Oriental Chop Suey

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,IE GRAVY,RICE,COOK TO ORDER FOODS.SERIOUS VIOLATION ISSUED 7-38-012

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

FOUND FOODS AND MEATS STORED INSIDE GROCERY BAGS IN REACH IN COOLERS AND FREEZERS.MUST REMOVE AND USE ONLY FOOD GRADE STORAGE BAGS.

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

RTICLES IN PREP AREA NOT CLEAN, BOTH CHAIR STOOL AT PREP TABLE,CHAIR, DRY STAORAGE UNIT.MUST DETAIL CLEAN/MAINTAIN.

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

FLOOR TILES IN POOR REPAIR IN WASHROOM.MUST REPLACE.ALSO BLACK UNCLEAN BASEBOARDS THRU-OUT PREMISES.MUST DETAIL CLEAN.

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

UPPER WALLS AROUND WINDOWS AND LOWER WALLS AND DOORS (INCLUDING WALK IN COOLER DOOR )THRU-OUT ABOVE BASEBOARDS NOT CLEAN OF DUST AND DEBRIS.MUST CLEAN OR PAINT IF NEEDED.

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

OBSERVED COOK WITH DIRTY APRON.MUST PROVIDE CLEAN APPAREL.

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

OBSERVED UNCLEAN CARDBOARD BOXES USED FOR ORGANIZING SPICES,ETC.ALSO USED AS A COVERING ON BOTTOM SHEF OF PREP TABLE.MUST REMOVE AND DISCARD.

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

INSIDE GARBAGE CANS NOT CLEAN.MUST DETAIL CLEAN OR REPLACE.

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

CLEAN REAR DRY STORAGE SHELVES, BULK CONTAINERS, TABLE STORAGE AREA, AND WOK STATION/DRIP PAN.

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

CLEAN FLOOR UNDER DRY STORAGE SHELF REAR.

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 STORAGE SHELVES IN WALK 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 EXCESSIVE ICE IN THE BOX FREEZER LOCATED IN THE SIDE STORAGE AREA INSTRUCTED TO DEFROST AND CLEAN.

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.OBSERVED CEILING TILE WATER DAMAGED IN SIDE STORAGE ROOM INSTRUCTED TO REPLACE. Use dustless cleaning methods. ALSO NEED TO CLEAN THE CEILING FAN (DUSTY).

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. NEED TO CLEAN LIGHT SHIELDS.

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. REMOVE LITTER NEAR REAR DOOR. PROPERLY ORGANIZE REAR...

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

All employees must wear garments that are clean and of washable character and nature. FOOD HANDLERS MUST WEAR CLEAN APRONS.

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. REMOVE LITTER NEAR REAR DOOR. PROPERLY ORGANIZE RE...

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. CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT.

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. CLEAN FLOORS UNDER COOKING EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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. REPAIR CEILING IN FURNACE ROOM. SEAL OPENING NEAR DUCT EQUIPMENT.