Number I Chop Suey

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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES, ABOUT 20 LBS. OF RICE AT 113.1F AND ABOUT 2 LBS OF CKD CHICKEN AT 72.7F, BOTH CONTAINERS ON TOP OF PREP TABLE. NO TEMPE...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER EATING AND GOING BACK TO...

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. MUST LABEL PREP FOODS INSIDE WALK IN COOLER, AND DRIED FOOD STORAGE CONTAINERS.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. EXCESSIVE GREASE BUILD UP ON COOKING EQUIPMENT, MUST CLEAN-SANITIZE; COOLERS, COOKING EQUIPMENT, STORAGE SHELVES UNDER FRONT SERVING COUNTER, MOP SINK, BOTTOM PANELS OF PREP ...

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. EXCESSIVE DEBRIS AND GREASE BUILD UP THRU-OUT PREMISES, MUST CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT, AT CORNERS AND ALONG WALLS.

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 SEAL OPENING AROUND PIPES NEAR CEILING, TO PREVENT PEST ENTRY. MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, REPLACE DAMAGED CEILING PANELS THRU-OUT KITCHEN AND CLEAN ...

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

EXCESSIVE CLUTTER IN WASHROOM AND REAR STORAGE ROOM, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWELS MUST BE PROPERLY STORED.

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

OBSERVED RUSTY COOLER STORAGE RACKS INSTRUCTED TO REMOVE RUST.

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

.OBSERVED THE FOLLOWING ITEMS NOT CLEAN WOK STATION INTERIOR OF COOLERS, INTERIOR OF FRYER DOORS EXTERIOR OF BULK CONTAINERS REAR STORAGE SHELF,INSTRUCTED TO CLEAN ALSO CLEAN AND SANITIZE ALL CUTTING BOARDS. ----------------OBSERVED GREASE AND DUST ...

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

OBSERVED FLOOR NOT CLEAN IN THE FOLLOWING AREAS UNDER COOKING EQUIPMENT, REAR STORAGE, AND REAR RESTROOM.

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

OBSERVED THE LIGHT SHIELDS NOT CLEAN REAR PREP, RESTROOM, AND FRONT DUSTY MUST REMOVE THE DUST.

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

OBSERVED CLUTTER IN REAR RESTROOM REMOVE ITEMS NOT BEING USED.

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 RACKS 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. All utensils shall be thoroughly cleaned and sanitized after each usage.OBSERVED THE FOLLOWING ITEMS NOT CLEAN WOK STAT...

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 FLOOR NOT CLEAN IN THE FOLLOWING AREAS UNDER COOKING EQUIPMENT, REAR STORAGE, AND REAR RESTROOM.

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

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 prov...

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.OBSERVED CLUTTER IN REAR RESTROOM REMOVE ITEMS NOT BE...