Chinese Kitchen

*36 Cloths in-use for wiping between uses stored

wiping cloths between use need to be in the bucket

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

chicken on beef bag, needs to be separated from contamination

*29 Sanitizing solutions, testing devices

shall have chemical strips at location

*18 Toxic items labeling for original container

toxic spray bottle needs a label name of content

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

*29 Sanitizing solutions, testing devices

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

*18 Toxic items labeling-non original container

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

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED IN ON PREP TABLE

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED LIVE ROACH ON FLOOR

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL

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

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING

*03 Food products not maintained at 135øF or above

COOKED EGGS 75.8*F ABOVE RIC

*35 Hair Restraints effective

PROVIDE FOR ALL

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

*47 Food prep/utensil wash/mop sink not for hand wash

REMOVE HANDWASHING AIDS FROM MOP SINK

*31 Handwashing lavatory - used for other purpose

OBSERVED DUMPING IN HANDSINK

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

PERSONAL DRINK STORED IN PREP AREA

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*10 Clean Sight and Touch

CLEAN ALL

*42 Nonfood-contact surfaces material

OBSERVED WOOD SHELVES IN DRY STORAGE

*34 Insect control devices-not over food/food prep

FLY DEVICE STORED OVER FOOD ITEMS

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*19 One Inch Air Gap

PROVIDE AT 3 COMP SINK

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

UTENSIL STORED IN STANDING WATER

*02 Cold Hold (41øF/45øF or below)

EGG ROLLS 50*F STORED ABOVE COOLERS

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

FOOD ITEMS STORED IN OPEN CAN

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING: PROVIDE FOR ALL IN COOLERS

*43 Clean vent syst:Intake/exhaust air ducts

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

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

BOWLS OF FOOD STORED ON TOP OF UNCOVERED FOOD ITEMS

*15 Contact RTE Products w/ Bare Hands

OBSERVED HANDLING RTE FOOD WITH BARE HANDS

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

PROVIDE EMPLOYEE HEALTH POLICY

*22 Washing hands only at a designated hand sink

OBSERVED EMPLOYEE WASHING HANDS IN 3 COMP SINK

*19 Water & Plumbing in good repair- per code

REPAIR LEAKING FAUCET AT 3 COMP SINK

*47 Other Violations

LABEL 3 COMP SINK

*38 Thawing. under running water criteria

IMPROPER THAWING OF TCS

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

UTENSIL STORED IN STANDING WATER

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

RAW EGGS STORED WITH RTE FOODS

*47 Other Violations

LABEL 3 COMP SINK

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

FOOD ITEMS STORED IN OPEN CANS; COVER ALL FOOD ITEMS IN COOLER

*35 Hair Restraints effective

PROVIDE

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

BOWLS STORED ON TOP OF UNCOVERED FOOD ITEMS ; COVER ALL FOOD IN COOLERS

*32 Approved Food Contact Equip.

REMOVE FOIL LINING FROM UNDER EQUIPMENT

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

PROVIDE EMPLOYEE HEALTH POLICY

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL IN COOLERS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED OVER FOOD ITEM AND ON EQUIPMENT

*37 Storing the food at least 15 cm (6 inches) above the floor

CUT BROCCOLI STORED ON FLOOR

*46 Covered waste receptacle for women's restroom

provide a lid for waste container in restroom

*39 Soda nozzles and ice bin clean to remove soil

pink soil on ice bin. clean

*31 Hand sinks: number installed for convenient use

Service sink being used as hand sink. Provide a permanent hand sink in kitchen.

*29 Sanitizing solutions, testing devices

Provide test strips for sanitizer.

*10 Clean Sight and Touch

Pink slime in ice bin and grime build up in prep cooler lid.

*18 Toxic items storage adjacent to food/utensils

remove pest spray bottle.

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

date mark food bins in reach in coolers.

*31 Handwashing lavatory - used for other purpose

no items in hand sink

*33 Manual warewashing equipment, wash solution temp.

3 comp sink not set up properly do not over fill with dishes.

*37 Storing the food at least 15 cm (6 inches) above the floor

bag of rice on floor, store 6" off floor.

*39 Keep utensils handles upright or protected

scoop touching floor, needs to be upright.

*42 Floors/walls/ceiling/nonfood dirty

clean doors of RICs

*45 Store maintenance equip away from food/food equip

keep spray paint away from kitchen

*46 Covered waste receptacle for women's restroom

need lid for trash can in restroom.

*42 Dirty nonfood contact surfaces

Clean inside bottom of reach in coolers.

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

Continue date mark procedures.

*39 Store equipment & utensils - avoid contamination

Clean utensils in dirty drawers.

*45 Store maintenance equip away from food/food equip

Paint and wd40 in kitchen area.

*33 Manual ware washing, sink compartment requirement

3 comp sink not properly set up, dirty dishes through out.

*14 Cleaning procedure--steps -Dirty fingernails

employee washing hands in 3cs must wash at hand wash sink

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

employees not wearing hair net must wear hair net

*36 Laundering wiping cloths in designated sink

moist towels stored on 3cs must be stored in sanitizer bucket

*37 Packaged food may not be stored in direct contact with ice or water if the food is subject to th

food items stored on 3cs must be stored 6 inches above floor

*42 Dirty nonfood contact surfaces

microwave with food debris must washed and sanitized

*44 Indoor Trash Can Cover

trash can not covered in restroom must provide a trash can with lid

*47 Other Violations

microwave not commercial must provide commercial equipment

*31 Handwashing lavatory - allow convenient

hw sink used to stored tongues hw sink must be use for hand wash only

*02 Untreated shell eggs need to be at 45§F or <

RAW EGGS STORED ON PREP TABLE 58.5*F

*32 Approved Food Contact Equip.

TOWEL UNDER CUTTING BOARD

*37 Storing the food at least 15 cm (6 inches) above the floor

COOKED RICE STORED UNDER STEAM TABLE ON FLOOR

*36 Cloths in-use for wiping between uses stored

STORED ON PREP TABLE

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

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

STORED IN WATER

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

*10 Clean Sight and Touch

CLEAN ALL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*15 Contact RTE Products w/ Bare Hands

*14 Wash hands after all other activities

EMPLOYEES