Ming'S Chop Suey

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

OBSERVED 2 DOZENS OF RAW EGGS SITTING OUT ON THE PREP TABLE AT IMPROPER TEMPERATURE OF 61.9F,TOTAL WEIGHT 2LBS TOTAL COST $5.00 AND OBSERVED A PAN OF COOKED BEEF SITTING OUT ON PREP TABLE AT IMPROPER TEMPERATURE OF 106.4F,TOTAL WEIGHT 5LBS,TOTAL C...

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

MUST DETAIL CLEAN ALL COOKING EQUIPMENT OF GREASE BUILD-UP AND OLD FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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

MUST CLEAN FLOORS BEHIND COOKING EQUIPMENT ALONG WALL BASE AND CORNERS,INSTRUCTED TO CLEAN AND MAINTAIN AREA

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

MUST CLEAN ALL LIGHT SHIELD COVERS IN THE PREP AREA OF DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE PREP COOLER AT PREP AREA,INSTRUCTED TO PROVIDE

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT PREP AREA

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

NOTED THE SHEVLING INSIDE THE WALK IN COOLER DIRTY AND RUSTED. MUST CLEAN AND MAINTAIN. ALSO MUST REMOVE RUST AND REPAINT.

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

FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS BEHIND THE COOKING EQUIPMENT AND UNDERNEATH THE 3 COMPARTMENT SINK.

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

NOTED THE FIXTURES AT THE 3 COMPARTMENT SINK LEAKING. MUST REPAIR AND MAINTAIN.

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

NOTED GROCERY BAGS USED FOR STORAGE OF FOOD INSIDE FREEZER. MUST PROVIDE FOOD GRADE STORAGE CONTAINER FOR PROPER FOOD STORAGE.

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

NOTED THE INTERIOR OF THE WALK IN COOLER AND PREP COOLER DIRTY. MUST CLEAN TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN THE EXTERIOR OF THE GREASE TRAP AT THE 3 COMP SINK TO REMOVE DEBRIS.

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

FLOORS DIRTY INSIDE THE WALK IN COOLER, AROUND THE GREASE TRAP AND BEHIND COOKING EQUIPMENT. MUST CLEAN TO REMOVE SPILLS AND DEBRIS.

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

VENT COVER ABOVE THE COOKING EQUIPMENT FOUND DIRTY. MUST CLEAN TO REMOVE DUST.

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

FOUND IMPROPER TEMPERATURE OF EGGS SITTING OUT ON PREP TABLE WAS AT 55.9F TOTAL WEIGHT 10LBS TOTAL COST $20.00,FOUND COOKED CHICKEN NUGGETS AT IMPROPER TEMPERATURE OF 53.7F SITTING OUT ON PREP TABLE,TOTAL WEIGHT 10LBS,TOTAL COST $20.00,FOUND COOKED...

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

MUST LABEL BULK FOOD CONTAINERS IN REAR PF PREMISES

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

CLEAN FLOORS INSIDE THE WALK-IN COOLER IN PREP AREA.ALONG WALL BASE AND CORNERS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE THE PREP COOLER

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

PROVIDE BRIGHTER LIGHT IN WASHROOM, VERY DARK, DIFFICULT TO SEE WITHOUT A FLASH LIGHT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATED PREP TABLE NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMP RECORDED AT 45.1F. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT WHICH IS BEING TAGGED HELD FOR INSPECTION, AND HAVE IT SERVICED. CRITICAL VIOLATION 7-38-005(A).

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

PRE-COOKED EGG ROLLS-70.2F, COOKED BEEF-52.1F, COOKED CHICKEN-51.2F, EGGS-49.7F, SHRIMP-46.2F, EGG ROLLS-55.7F. ALL HOT FOODS MUST BE MAINTAINED AT 140 DEGREES OR ABOVE, ALL COLD FOODS MUST BE MAINTAINED AT 40 DEGREES OR BELOW, AND ALL COOKED FOODS M...

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

PREVIOUS MINOR VIOLATIONS NOTED ON REPORT#1154937 DATED MARCH 14, 2013 NOT CORRECTED:-30-CLEAN ALL BULK CONTAINERS. LABEL ALL PREPARED FOOD IN COOLER. -36- ALL LIGHT SHIELDS THROUGHOUT STILL IN NEED OF CLEANING.-41-STORE MOP HEAD UPRIGHT TO PREVENT I...

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

SEE VIOLATION #29.

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

CLEAN THE FOLLOWING: ALL PREP TABLES AND SHELVES UNDERNEATH(INCLUDING LEGS AND WHEELS ATTACHED), INTERIORS AND EXTERIORS OF ALL WOK COOKING STATIONS, DEEP FRYERS, ALL COOLERS AND FREEZERS, INTERIORS AND EXTERIORS OF ALL SINKS, ALL STORAGE RACKS INSID...

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

FLOORS THROUGHOUT EVERY SECTION OF ESTABLISHMENT( FOOD PREP, FOOD STORAGE, DISHWASHING AND WASHROOM AREAS ALL NEED CLEANING ALONG THE BASES OF THE WALLS, AND IN CORNERS(LOT'S OF DEBRIS AND DIRT).

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

CLEAN THE FOLLOWING: ALL DOORS AND DOOR HANDLES(STICKY RESIDUE AND DIRT), ALL WALLS THROUGHOUT(SPILLS. SPLATTERS DIRT), ALL STAINED CEILING TILES. CLEAN ALL DIRT DUST AND DEBRIS FROM ALL LIGHT SHIELDS THROUGHOUT.

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

PROVIDE BRIGHTER LIGHT IN WASHROOM, VERY DARK, DIFFICULT TO SEE WITHOUT A FLASH LIGHT.

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

SEE VIOLATION #29.

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

SEE VIOLATION #29.

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

SEE VIOLATION #29.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

SEE VIOLATION #29.

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

CLEAN ALL BULK CONTAINERS. LABEL ALL PREPARED FOOD IN COOLER.

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

REPAIR UPPER WALL AND CEILING IN WASHROOM (WATER DAMAGE). CLEAN CEILING VENTS IN PREP AREA.

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

CLEAN LIGHT SHIELDS IN PREP AREA.

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

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ORGANIZE WALK-IN COOLER.

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

PROVIDE CLEAN APRONS FOR EMPLOYEES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

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.RUSTY GREASE TRAP AT 3- COMP SINK.MUST REPAIR.

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. BOTTOM OF PREP TABLES NOT CLEAN.MUST DETAIL CLEAN DEBRIS,OLD FOOD.

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: DRY STORAGE BIN LIDS, STORAGE SHELF FRONT AND IN WALK-IN COOLER ALSO WOK STATION INSTRUCTED TO ...

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. REMOVE CARD BOARD FROM WALK-IN COOLER FLOOR INSTRCUTED TO REPAIR FLOOR.

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. INSTRUCTED TO CLEAN THE WALLS UNDER AND AROUND 3 COMP SINK, BEHIND FRONT STORAGE, AND ALONG SIDES OF PREP TABLES.

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. FO...

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. MUST REMOVE POP CRATES THAT ARE BEING USED FOR SHELVING AND PROVIDE SHELVES THAT ARE ATLEAST 6" OFF THE FLOOR TO STOR...

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. MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF ALL COOLERS AND FREEZERS-INCLUDING THE RUBBER GASKETS ON D...

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. MUST DETAIL CLEAN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS/SINKS. MUST ELEVATE ALL STOCK ITEMS 6" OFF THE FLOOR.

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. MUST DETAIL CLEAN AND MAINTAIN WALLS IN PREP, AROUND ALL SINKS, VENTILATION HOOD, CEILING FANS IN WAITING AREA, VENTS THROUGHOUT AND LIGHT SHIELDS.

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

MUST FIX AND MAINTAIN LEAKS AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK.

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

MUST PROPERLY STORE ANY/ALL UNUSED MOPS HANGING UPRIGHT TO DRY.