JAN 13
2024
PASSED
11 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
WANG'S RESTAURANT.
BEAT. 18/100
6033 LUTHER LN · PRESTON HOLLOW, DALLAS
Last inspected January 13, 2024 · passed
Failed 2 of 19 inspections. 57 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
19
17 passed · 2 failed
VIOLATIONS
231
includes 57 critical
RECORDS COVER
6 YEARS
since Mar 2017
INSPECTION HISTORY
*21 RFSM - Not On Site
no CFM on site during the time of inspection
*42 Dirty nonfood contact surfaces
clean vent a hood system- dripping with grease, detail exterior of all equipment and remove food build up
*45 Drying Mops-air dry
hang wet mops to dry
*10 Clean Sight and Touch
detail clean all food contact surfaces of equipment ( interior of all reach in coolers / food contact surfaces)
*32 Equipment & Utensils withstand repeated warewashin
do not use open cans to store food, metal containers are not food grade
*39 Store all equipment & utensil covered or inverted
Observed in use utensils buried inside bulk rice container
*37 Storing the food at least 15 cm (6 inches) above the floor
protect food by storing off the floor- WIC
*40 Handle & dispense of cleaned utensils, single-use
invert single service containers when not in use
*28 Date marking > 24 hrs,on site,temp 41F
cooked RIF stored inside WIC/ reach in coolers for more than 7 days must be date marked
*07 Food safe, good condition, unadulterated, and honestly presented
build up seen inside of the ice maker detail clean to remove build up, food stored in open galvanized cans
*24 Food Labeling- with common name of the food
label squeeze bottles
JAN 42023PASSED10 violations1 CRITICALDETAILS
JAN 4
2023
PASSED
10 violations1 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw chicken over cooked chicken in RIc #1
*21 Responding correctly to the inspector#s questions as they relate to the specific food operation.
Incorrectly answered question about max time allowed for PHC. RFSM answered "all day" instead of 4 hours max
*31 Individual, disposable towels
In restroom or provide a mechanical air-dryer
*32 Equipment & Utensils withstand repeated warewashin
Use food storage containers that can withstand consist warewashing
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed personal food stored directly on top of dumpling in RIC
*37 Storing the food at least 15 cm (6 inches) above the floor
in WIC
*39 Equipment-doors, seal hinges adjusted/intact
Repair RIC #1 handle (observed chipped)
*42 Dirty nonfood contact surfaces
Clean exterior of all equipment (grill, coolers, venthood), clean rusty storage shelves (RIC, WIC, dry-storage), clean all cooler gaskets
*41 Food storage containers, identified with common name of food.
Label bulk food with common name of food displayed (buckets of food in restaurant)
*45 Premises shall be maintained in good repair
Repair floor tile and small leak on faucet on utility sink
DEC 12022PASSED15 violations3 CRITICALDETAILS
DEC 1
2022
PASSED
15 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Keep all cold hold TCS items @ 41 F or lower at all times. Observed cut veggies (broccoli and mushrooms) out in room temperature, eggrolls @ 48.3 F
*07 Food safe, good condition, unadulterated, and honestly presented
Observed for a 2nd time, insects (multiple) in sugar bin
*10 Clean Sight and Touch
Clean mold off soda nozzles from soda machine
*28 Date marking > 24 hrs,on site,temp 41F
Date mark all food kept longer than 24 hours (cooked meat, sauces, cut veggies)
*31 Individual, disposable towels
In restroom
*32 Damaged Equipment
Repair torn gasket on RIC. Remove duck tape from inside RIF (back), remove cardboard from food cart in front of grill
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed personal food (rice) stored directly on top of sauces hot hold unit used for for customer consumption
*36 Cloths in-use for wiping between uses stored
*39 Equipment in good repair and proper adjustment.
Repair RIC handle (back area) and keep all dry-ingredient scoop handles, upright & protected
*42 Dirty nonfood contact surfaces
clean dirty shelves (dry storage), rusty shelves in WIC and RICs gaskets (dirty)
*43 Light bulbs, light shields provided
Repair light under venthood
*45 Mats / Duckboards nonabsorbent
Remove cardboard off floor from being used as a floor mat
*46 Covered waste receptacle for women's restroom
Provide cover for trashcan in women's restroom
*37 Storing the food at least 15 cm (6 inches) above the floor
Keep all food 6 inch off floor (buckets of raw chicken and broccoli)
*19 Water & Plumbing in good repair- per code
Drain pipe by ice machine not directly draining in drain hole. Observing water all over the floor by 3-comp sink
NOV 22022PASSED13 violations6 CRITICALDETAILS
NOV 2
2022
PASSED
13 violations6 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed fried chicken at 45.4 F, 60.4F, shrimp (raw) at 46.3 F and 44.7 F. Keep all cold hold TCS food at 41 F or lower at all times
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Arrange according to hierarchy order. Do not store chicken (raw) and beef (raw) together in the same bin. Store raw shrimp above raw beef
*10 Clean Sight and Touch
Clean dirty can opener, and dirty food containers (dry-ingredient bins and scoops)
*18 Toxic items labeling-non original container
Label all non-original toxic chemical bottles with common chemical name used
*19 Water & Plumbing in good repair- per code
Connect drain pip to utility sink in back area
*28 Date marking > 24 hrs,on site,temp 41F
Date mark good items kept longer than 24 hours in RICs
*22 Accredited food handler certificate - 60 days
Provide for all employees
*34 Pest control-routine inspections for
Observed insect crawling in food bin
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover sauce containers under table when needed
*39 Store all equipment & utensil covered or inverted
invert all serving articles in kitchen
*42 Dirty nonfood contact surfaces
Deep clean entire of kitchen (under & behind all equipment too)
*43 Light bulbs, light shields provided
Repair lights under venthood
*45 Premises shall be maintained in good repair
Properly repair faucet on prep sink and remove plastic wrap around faucet pipe and repair hand wash only sink in kitchen area. remove cardboard from prep table shelf
MAR 232022PASSED14 violations3 CRITICALDETAILS
MAR 23
2022
PASSED
14 violations3 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw chicken stored next to cooked mushrooms and raw beef.
*10 Clean Sight and Touch
Observed dirty prep tables and cutting boards.
*28 Original cont. of RTE/PHF/Day1= day of opening
Must datemark food items.
*32 Equipment and Utensils Multiuse Materials durable
Observed cardboard used as a food/shelf liner.
*34 Remove dead/trapped pests
Observed dead roaches.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed personal drinks stored over prep table.
*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
Observed a lot of wet/dirty hand towels.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Observed food stored uncovered in WIC and dry storage.
*39 Equipment in good repair and proper adjustment.
Observed warped cutting board and damaged RIC gaskets.
*40 Reuse of single service articles
Observed cans reused to store [food] items.
*42 Floors/walls/ceiling/nonfood dirty
Observed dirty floors throughout.
*43 Light bulbs, light shields provided
Observed missing light shield in dry storage.
*45 Lockers to be used to store personal items
Store all personal items in appropriate place.
*44 Soiled receptacles and waste handling units cleaned
Observed dirty trash can.
show all 19 inspections →
OCT 162021PASSED11 violations5 CRITICALDETAILS
OCT 16
2021
PASSED
11 violations5 CRITICALDETAILS
*10 Clean Sight and Touch
Heavy black build-up on soda nozzles. Rusted shelves in WIC.
*45 Premises shall be maintained in good repair
Paint observed chipped in front dining area. Repair leak at front handwash sink. Remove plastic wrap from faucet at 2 comp sink.
*18 Toxic items labeling-non original container
spray bottles
*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
Remove soiled towels at workstation.
*42 Dirty nonfood contact surfaces
Remove encrusted grease build-up on food equipment at cook line. Detail clean vent hood filters, bulk food containers and exterior of dishwasher.
*40 Reuse of single service articles
Do not re-use metal cans for food storage.
*39 Cutting surfaces.
*02 Cold Hold (41øF/45øF or below)
raw shrimp 50 F
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Raw shrimp stored above cooked chicken in RIC.
*28 Date marking > 24 hrs,on site,temp 41F
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Must store raw chicken in WIC.
APR 162021PASSED11 violations4 CRITICALDETAILS
APR 16
2021
PASSED
11 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed fried chicken 63 degrees F, chicken wing 61 degrees F, brown rice 49.5 degrees F, and chicken 52.7 degrees F. Re-constituted noodles sit out at ambient temperature.
*29 Food thermometers provided and accessible
Provide thermometers for RIC's in accessible locations
*32 Equipment has cracks and corners
Observed cracked food containers
*07 Food safe, good condition, unadulterated, and honestly presented
Observed other food debris in dry ingredients
*28 Date marking > 24 hrs,on site,temp 41F
Observed no date marking
*31 Handwashing lavatory - used for other purpose
Observed container and pot scrubber in hand sink. Use for hand wash only
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover foods to prevent contamination
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed scoop handles in product
*36 Cloths in-use for wiping between uses stored
Observed no sanitizer bucket
*40 Reuse of single service articles
Observed re-using single-service containers for food storage (cans, plastic tubs)
*42 Dirty nonfood contact surfaces
Observed dirty throughout, including walls, outsides of containers, shelves, RIC handles, paper towel dispenser handle, under/behind equipment.
MAR 172021PASSED14 violations5 CRITICALDETAILS
MAR 17
2021
PASSED
14 violations5 CRITICALDETAILS
*38 Thawing. under running water criteria - water velocity
Observed thawing shrimp in ambient temperature standing water
*42 Dirty nonfood contact surfaces
Observed dirty throughout (walls, shelves, floors, RIC handles, hand sinks, equipment)
*32 Equipment has cracks and corners
Observed cracked food containers, damaged metal containers and colander
*40 Reuse of single service articles
Observed re-using single-use plastic containers. Once original product is used, must discard container. Do not keep food in metal cans once they are opened. Place food in other container and discard t
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed scoop handles in product.
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
Observed food on floor
*10 Clean Sight and Touch
Observed dirty can opener blade. Observed visibly soiled bowl on shelf with clean cookware and dishes. Observed dirty cutting boards stored.
*41 Food storage containers, identified with common name of food.
Observed dry powder ingredient not labeled.
*18 Toxic items labeling-non original container
Label chemical spray bottle
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw beef over soy sauce
*28 Date marking combined ingredients for RTE/ TCS food
Observed no date marking
*36 Cloths in-use for wiping between uses stored
Observed wet wiping cloths on prep tables and cutting boards. Must be in sanitizer solution
*02 Cold Hold (41øF/45øF or below)
Observed fried chicken 52 degrees F, egg roll 46.5 degrees F cooked shrimp 45 degrees F. RIC reads 45 degrees F. Observed steamed chicken 50 degrees F. RIC reads 43 degrees F.
*34 Controlling pests. Eliminating harborage conditions
Observed dirty and very cluttered in back area near rear exit door.
AUG 252020PASSED10 violations3 CRITICALDETAILS
AUG 25
2020
PASSED
10 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed beef 51.6 degrees F, chicken 51.5 degrees F. Unit 50 degrees F.
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Observed raw chicken over raw eggs
*10 Clean Sight and Touch
Observed dirty inside ice machine
*18 Single Service-no deleterious substances
Observed microwaving plastic wrap
*31 Individual, disposable towels
Observed hand sink without paper towels.
*32 Equipment & Utensils smooth easily cleanable
Observed cloth covering utensil handle
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
keep dry ingredient bins covered.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed scoop handles in product.
*40 Reuse of single service articles
Observed washing and reusing aluminum cans
*42 Dirty nonfood contact surfaces
Observed dirty floor and shelves
FEB 202020PASSED12 violations2 CRITICALDETAILS
FEB 20
2020
PASSED
12 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed chicken 52.5 degrees F, sauce 51.5 degrees F, pork 48 degrees F. Unit 52 degrees F. Citation issued for repeated violation.
*10 Clean Sight and Touch
Observed dirty microwave, not sanitizing probe thermometer.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Observed cardboard used in RIC
*36 Cloths in-use for wiping between uses stored
Observed wiping cloths on prep tables
*39 Equipment in good repair and proper adjustment.
Observed damaged RIC handles, chest freezer gaskets, RIC gaskets, cracked food storage containers.
*40 Reuse of single service articles
Observed re-using cans for food storage.
*41 Food storage containers, identified with common name of food.
Label dry ingredient containers
*42 Dirty nonfood contact surfaces
Observed dirty floors, outsides of containers, shelves in WIC
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed food on floor
*43 Light bulbs, light shields provided
Observed missing light shields
*45 Premises shall be maintained in good repair
Repair floor/baseboard tiles.
*46 Covered waste receptacle for women's restroom
Cover trash in restroom.
FEB 132020FAILED18 violations5 CRITICALDETAILS
FEB 13
2020
FAILED
18 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed beef 51.1 degrees F, BBQ pork 48.6 degrees F.
*07 Food safe, good condition, unadulterated, and honestly presented
Observed dented cans
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw shelled eggs over sauce.
*10 Chlorine sanitizer concentration, minimum temp.
Observed machine sanitizer concentration 10 ppm
*11 Food not re-served after being served or sold to consumer
Observed re-serving fried noodle appetizers.
*18 Single Service-no deleterious substances
Do not microwave plastic wrap.
*19 Plumbing System Construction
Observed bathroom floor drain not draining, cold water not working in hand sink.
*34 Remove dead/trapped pests
Observed dead insects on floor in bathroom.
*28 Date marking combined ingredients for RTE/ TCS food
Observed no date marking
*31 Handwashing lavatory - accessible
Observed placing pot lid on top of hand sink
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Observed food uncovered in dry storage and WIC.
*39 Equipment in good repair and proper adjustment.
Observed cracked food containers. Observed broken RIC handle, gaskets. Observed damaged cutting boards stored.
*40 Reuse of single service articles
Observed re-using cans for food service.
*41 Food storage containers, identified with common name of food.
Label dry ingredients under prep table
*42 Dirty nonfood contact surfaces
Deep cleaning needed throughout.
*45 Unnecessary articles prohibited
Observed phone on prep table and on dry storage shelf.
*36 Dry wiping cloths shall be laundered........
Observed dirty rags on prep tables
*46 Plumbing design, construction, and installation
Toilet in back does not flush.
JAN 162020PASSED13 violations5 CRITICALDETAILS
JAN 16
2020
PASSED
13 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed wood ear 48 degrees F, fried chicken 48.5 degrees F. RIC unit was 52 degrees F.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw chicken and ground meat over RTE, eggs over RTE
*10 Clean Sight and Touch
observed dirty can opener blade
*14 Cleaning procedure--steps -Dirty fingernails
Observed washing hands 3 seconds. Wash for 10-20 seconds, cleaning under nails.
*19 Water & Plumbing in good repair- per code
Observed hand sink slow draining, bathroom floor drain not draining.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Observed shopping bag used as food-contact surface, using cardboard to line pan
*34 Remove dead/trapped pests
Observed dead insects on bathroom floor.
*36 Wet wiping cloths shall be laundered daily.
Observed dirty cloths in sanitizer bucket
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Observed food uncovered in WIC
*38 Thawing. under running water criteria
Observed chicken thawing in standing ambient temperature water.
*39 Equipment in good repair and proper adjustment.
Observed cracked and broken food containers.
*40 Reuse of single service articles
Observed re-using single-use plastic containers.
*46 Plumbing design, construction, and installation
Toilet in employee restroom does not flush.
JAN 92020FAILED20 violations6 CRITICALDETAILS
JAN 9
2020
FAILED
20 violations6 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed raw chicken 75 degrees F, fried chicken 51.2 degrees F and 45.3 degrees F.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw beef stored over cooked chicken.
*10 Clean Sight and Touch
Dirty inside ice machine and microwave, dirty ingredient scoops
*28 Date marking combined ingredients for RTE/ TCS food
Observed no date marking
*29 Food thermometers provided and accessible
Observed missing thermometer and broken thermometer
*14 Hands wash procedures-without soap
Observed washing hands for 3 seconds with no soap after touching raw chicken.
*18 Toxic items labeling-non original container
Label sanitizer spray bottle.
*19 Plumbing design, construction, and install.
Observed hand sink not draining. Bathroom floor drain not draining.
*31 Individual, disposable towels
Observed no paper towels at either hand sink.
*32 Nonfood surfaces-design to be cleaned easily
Observed cardboard and towel used as shelf liners, rag tied to metal bar
*34 Remove dead/trapped pests
Observed several dead insects.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed soy sauce buckets on floor in WIC
*38 Thawing. under running water criteria -thawed RTE <41F
Observed thawing chicken at ambient temperature.
*39 Equipment in good repair and proper adjustment.
Observed some broken food containers.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Some scoop handles in product
*40 Reuse of single service articles
Observed re-using cans.
*42 Dirty nonfood contact surfaces
Observed dirty walls, shelves, containers throughout.
*45 Premises shall be maintained in good repair
Observed several cracked tiles in kitchen and restroom.
*46 Covered waste receptacle for women's restroom
Provide covered trash in restroom.
*11 Food not re-served after being served or sold to consumer
Observed fried noodles left on table after customer left, new customer seated at table.
JUL 22019PASSED9 violations1 CRITICALDETAILS
JUL 2
2019
PASSED
9 violations1 CRITICALDETAILS
*31 Individual, disposable towels
*28 Date marking > 24 hrs,on site,temp 41F
*36 Cloths in-use for wiping between uses stored
*43 Light - 50 foot : Food and utensils area
*07 Food safe, good condition, unadulterated, and honestly presented
Dented can observed
*22 Handlers-Certificate Not On Site
*02 Cold Hold (41øF/45øF or below)
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*42 Dirty nonfood contact surfaces
JAN 102019PASSED8 violations1 CRITICALDETAILS
JAN 10
2019
PASSED
8 violations1 CRITICALDETAILS
*22 Handlers-Certificate Not On Site
*44 Trash can provided for papertowel waste
*18 Toxic items labeling-non original container
*42 Ventilation hood systems
keep hood filters clean
*42 Dirty nonfood contact surfaces
*36 Cloths in-use for wiping between uses stored
*19 Water & Plumbing in good repair- per code
repair clogged floor drain
*28 Date marking > 24 hrs,on site,temp 41F
JUN 72018PASSED10 violations1 CRITICALDETAILS
JUN 7
2018
PASSED
10 violations1 CRITICALDETAILS
*41 Food storage containers, identified with common name of food.
*36 Cloths in-use for wiping between uses stored
*19 Water & Plumbing in good repair- per code
repair floor clogged drain
*31 Individual, disposable towels
*45 Premises shall be maintained in good repair
do not use card boards and duct tapes to repair ceiling
*28 Date marking > 24 hrs,on site,temp 41F
*42 Dirty nonfood contact surfaces
*29 Cold/hot hold unit thermometer easily viewable
*10 Clean Sight and Touch
interior of ice maker
*44 Trash can provided for papertowel waste
DEC 142017PASSED9 violations2 CRITICALDETAILS
DEC 14
2017
PASSED
9 violations2 CRITICALDETAILS
*21 RFSM - Not On Site
*42 Dirty nonfood contact surfaces
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
keep flour container covered
*28 Date marking > 24 hrs,on site,temp 41F
*43 Light - 50 foot : Food and utensils area
no lights at vent hood
*34 Outer openings:closed,tight-fitting windows
keep doors closed
*22 Handlers-Certificate Not On Site
*29 Food thermometers provided and accessible
*36 Cloths in-use for wiping between uses stored
APR 242017PASSED8 violations1 CRITICALDETAILS
APR 24
2017
PASSED
8 violations1 CRITICALDETAILS
*21 RFSM - Not On Site
*43 Light - 10 foot : Walk-in, Dry storage
STAIR AREA
*11 Food not re-served after being served or sold to consumer
FRIED NOODLES
*32 Approved Food Contact Equip.
NO FOOD PRODUCTS STORED IN OPENED CAN ALLOWED
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOOR AND WALL ESPECIALLY FROM AREA UNDER THE STAIRS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING ALLOWED IN FOOD PREP. AREA ALLOWED. DRINK IN DESIGNATED AREA
*47 Handwashing signage
EMPLOYEE RESTROOM
*45 Floor& wall junctures- coved & sealed
SEAL ALL HOLES FROM WALL AND CEILING (i.e. UPSTAIRS)
MAR 292017PASSED15 violations3 CRITICALDETAILS
MAR 29
2017
PASSED
15 violations3 CRITICALDETAILS
*22 Handlers-Certificate Not On Site
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOOR AND WALL OF DUST AND STAINS FROM KITCHEN AND STAIR WELL
*40 Store single-service item in original package
OBSERVED FOIL CONTAINERS STORED UPSTAIRS AFTER ORIGINAL PACKAGE BEEN OPENED
*14 When to wash hands
MAKE SURE EMPLOYEES ARE WASH HANDS BETWEEN TASK CHANGE
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED. STORE ALL DRINKS IN DESIGNATED AREA AWAY FROM FOOD AND EQUIMENT
*43 Light - 10 foot : Walk-in, Dry storage
STAIR WELL
*02 Cold Hold (41øF/45øF or below)
WINGS 64'F
*47 Handwashing signage
*18 Toxic items labeling-non original container
SPRAY BOTTLE
*10 Clean Sight and Touch
ICE MACHINE AND COOLERS INTERIOR
*46 Enclosed toilet room w/self closing doors
EMPLOYEE RESTROOM
*31 No soap at handsink
RESTROOM
*32 Approved Food Contact Equip.
DO NOT STORE ANY FOOD PRODUCTS IN OPENED . USE ONLY NSF APPROVED FOOD CONTAINER SUCH AS STAINLESS STEEL OR PLASTIC CONTAINER
*45 Premises shall be maintained in good repair
REPLACE EMPLOYEE RESTROOM DOOR, BROKEN FAUCET FROM THREE COMPARTMENT SINK
*36 Cloths in-use for wiping between uses stored
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