TEN.

vent hood dirty with soils and grease drippings must be clean to avoid cross contamination

missing bodily fluids writing procedures /spill kit.

missing sanitizer buckets in all areas, equipment not sanitize during operational hours must be use sanitizing solutions to avoid cross contamination

RFSM not on site must be have FSM on site during operational hours

not working weather heater inside establishment must be have hot water to meet peaks demand during operational hours at minimum of 120 F at peak demand

not hot water running on establishment must be have hot water during operational hours minimum 110 F for hand sinks

missing employee health policies and procedures

missing current pest control ticket must be have pest control ticket

hermetical containers dirty with soils and grease accumulations must be clean to avoid cross contamination

a/c vents dirty with dust, grease and soils deposits must be clean to avoid cross contamination

zero sanitizing solution at dish washing machine must be test 50 ppm chlorine concentration of sanitizing solution

meat containers with out ice at increasing temperatures must be maintain proper cooling temperatures of 40 F or below

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

missing grease trap ticket on site must be have grease trap ticket on site

cooking equipment and utensils dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination

cooler units inside and outside dirty with soils, food debris, stagnant water and grease accumulations must be clean to avoid cross contamination

missing setup 3c sink with sanitizing solutions missing sanitizer buckets on all areas must be have 3c sink with 50 ppm chlorine concentration must be have sanitizer buckets at 100 ppm chlorine c

floors, walls and ceiling dirty with spills, dust, food debris soils and grease deposits must be clean to avoid cross contamination

using bare hand contact with CTS food at prep service must be using gloves to avoid cross contamination

missing current food handler cards on site must be have current food handler cards on site

dirty linen on open bags close to utensils must be maintain in a close container with lid to avoid pest harboring and unlawful smells

missing date marking on food containers must be have date marks to avoid cross contamination

missing RFSM certificate must be have FSM registered with the city

missing labels on all food containers must be have labels in all food containers

not individual towels on hand sinks must be have individual towels on hand sinks during operational hours

missing current food handler cards on site must be have food handler cards on site

missing hand sink only use must be have signs on every hand sink

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

missing writing employee health policies

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

walls, floors and ceiling dirty must be clean to avoid cross contamination

missing test strips must be have test strips to verified concentration

missing current pest control ticket must be have current pest control ticket

a/c vents dirty with grease and soils accumulations must be clean to avoid cross contamination

all equipment dirty inside and outside with soils, spills, food debris and grease contamination must be clean to avoid cross contamination

cooler units at kitchen area wheel broken must be repair to proper condition hand sink detach from wall must be clean to avoid cross contamination

cooking equipment dirty with encrusted grease and contamination must be clean to avoid cross contamination

PERSONAL DRINKS STORED WITH CUSTOMER ITEMS

PERSONAL ITEMS STORED WITH CUSTOMER FOOD AND ITEMS

WIPING CLOTH STORED UN EQUIPMENT AND ON PREP TABLE

REPLACE MISSING CEILING TILE

BEEF 54*F, TOFU 52*F, CORN 44.2*F

PROVIDE FOR ALL

PROVIDE FOR ALL

CLEAN ALL

LABEL ALL

PROVIDE FOR ALL

CLEAN ALL

kale 51'f, onion 49'f

provide cleaning for the freezer

observed utensils in the hand sink

all foods in coolers

no towel allow under the utensils, food containers

Bag of ice in the ice maker

0 ppm chlorine

Bottle of cola stored in icemaker

Two lights not functioning under vent hood.

Can opener shows buildup of metal shavings on blade.

Lobster stock near entrance to kitchen was at 86.3°F. Please discard foods if they are intended to be discarded.

Air intake to air conditioning system shows buildup of dust.

Spray cleaner stored in same box as packaged spices and other ingredients. Please provide a designated area for potentially toxic products away from where foods are stored or processed.

Raw quail eggs stored over noodles Raw shell eggs stored adjacent to raw carrots in reach in coolers

Please post Registered Food Service Manager certificate where the public can see.

CHOPPED MEAT 45 DEGREE F IN RIC BY GRILL, STORED OVERNIGHT, DATED 7/23

DO NOT WASH HANDS WITH GLOVES ON

SCOURING PADS IN HAND SINK

TOXIC SPRAY BOTTLE STORED ABOVE FOOD ITEMS

FOOD ITEMS MUST AIR DRY

RICE SCOOP/ BOWL

TALL RIF AMBIENT TEMP 60 DEGREE, MUST BE IN WORKING ORDER SMALL RIC BY GRILL, AMBIENT TEMP 49 DEGREE F

UNDERCOOKED (POACHED) EGG OVER VEGETABLE IN RIC COS

PORK BELLY IN COOLER 46 DEGREE F RIC UNIT READING >50 DEGREE F

MUST SANITIZE ALL EQUIPMENT

POACHED EGGS IN COOLER COS

MUST BE SERVICED EVERY 90 DAYS

NEED LIGHT SHIELD ABOVE ICE MACHINE

COS

EGGS ABOVE PRODUCE IN THE REACH IN COOLER

SANITIZER BEING STORED ON THE SAME SHELF WITH FOOD, NO PREPARATION

NO LIQUID WASTE MANIFESTS ON SITE

NEED SOAP FOR BACK HAND SINK

BROKEN REACH IN COOLER GASKETS (FRONT PREPARATION LINE)

CLEAN ALL FLOOR DRAINS AND COVERS IN THE ESTABLISHMENT

PROVIDE LIGHT SHIELDS FOR UNCOVERED LIGHTS UNDER THE VENT HOOD PROVIDE A LIGHT SHIELD FOR THE UNIT MISSING ONE PROVIDE A LIGHT FOR THE ONE THAT IS OUT UNDER THE VENT HOOD