Howard Wang's China Grill

*10 Clean Sight and Touch

Utensils/peeler observed dirty

*18 Galvanized metal may not used with acdic food

Pineapple juice observed in can it came in>cannot leave acidic food in cans they came in

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

No date marking observed on prepared (fried chicken)> anything that is made & last for 24 hrs or more must be date mark

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide chlorine test strips

*32 Approved Food Contact Equip.

Do not store foods in grocery store bags

*34 Pest control-routine inspections for

Observed ants by 3-compartment sink

*36 Cloths in-use for wiping between uses stored

Keep wet wiping towels in sanitizer solution

*39 Cutting surfaces.

Replace worn cutting boards

*31 Handwashing lavatory - used for other purpose

Observed raw chicken being held in hand sink

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

Boxes of chicken observed on floor>do not leave/allow boxes to touch floor

*42 Dirty nonfood contact surfaces

Clean gaskets of all cooling units

*47 Handler-Certificate Not on site

Have copies of food handler certificates on site

*21 RFSM - Not On Site

A CERTIFIED FOOD MANAGER SHALL BE PRESENT ALL HOURS OF OPERATION

*22 Accredited food handler certificate - 60 days

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES NOT MANAGER CERTIFIED WITHIN 30 DAYS OF EMPLOYMENT

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE TEST STRIPS TO TEST BLEACH SANITIZER

*31 Handwashing lavatory - used for other purpose

OBSERVED HAND SINK OBSTRUCTED WITH STRAINER INSIDE

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

REMOVE CARDBOARD SHELF LINERS ON COOK LINE

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

PROVIDE SANITIZER BUCKETS FOR ALL WORK STATIONS

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

PROVIDE COMMON NAME LABEL FOR ALL FOOD CONTAINERS WHEN REMOVED FROM ORIGINAL PKG/CONTAINER

*42 Dirty nonfood contact surfaces

GASKETS OF RIC / RIF OBSERVED MOLDY & W. PRODUCT DEBRIS ACCUMULATION

*43 Light bulbs, light shields provided

REPLACE BROKEN LIGHT UNDER VENT HOOD

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

eggs cannot be above milk and raw chicken cannot be above ready to eat food (bell peppers)

*36 Cloths in-use for wiping between uses stored

store wiping cloths in sanitizer bucket

*39 Cutting surfaces.

resurface cutting boards

*21 RFSM - Not On Site

need rfsm

*22 Accredited food handler certificate - 60 days

need food handler certificate

*02 Cold Hold (41øF/45øF or below)

Carrots found at 47'f keep at 41'f or lower

*15 Bare hands contact with ready-to-eat foods

No bare hand contact with RTE food

*21 RFSM - Not On Site

Obtain RFSM from city of Dallas

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

Date mark RTE food

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

Do not store food items on floor

*42 Dirty nonfood contact surfaces

Clean bottom of RIC