NEW CHOP SUEY RESTAURANT.

DURING INSPECTION OBSERVED FOOD HANDLER USING POOR HYGIENIC PRACTICES,NOT WASHING HANDS AFTER GOING OUTSIDE,TAKING ON PHONE WHILE COOKING,PREPPING RAW CHICKEN/MULTIPLE TASKS.AND NEVER WASHED HANDS .INSTRUCTED EMPLOYEE TO WASH HANDS -CDI CRITICAL CITATION ISSUED.

OBSERVED MANAGER WASHING FOOD PANS OUT AND STORING THEM TO BE USED LATER WITH CLEAR WATER.MANAGER NOT WASHING,RINSING,AND SANITIZING FOOD PANS.INSTRUCTED MANAGER THAT FOOD EQUIPMENT AND UTENSILS MUST BE WASHED,RINSED AND SANITIZED/CHLORINE-100PPM.3-COMP SINK WAS PROPERLY SET UP DURING INSPECTION-CDI.CRITICAL CITATION ISSUED.

OBSERVED EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES.RODENT/MICE DROPPINGS ON PREMISES,IE 19 MICE DROPPINGS ON FLOOR BEHIND UPRIGHT REFRIGERATOR,AND REAR FREEZER,21,BEHIND SOFA,IN FURNACE ROOM,ON PALLETS,BETWEEN REAR STORAGE TABLE,FRONT CLOSET, AND BASEMENT STAIRS.MUST CLEAN/SANITIZE ALL AREAS,CONTACT PEST CO FOR SERVICE.SERIOUS CITATION ISSUED.

NO STORAGE CONTAINER/LID PROVIDED FOR LARGE OPEN BAG OF RICE.MUST PROVIDE.ALSO MISSING SINK STOPPER FOR 3-COMP SINK.MUST PROVIDE.

OBSERVED FOOD EQUIPMENT NOT CLEAN.EXTERIOR AND INTERIOR OF PREP COOLERS,PREP TABLES,ETC.MUST DETAIL CLEAN/MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN DEBRIS AND ELEVATE STORAGE OFF FLOORS.

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.EVIDENCE OF IMPROPER PEST CONTROL-MICE DROPPINGS ON PREMISES IN FRONT STORAGE CLOSET,23 DROPPINGS BEHIND DEEP FREEZERS IN REAR,AND IN FURNANCE ROOM. REAR DOOR NOT RODENT PROOFED AT BOTTOM CORNER AND BOTTOM SIDES OF DOOR.MUST CLEAN AND SANITIZE ALL AREAS AND REPAIR REAR DOOR TO BE TIGHT-FITTING.RECOMMENED PEST CONTROL SERVICE. SERIOUS CITATION ISSUED.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN DEBRIS FROM FLOORS IN BASEMENT,AND ELEVATE STORAGE OFF FLOORS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN AND SANITIZE PREP TABLE. ALSO CLEAN INTERIOR OF FRYER DOORS

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR IN REAR STORAGE AREA UNDER THE STORAGE SHELVES, AND UNDER FRYERS FRONT PREP AREA.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.CLEAN WALL VENTS DUSTY INSTRUCTED TO CLEAN.ALSO REPLACE ALL WATER DAMAGED CEILING TILES IN FRONT PREP AREA.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELDS UNDER HOOD AND IN PREP AREA.

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.SOME CLUTTER IN REAR STORAGE AREA, INSTRUCTED TO REMOVE ITEMS NOT BEING USED.