Asian Grocery

*10 Clean Sight and Touch

clean ice machine

*33 Rinsing procedures - 3 compartment sink

set up 3 com sink wash rinse sanitize air dry

*20 Grease Trap Tickets

provide grease trap ticket

*34 Outer openings:closing holes, gaps

fix gap around back door

*47 Handwashing signage

provide hand washing sign

*32 Equipment and Utensils Durability and Strength

use approved food storage container not shopping bags

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*28 Date marking > 24 hrs,on site,temp 41F

clearly date mark TCS food for 7 days only

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

provide bodily fluid spill kit

*39 Equipment in good repair and proper adjustment.

repair faucet on 3 com sink

*37 Food shall be protected from contamination by storing the food in a clean, dry location

keep fresh produce away from 3 comp if not cleaned and sanitized

*43 Ventilation hood-prevent grease dripping

clean vent hood asap

*32 Equipment and Utensils Durability and Strength

household microwave chipping need commercial

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw shell eggs adj raw chicken corrected

*18 Toxic items stored above food/utensils

in back storage area

*34 Outer door: solid,selfclosing,tightfitting

*42 Floors/walls/ceiling/nonfood dirty

clean all

*34 Outer door: solid,selfclosing,tightfitting

back door

*45 Drying Mops-air dry

do not leave in bucket

*43 Light - 50 foot : Food and utensils area

back room incredibly dark

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*10 Clean Sight and Touch

clean fetid mop water

*31 Handwashing lavatory - used for other purpose

full of noodles

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

rice scoops in stagnant water

*14 When to wash hands after handling soiled equip/utensil

went straight to food after mopping, didn't change groves or wash hands employees must remove gloves and wash hands when changing tasks

*37 Food storage, prohibited areas in mechanical rooms

back room not suitable for food storage

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw chicken and raw beef stored in one pot raw shell eggs adj rte vegetables citation issued

*18 Toxic items storage adjacent to food/utensils

in storage room hand lotion on prep table

*02 Cold Hold (41øF/45øF or below)

51 F left out

*10 Clean Sight and Touch

clean everything, food debris buildup

*42 Floors/walls/ceiling/nonfood dirty

clean greasy pipes and ceiling

*15 Contact RTE Products w/ Bare Hands

touching rte peanuts w/bare hands

*18 Toxic items labeling-non original container

not labeled

*22 Handlers-Certificate Not On Site

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw shell eggs over rtefood raw chicken over cooked chicken

*02 Cold Hold (41øF/45øF or below)

tofu 47 F noodles 49 F both lowboys not working

*32 Damaged Equipment

seals to lowboys torn

*34 Remove dead/trapped pests

in night shields

*45 Ceiling easily cleanable and light in color

no absorbent tiles over food

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

no ice _

*32 Approved Food Contact Equip.

no cardboard in low boys

*21 RFSM - Not On Site

*40 Store single-service item in original package

or invert

*10 Chlorine exposure time table

>200 ppm

*42 Floors/walls/ceiling/nonfood dirty

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw shrimp over cabbage raw beef and chicken in container together

*18 Toxic items stored above food/utensils

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean

*36 Cloths in-use for wiping between uses stored

observed wiping cloths soiled sitting in counter and sanitizer buckets not set up

*12 A food employee or conditional employee shall report to PIC the information as specified under (

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

*27 Cooling, heating, and holding capacities. Equipment

reach in cooler is not cooling properly please fix it replace

*10 Equipment and Utensils Cleaning-contamination

clean all equipment handles , shelves above 3 compartment sink, anywhere where there grease/dust accumulation

*45 Floor& wall junctures- coved & sealed

seal hole in back wall past the kitchen

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

some items were still not date marked- explained to staff that everything that is pre cut or mixed PHF's need to be date marked

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*40 Store single-service item in original package

*18 Toxic items labeling-non original container

provide label for all spray bottles

*22 Handlers-Certificate Not On Site

provide food handler cards

*10 Clean Sight and Touch

reach in units doors contain built at food-clean

*21 RFSM - Not On Site

manager not on site

*42 Dirty nonfood contact surfaces

*02 Cold Hold (41øF/45øF or below)

*28 Date marking > 24 hrs,on site,temp 41F

provide proper dates

*45 Premises shall be maintained in good repair

floor under all equipment and approved location for dry storage

*43 Ventilation systems:no public health hazard

provide missing filters at vent a hood

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

ensure food stored incorrect order to avoid cross contamination - raw eggs and produce stored together

*39 Store equipment & utensils - avoid contamination

rice scoop can not be store in standing water

*32 Maintain in Good Repair

chest freezer inside repair

*02 Cold Hold (41øF/45øF or below)

RAW SHELL EGGS 67

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

RAW SHELL EGGS STORED ABOVE PINEAPPLE

*10 Clean Sight and Touch

CLEAN INSIDE OF MICROWAVES

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES

*29 Food thermometers provided and accessible

*32 Maintain in Good Repair

REPLACE ALL BROKEN GASKETS

*36 Cloths in-use for wiping between uses stored

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

CANNOT STORE FOOD IN PLASTIC GROCERY BAGS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS

*43 Ventilation hood-prevent grease dripping

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

FOOD STORED IN CANS

*10 Clean Sight and Touch

CLEAN INSIDE OF COOLERS

*14 Hands wash procedures-without soap

*18 Toxic items labeling-non original container

*21 RFSM - Not On Site

*28 Date marking > 24 hrs,on site,temp 41F

*29 Food thermometers provided and accessible

*27 Cooling, heating, and holding capacities. Equipment

RIC 49

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

WIPE DOWN TABLES, HANDSINK, AND COOLING UNIT HANDLES

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS

*34 Remove dead/trapped pests

OBSERVED DEAD ROACHES IN TRAPS