critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: COOKED BEEF AT 57.0F INSIDE REFRIGERATOR, COOKED RICE AT 78F, 10 EG...
critical Employee Hygiene
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
NO SOAP AT EXPOSED HAND WASH SINK IN KITCHEN AND NO PAPER TOWELS IN MEN TOILET ROOM. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL SINKS TO PROPERLY WASH AND DRY HANDS PER CITY CODE. CRITICAL 7-38-030 ISSUED.
serious Food Storage & Handling
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED CARDBOARD BOX FILLED WITH CHINESE LEAFY VEGETABLES STORED ON KITCHEN FLOOR WITH WATER DAMAGE FROM WATER BACKING UP F...
serious Food Temperature
POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
Thawing frozen food for further processing shall be accomplished by storage in a refrigerator at 40?F or less, or by other approved method. OBSERVED IMPROPER THAWING OF CHICKEN LEGS STORED IN STAGNANT WARM WATER INSIDE BUCKET ON KITCHEN FLOOR AND CH...
serious Sanitation
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
THREE COMPARTMENT SINK NOT MAINTAINED. OBSERVED FLOOR DRAIN AT THREE COMPARTMENT SINK OVERFLOWING ONTO PREP KITCHEN FLOOR WHEN WATER RELEASED IN MIDDLE COMPARTMENT AT THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN DRAINS AND PROPER DRAINAGE AT ALL TIMES...
minor Food Storage & Handling
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. LABEL AND DATE PREPARED, READY TO EAT FOOD ITEMS INSIDE REFRIGERATION UNITS.
minor Sanitation
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
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.
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REMOVE PAPER LINING FROM PREP TABLE IN KITCHEN.
minor Employee Hygiene
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN AND SANITIZE INTERIOR OF HAND WASH SINK, VENTILATION HOOD, THREE COMPARTMENT SINK, PREP TABLES, SHELVES, INTERIOR OF BREAD DISPLAY CASE, UNDER AROUND ALL EQUIPMENT IN KITCHEN, VENT IN DINING AREA, AROUND SPICES IN KITCHEN, PREP COOLER.
minor Sanitation
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 FLOORS THROUGHOUT KITCHEN AND FLOOR DRAINS.
minor Plumbing & Waste
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
PROVIDE SINK STOPPERS FOR THREE COMPARTMENT SINK AND REPAIR LEAKS AT FAUCET AND HANDLES AT THREE COMPARTMENT SINK. SLOW DRAINING THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR SAME.
minor Pest Activity
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE UNUSED EQUIPMENT AT DINING AREA, ORGANIZE CLUTTERED AREAS IN KITCHEN AND DINING AREA TO PREVENT PEST HARBORAGE.
minor Employee Hygiene
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair.