Mr.wong's Chicken & Rice

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

store food 6 inches off the floor

*45 Premises shall be maintained in good repair

repair damaged wall by exit door clean pipes

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

observed wet wiping cloths under cutting boards

*42 Dirty nonfood contact surfaces

clean coolers, freezers

*24 Food Label- manufacture/packer/distrubtor name

provide manufacture label for sauces

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

personal food items store in designated area

*45 Premises shall be maintained in good repair

repair damaged wall tiles, check premises outside leaking pipe

*21 RFSM - Not On Site

food manager not on site

*22 Accredited food handler certificate - 60 days

provide food handler cards

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

personal drinks must be stored in designated area

*18 Unnecessary chemicals not allowed

raid not allowed in the kitchen

*42 Dirty nonfood contact surfaces

clean freezer, coolers, gaskets, grills

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

store food 6 inches off the floor

*34 Outer openings:closing holes, gaps

repair gap at door

*19 Water & Plumbing in good repair- per code

repair leaking faucet, clean pipes

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

use utensils with handle to scoop food

*47 Handwashing signage

provide hand washing sign

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

observed raw shelled eggs stored above rte food in reach in cooler

*22 Washing hands only at a designated hand sink

wash hands at hand sink

*35 Hair Restraints effective

cover hair

*10 Clean Sight and Touch

clean ice machine

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

store food 6 inches off the floor

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

wet cloth under cutting board

*42 Ventilation hood systems

clean vent a hood system

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

clearly date mark TCS food for 7 days only

*39 Equipment-doors, seal hinges adjusted/intact

broken gaskets around cooler doors

*42 Dirty nonfood contact surfaces

clean cooler, freezers, shelves,

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

personal drinks stored above consumer food

*39 Equipment-doors, seal hinges adjusted/intact

repair broken gaskets around cooler door

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

*45 Premises shall be maintained in good repair

repair damaged wall next to exit door

*19 Water & Plumbing in good repair- per code

repair leaking faucets

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

raw fish stored above rice

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

store food 6 inches off the floor

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*22 Accredited food handler certificate - 60 days

provide food handler cards

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

label food storage containers with common name of product

*46 Covered waste receptacle for women's restroom

Must have another trash can for paper towels

*44 Trash can provided for papertowel waste

Wash sink must have trash can

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

Noodles must be on top shelf from raw chicken

*45Physical Facilities

Repair faculties

*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo

Raw fish stored above noodles

*42 Floors/walls/ceiling/nonfood dirty

Shelves and fry area clean

*39 Vending machine doors and access opening covers tight-fitting, gasket

Repair gasket

*24 Food packaged in a establishment, shall be labeled as specified in law

Raw chicken can not be stored in soy sauce bucket

*35 Jewelry Prohibition

No personal jewelry in food prep and hair net

*29 Sanitizing solutions, testing devices

Bleach test strip for sanitizer bucket

*18 Toxic items storage adjacent to food/utensils

Bleech in sanitizer bucket too high >300 ppm

*39 Equipment-doors, seal hinges adjusted/intact

Broken gasket on RIF, RIC

*34 Pest control-routine inspections for

Fruit flies observed

*42 Dirty nonfood contact surfaces

Clean vent hood and chest freezer

*19 Water & Plumbing in good repair- per code

Fix leak at mop sink, check pipes

*18 Toxic items labeling-non original container

Label chemical bottle

*45 Premises shall be maintained in good repair

Repair damaged floor tile

*39 Equipment in good repair and proper adjustment.

repair broken gasket on cooler door, repair faucet on mop sink

*10 Clean Sight and Touch

clean ice machine

*42 Dirty nonfood contact surfaces

clean coolers inside, shelves

*34 Outer openings:closing holes, gaps

repair gap at door

*14 Gloves single use

use gloves for one task change gloves when you changed a task

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

personal food items separate from customer food

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

foods sit on floor

*34 Outer openings:closing holes, gaps

back door-gap

*42 Dirty nonfood contact surfaces

clean gaskets

*10 Clean Sight and Touch

clean ice machine

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

food handler cards

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

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

personal dink

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

provide bodily fluid spill kit or procedure

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

clearly date mark TCS food within 7 days

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

personal drink and personal food

*22 Handlers-Certificate Not On Site

FHC expired on 9/2019

*36 Cloths in-use for wiping between uses stored

observed wet cloths sit on table

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

food on floor

*33 Rinsing procedures - 3 compartment sink

set up 3 com sink to wash utensils not mop sink

*10 Clean Sight and Touch

clean ice machine

*42 Dirty nonfood contact surfaces

clean coolers, gaskets

*10 Clean Sight and Touch

DIRTY CAN OPENER

*19 One Inch Air Gap

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

*10 Clean Sight and Touch

DIRTY ICE MACHINE

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

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

*47 Handwashing signage

*39 Keep utensils handles upright or protected

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

*38 Thawing. under running water criteria

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

*19 One Inch Air Gap

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

CLEAN INSIDE OF THE ICE MACHINE

*47 Handwashing signage

*10 Clean Sight and Touch

DIRTY INSIDE ICE MACHINE

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

*32 Equipment clearance of cleaning space

Unable to clean under the pallet of wood ( Deep freezer should be on plastic/ metal legs or rolling wheels. ) The wood pallet flush to the floor will cause the wood to rot after a period of time du

*32 Nonfood surfaces-design to be cleaned easily

Maskin tape wrapped around the handle of the fryer basket ( this will create bacteria and dirt collection)

*44 Receptacles tight fitting lids, doors, or covers

Dumpster is missing the top lids and side doors open.

*35 Hair Restraints effective

Provide hair restraints when prepping food in the kichen. SECOND WARNING

*18 Toxic items labeling-non original container

Label the bottle with name of the chemical on the inside of the bottle. UNLABELED BOTTLE WITH RED CHEMICAL ON INSIDE. SECOND WARNING

*22 Handlers-Certificate Not On Site

Provide a food handlers card for all employees working with the food preparation.