SEE THRU CHINESE KITCHEN

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL ALL FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE RUSTY CAN OPENER AT PREP TABLE ACROSS FROM 3 COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN FRYERS,WOK STATION,PREP TABLES AND INTERIOR OF COOLERS. MUST REMOVE GREASE AND FOOD DEBRIS AND INCLUDE ALL ATTACHED LEGS,WHEELS,PIPING,HANDLES AND CORDS. (SERVES AS POSSIBLE FOOD SOURCE FOR RODENTS AND INSECTS) MUST ALSO DETAIL CLEAN INTERIOR OF LIGHT SHIELDS IN VESTIBULE AND REMOVE DEAD INSECTS. MUST CLEAN TOILET AND SINK IN WASHROOM. ALSO WASH,RINSE AND SANITIZE SOILED MULTI USE BULK FOOD ITEM CONTAINERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REMOVE HEAVY GREASE FILM FROM FLOORS. DETAIL CLEAN UNDER SINKS,PREP TABLES AND COOKING EQUIPMENT AND REMOVE FOOD DEBRIS BUILD UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN FLOORS IN PREP AREA AND WASHROOM AND PAINT IF NEEDED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE A LIGHT ON INTERIOR OF WALK IN FREEZER.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: REPAIR SELF CLOSING DEVICE AT WASHROOM DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: PLEASE STORE ALL ITEMS IN WASHROOM OFF THE FLOOR AT LEAST 6 INCHES AND REMOVE CLUTTER AND UNNECESSARY ITEMS.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE WASHING METAL FOOD CONTAINERS AND LADLES WITH NO SOAP NOR SANITIZER IN MIDDLE COMPARTMENT OF 3-COMPARTMENT SINK AND SINK NOT SET UP. INSTRUCTED MANAGER TO PROPERLY SET UP 3-COMPARTMENT SINK WITH SOAP AND WATER IN FIRST COMPARTMENT, RINSE WATER IN MIDDLE COMPARTMENT, AND SANITIZING SOLUTION IN THIRD COMPARTMENT TO PROPERLY WASH, RINSE AND SANITIZE ALL FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030 CITATION ISSUED H70867

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. EXPOSED HAND SINK IN POOR REPAIR(MISSING DRAINPIPE). INSTRUCTED MANAGER TO REPAIR SINK AND PROVIDE SOAP AND PAPER TOWELS AT EXPOSED SINK FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED H70867

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES, SHELVING UNITS, SINKS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ELEVATE ALL STOCK OFF FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZER AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT(COOKING EQUIPMENT, PREP TABLES, SHELVES, COOLERS, ETC) ALONG WALLS AND IN ALL CORNERS IN PREP, WASHROOM AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. WALLS NEED CLEANING IN PREP, STORAGE AND WASHROOM AREAS.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: REPAIR SELF-CLOSING DEVICE ON WASHROOM DOOR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE UNUSED EQUIPMENT AND PROPERLY ORGANIZE WASHROOM, PREP AND STORAGE AREAS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. THE LARGE CONTAINERS HOLDING THE RICE,FLOUR ECT NOT LABELED. INSTRUCTED TO LABEL SAME.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE LEGS AND SHELF UNDER THE PREP TABLE STARTING TO RUST. INSTRUCTED TO PAINT WITH NON TOXIC PAINT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN THE COOKING EQUIPMENT, THE HOOD AND PIPES ABOVE, REACH IN COOLER, KNIFE RACK AND CAN OPENER. INSTD TO CLEAN SAME.