Joy'S Noodles & Rice

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE FLOOR BEHIND THE WATER HEATERS TO BE HEAVILY SOILED WITH LOOSE TRASH AND DEBRIS AT TIME OF INSPECTION. OBSERVED FLOOR BELOW THE WOK COOKING STATIONS TO BE COVERED WITH FOOD DEBRIS BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREAS ...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD STAINS ON CEILING TILES ABOVE PREP AREA AND AROUND VENTILATION HOOD. MUST REPLACE/CLEAN ALL FOOD STAINED CEILING TILES ABOVE PREP AREA.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

LABEL WITH A COMMON NAME FOOD STORED INSIDE PLASTIC CONTAINER IN THE KITCHEN

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

WASTE PIPE ABOVE FOOD EQUIPMENT STORED MUST BE ENCASED OR RELOCATE EQUIPMENT. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.IN BASEMENT STORAGE AREA.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE CHEST FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS,INCLUDED INSIDE THE WALK-IN COOLER.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NO HANDLES PROVIDED AT LID THAT COVERS COOKED RICE INSIDE THE WALK-IN COOLER. INSTRUCTED TO REPLACE BROKEN HANDLES OR PROVIDE A NEW LID.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE, INSIDE THE CABINET OF DEEP FRYER AND ALL FILTERS ABOVE COOKING EQUIPMENT.MUST CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

REPAIR LEAKING DRAIN PIPE UNDER THE LOW TEMP DISH MACHINE

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE ARE ALL EXPIRED(1-2023). MUST RENEW EVER THREE YEARS

ALLERGEN TRAINING AS REQUIRED

ADDITIONAL TRAINING CERTIFICATE IS REQUIRED FOR THE OTHER TWO CERTIFIED FOOD HANDLERS.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE COOKS LINE/DISH HAND SINK BETWEEN THE SINK AND COOKING EQUIPMENT/PREP TABLE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

RAW WOODEN PALLETS UNDER THE DISH MACHINE USED TO ELEVATE DISH CHEMICALS MUST BE PAINTED/SEALED OR PROVIDE METAL/PLASTIC, NON-ABSORBENT SHELVING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REMOVE UNUSED FURNITURE (SOFA) FROM THE BASEMENT OFFICE TO PREVENT PEST HARBORING.