE AREA, ELEVATE ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL AT BAR, AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.