Red Pig Asian Kitchen

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

3-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN 3-COMPARTMENT SINK FAUCET.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED 2 CEILING LIGHT BULB COVERS DAMAGED/CRACKED ABOVE DISHWASH AREA. MUST REPLACE DAMAGED CEILING LIGHT BULB COVERS.

ALLERGEN TRAINING AS REQUIRED

OBSERVED ONE EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MUST UPDATE EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE.

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED TORN RUBBER GASKET INSIDE THE 2-DOOR FREEZER, ALL AT THE REAR STORAGE. INSTRUCTED TO DETAIL REPAIR AND MAINTENANCE AND/OR REPLACEMENT.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS AND TIN CANS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOOD, SPICE, AND FOOD ADDITIVES THAT ARE NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

ALL STORED ITEMS THROUGHOUT THE HALLWAY TO KITCHEN MUST BE ELEVATED FROM THE FLOORS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

TORN RUBBER DOOR GASKET ON THE KITCHEN ONE DOOR COOLER. MUST REPLACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE PAPER OR CARDBOARD AS A LIER FOR SHELVING OR ON TOP OF THE GREASE TRAP.-----PEELING PLASTIC PROTECTANT ON THE MICROWAVE OVEN MUST BE REMOVED TO BE A SMOOTH, CLEANABLE SURFACE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED EXPANDING SPRAY FOAM USED AS A SEALANT TO FILL OPENINGS AROUND THE GREASE TRAP AND IN THE BASEBOARD COVING AT THE REAR DRY FOOD STORAGE AREA. MUST REMOVE TO BE SMOOTH AND CLEANABLE.----NOTED EXCESSIVE GREASE ON THE FLOOR UNDER THE COOKS WOK LIN...

THERMOMETERS PROVIDED & ACCURATE

METAL STEM THERMOMETER NOT CALIBRATED. INSTRUCTED MANAGER MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS AND KEEP ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO C...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED WASH ROOMS ON PREMISE WITH NO GARBAGE RECEPTACLES LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDERNEATH COOKING STOVE AND FRYERS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

ALLERGEN TRAINING AS REQUIRED

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.) MUST PROVIDE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE. MUST PROVIDE.

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

MUST NOT USE PAPER AS LINER FOR GLASSWARE AT THE ICE MACHINE OR PLASTIC WRAP AS LINER THROUGHOUT THE KITCHEN ON EQUIPMENT ETC.

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

EXCESSIVE GREASE AND POOLING LIQUID ON THE FLOOR UNDER THE COOKS LINE WOK AND SURROUNDING THE WOK GREASE TRAP. MUST CLEAN AND MAINTAIN.

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

WATER DAMAGED CEILING TILE IN THE WOMANS WASHROOM. MUST REPLACE. DIRTY WALL AT THE MOP SINK. MUST CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

3-COMPARTMENT SINK MISSING STOPPERS (X2). INSTRUCTED MANAGER TO PROVIDE STOPPERS FOR 3-COMPARTMENT SINK.

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

PREP AREA REACH IN COOLER (ALONG COOKLINE) DOORS CORNERS WITH FOOD DEBRIS BUILD UP. INSTRUCTED MANAGER TO CLEAN REACH IN COOLERS DOORS AT CORNERS/DOOR HINDGES.

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

OBSERVED GAP BETWEEN PREP AREA EXPOSED HANDWASH BOWL AND WALL. INSTRUCTED MANAGER TO REATTACH/SEAL CRACKS AND CREVICES BETWEEN EXPOSED HANDWASH BOWL AND WALL.

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

CUTTING BOARD IN FOOD PREPARATION AREA WITH DEEP DARK GROOVES MUST BE SENDED/BLEACHED OR REPLACED. MUST NOT USE TINFOIL AS A LINER FOR SHELVING IN FOOD PREPARATION AREA OR CARDBOARD AS ALINER FOR STORAGE.

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

DETAIL CLEAN FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT. MUST REMOVE GREASE ENCRUSTED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS BEING STORED AT IMPROPER FOOD TEMPERATURES. FOUND INSIDE WALK-IN COOLER COOKED CHICKEN AT 46.3F, COOKED BEEF AT 48.7F. FOUND NOODLES AT 70.1F ON TOP OF PREP TABLE AND TWO DOZEN OF EGGS AT 71.4F ON TOP OF PREP TABLE NEXT T...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

OBSERVED KNIVES STORED BETWEEN PREP TABLES. MUST PROPERLY STORE KNIVES IN A KNIFE RACK.

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

FROZEN MEATS STORED IN A PLASTIC GROCERY BAGS INSIDE 2-DOOR FREEZER. INSTRUCTED NOT TO USE PLASTIC GROCERY BAGS. MUST USE A FOOD GRADE PLASTIC BAG.

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

MUST CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

EXPOSED HANDWASH SINK IN FOOD PREPARATION AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Any open cans of food must be transferred into regular containers. All food stored in coolers must be dated & labeled. Consumer advisory must be posted. All clean single service utensils must be stored with handles up.

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

Must clean and sanitize interior of light shields throughout the kitchen areas.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Must provide,maintain a visible thermometer inside the 2 door kitchen cooler.

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

MUST INSTALL A SPLASHGUARD IN BETWEEN THE EXPOSED HANDSINK AND THE 1 COMPARTMENT PREP SINK. MUST INSTALL A KNIFE RACK TO STORE CLEAN KNIVES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST PROVIDE 3 SINK STOPPERS FOR THE 3 COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A METAL STEM PROBE THERMOMETER TO TAKE FOOD TEMPERATURES.