Mr. Wong's Chicken & Rice

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

Must datemark food products. Name, prep date, expiration date.

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

Observed box of container lids stored on the floor.

*45 Premises shall be maintained in good repair

Observed broken floor tiles near back door.

*34 Outer openings:closing holes, gaps

seal all outer perimeters - back door gaps on left side

*47 Other Violations

hang mop or store inverted when not in use

*45 Premises shall be maintained in good repair

Replace broken / missing covering along wall next to RIF

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

Observed rice next to raw chicken

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

Observed scoop handles in product

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

Observed dry ingredients not all labeled

*45 Premises shall be maintained in good repair

Observed hole in wall behind ice machine, broken tiles in back area.

*46 Covered waste receptacle for women's restroom

Provide covered trash in womens restroom

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

Observed not sanitizing cookware after washing, rinsing

*14 When to wash

Observed not washing hands and changing gloves between cleaning and food handling

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

Do not keep utensils in cold water between use.Can be kept on sanitized surface if sanitized frequently

*45 Premises shall be maintained in good repair

Repair floor in back area

*18 Toxic items storage adjacent to food/utensils

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

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

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

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

Observed raw chicken over sauce.

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

Observes dishes not being sanitized properly. Wash with soap, rinse off soap, and let sanitizer come into contact for 7 seconds, then air dry.

*18 Toxic items stored above food/utensils

Observed degreaser and cleaning wipes over food.

*32 Nonfood surfaces-design to be cleaned easily

Observed broken, chipped shelf liners with sharp edges.

*34 Outer door: solid,selfclosing,tightfitting

Observed door gap at bottom of back door.

*36 Cloths in-use for wiping between uses stored

Keep wiping cloths in sanitizer bucket.

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

cover food in RIC

*39 Equipment in good repair and proper adjustment.

Repair gaskets on RIC's.

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

Label bulk containers with common name of food.

*42 Floors/walls/ceiling/nonfood dirty

Clean floor in back storage (especially behind and under shelves).

*45 Premises shall be maintained in good repair

Repair tiles in back storage area.

*02 Cold Hold (41øF/45øF or below)

chicken must be maintained at the correct temp 41 'f or below

*27 Cool TCS foods using ice as an ingredient

beef and chicken observed cooling incorrectly. Ice machine surround the entive container in the ice uncorrected

*14 When to wash hands before donning new gloves

staff must wash hands between tasks or every contamination

*47 Other Violations

recommend that staff prepare food in small batches

*33 Rinsing procedure - alternative manual warewashing

observed food staff just rinse off mixing bowl must wash/rinse/sanitize all dishes

*39 Store equipment & utensils - avoid contamination

observed utensils in dirty water in a container must change out as often as needed

*34 Outer openings:closing holes, gaps

replace damaged weather stripping at back door

*32 Equipment & Utensils withstand repeated warewashin

do not reuse single use containers (duck sauces for food storage) store food inside food grade container

*42 Dirty nonfood contact surfaces

clean dirty vent hood as often as needed (ie underneath rice)

*21 RFSM - Not On Site

must be register food service manager

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

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

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

*29 Sanitizing solutions, testing devices

no chlorine test strips

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

clean inside ice machine

*18 Toxic items storage adjacent to food/utensils

store away from food

*47 Conditions of Permit-in use of food equipment

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

clean inside coolers

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

provide cover for all food containers

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

observed raw eggs, chickens carrot Store together

*10 Clean Sight and Touch

Mold in ice Machine

*21 RFSM - Not On Site

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

*42 Dirty nonfood contact surfaces

*22 Handlers-Certificate Not On Site

all employees that work directly with food must obtain a food handler card

*18 Toxic items labeling-non original container

label all spray bottles

*45 Cleaning floors, dustless methods

white powder on the floor in the storage area