Sunny Wok

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*24 Food Labeling- with common name of the food

UNLABELED BULK FOOD INGREDIENTS

*31 Handwashing lavatory - used for other purpose

BACK HAND SINK HAD UTENSILS STORED INSIDE

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

PERSONAL DRINKS RESTING ON ONE OF THE FOOD PREPARATION TABLES

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

FOOD PRODUCTS RESTING ON THE KITCHEN FLOOR

*45 Walls and ceilings, studs, joists, and rafters

DAMAGED CEILING TILES DUE TO MOISTURE

*46 Physical Facilities Premises

CLEAN THE INTERIOR OF THE TOILET SEAT ( RESTROOM )

*02 Cold Hold (41øF/45øF or below)

RAW SHRIMP: 49.4 F

*47 Other Violations

FOOD STAFF NOT WEARING FACIAL COVERINGS

*43 Light bulbs, light shields provided

LIGHTING NEEDS TO BE RESTORED TO THE UNITS NOT SHINING THROUGHOUT THE ESTABLISHMENT

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWELS RESTING ON FOOD PREPARATION TABLES

*45 Walls and ceilings, studs, joists, and rafters

DAMAGED CEILING TILES DUE TO MOISTURE

*35 Hair Restraints effective

ONE FOOD WORKER NOT WEARING A HAIR RESTRAINT UPON ARRIVAL AND START OF INSPECTION

*46 Physical Facilities Premises

TOILETS SOILED IN THE EMPLOYEE / PUBLIC RESTROOM

*24 Food Labeling- with common name of the food

SOME BULK FOOD CONTAINERS NOT LABELED

*47 Handwashing signage

HAND WASH SIGN NEEDED IN THE RESTROOM

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

PERSONAL CELL PHONES RESTING ON CUTTING BOARDS

*10 Chlorine exposure time table

NO SANITIZING BUCKET READY WITH CHLORINE BLEACH AT THE TIME OF INSPECTION

*29 Food thermometers--small diameter probe

FOOD PROBE THERMOMETER NEEDED FOR THE ESTABLISHMENT

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

COVER ALL FOODS IN DRY STORAGE ; STORING IN OPEN CAN (DISCARDED)

*39 Store all equipment & utensil covered or inverted

INVERT ALL SINGLE SERVICE ARTICLES

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

PROVIDE EMPLOYEE HEALTH POLICY

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

RAW CHICKEN STORED ABOVE RAW PORK

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*10 Clean Sight and Touch

CLEAN ALL THORUGHLY

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATE MARKING

*02 Cold Hold (41øF/45øF or below)

PORK 46*F, RAW BEEF 45*F IN CHU

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT AT EXIT DOOR

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL

*32 Package integrity

REMOVE ALL DENTED CANS

*38 Thawing. under running water criteria

RAW MEAT STORED AT ROOM TEMP AT 3 COMP SINK

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

EMPLOYEE DRINKING IN PREP AREA

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

HANDLES STORED IN FOOD

*28 Date marking commercially prepared RTE/ TCS food

NO DATEMARKING PROVIDE FOR ITEMS IN WIC

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

RAW MEAT

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

COVER ALL FOODS IN DRY STORAGE AND WIC ; STORING IN OPEN CAN

*10 Clean Sight and Touch

CLEAN ALL

*10 Clean Sight and Touch

CLEAN ALL

*27 Cooling method, criteria - smaller portions

IMPROPER COOLING

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN 62*F,45.5*F, PORK 51*F

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HANDSINK

*34 Outer openings:closing holes, gaps

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

COVER ALL

*47 Other Violations

LABEL 3 COMP SINK

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

RAW CHICKEN STORED ABOVE RAW SHRIMP

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATE MARKING ON TCS

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

UTENSIL STORED IN STANDING WATER

*42 Floors/walls/ceiling/nonfood dirty

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

PERSONAL DRINK STORED ON PREP TABLE

*45 Unnecessary articles prohibited

REMOVE ALL

*34 Outer openings:closing holes, gaps

*42 cleaning hermetically sealed containers of food or visible soil before opening

CLEAN ALL FOOD CONTAINERS

*02 Cold Hold (41øF/45øF or below)

BEEF 56*F IN RIC , BROCCOLI STORED AT ROOM TEMP

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

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

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

COVER ALL FOODS

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING IN COOLERS

*03 Food products not maintained at 135øF or above

COOKED CHICKEN 117*F, COOKED RICE 114*F STORED AT ROOM TEMP

*14 When to wash hands

LACK OF HAND WASHING

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED THROUGHOUT PREP AREA

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL NON ORIGINAL FOOD CONTAINERS

*43 Ventilation hood-prevent grease dripping

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

UTENSIL STORED IN STANDING WATER

*32 Damaged Equipment

REMOVE ALL DAMAGED FOOD CONTAINERS

*03 Food products not maintained at 135øF or above

Cooked chicken at 118.6 degrees

*01 Cooling -- total 6 hours, 135-41øF

Cooling meat products in a non working refrigerator

*33 Warewashing sinks and drain boards, self-draining.

Two drain boards needed

*02 Cold Hold (41øF/45øF or below)

Cooked chicken at 48.1 degrees Coconut milk at 45.1 degrees

*10 Chlorine sanitizer concentration, minimum temp.

none

*36 Cloths in-use for wiping between uses stored

*26 Consumer Advisory Disclosure---asterisking

*32 Approved Food Contact Equip.

Cut off cans used for food contact surfaces

*19 Backflow prevention device - installed

Attached hose

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

In the WIR - raw shell eggs stored over vegetables

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE FOR ALL

*19 Hand sink water temperature below 110'F

FRONT HAND SINK TEMP AT 66.3*F; REPAIR WITHIN 24HR

*32 Damaged Equipment

REPAIR/REPLACE TORN DOOR GASKETS

*21 RFSM - Not On Site

NOT ON SITE AT BEGINNING OF INSPECTION

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

PROVIDE FOR ALL IN WIC

*10 Clean Sight and Touch

CLEAN ALL

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

PERSONAL DRINK STORED ON PREP TABLE IN BACK OF THE HOUSE

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

STORING FOOD IN OPEN CANS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN

*14 Wash hands after all other activities

EMPLOYEES

*47 Handwashing signage

PROVIDE FOR ALL

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

OBSERVED FOOD ITEM STORED IN LARGE PAN N PREP TABLE

*39 Loosely cover cooling foods

*22 Washing hands only at a designated hand sink

OBSERVED PIC WASHING HANDS IN 3 COMP SINK

*31 Handwashing lavatory - used for other purpose

OBSERVED ITEMS STORED IN HAND SINK AT BACK OF THE HOUSE