Hoe Toy Restaurant

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED

OBSERVED CHICKEN WINGS SITTING IN WATER IN 1 COMPARTMENT OF THE 3 COMPARTMENT SINK THAWING OUT,INSTRUCTED MANAGER ON PROPER PROCEDURES OF THAWING FOODS.FOOD ITEMS WHERE DISCARDED DURING INSPECTION

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

MUST LABEL AND DATE COOKED FOOD PRODUCTS INSIDE THE WALK-IN COOLER IN PREP AREA

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

MUST CLEAN THE FLOORS IN THE REAR STORAGE ROOMS,ALONG WALL BASE AND CORNERS

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

MUST CLEAN THE LIGHT SHIELD COVERS IN THE PREP AREA

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

ALL COOKED AND PREPARED FOODS NO LONGER IN ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OVER 24 HOURS

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

ALL SINGLE-SERVICE UTENSILS MUST BE STORED IN CLEAN CONTAINERS WITH HANDLES UP(INVERTED) OR OUT.

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

PAINT RUSTY SHELF UNDERNEATH SMALL TABLE NEXT TO WOODEN PREP TABLE.

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

CLEAN EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS. ALL WASHBOWLS AND 3 COMPARTMENT SINK.

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

CLEAN DIRT FROM FLOORS ALONG THE BASES OF THE WALLS IN ALL STORAGE ROOMS AND AREAS AND IN ALL WASHROOMS.

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

CLEAN ALL WALLS BY LIGHT SWITCHES IN ALL STORAGE ROOMS, AND ALL OTHER UNCLEAN WALLS THROUGHOUT(FOOD SPLATTERS AND STAINS) PAINT WALL IN REAR FOOD STORAGE AREA(MIDDLE SECTION) WHERE BULK RICE IS STORED.

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

CLEAN EXCESSIVE DUST BUILD-UP FROM INTERIORS OF EXHAUST FANS IN ALL WASHROOMS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

COOKED CHICKEN-46.7F, COOKED BEEF-50.2F, AND SHRIMP-57.7F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW IN REFRIGERATION OR AT 140 DEGREES OR ABOVE IN HOT HOLDING/COOKING EQUIPMENT UNTIL SERVED. PRODUCTS FOUND AT IMPROPE...

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

ALL COOKED AND PREPARED FOODS NO LONGER IN ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OVER 24 HOURS.

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

PAINT RUSTY SHELF UNDERNEATH PREP TABLE AND RUSTY STORAGE RACKS. ALL UNCOVERED FOODS STORED IN COOLERS AND FREEZERS MUST BE STORED IN FOOD STORAGE BAGS, NO PLASTIC GROCERY BAGS.

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

CLEAN THE FOLLOWING: CABINET INTERIORS AND EXTERIORS OF DEEP FRYERS, WOK COOKING STATIONS, PREP TABLES, AND CAN OPENER.

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

DETAIL CLEAN FLOORS THROUGHOUT ALONG THE WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT( DIRT, DEBRIS, GREASE).

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

CLEAN GREASY BUILD-UP FROM INTERIOR OF HOOD AND FILTERS ABOVE COOKING EQUIPMENT. CLEAN WALLS IN WASHROOMS WHERE NEEDED.

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

REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

CLEAN UNUSED DEPP FREEZER. STORE ALL FOOD CONTAINERS 6 INCHES OFF FLOOR INSIDE WALK-IN COOLER AND IN FOOD PREP AREA. DISCARD DIRTY MOP WATER FROM BUCKETS TO PREVENT INSECT BREEDING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS NOT PROPERLY STORED. INSTRUCTED TO STORE IN CLEAN CONTAINER(S) WITH SANITIING SOLUTION.

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

FOUND WIRE SCRUB PADS IN 3-COMP SINK IN POOR REPAIR.MANAGER DISPOSED OF PADS.CDI

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

MUST PROVIDE STORAGE CONTAINERS FOR OPEN BAGS OF DRIED MUSHROOMS,FLOUR.

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

OBSERVED DUSTY OVERHEAD PIPES IN PREP AREA .MUST CLEAN/MAINTAIN.

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

VENITILATION FAN VENTS NOT CLEAN IN WALK IN COOLER/WALK IN FREEZER.MUST CLEAN.

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

MUST PROVIDE STORAGE CONTAINERS FOR OPEN BAGS OF DRIED MUSHROOMS,FLOOR.

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

OBSERVED DUSTY OVERHEAD PIPES IN PREP AREA .MUST CLEAN/MAINTAIN.

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

VENITILATION FAN VENTS NOT CLEAN IN WALK IN COOLER/WALK IN FREEZER.MUST CLEAN.

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

FOUND EQUIPMENT IN PRE AREA NOT CLEAN(MEAT GRINDER,MIXER).MUST CLEAN/MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

FOUND DRY STORAGE AREA NOT ORGANIZE.MUST ORGANIZE,CLEAN AND ELEVATE.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.INTERIOR CABINETS OF DEEP FRYER NOT CLEAN/GREASE.MUST CLEAN.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.STORAGE SUPPLIES ON FLOOR IN FURNACE ROOM AND STORAGE BOXES IN SUPPLY REAR.MUST ELEVATE OFF FLOORS AT LEAST 6-INCHES ON SHELVING.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED RUSTY STORAGE SHELVES INSTRUCTED TO REMOVE RUST/RESEAL.ALSO REMOVE CARDBOARD FROM STORAGE SHELVES.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN HOOD/FILTERS, 3 TIER TABLE, INSTRUCTED TO CLEAN ALSO CLEAN AND SANITIZE SHRIMP PEELER M...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR DRAINS IN FRONT WOK STATION.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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.OBSERVED SOME OLD EQUIPMENT NOT BEING USED (BAND SAW)...