Joy Hing BBQ Noodle House

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

Floors, walls and ceiling: build, maintianed & clean

Nonfood contact surfaces clean

Food contact surfaces: clean and sanitized [ date violation corrected: 1/17/2023 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 1/17/2023 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 1/17/2023 ]

Premises; personal/cleaning items; vermin proofing [ date violation corrected: 1/17/2023 ]

Food in good condition; safe, and unadulterated [ date violation corrected: 9/3/2021 ]

Hands clean and properly washed; proper glove use [ date violation corrected: 9/3/2021 ]

Proper hot and cold holding temperatures [ date violation corrected: 1/8/2021 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 1/8/2021 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 1/8/2021 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 1/8/2021 ]

Wiping cloths; properly used and stored [ date violation corrected: 1/8/2021 ]

Inadequate ventilation or lighting

Inadequate warewashing facilities or equipment

Foods not protected from contamination

Moderate risk food holding temperature

Unclean nonfood contact surfaces

Other moderate risk violation