New Woey Loy Goey Restaurant

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

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

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

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

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

Violation noted (details not available)

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

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

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

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

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

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

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

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

Proper cooling methods [ date violation corrected: 9/28/2021 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 10/14/2021 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 10/14/2021 ]

Adequate ventilation and lighting; designated areas, use [ date violation corrected: 10/14/2021 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 3/16/2023 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 2/4/2021 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 1/27/2021 ]

Premises; personal/cleaning items; vermin proofing [ date violation corrected: 2/4/2021 ]

Unclean or degraded floors walls or ceilings

Moderate risk food holding temperature

Contaminated or adulterated food

Wiping cloths not clean or properly stored or inadequate sanitizer

Unclean or degraded floors walls or ceilings

Inadequate ventilation or lighting

Food safety certificate or food handler card not available

Wiping cloths not clean or properly stored or inadequate sanitizer

High risk vermin infestation

Non service animal

Improper cooling methods

Foods not protected from contamination

Unclean nonfood contact surfaces