China Kitchen

*02 Cold Hold (41øF/45øF or below)

Improper cold holding: noodles 45.5, noodles 47, RIC 48, WIC 49, RIC 46, RIC 44, shrimp 44.5, beef 44, and chicken 43.

*21 RFSM - Not On Site

No RFSM for manager on duty.

*22 Accredited food handler certificate - 60 days

No food handlers for any employee working.

*18 Toxic items labeling-non original container

Label all chemical bottles.

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

Separate and label all personal food from store food.

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Cannot store dirty gloves on food.

*39 Store all equipment & utensil covered or inverted

Invert containers to go.

*42 Floors/walls/ceiling/nonfood dirty

Clean dust above ceiling prep table, RIC, floor, outside of bulk bins, outside of rice makers.

*45 Premises shall be maintained in good repair

Re-grout tile, fix.

*31 Handwashing lavatory - used for other purpose

Cannot store anything in hand sink.

*41 Food storage containers, identified with common name of food.

Label all bulk containers.

*47 Handwashing signage

Need hand washing sign at hand sink.

*34 Outer openings:closing holes, gaps

Gap at the bottom of the door.

*18 Toxic items labeling-non original container

*03 Food products not maintained at 135øF or above

egg roll-90 degrees F

*20 Grease Trap Tickets

no recent grease trap tickets

*32 Damaged Equipment

air gaskets in the reach in cooler

*03 Food products not maintained at 135øF or above

three eggrolls sitting out at room temperature-45 degrees F

*45 Premises shall be maintained in good repair

leaking water through the back door

*06 Time as PHC: 4 hours provide written procedures methods of compliance

egg rolls sitting out at room temperature

*03 Food products not maintained at 135øF or above

egg rolls sitting out at room temperature- 85 degrees F

*02 Cold Hold (41øF/45øF or below)

cooked chicken in the reach in cooler-50 degrees F; cooked beef in the reach in cooler-55 degrees F;

*21 RFSM - Not On Site

*34 Outer openings:closing holes, gaps

seal the gaps in the back door

*27 Cooling, heating, and holding capacities. Equipment

reach in cooler adjacent to the fryers is not cooling effeciently- measuring 48 degrees F; will follow-up to ensure the unit has been replaced/repaired

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

cooked chicken stored adjacent to raw eggs on the bottom shelf

*27 Cooling, heating, and holding capacities. Equipment

reach in cooler is not maintaining the required food temperature to maintain food safety-measured at 44 degrees F

*02 Cold Hold (41øF/45øF or below)

chicken measured at 45 degrees F; raw chicken measured at 48 degrees F, raw shrimp measured at 48 degrees F

*18 Toxic items labeling-non original container

label every spray bottle

*32 Equipment and Utensils Durability and Strength

cardboard boxes stored under the fryers

*34 Outer door: solid,selfclosing,tightfitting

minor openings that can permit pest entry

*18 Unnecessary chemicals not allowed

*42 Ventilation hood systems

cleaning neded

*27 Cooling, heating, and holding capacities. Equipment

have a technician come out and repair/inspect the cooler because it is not cooling efficiently

*45 Ceiling easily cleanable and light in color

heavy dust accumulation on the ceiling tiles

*02 Cold Hold (41øF/45øF or below)

raw shrimp- 48.8 degrees F, raw chicken- 48.7 degrees F, cooked beef 49 degrees F;

*43 Clean vent syst:Intake/exhaust air ducts

heavy dust accumulation

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

do not use shopping bag as food storage, provide original food approved bag or plastic or metal containers and keep food covered

*46 Covered waste receptacle for women's restroom

provide in restroom

*41 Food storage containers, identified with common name of food.

provide label for food storage containers, squeeze bottles

*19 Water & Plumbing in good repair- per code

faucet on 3 com sink leaking-repair

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

observed raw eggs sit on coca cola drinks in walk in cooler

*35 Hair Restraints effective

cover hair

*18 Unnecessary chemicals not allowed

black flag insect killer, paint buckets under 3 com sink

*41 Food storage containers, identified with common name of food.

*42 Dirty nonfood contact surfaces

clean gaskets, coolers inside, microwave, prep tables

*45 Ceiling easily cleanable and light in color

ceiling tiles in kitchen need to be in light color (replace darker ceiling tiles)

*32 Damaged Equipment

broken gaskets around cooler doors

*47 Handwashing signage

provide in restroom

*34 Pest control-routine inspections for

observed roach around vent a hood area

*35 Hair Restraints effective

employee needs cover hair

*34 Outer door: solid,selfclosing,tightfitting

entrance door needs to be closed at all times

*42 Dirty nonfood contact surfaces

clean coolers, freezers, tables

*32 Approved Food Contact Equip.

use approve food grade bags no shopping bags

*07 Food safe, good condition, unadulterated, and honestly presented

spoiled strawberries

*47 Conditions of Permit-in use of food equipment

*21 RFSM - Not On Site

manager with rfsm certificate not on site

*18 Unnecessary chemicals not allowed

remove all unnecessary chemicals from kitchen

*02 Cold Hold (41øF/45øF or below)

shrimp 48 degrees f

*45 Living or sleeping quarters, separation

*29 Mechanical holding unit, thermometer location

provide thermometer in cooler

*35 Hair Restraints effective

cover hair

*44 Trash can provided for papertowel waste

provide by hand sink

*02 Cold Hold (41øF/45øF or below)

fried chicken 49 degrees f

*21 RFSM - Not On Site

manager with RFSM certificate not on site

*43 Light - 50 foot : Food and utensils area

*32 Approved Food Contact Equip.

do not use shopping bags to store food-use approved food grade equipment

*47 Conditions of Permit-in use of food equipment

*10 Clean Sight and Touch

clean microwave and food storage containers

*42 Dirty nonfood contact surfaces

clean coolers, freezer inside

*34 Pest Control

*45 Living or sleeping quarters, separation

*37 Storing the food where it is not exposed to splash, dust, or other contamination

observed container with food store on top of rte food

*46 Covered waste receptacle for women's restroom

provide in restroom

*34 Outer openings:closing holes, gaps

fix gap around exit door

*43 Ventilation,mechanical

ac turned off

*32 Approved Food Contact Equip.

observed food stored in shopping bags wood not allowed

*47 Handwashing signage

provide

*35 Hair Restraints effective

cover hair

*45 Premises shall be maintained in good repair

ceiling tiles, floor

*44 Trash can provided for papertowel waste

provide by hand sink

*41 Food storage containers, identified with common name of food.

provide label for food storage container

*42 Dirty nonfood contact surfaces

clean coolers, freezers, shelves

*14 Gloves single use

do not reuse gloves

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

food in cooler

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

provide written procedure for vomiting and diarrhea event

*46 Enclosed toilet room w/self closing doors

*10 Clean Sight and Touch

CLEAN ALL DRY INGREDIANT CONTAINERS. OBSERVED WITH PRODUCT DEBRIS AND BUILD UP. BOTTOM OF ALL RICS, PROVIDE SANITIZER BUCKETS FOR ALL WORK/SERVICE AREAS

*22 Handlers-Certificate Not On Site

ALL EMPLOYEES NOT FOOD MANAGER CERTIFIED

*41 Food storage containers, identified with common name of food.

LABEL ALL FOOD CONTAINERS

*45 Living or sleeping quarters, separation

OBSERVED PILLOWS/ BLANKETS AREA IMMEDIATELY ADJACENT TO KITCHEN , REMOVE ALL EVIDENCE

*34 Outer door: solid,selfclosing,tightfitting

SEAL ALL OUTER PERIMETERS COMPLETELY TO PREVENT ENTRANCE OF INSECTS

*39 Keep utensils handles upright or protected

USE PROPER SCOOPS TO DISPENSE

*09 Food protected cross contamination by preparing each type of food at different times or in separ

COVER ALL FOOD WHILE IN STORAGE IN REACH IN COOLERS

*27 Cooling, heating, and holding capacities. Equipment

REPLACE RESIDENTIAL EQUIPMENT WITH COMERCIAL GRADE

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

REMOVE CARDBOARD AND PAPER LINERS FROM DRY STORAGE SHELVES AND BOTTOM OF RIC

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALL SPLATTER THROUGHOUT

*46 Toilets/urinals shall be provided:minimum number

REMOVE ALL TABLE AND CHAIRS - NO CUSTOMER RESTROOM PROVIDED

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

*02 Cold Hold (41øF/45øF or below)

SHRIMP AND PORK AT 47 DEGREE F

*34 Pest control-routine inspections for

saw dead roach make sure call pest control

*28 Date marking commercially prepared RTE/ TCS food

date mark containers with prepared food

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket not set up always set up when opening premises

*21 RFSM - Not On Site

obtain city of dallas RFSM

*42 Floors/walls/ceiling/nonfood dirty

deep clean floor

*39 Equipment in good repair and proper adjustment.

repair broken gaskets

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

clean cooler gaskets

*45 Unnecessary articles prohibited

clean up and get rid of unncessary items