Mission Hunan Restaurant

114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci

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

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

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

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

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

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

114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci

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

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

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

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

113977 - Discontinue allowing employees to eat, drink, or smoke in any work area

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

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

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

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

Food contact surfaces: clean and sanitized [ date violation corrected: 7/18/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 7/18/2022 ]

Proper cooling methods [ date violation corrected: 7/18/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 7/18/2022 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 7/18/2022 ]

Food separated and protected [ date violation corrected: 7/18/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 9/28/2021 ]

Hands clean and properly washed; proper glove use [ date violation corrected: 9/28/2021 ]

Proper hot and cold holding temperatures [ date violation corrected: 9/28/2021 ]

Demonstration of knowledge [ date violation corrected: 9/28/2021 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 9/28/2021 ]

Proper eating, tasting, drinking or tobacco use [ date violation corrected: 9/28/2021 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 9/28/2021 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 9/28/2021 ]

Food storage; food storage containers identified [ date violation corrected: 9/28/2021 ]

Nonfood contact surfaces clean [ date violation corrected: 9/28/2021 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 9/28/2021 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 9/13/2021 ]

Proper cooling methods [ date violation corrected: 9/13/2021 ]

Food storage; food storage containers identified [ date violation corrected: 9/13/2021 ]

Wiping cloths; properly used and stored [ date violation corrected: 9/13/2021 ]

Inadequately cleaned or sanitized food contact surfaces

Unclean or degraded floors walls or ceilings

High risk food holding temperature

Unclean hands or improper use of gloves

Improper cooling methods

Improper thawing methods

High risk food holding temperature

Inadequate food safety knowledge or lack of certified food safety manager

Unclean or degraded floors walls or ceilings

Unclean or unsanitary food contact surfaces

Contaminated or adulterated food

Inadequate food safety knowledge or lack of certified food safety manager

Inadequate and inaccessible handwashing facilities

Improper food storage

Unclean or unsanitary food contact surfaces

High risk vermin infestation

Employee eating or smoking