New Gwon Lee Chop Suey Restaurant

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

MUST SEAL ALL RAW WOOD IN PREP AREA.

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

OBSERVED POT/PAN STORAGE SHELVES IN REAR NOT CLEAN AND SHELVES INSIDE WALK IN COOLER.MUST CLEAN/MAINTAIN.ALSO EXTERIOR OF FOOD CONTAINERS AND BOTTLES NOT CLEAN,(FLOUR,RED DYE,ETC).MUST CLEAN/MAINTAIN.

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

FLOORS NOT CLEAN OF DEBRIS BETWEEN STORAGE UNITS IN REAR AND HEAY EQUIPMENT.MUST CLEAN/MAINTAIN.

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.LABLE ALL DRY FOOD STORAGE BINS.ALSO MUST PROPERLY COVER FOODS IN WALK IN COOLER AND FREEZER.

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 INSTALL TOWEL DEVICE AT PREP HAND SINK.

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.INTERIOR OF WALK IN COOLER,SHELVES IN COOLER NOT CLEAN,EXTERIOR OF DRY STORAGE BINS,CONTAINERS.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 ON FLOORS/NOT CLEAN UNDER STORAGE CRATES AND HEAVY EQUIPMEMT.MUST CLEAN/MAINTAIN.

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. MUST REPLACE ALL UNCLEAN WORN WASTE CONTAINERS IN PR...

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 COOLER STORAGE RACK IN FRONT REACH IN COOLER INSTRUCTED TO 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.OBSERVED THE FANGUARD COVER NOT CLEAN IN FRONT REACH IN COOLER NOT CLEAN, WOK STATION, WALK-IN COOLER STORAGE SHELF INST...

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. OBSERVED REAR PREP AREA FLOOR NOT SEALED INSTRUCTED TO SEAL(PAINT). ALSO CLEAN FLOOR UNDER AND AROUND ALL COOKING EQUIPMENT AND UNDER ALL S...

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.CLEAN WALLS AND CEILING INREAR PREP AREA.

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.CLEAN LIGHT SHIELDS IN FOOD PREP AREA.

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. OBSERVED SOME CLUTTER IN REAR INSTRUCTED TO REMOVE ALL ITEMS NOT BEING USED.