Lai Lai Rest

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*39 Store equipment & utensils - avoid contamination

knife stored between cooler and prep table remove utensils from mop sink

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

separate personal food items from customers

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

observed food sit on floor in storage area and walk in cooler

*22 Washing hands only at a designated hand sink

employee washed hands at 3 com sink instead of hand sink

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

thawing method cold running water

*32 Equipment and Utensils Durability and Strength

provide original drain stopper

*45 Drying Mops-air dry

drying mops

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*42 Ventilation hood systems

clean vent a hood filters

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

*34 Outer openings:closing holes, gaps

repair gap at door

*31 Handwashing lavatory - used for other purpose

observed tongs in hand sink

*45 Drying Mops-air dry

Mop needs to be stored in proper area

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting - Oute

Back door needs to be closed; no opening gaps

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

Raw food (chicken/pork) needs to be on the underside

*32 Damaged Equipment

Ice machine door needs repair, Blue plastic film needs to be removed; Exposed food in cooler needs to be in another approved container; REMOVE CARDBOARDS LINER ON SHELVES

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

Food storage containers need labeling

*42 Dirty nonfood contact surfaces

RIF needs cleaning; shelves; vent hood

*43 Ventilation hood-prevent grease dripping

Grease catcher needed in grease hood

*39 Store equipment & utensils in a clean, dry place

Ice scoop needs to placed in a proper container, not on counter.knife between equipment

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

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

Personal drinks need to be placed in cooler.

*36 Cloths in-use for wiping food spills used for no other purpose

observed wet cloths under cutting boards

*34 Outer openings:closing holes, gaps

repair gap at back door

*42 Dirty nonfood contact surfaces

clean shelves in walk in cooler, shelves in reach in cooler, clean cooler,

*02 Cold Hold (41øF/45øF or below)

egg roll 65 degrees f

*19 Water & Plumbing in good repair- per code

leaking pipe under 3 com sink, leaking on faucet

*45 Drying Mops-air dry

dry mops, do not keep in water, provide mop bucket

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

Must use time as public control for egg rolls.

*32 Approved Food Contact Equip.

Use approved food contact container, no shopping bags or metal cans.

*35 Hair Restraints effective

Cover hair while preparing food.

*34 Outer door: solid,selfclosing,tightfitting

Back door was open.

*18 Toxic items labeling-non original container

Label chemical spray bottles.

*36 Cloths in-use for wiping between uses stored

Wet towels left out on tables and towel stored under cutting board.

*38 Thawing. under running water criteria

Thawing process must be under running cold water, raw frozen chicken.

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

Ice scoop needs to be stored in dry clean place.

*42 Dirty nonfood contact surfaces

Clean freezers ice build up and WIC. Personal items need to be separate from the kitchen.

*45 Unnecessary articles prohibited

Unnecessary items.

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

provie written procedures for egg roles

*22 Washing hands only at a designated hand sink

observed employee washed hands in prep sink

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, clean prep tables

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

use utensils with handle to scoop food

*35 Hair Restraints effective

No hair constraint

*34 Outer door: solid,selfclosing,tightfitting

Back door must stay closed

*36 Cloths in-use for wiping between uses stored

Store unused wiping cloths in sanitizer bucket.

*02 Cold Hold (41øF/45øF or below)

Chicken held on cold holding table at 60'f

*14 Gloves single use

Gloves must before changing task

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

store food 6 inches off the floor

*46 Covered waste receptacle for women's restroom

provide in restroom

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

provide label for food storage containers

*18 Use toxics according to additional condition

chlorine more than 200 ppm

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

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

observed employee touch rte food with bare hands-cooked chicken

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

observed raw chicken and raw beef stored above bamboo and corn in reach in cooler

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

use utensils with handle to scoop food not bowl

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

eggs stored above drinks

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

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

store food 6 inches off the floor

*10 Clean Sight and Touch

clean ice machine, shelves in walk in cooler

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

observed raw beef stored above vegetables, raw eggs stored above drinks

*47 Handwashing signage

provide hand washing sign

*27 Cooling method, criteria - rapid cooling equipment

*46 Covered waste receptacle for women's restroom

provide in restroom

*18 Toxic items labeling-non original container

provide label for sanitizer bucket

*02 Cold Hold (41øF/45øF or below)

*36 Cloths in-use for wiping between uses stored

*38 Thawing. under running water criteria

*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable

*29 Sanitizing solutions, testing devices

*31 Handwashing lavatory - accessible

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

CLEAN COOLER RACKS

*10 Equipment and Utensils Sanitization

*38 Thawing. under running water criteria

*18 Toxic items stored above food/utensils

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

*47 Handwashing signage

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

*10 Chlorine sanitizer concentration, minimum temp.

*10 Clean Surface Different Foods

need clean all areas properly before sanitize

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

need date marking in all food containers inside WI cooler