LIU'S KITCHEN.

cooler units dirty with soils and grease accumulations must be clean to avoid cross contamination

cement floors with rough surfaces and cracks in kitchen area must be replace or repair to proper condition

shelving inside cooler units rust and oxidize must be clean to avoid cross contamination

floors in all areas dirty must be clean to avoid cross contamination ceiling and light shields dirty with dust, soils and dean pest must be clean to avoid cross contamination

drainage receptacles dirty with soils and food debris must be clean to avoid cross contamination

vent hood dirty must be clean to avoid cross contamination

vent hood filters dirty with contamination must be clean to avoid cross contamination

hermetic containers dirty with soils and food drippings must be clean to avoid contamination

cooler units inside with food debris and soils accumulations must be clean to avoid cross contamination

floors behind equipment dirty must be clean to avoid contamination

missing bodily fluids writing procedures /spill kit

floors behind equipment and floors in all areas dirty with litter, soils and grease accumulations must be clean to avoid cross contamination

missing date marking in some food containers inside cooler units must be have date or day on food containers to avoid cross contamination

using thank you bags and recycle containers as food containers must be use approved commercial containers as food containers to avoid chemical contamination

food containers at floor level must be have containers 6 inches out the floor level

missing sanitizing solutions in all areas 3c sink at 50 ppm chlorine concentration sanitizer bucket 100 ppm chlorine concentration

cooking equipment and utensils dirty with encrusted soils an grease accumulations must be replace or clean to avoid cross contamination

missing labels on food containers in all areas must be label all food containers in all areas

equipment dirty inside and outside in all areas must be clean and sanitize to avoid cross contamination

missing thermometers inside cooler units must be have thermometers inside cooler units

rice 49'f observed broccoli, veggies at prep table without time or temp control

provide cover for all food containers no carbon box allow to contain food, no shopping bag allow wrapping the food

provide cleaning for the prep area, food containers, wic

set up sanitizer bucket

observed raw chicken store with shrimp

provide date marking for all food containers

all drinks must above floor 6 ins

observed broccoli, cabbage without-temp or time control.

observed utensil put directly on food

observed raw chicken n top of onion, vegetables chicken: 50° F

provide date marking for all food in cooler raw shrimp and rice Store together

provide cleaning for all food containers, coolers,

gasket,

set up sanitizer bucket

Raw chicken above cooked fried chicken in walk in cooler.

Multiple items in walk in coolers not date marked.

Cooked rice held at 107.4°F. Rice was intended to be recooked. Par cooked food should still be maintained under temperature controls.

Management unable to locate a more recent record of grease trap service than 9/6/17.

Multiple items throughout facility should be removed from food preparation areas (tennis shoes, hands free scooter, children's toys, etc).

Cigarettes (both opened packages and cartons) on top of deli slicer. Management indicated deli slicer non functioning. But tobacco products adjacent to food potential food contact surfaces.

Floor shows bare concrete in multiple locations.

Shelving throughout facility showing signs of rust and other wear. Additionally cardboard is prohibited from under cutting boards. Any such surfaces should be non absorbent.

BEEF 47 DEGREE F

DATE MARK CUT VEGETABLES

RAW CHICKEN OVER COOKED CHICKEN RAW SHRIMP OVER CELERY

SPICES AT GRILL

FOR STORAGE

WRAPPINGS OR COVERS

RAW EGG OVER SAUCE

DOOR NEED TO BE TIGHT FITTING