Wen Cai Chinese Kitchen

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

OBSERVED FROZEN FOODS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

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

CLEAN THE GREASE BUILD UP ON THE VENTILATION HOOD.

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

REPLACE THE BURNT OUT LIGHT FROM THE LIGHT FIXTURE ABOVE THE PREP AREA.

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

OBSERVED DUSTY DRY STORAGE SHELVES LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED MINOR FOOD DEBRIS ALONG THE WALL AND IN THE CORNERS UNDER THE DRY STORAGE SHELVES LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED MOP HEADS BEING STORED DOWNWARD. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND MAINTAIN.

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

OBSERVED DUSTY DRY STORAGE SHELVES LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED MINOR FOOD DEBRIS ALONG THE WALL AND IN THE CORNERS UNDER THE DRY STORAGE SHELVES LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED MOP HEADS BEING STORED DOWNWARD. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND MAINTAIN.

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

REMOVE GROCERY BAGS AND PROPERLY STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS IN COOLERS AND FREEZERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED SOILED WASH CLOTHS ON PREP TABLES AND COOKING EQUIPMENT. INSTRUCTED MANAGER TO STORE WASH CLOTHS IN SANITIZING SOLUTION TO PROPERLY CLEAN AND SANITIZE FOOD CONTACT SURFACES.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATES AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.

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

NO VALID FOOD SANITATION MANAGER ON DUTY AND CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOOD(COOKED RICE 160.9F) PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A

FOOD HANDLER REQUIREMENTS MET

PROVIDE ALL FOOD HANDLER CERTIFICATES.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED RAW BEEF AND PORK STORED OVER UNCOVERED ONIONS AND BROCCOLI IN WALK-IN COOLER. INSTRUCTED MANAGER PROPERLY STORE PRODUCE AND READY TO EAT FOOD OVER RAW FOOD IN WALK-IN COOLER TO PREVENT CONTAMINATION. OBSERVED SEVERAL ITEMS UNCOVERED IN COOL...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1491027 ON 7-28-14. 30 ANY OPEN CANS OF FOOD MUST BE TRANSFERRED INTO REGULAR CONTAINERS. ALL FOOD STORED IN COOLERS MUST BE DATED AND LABELED.32-REMOVE ALUMINUM FOIL LINERS FROM KITCHEN FOOD EQUIP...

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

REMOVE USED CHICKEN CARDBOARD BOXES, GROCERY BAGS, ETC AND PROPERLY STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS IN COOLER AND STORAGE AREAS.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES, ICE MACHINE, SINKS, ETC.

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

CLEAN FLOORS UNDER ALL 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

REMOVE DUST BUILDUP ON CEILING TILES AND VENTS IN PREP AND STORAGE AREAS.

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

REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.

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

ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, PREP AND STORAGE AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER CERTIFICATES MUST BE PROVIDED BY 7-28-15.

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

Any open cans of food must be transferred into regular containers. All food stored in coolers must be dated & labeled.

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

REMOVE ALUMINUM FOIL LINERS FROM KITCHEN FOOD EQUIPMENTS AND CARDBOARD LINERS FROM BOTTOMS OF FOOD PREP TABLES MUST BE SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.

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

CUTTING BOARDS AT FOOD PREP TABLES,HOOD AND FILTERS (GREASE BUILD-UP) ABOVE THE COOKING EQUIPMENTS,SIDES OF COOKING EQUIPMENTS,DEEP FRYER,WOK,SHELVINGS INSIDE THE WALK-IN-COOLER,MANUAL CAN OPENER AND HOUSING ATTACHED TO FOOD PREP TABLE NOT CLEANED.IN...

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

THE FLOORS UNDER THE COOKING EQUIPMENTS AND BENEATH THE DRY STORAGE AREAS ARE DIRTY,CLEAN AND MAINTAIN THE FLOORS.

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

CLEAN AND MAINTAIN WALLS ABOVE THE 3 COMPARTMENT SINK,BEHIND THE HOT COOKING WOK STATION AND REMOVE DUSTS ON VENTILATION COVERS AT CEILING AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOOD (ICE) DISPENSING UTENSIL MUST BE PROPERLY STORED IN A CLEAN CONTAINER AND INVERTED NOT INSIDE THE ICE MAKER.

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

MUST CLEAN AND MAINTAIN THE CAN OPENER BLADE OF CAN OPENER AT PREP TABLE. CLEAN INTERIORS OF REFRIGERATION UNITS.

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

MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, BOTTOMS OF PREP TABLES, VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE AND STORAGE SHELVES.

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

CLEAN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT, STORAGE SHELVES AND SINKS. ALSO CLEAN INSIDE OF WALK-IN COOLER. ELEVATE ALL ITEMS FROM FLOOR OF WALK-IN FREEZER AND MAINTAIN.

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

CLEAN AND MAINTAIN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT WHERE NEEDED. CLEAN CEILING VENTILATION FANS IN BOTH WASHROOMS TO REMOVE DUST OBSERVED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO STORE ALL WIPING CLOTHS IN A SANITIZING SOLUTION.

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 TOP, SIDES, FRONT, INSIDE THE COOKING EQUIPMENT, WOKS, HOOD AND FILTERS ABOVE HAS GREASE BUI...

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 THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT HAS GREASE BUILDUP.

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 THE WALL BEHIND THE COOKING EQUIPMENT HAS GREASE BUILDUP.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN THE WALKIN FREEZER AND WALKI...