Grand Chinese Kitchen

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED THE EXTERIOR OF THE FRYERS WITH ACCUMULATED GREASE AND THE SHELVES INSIDE OF THE WALK IN COOLER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE SHELVES IN THE COOLER AND THE EXTERIOR OF THE FRYERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED THE FLOOR DRAIN COVER MISSING IN FRONT OF THE FRYERS. INSTRUCTED TO PROVIDE A FLOOR DRAIN COVER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED THE 3 COMPARTMENT SINK FAUCET BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED BROKEN DOOR GASKETS ON THE PREP COOLER AND 2-DOOR REACH IN PREP COOLER. RUST AND DUST ON STORAGE RACKS. DISCONTINUE USE OF GROCERY BAGS, USE FOOD GRADE BAGS ONLY. INSTRUCTED TO REPAIR, CLEAN, AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED GREASE BUILD UP ON THE FOLLOWING FOOD AND NO FOOD CONTACT EQUIPMENT; STOVE, WOK PANS, AND FRYER. STORAGE COMPARTMENTS UNDER CASH REGISTER. INSTRUCTED TO CLEAN AND SANITIZE ALL CONTACT SURFACES AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED DAMAGED FLOOR IN FRONT OF FRYER AND STOVE, CLEAN FLOOR UNDER EXPOSED HAND SINK AND 3 COMP SINK. FLOOR IN STAFF TOILET ROOM IS DIRTY, AND FLOOR NEAR REAR EXIT DOOR IS ALSO DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED DIRTY WALLS THROUGHOUT PREP AREA, AND TOILET ROOM. STAINED CEILING TILE IN CUSTOMER SEATING AREA, AND MISSING TILE IN REAR PREP. INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN.

LINEN: CLEAN AND SOILED PROPERLY STORED

OBSERVED SOILED LINEN BEING STORED IMPROPERLY. INSTRUCTED TO STORE IN SANITZER WATER WHILE NOT IN USE, AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED STAFF NOT WEARING HAIR RESTRAINTS. HAIR RESTRINTS MUST BE WORN AT ALL TIMES AND MAINTAINED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL AND DATE ALL COOKED FOODS IN WALK IN COOLER.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST PROVIDE FOOD GRADE STORAGE BAGS AND NO GROCERY STORE BAGS FOR FOOD STORAGE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN FRYERS,,SHELVING UNITS,PIPES OF COOKING EQUIPMENT,WOK STATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST GROUT FLOOR THROUGHOUT PREP AREA.MUST CLEAN GREASE FROM FLOOR UNDER FRYER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN LIGHT SHIELDS IN PREP AREA,HOOD.MUST SEAL CRACK IN WALL IN TOILET ROOM.MUST SCRAPE AND PAINT PEEELING PAINT ON WALL IN TOILET ROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REMOVE DRAIN LINE OF WALK IN COOLER FROM MOP SINK TO A OPEN SITE FLOOR DRAIN.MUST PROVIDE 1 MORE SINK STOPPER.

FOOD HANDLER REQUIREMENTS MET

IDPH FOOD HANDLERS REQUIREMENTS NOT MEET.MUST ENROLL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST PROVIDE A SPLASH GUARD AT THE EXPOSED HANDSINK NEXT TO 3 COMPARTMENT SINK

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE THE 2 DOOR REACH-IN COOLER AND THE PREP COOLER IN THE FOOD PREP AREA

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

PAINT RUSTY STORAGE RACK IN REAR BY EXIT DOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN STORAGE RACKS & SHELVES, AND HOOD ALONG WITH ALL ATTACHED EQUIPMENT ABOVE COOKING EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPLACE STAINED CEILING TILES IN FOOD PREP AREA, AND CLEAN WALL BY FIRE EXTINGUISHERS IN FOOD PREP AREA, AND LIGHT SHIELDS IN SAME AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

PAINT RUSTY STORAGE RACKS, SHELVES AND INTERIOR DOOR PANEL TO WALK-IN COOLER IN PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE FOLLOWING: SHELVES UNDERNEATH PREP TABLES AND FRONT SERVICE COUNTER, SIDES OF COOKING EQUIPMENT, TABLES AND COOLERS, CABINET INTERIORS OF DEEP FRYERS, KNIFE RACK AND KNIVES, AND GASKETS AROUND DOOR TO WALK-IN COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS ALONG WALL BASES, IN CORNERS, UNDENEATH AND BEHIND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN, PAINT OR REPLACE STAINED HEAT VENT AND CEILING TILES ABOVE FRONT SERVICE COUNTER AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

CLEAN FLOOR DRAINS IN FRONT OF COOK LINE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN INTERIOR OF SINKS,SHELVING RACKS AND PREP TABLES. CLEAN THE INTERIOR AND EXTERIOR OF COOLERS AND COOKING EQUIPMENT. MUST REMOVE ALL GREASE AND FOOD DEBRIS BUILD UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN FLOORS UNDER COOK LINE AND REMOVE ALL HEAVY GREASE AND FOOD DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN UPPER AND LOWER WALLS THROUGHOUT PREP AND DISHWASHING AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST DETAIL CLEAN LIGHT SHIELDS ABOVE PREP AREA AND DINING AREA AND REMOVE HEAVY DUST BUILD UP.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST DETAIL CLEAN AND SANITIZE ALL MULTI USE ITEMS CONTAINERS USED TO STORE CONDIMENTS AND SPICES. MUST REMOVE ALL FOOD BUILD UP AND GRIME FROM CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST RELOCATE KNIVES BEING STORED BETWEEN UPRIGHT REACH IN COOLER AND REAR PREP TABLE AND PROPERLY STORE UTENSILS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST SCRAPE AND REPAINT RUSTY METAL RACKS IN WALK IN COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN VENT COVER IN EMPLOYEE WASHROOM. MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS AND COOKING EQUIPMENT. MUST REMOVE GREASE AND FOOD DEBRIS BUILD UP. MUST DETAIL CLEAN THE INTERIOR OF THE MOP SINK AND 3 COMPARTMENT SINK. MU...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOUND EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ALONG ENTIRE COOKLINE CAUSING THE AREA TO BE SLIPPERY. MUST DETAIL CLEAN FLOORS THROUGHOUT FOOD PREP AREAS AND REMOVE GREASE AND FOOD DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN WALLS ABOVE WALK IN COOLER AND REMOVE EXCESSIVE DUST BUILD UP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR LEAKY PIPES UNDER 3 COMPARTMENT SINK.