SESAME EXPRESS CHINESE AND MEXICAN FOOD.

observed personal use medicine stored above working food contact surface, store properly.

grime build up on fans of 3 door reach in cooler.

observed squeeze bottle with oil not labeled. label all food that has been removed from original container.

observed frozen food thawing at room temperature, thaw over night in RICs or under running water.

observed food that has been removed from original packaged and stored in new container not labeled.(squeeze bottle, white container, shaker)

clean underneath equipment.

observed maintenance equipment scattered above RIF.

observed rice scoop and spatula in water at 80.4F. store in water that is 135F or above.

observed wet cloth store on food contacts surface, store in sanitizer bucket when not in use.

provide consumer health sign: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

chicken stored in ric observed at 44.3F, due to pile up of chicken.

in use utensils store in water that is 122.4F, water must be at 135F or above.

chlorine sanitizer at 200+PPM, must be between at 50-100PPM.

spray with toxic chemical not labeled. label.

squeeze bottle and spice shakers not labeled. label.

provide consumer health sign.

observed fried chicken cooling in 4" deep containers, use shallow 2" container.

scrambled egg 46.3F, raw chicken 46.4F. all in prep reach in cooler. food was placed in working upright ric.

clear spray bottle with purple liquid not labeled. contained cleaner.

rice scoop and spatula in still water. store in use utensils in water that is 135F or above or in container that has running water.

maintenance equipment store next to utensils and store above food equipment, store away.

missing date marking on food containers inside freezer unit and cooler units must be have date marking on food containers in all areas

all equipment dirty with soils accumulations, food debris and soils residues must be clean to avoid contamination

vent hood dirty with grease accumulations must be clean to avoid cross contamination

raw containers at top rack shelving area inside cooler unit must be have all raw containers at lower shelving level

rack shelving rust and oxidize inside cooler units must be replace or repair to avoid cross contamination

floors behind equipment and all floors dirty with soils and grease accumulations must be clean to avoid contamination wall and ceiling dirty with soils accumulations must be clean to avoid contamin

missing individual towels at men restroom must be have individual towels in all hand sinks to avoid contamination

missing writing employee health policies must be have health policies on site

missing date marking on food containers must be have date mark in all food on all areas

walls and ceiling dirty with soils accumulations and grease residues must be clean all areas when contamination is observed and during operational hours

missing food labeling on food containers inside cooler units must be label all food containers with common names

missing light shield inside kitchen area must be provide light shield to avoid contamination

missing writing employee health policies

employees must be use proper clothing to avoid cross contamination by contact

3c sink zero chlorine chemical concentration must be have at 3c sink of 50 ppm chlorine concentration during operational hours

missing body fluids clean up procedures / spill kit

fly activity observed must be contact pest management to eliminate pest

missing writing employee health policies

missing date marking on food containers inside RI cooler units and shelving areas must be have date marking on all food containers on all areas use as hazard public control

missing current grease trap ticket must be have current grease trap ticket

eggs top of food containers inside cooler units must be at lower shelving to avoid contamination