Valentino Chinese Restaurant

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

Raw fish observed over box of mushroom

*15 Bare hands contact with ready-to-eat foods

Saw one cook grab noodles with bare hand

*24 Food Labeling- with common name of the food

Label squeeze bottles & containers with contents

*29 Cold/hot hold unit thermometer easily viewable

Place thermometers in reach-in freezers

*32 Equipment & Utensils smooth easily cleanable

Replace broken/torn gaskets in reach-in cooler

*39 Cutting surfaces.

Replace pitted can opener (cutting boards)

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

Cover all sauces/oils being prepared

*45Physical Facilities Floors,Walls,Ceilings

Repair/fill tiles with low grout by stove range

*47 Handler-Certificate Not on site

Have access to all food handler certificates

*06 Time as PHC: 4 hours provide written procedures methods of compliance

Raw shelled eggs at room temperature with no time marking

*18 Toxic items labeling-non original container

Label all non-original chemical spray bottles

*18 Toxic items used according to law

Sanitizer too high>observed at 200 ppm Cl must be between 50-100 ppm

*21 RFSM - Not On Site

No food manager on site

*22 Accredited food handler certificate - 60 days

Food handlers expired>renew

*24 Food Labeling- with common name of the food

Label contents of container at cook line

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide test strips to check concentration of sanitizer

*37 Food preparation

Saw cook rinse cooked noodles in mop sink

*38 Thawing. Under refrigeration

Improper thawing method observed>use running water or refrigeration

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours

Mark in/out times for food (eggs)/prepped vegetables not kept at temperature

*21 Outfitter-Certified Food Manager

Expired RFSM>renew immediately (if still in process must show proof of application)

*32 Equipment and Utensils Multiuse Materials durable

Do not store cut/prepared vegetables in cardboard boxes

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

Do not store personal drinks/beverages above clean utensils

*38 Thawing. under running water criteria -thawed RTE <41F

When thawing it must be done either by storing in refrigerator or have them under running water

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

Label bulk ingredient bins

*42 Dirty nonfood contact surfaces

Clean gaskets of coolers

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

Pasta and cut vegetables observed out of temperature without time stamps

*47 OTHER VIOLATIONS

Observed dirty gloves at the side of the hand sink-discard

*45 Premises shall be maintained in good repair

Repair counter top at the front cash area

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

*39 Store equipment & utensils - avoid contamination

Do not store knives between equipment

*32 Package integrity

Food stored in open galvanized metal cans-RIC

*02 Outfitter-Food Temperatures (Cold).

RI cooler 56 F verified RI cooler at cooking area maintain food temperature of 40 F or below

*42 Floors/walls/ceiling/nonfood dirty

floors, walls and ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination floors under cooking equipment with grease spills and soils deposits must be clean

*43 Ventilation hood-prevent grease dripping

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

*39 Equipment in good repair and proper adjustment.

gaskets broken in all cooler unit doors must be replace or repair to proper condition

*42 Floors/walls/ceiling/nonfood dirty

ceiling tiles with spills and soils accumulations must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units inside dirty with soils and grease accumulations must be clean to avoid cross contamination

*43 Light bulbs, light shields provided

some lights not working inside kitchen area must be replace or repair to proper condition

*10 Equipment and Utensils Cleaning-contamination

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be have available and working thermometers

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment at kitchen area dirty with soils and grease accumulations walls and ceiling dirty with soils, spills and drippings must be clean to avoid cross contamination

*43 Light bulbs, light shields provided

some lights not working on prep area must be have all lights working on all areas

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be have working and visible thermometers inside cooler units

*42 Floors/walls/ceiling/nonfood dirty

walls and ceiling dirty with soils and grease accumulations must be clean to avoid contamination drainage dirty by soils and food debris must be clean to avoid pest harboring

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing body fluids clean up procedures / spill kit

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

missing date marking on squeeze bottles at front cooler unit must be date mark all food containers on all areas

*33 Sanitizing solution intergrated in dish. machine

zero concentration of sanitizing solution at dish washing machine must be have 50 ppm chlorine concentration of sanitizing solution to avoid cross contamination

*06 Discard if TCS is in container w/ no date or day

food packages with out date or day labels must be have date mark to avoid cross contamination

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

missing date marking on food packages at RI cooler unit - cakes - must be have date mark on all food containers on all area s

*45 Premises shall be maintained in good repair

ceiling tiles with water marks at top area must be replace or repair to proper condition

*43 Clean vent syst:Intake/exhaust air ducts

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

*39 Cooking equipment free of encrusted grease

cocking equipment with encrusted grease and soils accumulations must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

all equipment at kitchen and stove preparation area dirty with food debris and soils contamination must be clean to avoid cross contamination

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

food surfaces not sanitize properly PIC must be ensure that food contact surfaces have been de-contaminated to avoid cross contamination during operational hours

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

food containers lids in all areas dirty with food debris and spills must be clean to avoid food contamination

*43 Light bulbs, light shields provided

lights bulbs not working back area must be replace or repair light bulbs back area

*21 PIC prevents cross contamination by bare hands

PIC must be ensure not bare hands contact with CTS food during preparation of food

*10 Equipment and Utensils Cleaning-contamination

food debris and soils contamination inside and outside all equipment must be clean to avoid food contamination use as public health control

*45 Clean facilities as often as necessary.

floors behind equipment dirty with oils and grease contamination must be clean to avoid soils contamination and encrusted oils at floor level

*39 Cooking equipment free of encrusted grease

grilled and cooking equipment encrusted with grease and soils accumulations must be remove and clean all soils accumulations from equipment to avoid food contamination

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*10 Sanitization after Cleaning

not sanitizing solutions available must be use sanitizing solutions to sanitize all food contact surfaces after cleaning

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket zero chemical concentration must be use proper chlorine concentration sanitizer bucket 100 ppm Chlorine 3c sink sanitizing solutions 50 ppm Chlorine

*44 Soiled receptacles and waste handling units cleaned

drainage receptacles dirty with debris and soiled food accumulations must be clean to avoid pest harboring and bad odors

*45 Clean facilities as often as necessary.

floors dirty with debris behind equipment must be clean during operational hours

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

missing date marking all food containers must be had date marking

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*24 Food Labeling- with common name of the food

squeeze bottles not label must be label all food containers

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*47 RFSM Certificate - Not Display

RFSM not display must be RFSM

*10 Chlorine sanitizer concentration, minimum temp.

PROVIDE SANITIZING BUCKET WITH CHLORINE CONCENTRATION AT ALL TIMES

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*35 Hair Restraints effective

ENSURE THAT ALL FOOD PREPARATION WORKERS WEAR HAIR RESTRAINTS

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER USE

*45 Premises shall be maintained in good repair

REPLACE THE DAMAGED CEILING TILES NEAR THE RESTROOM

*46 Physical Facilities Premises

CLEAN TOILETS IN THE RESTROOMS

*47 Handwashing signage

HAND WASH SIGNS NEEDED FOR THE ONE MISSING ONE

*34 Insect control:prevent dead insects from food

FLIES OBSERVED

*02 Cold Hold (41øF/45øF or below)

COLD HOLD VIOLATION: RAW SHRIMP: 47.9 F REFRIGERATED COOKED BEEF: 46.1 F

*10 Chlorine exposure time table

FRONT SANITIZING TOWEL BUCKET HAD NO CONCENTRATION OF BLEACH

*19 Water & Plumbing in good repair- per code

LEAK AT THE THREE COMPARTMENT SINK FAUCET

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFEST ON SITE WITHIN THE LAST 90 DAYS LAST DATE OF SERVICE WAS 03/ 15/ 2017

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL FOOD PREPARATION STAFF

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE TEST STRIPS FOR THE RESTAURANT (FOR SANITIZING BUCKETS AND DISH WASHING MACHINE)

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN THE KITCHEN

*35 Hair Restraints effective

ONE FOOD PREPARATION WORKER NOT WEARING A HAIR RESTRAINT UPON ARIVAL

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING TOWELS IN A SANITIZING BUCKET AFTER AND IN BETWEEN USE

*42 Dirty nonfood contact surfaces

CLEAN THE FAN COVERS OF THE REACH IN COOLER

*47 Handwashing signage

PROVIDE EMPLOYEE HAND WASH SIGNS FOR ALL HAND SINKS INCLUDING RESTROOMS

*43 Light bulbs, light shields provided

REPLACE THE BURNED OUT LIGHT BULB UNDER THE VENT HOOD

*19 Water & Plumbing in good repair- per code

LEAK UNDER THE THREE COMPARTMENT SINK

*20 Grease Trap Tickets

LIQUID WASTE BEYOND 90 DAYS

*35 Hair Restraints effective

ONE FOOD PREPARATION WORKER NOT WEARING A HAIR RESTRAINT (COS)

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING TOWELS IN BUCKETS AFTER AND IN BETWEEN USE

*42 Floors/walls/ceiling/nonfood dirty

KEEP THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK CLEAN

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN INTAKE VENTS

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

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE

*46 Physical Facilities Premises

CLEAN TOILET SEATS IN RESTROOMS