Howard Wang's Uptown

*42 Dirty nonfood contact surfaces

*45 Lockers to be used to store personal items

*34 Controlling pests. Eliminating harborage conditions

Fruit flies in kitchen

*32 Maintain in Good Repair

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

*10 Clean Sight and Touch

*36 Cloths in-use for wiping between uses stored

*43 Light - 50 foot : Food and utensils area

vent hood

*35 Hair Restraints effective

prep and cook employees

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

Damaged cans observed in kitchen

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

Raw food next to and above cooked food in WIC

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer bucket at 0 ppm

*14 When to wash hands

No employees observed washing hands before handling RTE food

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

Employees handling RTE food with bare hands

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

Missing date marking on food items over 24 hrs in WIC

*29 Food thermometers provided and accessible

Restaurant unable to provide food thermometer

*31 No soap at handsink

No soap at bar hand washing sink

*33 Warewashing machines not apply to pumped rinse

Dish washer unable to pump sanitizer ( employees continued washing dishes in dish washer)

*35 Hair Restraints effective

Employees missing hair restraint

*36 Cloths in-use for wiping between uses stored

Wiping cloths left on line prep counter

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

Food stored on floor in WIC

*38 Thawing. under running water criteria -thawed RTE <41F

Raw ground meat left on prep counter to defrost

*42 Dirty nonfood contact surfaces

Cooler gaskets soiled at WIC

*43 Clean vent syst:Intake/exhaust air ducts

Air intake vents in kitchen soiled

*47 Handwashing signage

Missing hand washing sign at bar hand sink

*10 Clean Sight and Touch

BOTTOM SHELVES OF RIF & RIC UNITS WITH PRODUCT DEBRIS ACCUMULATION AND EXTERIOR NOT CLEAN TO THE TOUCH. INSIDE UPPER PANEL OF ICE MACHINE OBSERVED WITH PINK & BLACK MOLD-LIKE SUBSTANCE

*19 Water System Maintained

REPAIR LEAK AT 3 COMPARTMENT SINK

*31 Individual, disposable towels

PROVIDE PAPER TOWELS FOR HANDSINK ON COOK LINE

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

OBSERVED EMPLOYEE TOUCHING READY TO EAT VEGGIES WITH BAREHAND > USE GLOVES

*32 Approved Food Contact Equip.

REMOVE WOOD SHELF LINER FROM BOTTOM SHELF IN BACK PREP AREA; PEEL PROTECTIVE PLASTIC COVER FROM LEFT SIDE OF RIF; REMOVE CARDBOARD SHELF LINERS FROM DRY STORAGE SHELF - REPLACE W/APPROVED MATERIAL > N

*36 Cloths in-use for wiping between uses stored

MAINTAIN MOIST WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE

*39 Equipment and Utensils Storage

OBSERVED SCOOP STORED INSIDE ICE MACHINE

*42 Dirty nonfood contact surfaces

GASKETS OF WIC&RIC&RIF OBSERVED DIRTY/MOLDY; BLACK FAN IN PREP AREA & IN WIC PREP AREA OBSERVED W/DUST ACCUMULATION

*43 Light - 50 foot : Food and utensils area

REPLACE BROKEN LIGHT UNDER VENT HOOD

*45Floor, wall, ceiling - Exposed material

SEAL ALL STATIONARY EQUIPMENT TO THE WALL PROPERLY. PATCH HOLES IN FRP WALL THROUGHOUT WHERE NEEDED

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

Store raw chicken separate from RTE foods

*10 Clean Sight and Touch

Clean shelves in RIC

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

raw meats should me stored in an area that minimizes exposure to possible contamination

*32 Maintain in Good Repair

Repair shelving base and RIC door handles

*42 Dirty nonfood contact surfaces

Clean floors and equipment surfaces

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Cover foods in RIC

*39 Store equipment & utensils - avoid contamination

Store tongs upright

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

Observed raw eggs over RTE. Carrots stored under raw animal products

*10 Chlorine sanitizer concentration, minimum temp.

Dish machine 0 ppm Cl, bucket 0 ppm QA.

*18 Toxic items labeling-non original container

label chemical spray bottles

*27 Cooling method, criteria - smaller portions

Cool food in smaller portions on ice

*34 Remove dead/trapped pests

Observed dead cockroach nymphs

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

Observed carrots on floor.

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

Observed scoop handles in food

*06 Time as PHC: 4 hours provide written procedures methods of compliance

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

*10 Clean Sight and Touch

SODA GUNS

*18 Toxic items labeling-non original container

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

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

*31 Handwashing lavatory - used for other purpose

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

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

*38 Thawing. under running water criteria

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

DATE MARK CUT VEGETABLES AND OTHER ITEMS IN FOOD SAFE BAGS

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

RAW SOFT SHELL CRAB OVER RTE FOOD IN COOLER, WIC RAW BEEF OVER VEGETABLES -COS

*39 Equipment in good repair and proper adjustment.

AMBIENT TEMP 50+ DEGREE F

*31 No soap at handsink

AT ALL HAND SINKS- COOK LINE AND BAR

*45 Premises shall be maintained in good repair

CEILING TILES- REPLACE

*34 Remove dead/trapped pests

REMOVE FLY TRAPS FROM OVER FOOD PREP AREA- COS

*47 Handwashing signage

AT ALL HAND SINKS- COOK LINE AND BAR

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN 52 DEGREE F, COOKED CHICKEN 74 DEGREE F-COS

*43 Light 20 foot : Reach-in cooler

*14 When to wash hands before donning new gloves

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES

*21 RFSM - Not On Site

EXPIRED, RE REGISTER

*02 Cold Hold (41øF/45øF or below)

RAW SHRIMP 47, 44 DEGREE F, RAW BEEF 46 DEGREE F

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

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

RICE SCOOPS

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

RAW BEEF OVER GREEN ONIONS IN WIC

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

LABEL SPICES IN NON ORIGINAL CONTAINERS

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

LACK OF DATE MARKING

*10 Clean Sight and Touch

CLEAN ICE GUARD AT ICE MACHINE

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

LABEL SPICES USED ON FOOD LINE

*47 Handwashing signage

AT BAR AND AT KITCHEN

*02 Cold Hold (41øF/45øF or below)

SHRIMP ON SERVER SIDE 56 DEGREE F

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

LACK OF DATE MARKING IN WIC

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

RAW CHICKEN SITTING ON DRINK SYRUPS TO THAW, RAW CHICKEN OVER GREEN BEANS IN WIC, RAW EGGS OVER SAUCE IN RIC ON FOOD LINE

*14 When to wash hands before donning new gloves

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

RICE SCOOP WATER 100 DEGREE F

*10 Clean Sight and Touch

INSIDE RIF, EXCESSIVE CONDENSATION IN RIC

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS TO BE FREE OF GREASE ACCULMULATION AND CLEAN STORAGE AREA BY GRILL

*45 Premises shall be maintained in good repair

REPLACE MISSING CEILING TILE, REPLACE BROKEN FLOOR TILES

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

SHRIMP FOR SOUP 51 DEGREE F, CHICKEN FOR SOUP 50 DEGREE F

*39 Store all equipment & utensil covered or inverted

TO GO CONTAINERS

*36 Cloths in-use for wiping between uses stored

*34 Controlling pests. Eliminating harborage conditions

OBSERVED ONE LIVE ROACH IN KITCHEN AREA BY COOK LINE

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES

*47 Handwashing signage

AT HAND SINK BY GRILL

*45Floor, wall, ceiling - Exposed material

Ceiling tile missing about reach in cooler near kitchen exit. Unapproved ceiling tile (porous) above entrance to production area of kitchen, tile is sagging in the middle and providing exposure to co

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

Scoops for rice stored in standing warm water. Scoops should be stored on a clean surface of the counter, under running water with sufficient velocity to move particles off and away form utensils, in

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

Raw shell eggs stored over sauces at end of production area of kitchen. Raw shell eggs stored adjacent to breaded and cooked product (possibly katsu pork or chicken) in walk in cooler.

*43 Ventilation hood-prevent grease dripping

Vents missing from vent hood above active cooking area. Management indicated vents were store in degreaser to clean. Advise modifying opening and closing procedures to ensure all equipment is in p

*10 Q.A. PPM - follow manufacturer's direction

Two sanitizer buckets tested at 0ppm Quaternary Ammonium.

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

Stainless steel containers of ingredients stored directly on top of other foods in open top reach in coolers. Please do not allow these surfaces (the bottom of containers) to come into contact with f

*14 When to wash hands before donning new gloves

Employee observed rinsing off gloved hands in and wash sink, drying with cloth towel, and returning to work. Advise additional training to ensure employees are aware of the importance of proper han

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

BEAN SPROUTS AT 53'F