Ho Mei Express Chinese Kitchens

*38 Thawing. under running water criteria - < 4 hours

Observed raw meat thawing in sink without running water.

*27 Cooling method, criteria - smaller portions

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

Clean vent hood and filters.

*15 Contact RTE Products w/ Bare Hands

Observed cook touch cooked chicken with bare hand.

*14 When to wash hands as often as necessary during prep

Employee did not was hands between tasks.

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

sauces

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

Knife was stored between equipment.

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Raw eggs above RTE food.

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

corn starch, etc.

*03 Food products not maintained at 135øF or above

shrimp - 102F

*03 Food products not maintained at 135øF or above

Observed teriyaki chicken @ 88.7 F, eggroll @ 119.2 F, fried chciken 56.8 F

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

not store raw chicken over raw beef and raw egg over veggies

*10 Clean Sight and Touch

Clean inside dirty microwave

*18 Toxic items labeling-non original container

*42 Dirty nonfood contact surfaces

Clean exterior of RIC and remove new equipment tape

*46 Covered waste receptacle for women's restroom

*36 Cloths in-use for wiping between uses stored

Remove wet-cloths from under cutting boards

*36 Cloths in-use for wiping between uses stored

Keep towel in sanitizer bucket between use

*20 Grease Trap Tickets

Provide grease trap ticket

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

Keep all sauces container above floor 6 in

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

Observed to go cup inside the sauce containers

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

Observed raw meat above produce

*10 Clean Sight and Touch

Provide cleaning for the cooler

*22 Accredited food handler certificate - 60 days

All employees who working with the food must have food handler card

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

Observed raw chicken store next to raw meat

*42 Nonfood-contact surfaces material

No towel allow under the cutting board

*02 Cold Hold (41øF/45øF or below)

fried chicken: 50"f

*03 Food products not maintained at 135øF or above

Sweet and sour chicken: 123'f, 115'f, 132'f wing: 109'f shrimp: 115'f

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

Provide lid/cover for all food containers