Szechuan Restaurant

*42 Floors/walls/ceiling/nonfood dirty

clean vents

*32 Equipment & Utensils smooth easily cleanable

remove protective lining

*18 Unnecessary chemicals not allowed

can not have do your own pest control- no Raid Allowed

*10 Clean Sight and Touch

dirty can opener blade

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

can not store utensils in standing water

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

Raw pork Stored over Noodles in RIC

*42 Floors/walls/ceiling/nonfood dirty

Soiled kitchen floors

*43 Ventilation hood-prevent grease dripping

Soiled vent hood over cook area

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

Observed chicken and egg rolls let out at room temperature

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

Cross contamination in WIC. Raw eggs and chicken stored next to cooked foods and veggies

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

Food items in WIC missing date markings

*31 Handwashing lavatory - used for other purpose

Hand wash sink at rear missing soap

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

Food Stored on floor in in WIF

*42 Floors/walls/ceiling/nonfood dirty

Observed soiled floors in kitchen

*43 Ventilation hood-prevent grease dripping

vent hood soiled with grease

*45 Premises shall be maintained in good repair

Leaking 3 compartment sink faucet

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

Raw pork stored above cooked beef and cheese cake

*42 Dirty nonfood contact surfaces

Cooler gaskets soiled / floor under stoves soiled

*43 Clean vent syst:Intake/exhaust air ducts

Air intake vents soiled

*45 Premises shall be maintained in good repair

Tile base plates coming apart

*34 Pest Control

Rodent droppings in rear kitchen area

*35 Hair Restraints effective

Cooks not wearing hair restraints or beard nets

*32 Maintain in Good Repair

Remove cardboard and wipe cloth linings

*39 Store equipment & utensils - avoid contamination

Store scoop handles upright

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Provide protective cover for meats

*42 Dirty nonfood contact surfaces

Clean WIF floor

*45 Drying Mops-air dry

*10 Clean Sight and Touch

Clean ice machine inerior

*44 Trash can provided for papertowel waste

*46 Covered waste receptacle for women's restroom

in women restroom

*42 Dirty nonfood contact surfaces

clean coolers inside, shelves, gaskets, microwave

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

*47 Other Violations

chocking poster, remove all unnecessary articles from the kitchen

*35 Hair Restraints effective

hair shall be covered

*10 Chlorine sanitizer concentration, minimum temp.

chlorine 0 ppm

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

keep sanitizer bucket off floor

*03 Food products not maintained at 135øF or above

EGG ROLL 103

*14 When to wash hands before donning new gloves

*18 Toxic items labeling-non original container

*32 Approved Food Contact Equip.

DO NOT STORE FOOD IN GROCERY BAGS

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

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

*02 Cold Hold (41øF/45øF or below)

Food is above 41F.

*14 Gloves single use

Observed employee preparing food without gloves.

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

No biohazard kit or procedure in place.

*31 Handwashing lavatory - accessible

Items/objects blocking the handwash sink.

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

Store food items 6 inches above the ground.

*42 Dirty nonfood contact surfaces

Clean intake vents.

*47 Other Violations

Notification of signage for current health inspection report.

*10 Other sanitizer use - manufacturer label direction

Dish machine not sanitizing at the minimum required of 50ppm was found to be at 10 ppm.

*31 Handwashing lavatory - used for other purpose

used as a dump sink

*42 Dirty nonfood contact surfaces

dusty fan covers inside the walk in cooler

*36 Cloths in-use for wiping between uses stored

do not store cloth towels underneath the cutting boards

*32 Nonfood surfaces-design to be cleaned easily

Remove the foil and the plastic from the storage container.

*39 Soda nozzles and ice bin clean as specified

clean the interior of the ice bin ( back wall has mold and mildew)

*18 Toxic items labeling-non original container

label the bottle ( no name on the outside of the bottle.

*29 Food thermometers--small diameter probe

provide a thermometer to check internal temperatures.

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

container in the walk in cooler sitting on the floor.

*45 Cleaning floors, dustless methods

clean the floor up under the stove or wok. ( heavy black buildup on the floor against the wall.

*24 Food Labeling- with common name of the food

Provide a name on all food in the walk in cooler.

*42 Dirty nonfood contact surfaces

clean the legs of the stainless tables and mixer unit clean the rolling storage rack slides and entire frame 9 heavy old food particles.

*42 Nonfood-contact surfaces material

the card board boxes under the dry storage containers under the stainless steel prep tables.

*41 Food Labeling - Bulk food for self dispensing

label the bulk sugar and flour containers.

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes must

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

dented cans ( severe dents )

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

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

CLEAN INSIDE OF ICE MACHINE

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

DO NOT STORE BOWLS ON TOP OF FOOD ITEMS

*10 Chlorine sanitizer concentration, minimum temp.

NO CHLORINE CONCENTRATION 0 PPM