Liu's Kitchen

*18 Toxic items labeling-non original container

Label non original chemical spray bottles

*32 Equipment and Utensils Multiuse Materials durable

Do not use/place cardboard underneath cutting boards

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

Ensure to cover all foods in walk-in cooler

*42 Dirty nonfood contact surfaces

Clean wire racks in kitchen of all dust/grease build-up

*45 Premises shall be maintained in good repair

Replace any water damaged ceiling tiles

*24 Food Labeling- with common name of the food

Label any containers that have food or ingredients in them

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

Ensure all food in walk-in cooler are covered

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

Do not store single-use utensils in spices

*42 Dirty nonfood contact surfaces

Clean shelves of all built-up grease & dust

*45 Premises shall be maintained in good repair

Fix leak in hand sink by chemicals

*24 Food Labeling- with common name of the food

Label all containers of spices on cook line

*32 Equipment and Utensils Multiuse Materials durable

Get rid of rust on shelves in walk-in-cooler/Freezer

*42 Dirty nonfood contact surfaces

Clean grease in vent hood filter

*02 Cold Hold (41øF/45øF or below)

All cold holding foods must be maintained at 41 or below

*10 Chlorine sanitizer concentration, minimum temp.

Observed bleach sanitizer at 200 ppm/adjust to 50-100 ppm

*24 Food Labeling- with common name of the food

Label food squeeze bottles at cook line

*47 OTHER VIOLATIONS

Observed staff preparing food and eating at the front table

*46 Physical Facilities Premises

Detail clean the restrooms (floor to ceiling)

*42 Dirty nonfood contact surfaces

Clean exterior of the bulk ingredient bins (lids)

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

Properly store employee drinks-store away from food prep areas

*45 Premises shall be maintained in good repair

Repair the leak at the hand sink - near dry storage

*42 Floors/walls/ceiling/nonfood dirty

heavy grease build up on walls throughout

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

Properly store employee drinks

*36 Cloths in-use for wiping between uses stored

Properly store wet wiping towels in kitchen area

*10 Chlorine sanitizer concentration, minimum temp.

Bleach water at cook like measured over 200 ppm

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

All cooked RTE foods must be date marked with discard date

*33 Service sink or one curbed cleaning facility provided

Mop sink stocked with unnecessary items. must be free of any items

*27 Cooling method, criteria - placing the food in shallow pans

Observed large tub of cooked pork ribs inside of walk in cooler. Must used shallow pans - uncovered

*46 Physical Facilities Premises

Detail clean the restroom floor to ceiling

*10 Equipment and Utensils Cleaning-contamination

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

*45Physical Facilities Floors,Walls,Ceilings

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

*39 Equipment in good repair and proper adjustment.

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

*42 Floors/walls/ceiling/nonfood dirty

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

*44 Receptacles prevent debris, insect, rodents, allow for cleaning

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

*43 Ventilation hood-prevent grease dripping

vent hood dirty must be clean to avoid cross contamination

*43 Clean vent syst:Intake/exhaust air ducts

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

*42 cleaning hermetically sealed containers of food or visible soil before opening

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

*10 Equipment and Utensils Cleaning-contamination

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

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty must be clean to avoid contamination

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing bodily fluids writing procedures /spill kit

*42 Floors/walls/ceiling/nonfood dirty

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

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

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

*18 Equipment and Utensils Multiuse Materials-safe

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

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

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

*29 Sanitizing solutions, testing devices

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

*39 Cooking equipment free of encrusted grease

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

*24 Food Labeling- with common name of the food

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

*10 Sanitization after Cleaning

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

*07 Food hermetically sealed shall be obtained from food processing plant regulated by the regulator

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

*45Floor, wall, ceiling - Exposed material

*18 Toxic items labeling-non original container

*02 Cold Hold (41øF/45øF or below)

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

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

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

*10 Clean Sight and Touch

provide cleaning for the prep area, food containers, wic

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

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

observed raw chicken store with shrimp

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

provide date marking for all food containers

*31 Individual, disposable towels

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

all drinks must above floor 6 ins

*02 Cold Hold (41øF/45øF or below)

observed broccoli, cabbage without-temp or time control.

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

observed utensil put directly on food

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

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

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

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

*10 Clean Sight and Touch

provide cleaning for all food containers, coolers,

*42 Dirty nonfood contact surfaces

gasket,

*42 Dirty nonfood contact surfaces

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

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

Raw chicken above cooked fried chicken in walk in cooler.

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

Multiple items in walk in coolers not date marked.

*03 Food products not maintained at 135øF or above

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

*20 Grease Trap Tickets

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

*45 Unnecessary articles prohibited

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

*18 Toxic items storage adjacent to food/utensils

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.

*45 Floor& wall junctures- coved & sealed

Floor shows bare concrete in multiple locations.

*42 Nonfood-contact surfaces material

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.

*02 Cold Hold (41øF/45øF or below)

BEEF 47 DEGREE F

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

DATE MARK CUT VEGETABLES

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

RAW CHICKEN OVER COOKED CHICKEN RAW SHRIMP OVER CELERY

*24 Food Labeling- with common name of the food

SPICES AT GRILL

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

*31 Handwashing lavatory - used for other purpose

FOR STORAGE

*18 Toxic items labeling-non original container

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

WRAPPINGS OR COVERS

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

RAW EGG OVER SAUCE

*43 Ventilation hood-prevent grease dripping

*34 Outer door: solid,selfclosing,tightfitting

DOOR NEED TO BE TIGHT FITTING