Damasita

*31 Hand sinks: number installed for convenient use

INSTALL A HAND SINK IN YOUR FRONT STATOIN.

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

OBSERVED RAW MEAT STORED ABOVE COOKED PRODUCTS

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

*21 RFSM - Not On Site

NOT ON SITE

*36 Cloths in-use for wiping between uses stored

*28 Original cont. of RTE/PHF/Day1= day of opening

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

*22 Handlers-Certificate Not On Site

NONE

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

COVER CABBAGE BEING PREP. FROM KITCHEN TO AVOID CONTAMINATION

*45 Walls easily cleanable and light in color

FOR THE WALLS NOODLES ROOM WHERE PREP, STATION AND STORAGE AREA IS LOCATED

*20 Grease Trap Tickets

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

Go Eco 05-06-2019

*21 RFSM - Not On Site

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

Dumplings

*47 RFSM Certificate - Not Display

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

Raw hamburger stored over sumplings

*34 Outer door: solid,selfclosing,tightfitting

*31 Handwashing lavatory - accessible

Dish room and bar have inaccessible hand sinks

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing rinse

*31 Hand sinks: number installed for convenient use

Bar

*31 Handwashing lavatory - accessible

*34 Outer door: solid,selfclosing,tightfitting

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

Preparing food in the hand sink

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

*33 Manual warewashing equipment, wash solution temp.

Lack of soapy water to wash dishes with

*21 PIC ensures effective handwashing being done

*18 Toxic items storage adjacent to food/utensils

Fabric Refresher stored with food products

*01 Cooling -- total 6 hours, 135-41øF

Cooling steamed dumpling on a shelf without a refrigeration source

*31 Handwashing lavatory - accessible

Hand sink used for washing dishes

*21 PIC ensures employees are properly sanitizing equi

*45 Walls easily cleanable and light in color

Wall next to the fryer is bare dry wall covered in grease

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

*21 RFSM - Not On Site

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing rince

*34 Outer door: solid,selfclosing,tightfitting

The back door has never had a self closing device, one is in need

*47 RFSM Certificate - Not Display

*20 Grease Trap Tickets

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

Dry food products stored in open paper bags

*34 Outer door: solid,selfclosing,tightfitting

Back door does not self close

*22 Handlers-Certificate Not On Site

*02 Cold Hold (41øF/45øF or below)

cooked shrimp held at 50.6 degrees

*35 Hair Restraints effective

*14 Hands wash procedures-without soap

*45 Floor& wall junctures- coved & sealed

Wall next to the fryer in need of stainless steel or equivalent covering

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Bean paste not refrigerated after opening

*45Floor, wall, ceiling - Exposed material

Wall above the fryer is not finished

*31 Individual, disposable towels

Grill area

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

Raw chicken stored over produce

*31 Handwashing lavatory - accessible

Grill area hand sink blocked

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing rinse

*31 Hand sinks: number installed for convenient use

Dish and prepration room is missing a hand sink

*34 Outer door: solid,selfclosing,tightfitting

Back door does not self close