PASS W/ CONDITIONS 6 violations
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. COOKED READY TO EAT FOODS STORED UNDER FRESH BEEF ON STORAGE SHELVES IN KITCHEN.OBSERVED COOKED SWEET AND SOUR CHICHEN STORED AND FRESH BEEF,WITHOUT COVER,ALSO FRIED DUMPLING DIRECTLY ON TOP OF PREPARED FRESH BEEF IN KITCHEN WITHOUT COVER ON THE BEEF OR THE DUMPLINGS. CITATION ISSUED 7-3-005a SERIOUS. INSTRUCTED MANAGEMENT NEVER STORE COOKED FOODS AND RAW MEATS TOGETHER ON SAME RACKS COVERED OR NOT , TO PREVENT POSSIBLE CROSS CONTAMINATION. ALSO TO HAVE ALL FOODS COVERED FIRST BEFORE STORING ANY THING ON IT, AT ALL TIMES. CDI
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER AVAILABLE ON PREMISES[PRESENT]WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN,RICE,BEEF,ETC.WERE BEING PREPAREPED AND SERVED DURING INSPECTION. MANAGEMENT HAS BEEN INSTRUCTED TO ENROLLED ADDITIONAL FOOD SANITATION CERTIFICATE PERSON IN CLASS SEVERAL TIMES. MANAGEMENT HAS ONE CERTIFICATE POSTED ON PREMISES,CERTIFIED MANAGER ARRIVED ON FACILITY 40MINS AFTERWARDS. CITATION ISSUED 7-38-012 SERIOUS.
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. FOOD PRODUCT BOXES IN DRY STORAGE ROOM STORED ON FLOOR,INSTRUCTED TO ELEVATE 6" OFF THE FLOOR AND 6" AWAY FROM THE WALL,AT ALL TIMES. OPEN CAN FOODS STORED IN COOLERS MUST BE EMPTIED INTO STOREABLE CONTAINERS SUCH AS PLASTIC,GLASS,OR STAINLESS STEEL BEFORE STORING IN COOLER.
All utensils shall be thoroughly cleaned and sanitized after each usage. FLITERS ON HOOD AND EGDES OF HOOD WALLS GREASY,INSTRUCTED TO CLEAN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS AT DRY STORAGE ROOM NEEDS CLEANING.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE METAL STEM THERMOMETER INSIDE SMOOTHIE REFRIGERATOR AT FRONT PREP AREA.