Grand China

*33 Warewashing machines auto. dispense detergents

Replace Cl on dish machine

*45 Premises shall be maintained in good repair

Replace grease catch bucket on vent hood

*42 Dirty nonfood contact surfaces

Clean slippery floor

*42 Dirty nonfood contact surfaces

Clean vent covers

*45 Premises shall be maintained in good repair

Fix leak at 3CS and replace stained ceiling tiles

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

Raw chicken over fish/drinks

*10 Chlorine sanitizer concentration, minimum temp.

Dish machine at 10 PPM

*14 Gloves single use

Replace gloves when changing task

*18 Toxic items labeling-non original container

Label all chemical bottles

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

Post sign to use clean plate each time.

*32 Equipment & Utensils resistant pit,chip, crazing

RIC gasket broken

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

Use utensils with handles to scoop product. Scoop at ice machine.

*34 Outer openings:closing holes, gaps

Fix gap next to back door

*36 Cloths in-use for wiping between uses stored

Store wiping cloths not in use in sanitizer bucket.

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

Boxes of fish on ground in WIF

*42 Dirty nonfood contact surfaces

Clean shelves in WIC

*45 Premises shall be maintained in good repair

Replace ceiling tiles, Clean floors and walls, fix FRP panel

*47 Other Violations

Post sign "most recent health inspection report available upon request"

*10 Clean Sight and Touch

Interior of microwave, can opener blade

*42 Dirty nonfood contact surfaces

*45 Premises shall be maintained in good repair

walls, coved junctures

*47 Handler-Certificate Not on site

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

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

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

*36 Cloths in-use for wiping between uses stored

*41 Food Labeling - Bulk Food w/ Card or Sign

LABEL BULK BINS

*45 Premises shall be maintained in good repair

LEAKING WATER IN WIC

*18 Toxic items labeling-non original container

LABEL TOXIC SPRAY BOTTLES

*39 Store all equipment & utensil covered or inverted

INVERT SINGLE SERVICE ITEMS

*19 Hand sink water temperature below 110'F

HOT WATER TURNED OFF DURING INSPECTION

*10 Clean Sight and Touch

Clean inside ice machine. Clean can opener.

*19 Water & Plumbing in good repair- per code

Leak at 3 comp sink.

*32 Approved Food Contact Equip.

Replace residential microwave with a commercial unit.

*34 Outer door: solid,selfclosing,tightfitting

back door

*35 Hair Restraints effective

*36 Cloths in-use for wiping between uses stored

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

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

*42 Dirty nonfood contact surfaces

Clean fans in BOH.

*45 Premises shall be maintained in good repair

Replace missing/broken cove base.

*10 Clean Sight and Touch

CLEAN CAN OPENER (DIRTY)

*34 Outer door: solid,selfclosing,tightfitting

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

*41 Food Labeling - Bulk food for self dispensing

*45 Premises shall be maintained in good repair

*47 Other Violations

HANG MOP WHEN NOT IN USE

*39 Cutting surfaces.

resurface cutting boards

*43 Light bulbs, light shields provided

clean light shields

*44 Trash can provided for papertowel waste

provide standard trash cans

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*18 Toxic items storage adjacent to food/utensils

*03 Food products not maintained at 135øF or above

chicken 128.9F, stuff shrimp 86.2, chicken 89.5, fish 82.0F, f. fish 133.8F, b. potatoes 114.4

*02 Cold Hold (41øF/45øF or below)

Rice 52.0 F, cantaloupe 57.7, c. cucumber 45.7F,m. garlic 81.5F, c. green onion 83.2F,

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

*37 Unpackaged food may not be stored in direct contact with undrained ice

un drain ice on food

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

Clean all food contact surfaces

*45 Premises shall be maintained in good repair

repair gaps in ceiling

*42 Floors/walls/ceiling/nonfood dirty

Clean floors, walls, and drains

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

flies

*44 Trash can provided for papertowel waste

provide can at hand sink

*02 Cold Hold (41øF/45øF or below)

c. carrots 60.8F, mushroom 64.4, c. tomatoes 58.2F, c. cucumbers v65.4

*19 Water & Plumbing in good repair- per code

repair leak at 3 comp sink and dish area

*37 Food storage, prohibited areas under sewer lines

raw food stored on floor and floor in WIC

*22 Washing hands only at a designated hand sink

washing hands at 3 comp sink

*03 Food products not maintained at 135øF or above

chicken 112.1F

*41 Food Labeling - Bulk Food w/ Card or Sign

Label bulk containers

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

discontinue food stored in open cans

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

cross contamination by arrangement raw meat stored with RTE foods

*32 Damaged Equipment

remove / repair all non working equipment

*34 Outer openings:closing holes, gaps

close all outer openings (back doors) and gaps in ceiling

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared foods

*42 Dirty nonfood contact surfaces

vent hood covers

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

raw seafood over cooked chicken, raw seafood over toast

*32 Maintain in Good Repair

condensation leak in walk-in freezer, torn gaskets on reach-in coolers

*47 Conditions of Permit-in use of food equipment

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

*02 Cold Hold (41øF/45øF or below)

mixed fruit cream 53.7°F

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

condensation dripping on broccoli in walk-in cooler

*45 Ceiling easily cleanable and light in color

discoloration of ceiling tiles

*41 Shucked shellfish removed & repacked: date on label

*03 Food products not maintained at 135øF or above

chicken nuggets 114.3°F on steam table, ribs on steam table 123.7°F

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

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

*42 Dirty nonfood contact surfaces

Wall under dishwasher, vent hood covers, under fryers, exterior of fryers and stove, floors under soda fountain

*34 Outer door: solid,selfclosing,tightfitting

Screen door had gaps

*02 Cold Hold (41øF/45øF or below)

Raw chicken in RIC 44.7°F, Ranch dressing at buffet line 50.5°F

*24 Shellfish tags kept for 90 days: record keeping

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

Cover food stored in freezer and walk in cooler.

*10 Clean Sight and Touch

inside ice maker

*32 Approved Food Contact Equip.

Cardboard box used for wonton storage, green beans stored in cardboard box

*47 Conditions of Permit-in use of food equipment

*45 Lockers to be used to store personal items

Jackets over uncovered crispy noodle container, hat over dry food storage

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

raw beef stored over bag of cabbage

*36 Cloths in-use for wiping between uses stored

*28 Date marking commercially prepared RTE/ TCS food

Milk

*38 Thawing. under running water criteria

*02 Cold Hold (41øF/45øF or below)

Shrimp 61.3 degrees Fahrenheit, jello 52.9 degrees Fahrenheit

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

Raw beef in open top prep cooler stored in back row - vegetables in front, Raw beef and chicken stored above corn.

*18 Toxic items labeling-non original container

*29 Food thermometers provided and accessible

*32 Approved Food Contact Equip.

bread in cardboard box. Do not use cloth under cutting board. Do not line shelves with cardboard. Use utensil with handle for bulk ingredients.

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

*38 Thawing. under running water criteria

Chicken in sink

*39 Keep utensils handles upright or protected

*42 Dirty nonfood contact surfaces

above ice machine

*43 Ventilation hood-prevent grease dripping

Clean vent hood - grease drip.

*47 Handwashing signage