VALENTINO CHINESE RESTAURANT.

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

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

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

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

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

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

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

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

missing body fluids clean up procedures / spill kit

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

missing body fluids clean up procedures / spill kit

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

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

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

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

missing date marking all food containers must be had date marking

missing writing employee health policies

squeeze bottles not label must be label all food containers

missing body fluids clean up procedures / spill kit

RFSM not display must be RFSM

PROVIDE SANITIZING BUCKET WITH CHLORINE CONCENTRATION AT ALL TIMES

BROKEN REACH IN COOLER GASKETS

ENSURE THAT ALL FOOD PREPARATION WORKERS WEAR HAIR RESTRAINTS

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER USE

REPLACE THE DAMAGED CEILING TILES NEAR THE RESTROOM

CLEAN TOILETS IN THE RESTROOMS

HAND WASH SIGNS NEEDED FOR THE ONE MISSING ONE

FLIES OBSERVED

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

FRONT SANITIZING TOWEL BUCKET HAD NO CONCENTRATION OF BLEACH

LEAK AT THE THREE COMPARTMENT SINK FAUCET

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

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL FOOD PREPARATION STAFF

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

BROKEN REACH IN COOLER GASKETS

FLIES OBSERVED IN THE KITCHEN

ONE FOOD PREPARATION WORKER NOT WEARING A HAIR RESTRAINT UPON ARIVAL

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

CLEAN THE FAN COVERS OF THE REACH IN COOLER

PROVIDE EMPLOYEE HAND WASH SIGNS FOR ALL HAND SINKS INCLUDING RESTROOMS

REPLACE THE BURNED OUT LIGHT BULB UNDER THE VENT HOOD

LEAK UNDER THE THREE COMPARTMENT SINK

LIQUID WASTE BEYOND 90 DAYS

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

STORE SANITIZING TOWELS IN BUCKETS AFTER AND IN BETWEEN USE

KEEP THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK CLEAN

CLEAN INTAKE VENTS

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE

CLEAN TOILET SEATS IN RESTROOMS