NUMBER I CHOP SUEY.

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 TEMPERATURE LOGS PROVIDED. INADEQUATE FOOD PROTECTION. INSTRUCTED MANAGER, COLD FOODS MUST BE AT 40F OR BELOW, AND HOT FOODS AT 140F OR HIGHER. FOOD ITEMS DISCARDED. V=$100.00. CRITICAL CITATION ISSUED, 7-38-005[A].

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 HANDLE/PREPARED POTENCIALLY HAZARDOUS FOODS WITHOUT WASHING HIS HANDS. INSTRUCTED, HAND MUST BE WASHED WITH WARM WATER AND SOAP AFTER ANY CONTAMINATING CONDITION, BEFORE RETURNING TO WORK. CRITICAL CITATION ISSUED, 7-38-010[A].

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.

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 TABLES, FREEZER, MICROWAVE OVEN, DRIED FOOD STORAGE CONTAINERS, ALL LEGS OF KITCHEN EQUIPMENT, ETC..

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.

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 WALLS SAME AREA.

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.

CLEANING TOWELS MUST BE PROPERLY STORED.

OBSERVED RUSTY COOLER STORAGE RACKS INSTRUCTED TO REMOVE RUST.

.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 BUILD-UP ON PREMISES (CEILING AND CEILING VENT COVER, FRONT AND BEHIND COUNTER, AROUND PIPES, HOOD AND FILTERS, ELECTRICAL FIXTURES AND PREP SHELVES). INSTRUCTED TO CLEAN AND MAINTAIN.

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

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

OBSERVED CLUTTER IN REAR RESTROOM REMOVE ITEMS NOT BEING USED.

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.

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 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.

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.

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

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 BEING USED.