Skillman Wok

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Raw chicken above cut vegetables.

*18 Toxic items labeling-non original container

Label all toxic chemicals.

*31 Handwashing lavatory - used for other purpose

Cannot use hand sink to store food or utensils in, for hand washing only.

*34 Pest Control

Cockroach droppings observed at hand sink. Cockroach on paper towels.

*39 Keep utensils handles upright or protected

Keep all utensil handles up out of food.

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

Label all bulk containers.

*42 Floors/walls/ceiling/nonfood dirty

Clean hand sink knobs, walls, under equipment, clean bulk flour bins (outside).

*10 Clean Sight and Touch

Clean inside the microwave (top), dirty rice cooker, holder, and lid. Has dust, grease, mold, and old food on it. WIC cannot store food on moldy shelves, clean.

*32 Equipment and Utensils Multiuse Materials durable

Plastic and cardboard are not approved for utensils or food to be stored on.

*34 Pest Control

Cockroaches observed in hand sink.

*37 Food, utensils & equip under other sources

Cannot store food items on dirty wood.

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

Cannot drink coffee in the kitchen while cooking.

*39 Store equipment & utensils - avoid contamination

Cannot store clean to go containers on dirty wood, surfaces, spilled sauce, or dirty shelves with dust. Cannot store clean utensils on dirty cardboard, shelves, and in between dirty counters.

*40 Reuse of single service articles

Cannot re-use single serve utensils.

*46 Covered waste receptacle for women's restroom

Need trash can lid or cover in bathroom.

*03 Food products not maintained at 135øF or above

Improper hot holding rice at 115F.

*42 Floors/walls/ceiling/nonfood dirty

Clean WIF floor, WIC shelves, floors, walls, inside microwave, microwave handle, light switches, cutting boards, shelves, vent hood pipes, hand sink, metal shelves, bulk bins & lids, and door knobs.

*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

Cannot reuse dirty wiping cloths.

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

Label all bulk containers.

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

Eaten cupcake in dry storage area, cannot eat.

*36 Cloths in-use for wiping between uses stored

Cannot leave wet wiping cloths out, must be stored in sanitizer at all times between uses.

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

Food cannot be stored on the floor in WIF, must be at least 6 inches off the floor.

*39 Keep utensils handles upright or protected

All handles must be kept up out of food.

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

Label all bulk containers with common name.

*42 Floors/walls/ceiling/nonfood dirty

Clean dirty shelves with dry ingredients and to go containers stored on it. Very dusty with old grease on it. Clean RIC, floors, walls, and vent hood pipes above the stove. Clean wooden counter top an

*43 Light - 10 foot : Walk-in, Dry storage

Need lighting in dry storage area.

*45 First Aid

Provide first aid kit. Don't have band aides or gloves to cover up blood.

*46 Covered waste receptacle for women's restroom

Provide trash can with lid in bathroom.

*10 Clean Sight and Touch

Dirty rice cooker holder and lid. Has dust, grease, mold, and old food on it. Dirty microwave on the top.

*18 Toxic items labeling-non original container

Label all chemical spray bottles.

*22 Accredited food handler certificate - 60 days

No food handlers for any employee working.

*29 Food thermometers provided and accessible

No thermometer observed in WIC.

*31 Handwashing lavatory - used for other purpose

Cannot use hand sink for any other purpose than hand washing, cannot store anything on it.

*34 Pest Control

Cockroaches observed on wall by the stove.

*32 Wood & wood wicker can't used as food-contact surf

Wood is not an approved surface for counters.

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

Observed food cooling at room temp.

*39 Cutting surfaces.

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

*22 Washing hands only at a designated hand sink

Observed employee wash hands in 3 comp sink.

*10 Clean Sight and Touch

Clean and sanitize all work stations between working with different raw meats.

*45 Premises shall be maintained in good repair

Repair wall at 3 comp sink.

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

Properly store employee personal drinks.

*42 Floors/walls/ceiling/nonfood dirty

Detail clean walls throughout kitchen.

*31 Handwashing lavatory - accessible

*33 Manual ware washing, sink compartment requirement

used to wash hands

*45 Cleaning floors, dustless methods

*43 Ventilation hood-prevent grease dripping

*39 Cooking equipment free of encrusted grease

sides of the fryers

*03 Food products not maintained at 135øF or above

fried rice 119 degrees F

*18 Toxic items labeling-non original container

*36 Cloths in-use for wiping between uses stored

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

personal coffee stored on the food prep line

*27 Cooling, heating, and holding capacities. Equipment

one of the coolers was temping at 45 degrees F; have a technician service the cooler asap. in the meantime, use the other working cooler or the walk in cooler

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

clean the gaskets inside the reach in cooler

*02 Cold Hold (41øF/45øF or below)

raw beef-50 degrees F; raw chicken- 49 degrees F

*43 Light - 10 foot : Walk-in, Dry storage

no light- replace light bulb

*02 Cold Hold (41øF/45øF or below)

raw eggs-51 degrees F-walk in cooler; chicken wings(walk in cooler)-47 degrees F; chicken wings(ric)-47 degrees F;

*27 Cooling, heating, and holding capacities. Equipment

ric- 47 degrees F; wic-50 degrees F

* 21 RFSM notify 10 days & replacement in 45 days

*42 Dirty nonfood contact surfaces

dust accumulation on the fan covers inside the walk in cooler

*36 Cloths in-use for wiping between uses stored

stored underneath the cutting board

*43 Light 20 foot : Reach-in cooler

*28 Date marking commercially prepared of RTE/PHF

*24 Food Labeling- with common name of the food

*43 Light - 10 foot : Walk-in, Dry storage

no light

*47 Conditions of Permit-in use of food equipment

most recent food inspection is not posted

*36 Cloths in-use for wiping between uses stored

stored underneath the cutting boards

*10 Clean Sight and Touch

dirty shelves/racks inside the walk in cooler; replace the shelves

*22 Handlers-Certificate Not On Site

expired

*03 Food products not maintained at 135øF or above

fried rice measured at 125 degrees F

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

*43 Clean vent syst:Intake/exhaust air ducts

*45 Premises shall be maintained in good repair

seal up all holes and gaps

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

eating on prep

*47 Conditions of Permit-in use of food equipment

post for customers

*02 Cold Hold (41øF/45øF or below)

raw egg mix 81 F at grill keep on ice below 45 F WIC zucchini 48 F bean sprouts 50 F

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

fried chicken under raw chicken your fried chicken is ready to eat

*34 Controlling pests. Eliminating harborage conditions

keep clean, seal up everything

*29 Food thermometers provided and accessible

keep in WIC, outer display not working

*32 Equipment & Utensils smooth easily cleanable

no cardboard on shelves

*18 Toxic items labeling-non original container

label all

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

WIC

*31 Handwashing lavatory - accessible

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

Remove cardboard from shelves along cookline.

*45 Drying Mops-air dry

*43 Light - 50 foot : Food and utensils area

*40 Reuse of single service articles

do not reuse old cans

*45 Physical Facilities Premises-absorbent materials on floors

*32 Damaged Equipment

broken rice cooker broken freezer lid

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

*21 RFSM - Not On Site

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

*10 Clean Sight and Touch

clean everything

*31 Handwashing lavatory - used for other purpose

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

*22 Handlers-Certificate Not On Site

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

raw chicken over raw beef, sauces raw chicken over cooked chicken wings

*47 Conditions of Permit-in use of food equipment

*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

*22 Handlers-Certificate Not On Site

handlers cards needed

*39 Equipment in good repair and proper adjustment.

repair walk in cooler gasket

*40 Single use articel wrapped or dispensed

place dispenser or tray or place mat to store single use articles

*36 Cloths in-use for wiping between uses stored

wiping cloths not stored in sanitizer bucket

*28 Date marking commercially prepared RTE/ TCS food

no date marking in prepared foods

*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

*31 Handwashing lavatory - accessible

blocked handsink with tray in cooking area

*29 Cold/hot hold unit thermometer easily viewable

place thermometers in white coolers and freezers

*10 Clean Sight and Touch

*22 Handlers-Certificate Not On Site

*32 Smooth Contact Surfaces

*42 Nonfood-contact surfaces material

remove cardboards off shelves and floors

*02 Cold Hold (41øF/45øF or below)

food prep at 40 degrees F and food prep 2 at 50 degrees F

*31 Hand sinks: number installed for convenient use

*28 Date marking commercially prepared of RTE/PHF

*36 Cloths in-use for wiping between uses stored

*40 Single use articel wrapped or dispensed

*45Physical Facilities

*47 Other Violations

*23 Water pressure specifications

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

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

*03 Food products not maintained at 135øF or above

SOUP 121

*07 Food obtained from sources that comply with applicable laws

FOOD STORED IN CANS

*21 RFSM - Not On Site

EXPIRED

*23 Water, Plumbing,& Waste Water - Pressure

*27 Cooling, heating, and holding capacities. Equipment

*28 Date marking commercially prepared RTE/ TCS food

*29 Food thermometers provided and accessible

*31 Handwashing lavatory - accessible

PAN IN SIK

*36 Cloths in-use for wiping between uses stored

*39 Cutting surfaces.

FILE OR REPLACE CUTTING BOARD