Ming Place China Bistro

*10 Chlorine sanitizer concentration, minimum temp.

Observed sanitizer bucket 10 ppm Cl

*18 Toxic items labeling-non original container

Observed bleach bucket not labeled, spray bottles not labeled

*31 Handwashing lavatory - used for other purpose

Observed hand sink used as dump sink

*02 Cold Hold (41øF/45øF or below)

Observed corn 50 degrees F, water chestnuts 50 degrees F, unit 50 degrees F

*10 Chlorine sanitizer concentration, minimum temp.

Observed sanitizer bucket 0 ppm

*18 Toxic items labeling-non original container

Observed sanitizer bucket w/ no label

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

Label bulk dry ingredients

*14 Gloves single use

Observed handling flour after washing dishes without changing gloves

*18 Toxic items labeling-non original container

Label spray bottles

*22 Handlers-Certificate Not On Site

Obtain food handler cards for all employees

*31 Handwashing lavatory - used for other purpose

Use hand sinks for hand wash only. Do not dump foods or other liquids.

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

Observed scoop handle in flour

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

Label dry bulk ingredients

*42 Dirty nonfood contact surfaces

Clean under and behind equipment.

*10 Chlorine sanitizer concentration, minimum temp.

Observed sanitizer in machine <10 ppm

*18 Chemical sanitizer generated onsite, chemical criteria

Observed sanitizer in bucket >200 ppm

*22 Handlers-Certificate Not On Site

Obtain food handler cards.

*28 Date marking combined ingredients for RTE/ TCS food

No date marking observed.

*32 Nonfood surfaces-design to be cleaned easily

Do not use cardboard or foil as shelf liner. Must be non-porous, easily cleanable material.

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

Cover foods in coolers.

*39 Equipment in good repair and proper adjustment.

Repair RIC gaskets.

*45 Drying Mops-air dry

hang or invert mop to allow air dry.

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

use by date required for all prepared product held longer than 24hrs not to exceed 7 days

*32 Smooth Contact Surfaces

remove foil from shelving and equipment. replace torn gaskets on RIC units where needed.

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

employee beverage observed on back prep table. male cook observed without proper hair control

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

store sanitizer buckets off the floor.

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

label all food containers w/ common name ie) squirt bottles and seasoning shakers.

*42 Dirty nonfood contact surfaces

dust accumulation observed on ceiling over cook line.

*47 Other Violations

hand mop or store inverted when not in use.

*20 Grease Trap Tickets

service grease trap and maintain copy of manifest on file at location. manager stated land or has records.

*22 Handlers-Certificate Not On Site

Provide food handler certificates for all employees not food manager certified and maintain on file at location

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

Provide SOP and or spill kit for clean up of bodily fluids.

*20 Grease Trap Tickets

no grease trap records

*31 Handwashing lavatory - used for other purpose

ice

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

soy sauce containers stored on floor

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

must provide SOP for bodily fluids clean up

*22 Handlers-Certificate Not On Site

All employees handling food need to have food handler cards on site

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

Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean

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

sit sanitizer bucket 6in off floor

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

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

keep designated personal items aside/label section

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

need ice for consumption to be self draining

*12 A food employee or conditional employee shall report to PIC the information as specified under (

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

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

provide cover/lid for all food container

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

raw beef and raw chicken store together

*10 Chlorine sanitizer concentration, minimum temp.

200 ppm chlorine

*31 Handwashing lavatory - used for other purpose

ices in the hand sink

*36 Cloths in-use for wiping between uses stored

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

provide cover for all food containers

*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

observed raw chicken and cooked meat store at the same level raw eggs above veggies

*10 Clean Sight and Touch

provide cleaning for all food containers

*21 RFSM - Not On Site

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

for all food containers in ric

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

*39 Utensils, single serve items 6 inches off - floor