Crispy Chicken and Rice

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

THAWING SHRIMP NEXT TO CHLORINE IN SINK

*22 Accredited food handler certificate - 60 days

PREP EMPLOYEE DOES NOT HAVE FOOD HANDLER

*47 Other Violations

CURRENT PEST CONTROL INVOICE NOT ON SITE DISPLAY INSPECTION REPORT OR SIGN STATING ITS AVAILABLE

*10 Chlorine sanitizer concentration, minimum temp.

Observed no sanitizer in 3-comp sink (0 ppm CL)

*03 Food products not maintained at 135øF or above

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

Keep soy sauce buckets and food in WIF 6 inch off floor

*42 Dirty nonfood contact surfaces

Clean venthood and moldy WIF gaskets

*45 Premises shall be maintained in good repair

Repair leaking faucet @ 3-cop sink and hand wash sink in front area and baeboards

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

Observed eggs stored over cooked chicken in WIC.

*10 Clean Sight and Touch

Observed dirty ice machine.

*21 RFSM - Not On Site

RFSM not on site.

*31 Individual, disposable towels

Observed handwash sink without paper towels.

*32 Equipment and Utensils Multiuse Materials durable

Observed cardboard used as a shelf liner.

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

Observed boxes of food stored on the floor.

*39 Utensils, single serve items 6 inches off - floor

Observed equipment stored on the floor.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floor in dry storage and WIC.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*18 Toxic items labeling-non original container

label chemical spray bottle with common name

*21 RFSM - Not On Site

No RFSM on side during the inspection

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

Air vent observed with heavy dust build up

*39 Store equipment & utensils - avoid contamination

Observed utensils in dirty water, change as often as needed.

*45 Premises shall be maintained in good repair

Clean floor drains

*43 Ventilation,mechanical

Replace blown out light under vent hood

*10 Clean Sight and Touch

Remove heavy build up on shelves in walk in cooler

*02 Cold Hold (41øF/45øF or below)

Observed shrimp 49 degrees F, chicken 48.7 degrees F (RIC 54 degrees F)

*18 Chemical sanitizer generated onsite, chemical criteria

Observed sanitizer bucket >200 ppm Cl

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

Observed phone on prep table, rubber cleaning gloves on shelf with food items

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

Observed utensils in standing water <135 degrees F

*42 Dirty nonfood contact surfaces

Observed dirty floor and pipe under/behind cooking equipment

*10 Clean Sight and Touch

Observed dirty inside microwave, dirty food containers

*29 Food thermometers--small diameter probe

Provide probe thermometer for food

*20 Grease Trap Tickets

Service grease trap every 90 days

*31 Individual, disposable towels

Observed no paper towels at hand sink.

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

Observed uncovered chicken in floor in WIC

*42 Dirty nonfood contact surfaces

Observed dirty throughout kitchen (walls, floor, WIF door, containers)

*45 Drying Mops-air dry

Hang mop to allow air dry

*39 Utensils, single serve items 6 inches off - floor

Observed food on floor

*39 Equipment in good repair and proper adjustment.

Repair WIC gasket

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

Label flour container

*42 Dirty nonfood contact surfaces

Clean WIC door, WIF door, floor under/behind equipment, WIC floor

*43 Light bulbs, light shields provided

Repair lighting in WIC

*46 Enclosed toilet room w/self closing doors

Keep restroom door closed

*10 Clean Sight and Touch

Observed dirty interior ice machine panel. Dirty inside microwave.

*18 Chemical sanitizer generated onsite, chemical criteria

Observed sanitizer in bucket >200 ppm chlorine

*22 Handlers-Certificate Not On Site

Provide food handler cards for all food handlers who do not have food manager cert.

*28 Date marking combined ingredients for RTE/ TCS food

Observed no date marking

*34 Pest Control

Observed adult live roach

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

Cover food in WIC

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

Observed handle of flour scoop on its side in product.

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

Label dry bulk food containers.

*42 Dirty nonfood contact surfaces

Observed dirty walls throughout kitchen, splatter on ceiling, grease buildup on vent hood, dirty floors along walls and under shelves.

*43 Light bulbs, light shields provided

Replace light bulbs that do not work near back door

*45 Premises shall be maintained in good repair

Observed damaged ceiling tiles.

*46 Physical Facilities Premises-closing toilet room doors

Do not keep bathroom door open

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

Ensure food in walk-in-cooler is covered.

*10 Chlorine sanitizer concentration, minimum temp.

Ensure sanitizer is at or greater than 150 ppm.

*18 Toxic items labeling-non original container

Label chemical spray bottles.

*45 Premises shall be maintained in good repair

Fix gap on bottom of back door.

*36 Cloths in-use for wiping between uses stored

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*31 Handwashing lavatory - accessible

*20 Grease Trap Tickets

last invoice from july 2017

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

raw chicken stored above sauces in reach in cooler

*32 Damaged Equipment

replace hand dispenser not working properly

*31 No soap at handsink

no soap in restroom

*03 Food products not maintained at 135øF or above

fried rice at 132F

*42 Floors/walls/ceiling/nonfood dirty

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

no date mark on any prepared foods, cut chicken etc

*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

*21 RFSM - Not On Site

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

*21 RFSM - Not On Site

warning for more than 3 times, will issue the citation for the repeat violation

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

cole slaw

*29 Sanitizing solutions, testing devices

provide sanitizer test strip

*20 Grease Trap Tickets

*10 Clean Sight and Touch

provide cleaning for the food containers

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

observed raw chicken, cooked chicken, cooked meat store together on the floor

*43 Light bulbs, light shields provided

under the vent hood

*29 Sanitizing solutions, testing devices

provide sanitizer test strip

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

meat container on the floor

*10 Clean Sight and Touch

provide cleaning for the coolers

*21 RFSM - Not On Site

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

provide date making for all food in wic