See Thru Chinese Kitchen

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

ALL BULK FOODS STORED OUT OF ORIGINAL CONTAINERS MUST BE LABELED. ALL COOKED AND/OR PREPARED FOODS TAKEN OUT OF ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OVER 24 HOURS.

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

ALL SINGLE-SERVICE UTENSILS MUST BE PROPERLY STORED WITH ALL HANDLES OUT OR UP(INVERTED).

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

USING PLASTIC N0N-FOOD GRADE APPROVED BAGS TO STORE UNCOVERED FOODS IN COOLER AND FREEZER - MUST USE FOOD GRADE APPROVED STORAGE BAGS OR CONTAINERS.

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

CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOKING EQUIPMENT(i.e. DEEP FRYERS, WOK COOKING STATIONS, ALL COOLERS AND FREEZERS, ALL PREP TABLES, SHELVES, COUNTERS AND STORAGE RACKS, ALL SIDES, LEGS AND WHEELS OF EQUIPMENT THROUGHOUT PREP AND ...

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

FLOORS THROUGHOUT EVERY ROOM (INCLUDING FLOORS INSIDE WALK-IN COOLER AND FREEZER)NEED CLEANING ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH STOCK AND ALL HEAVY EQUIPMENT(DIRT, DEBRIS, FOOD, DEAD INSECTS, GREASE).

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

WALLS THROUGHOUT EVERY ROOM NEED CLEANING AND/OR PAINTING( DIRT, FOOD SPLATTERS, STAINS). CLEAN ALL DIRT AND DEBRIS FROM LIGHT SHIELDS AND VENTS. CLEAN INTERIOR AND EXTERIOR OF HOOD AND FILTERS ABOVE COOKING EQUIPMENT(GREASE AND FUZZY BUILD-UP).

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

MUST RE-ORGANIZE OFFICE/ STORAGE ROOM, ALL ARTICLES MUST BE STORED ELEVATED 6 INCHES OFF FLOOR.

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

OBSERVED THE FOLLOWING NOT CLEAN OF GREASE,AND DEBRIS:BOTTOM OF PREP TABLES,DEEP FRYERS.MUST CLEAN/MAINTAIN.

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

FOUND FLOORS NOT CLEAN OF EXCESSIVE GREASE,OLD FOOD AT STEAM TABLE ,DEEP FRYERS AND REAR STORAGE SHELFS.MUST CLEAN /MAINTAIN.ALSO MUST ELEVATE ALL STORAGE BOXES IN OFFICE /STORAGE ROOM OFF FLOORS.

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

EXCESSIVE DUST BUILD UP IN ALL CEILING VENTS .MUST CLEAN/MAINTAIN.

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

THE FOLLOWING NOT CLEAN:SHELF LINERS,EXTERIOR OF WALK IN COOLER,DRY FOOD STORAGE SHELVES.MUST CLEAN AND MAINTAIN.

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

WALLS ,PIPES ALONG WALLS BY MOP SINK,3-COMP SINK NOT CLEAN IN PREP AREA.MUST CLEAN/MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND WALK IN COOLER MAINTAINING IMPROPER COLD TEMPERATURE OF 55.6F AND PREP COOLER MAINTAINING AIR TEMPERATURE OF 58F.MUST USE ADDITIONAL COOLERS ON PREMISES MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW,CDI.CRITICAL CITATION ISSUED.COOLERS TAG,HEL...

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

FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER COLD TEMPERATURES. 3 1/2 CASES OF EGGS AT -56F.ALSO 80-LBS BEEF,COOKED AND RAW IN PANS NOT LABLED AT 58.3F INSIDE WALK IN COOLER.ALSO 2LBS COOKED CHICKEN AND SHRIMP AT-58F,EGGS AT 70F, IN PR...

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

NO CERTIFIED MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED.SERIOUS CITATION ISSUED.

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

EXTERIOR OF ALL COOLERS AND FOOD EQUIPMENT NOT CLEAN.MUST CLEAN

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.THE FOLLOWING NOT CLEAN:FOOD ROLLING CARTS,DRY STORAGE CARTS UNDER DRY STORAGE BINS IN REAR.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.REMOVE DIRTY MOP BUCKET AFTER USE,CLEAN MOP BUCKET/MA...

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.NEED TO CLEAN HOOD AND FLITERS AND CLEAN WOK STATION

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 WALL FRONT BY SLUSH MACHINE(NEED TO REMOVE FOIL FROM WALL) AND REAR WALL (BY THE SOY SAUCE AND REPLACE WATER DAMAGED CEILING TILES FRONT STORAGE 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 FRONT AND REAR

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WIPING CLOTHES IMPROPERLY STORED INSTRUCTED TO STORE IN CLEAN BUCKET CHLORINE SANITIZER 100PPM

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 COVER AND PROPERLY LABEL ALL PRE-COOKED/PREPARED POTENTIALLY HAZARDOUS FOODS IN WALK-IN COOLER.

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. MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: PREP CART IN PREP AREA-REMOVE EXCESSIVE DIRT/GREASE/FOOD DEBRIS, STORA...

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. MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND SINKS AND COOKING EQUIPMENT AND INSIDE WALK-IN COOLER/FREEZER. MUST E...

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 DETAIL CLEAN WALLS AND VENTS AROUND COOKING EQUIPMENT, STEAM TABLE AND THROUGHOUT IN PREP AREA.