Hot Wok

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

OBSERVED RICE INSIDE THE RICE COOKER READING AT IMPROER TEMPERATURE OF 129.5F IN PREP AREA,MANAGER VOLUNTARILY DENATURED AND DESTROYED FOOD PRODUCT,TOTAL WEIGHT 2LBS TOTAL COST $20.00,CRITICAL VIOLATION 7-38-005(A)

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

OBSERVED THE COOKING EQUIPMENT WITH OLD FOOD DEBRIS AND GREASE BUILD-UP IN PREP AREA,INSTRUCTED TO CLEAN AND MAINTAINEQUIPMENT

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

DETAIL CLEAN FLOORES THROUGHOUT PREMISES,ALONG WALL BASE AND CORNER,ESPECIALLY BEHIND COOKING EQUIPMENT AND MUST REPLACE SOME BROKEN FLOOR TILES IN PREP AREA ,INSTRUCTED TO CLEAN AND MAINTAIN AREA

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

MUST PROVIDE ADEQUATE LIGHTING IN THE KITCH AREA

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

REMOVE EXCESSIVE CLUTTER FROM WASHROOM,MOP SINL,AND UNDERNEATH PREP TABLES, AND UNUSED EQUIPMENT FROM PREMISES TO PREVENT RODENT HARBORAGE

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

ALL COOKED AND PREPARED FOODS TAKEN OUT OF 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 CLEAN UTENSILS MUST BE STORED IN CLEAN CONTAINERS TO PREVENT CONTAMINATION.

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

ALL PLASTIC CONTAINERS(INCLUDING BUS PANS)USED AS FOOD STORAGE CONTAINERS THAT ARE NO LONGER EASILY CLEANABLE MUST BE REPLACED. MUST USE FOOD STORAGE BAGS, PLASTIC WRAP OR FOIL TO COVER OPEN FOODS, NO PLASTIC GROCERY BAGS.

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

FLOOR IN DINING AREA NEED CLEANING DIRT AND DEBRIS NOTED UNDERNEATH FRONT WINDOW AND INSIDE WASHROOM.

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

NEED TO CLEAN AND/OR PAINT WALLS THROUGHOUT KITCHEN AREA, CLEAN VANITY EXTERIOR ABOVE WASHBOWL IN WASHROOM. SEAL ALL LOOSE WALL COVE(BASEBOARDS) THROUGHOUT.

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

PROVIDE 3 STOPPERS FOR 3 COMPARTMENT SINK.

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

COOKED RICE FOUND AT IMPROPER TEMPERATURES OF: 46.7F AT ROOM TEMPERATURE ON TOP OF CUTTING BOARD, AT 74.5F ON TABLE AND 119.5F IN HOT HOLDING DEVICE IN FOOD PREP AREA. ALL COOKED RICE MUST BE HELD AT 140 DEGREES OR ABOVE HOT OR COOLED TO 40 DEGREES W...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 3-13-13 ON REPORT# 1296294 NOT CORRECTED: -33- ALL EQUIPMENT AND SURFACES NOTED PREVIOUSLY STILL NOT CLEAN. FOOD DEBRIS, GREASY BUILD-UP, DIRT PRESENT ON INTERIORS AND EXTERIORS OF ALL COOLERS AND FREEZER...

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

ALL COOKED AND PREPARED FOODS TAKEN OUT OF 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 CLEAN UTENSILS MUST BE STORED IN CLEAN CONTAINERS TO PREVENT CONTAMINATION.

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

ALL PLASTIC CONTAINERS(INCLUDING BUS PANS)USED AS FOOD STORAGE CONTAINERS THAT ARE NO LONGER EASILY CLEANABLE MUST BE REPLACED. MUST USE FOOD STORAGE BAGS, PLASTIC WRAP OR FOIL TO COVER OPEN FOODS, NO PLASTIC GROCERY BAGS.

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

CLEAN ALL STORAGE SHELVES BEHIND FRONT SERVICE COUNTER.

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

FLOOR IN DINING AREA NEED CLEANING DIRT AND DEBRIS NOTED UNDERNEATH FRONT WINDOW AND INSIDE WASHROOM.

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

NEED TO CLEAN AND/OR PAINT WALLS THROUGHOUT KITCHEN AREA, CLEAN VANITY EXTERIOR ABOVE WASHBOWL IN WASHROOM. SEAL ALL LOOSE WALL COVE(BASEBOARDS) THROUGHOUT.

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

PROVIDE 3 STOPPERS FOR 3 COMPARTMENT SINK.

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

ELIMINATE CLUTTER IN REAR SECTION OF KITCHEN.

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

EXTERIOR/INTERIOR OF EQUIPMENT NOT CLEAN/MAINTAIN OF OLD FOOD,DEBRIS.MUST DETAIL CLEAN DEEP FRYERS,COOLERS USED FOR STORAGE AND UNUSED COOLERS,FREEZERS, ALL STORAGE SHELVES,ALL SINKS AND FOOD CONTACT SURFACES.

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

FLOORS NOT CLEAN OF EXCESSIVE GREASE AROUND DEEP FRYERS AND DEBRIS AROUND SINKS,BEHIND FRONT COUNTER HEAVY EQUIPMENT.MUST CLEAN/MAINTAIN.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED EVIDENCE OF IMPROPER PEST CONTROL.RODENT/MICE DROPPINGS AND LIVE ROACHES.9-MICE DROPPINGS BEHIND CHEST FREEZER,2- LIVE BABY ROACHES CRAWLING ON FLOOR ALONG CHEST FREEZER,14-MICE DROPPINGS ON FLOOR IN WASHROOM BEHIND RUG,8-MICE DROPPINGS IN C...

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

MUST PROVIDE DRY STORAGE CONTAINERS WITH LIDS FOR OPEN BAGS OF FLOUR,RICE ETC.

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

EXTERIOR/INTERIOR OF EQUIPMENT NOT CLEAN/MAINTAIN OF OLD FOOD,DEBRIS.MUST DETAIL CLEAN DEEP FRYERS,COOLERS USED FOR STORAGE AND UNUSED COOLERS,FREEZERS, ALL STORAGE SHELVES,ALL SINKS AND FOOD CONTACT SURFACES.

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

FLOORS NOT CLEAN OF EXCESSIVE GREASE AROUND DEEP FRYERS AND DEBRIS AROUND SINKS,BEHIND FRONT COUNTER HEAVY EQUIPMENT.MUST CLEAN/MAINTAIN.

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

MUST REMOVE ALL CLUTTER,IE NEWS PAPER ON SHELVES,EGG CARTONS,CARDBOARD,ETC,TO PREVENT PEST HARBORAGE.

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. THE FOLLOWING NOT CLEAN: COOLERS, SINKS,EXTERIOR OF FOOD EQUIPMENT-DEEP FRYERS,STORAGE CABINETS.MUST CLEAN/MAINTAIN.

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.DEBRIS,OLD FOOD ON FLOOR AREAS AROUND HEAVY EQUIPMENT,BASEMENT STAIRS.MUST CLEAN/MAINTAIN.

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

The walls and ceilings shall be in good repair and easily cleaned.WALLS NOT CLEAN ABOVE SINKS,HEAVY EQUIPMENT.MUST CLEAN.

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.CLUTTER OF ARTICLES THRU-OUT PREMISES OF PAPER,PLAST...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.NO PES...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.TOILET NOT MAINTAINED HAND...

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

All food not stored in the original container shall be stored in properly labeled containers. OBSERVED FOOD IN COOLER NOT PREOERLY COVERED AND LABELED INSTRUCTED TO COVER PLACE LABEL WITH ITEM NAME DATE PREPARED, TIME AND TEMPERATURE.

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 TABLE IN REAR PREP AREA MUST REMOVE RUST.

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.FOIUND THE FOLLOWING NOT CLEAN WOK STATION, HOOD, FILTERS, TABLE STORAGE AREAS, UPRIGHT FREEZER EXCESSIVE ICE, INTERIOR ...

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.FLOOR THRU-OUT REAR PREP AREA MANY BROKEN TILES AND FLOOR NOT CLEAN UNDER AND AROUND ALL EQUIPMENT INSTRUCTED TO CLEAN FLOOR AND RE-PLACE ALL...

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

The walls and ceilings shall be in good repair and easily cleaned.OBSERVED WALLS HALF PAINTED INSTRUCTED TO FINISH PAINTING ALL WALLS AND REPAIR CEILING IN REAR.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.END CAPS MISSING ON LIGHT SHIELDS AND NO SHIELD ON OTHER LIGHT INSTRUCTED TO PROVIDE.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. NO DOOR CHECK(S...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.RESTROOM WINDOW COVERED WITH PLASTIC BROKEN INSTRUCTED TO PROVIDE A VENT FAN, OR REPAIR WINDOW THAT OPENS.

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WIPING CLOTHES STORED AT WOK STATION AND TABLE INSTRUCTED TO STORE IN A CLEAN CONTAINER 100ppm CHLORINE SANITIZER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.NO THERMOMETERS FOR THE REACH IN COOLERS AND FREEZER MUST...

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.CLUTTER ON PREMISES NEED TO REMOVE ITEMS NOT BEING US...