SEE THRU CHINESE KITCHEN

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. FLOORS NEED CLEANING UNDER COOKING EQUIPMENT ALONG SOUTH WALL.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CLEAN LIGHT SHIELDS IN PREP AREA (DUST BUILDUP).

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEE WASHING UTENSILS AND PREPARING COOKED NOODLES WITHOUT WASHING HANDS. INSTRUCTED MANAGER THAT HANDS MUST BE WASHED BETWEEN TASKS AND AT ANY TIME OF POSSIBLE CONTAMINATION. OBSERVED TWO PACKAGES OF RAW CAULIFLOWER INSIDE EXPOSED SINK. INSTRUCTED MANAGER TO REMOVE CAULIFLOWER. EXPOSED SINK IS FOR HAND WASHING ONLY. CRITICAL VIOLATION 7-38-010A CITATION ISSUED H70431

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 CUTTING BOARDS, UTENSILS, SPOONS, STRAINER, POTS AND PANS WITH WATER ONLY AND NO SANITIZER IN FIRST COMPARTMENT OF 3-COMPARTMENT SINK AND STORING SAME FOOD EQUIPMENT AND UTENSILS ON SHELVES. INSTRUCTED MANAGER TO SET UP 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS. ALL FOOD EQUIPMENT AND UTENISLS MUST BE REWASHED AND SANITIZED. CRITICAL VIOLATION 7-38-030 CITATION ISSUED H70431

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. OBSERVED PANS STORED ON FLOOR ALONG WALL NEAR WATER HEATER. INSTRUCTED MANAGER TO REMOVE PANS OFF FLOOR, WASH, RINSE AND SANITIZE PANS. PANS MUST BE STORED PROPERLY AND INVERTED UNTIL USED.

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. PROVIDE SHELVING FOR STORAGE INSIDE WALK-IN FREEZER.

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, PREP TABLES, COOLERS, SINKS, SHELVES, FREEZER

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. FLOORS NEED CLEANING UNDER COOKING EQUIPMENT (GREASE, FOOD DEBRIS), ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. ELEVATE FOOD OFF FLOOR IN WALK-IN FREEZER.

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

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. ORGANIZE WALK-IN FREEZER AND REMOVE CARDBOARD BOXES, ETC NEAR REAR DOOR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: PROVIDE LONG HANDLE UTENSILS FOR DISPENSING SUGAR, CORN STARCH, FLOUR, ETC IN BULK CONTAINERS TO MINIMIZE BARE HAND CONTACT.

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. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING FOR STORAGE.

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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. ELEVATE ALL FOOD OFF FLOOR IN WALK-IN FREEZER, COOLER AND REAR STORAGE.

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. REPLACE STAINED CEILING TILES IN WASHROOM.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. PROPERLY STORE ICE SCOOP IN SEPARATE CONTAINER TO MINIMIZE BARE HAND CONTACT.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED UNCOVERED RAW CHICKEN STORED ABOVE UNCOVERED BROCCOLI AND ONIONS INSIDE WALK-IN COOLER. INSTRUCTED MANAGER TO STORE PRODUCE AND READY TO EAT FOOD ABOVE RAW MEAT, POULTRY, ETC TO PREVENT CROSS CONTAMINATION. LARGE CONTAINER OF RAW CHICKEN WINGS STORED ON FLOOR UNDER 3-COMP SINK. INSTRUCTED MANAGER TO REMOVE ALL FOOD MUST BE STORED OFF FLOOR. SERIOUS VIOLATION 7-38-005A CITATION ISSUED H59360

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT MAINTAINED. OBSERVED OPEN TRASH, FOOD DEBRIS, CHINESE CARRYOUT CONTAINERS, SMOOTHIE CUPS AND LIDS ON GROUND NEXT TO UNCOVERED DUMPSTER. INSTRUCTED MANAGER TO CLEAN OUTSIDE GARBAGE AREA AND CLOSE LIDS ON DUMPSTER. SERIOUS VIOLATION 7-38-020 CITATION ISSUED H59360.

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. REMOVE POP CRATES OFF FLOOR AND PROVIDE SHELVING FOR STORAGE.

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, WOKS, FRYERS, FRYER CABINETS, VENTILATION HOOD, COOLERS, FREEZERS, STEAM TABLES, SHELVES, 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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. ELEVATE ALL FOOD OFF FLOOR IN WALK-IN FREEZER.

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. REPLACE STAINED CEILING TILES IN WASHROOM. CLEAN ALL CEILING VENTS (DUST BUILDUP).

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. PROPERLY STORE ICE SCOOP IN SEPARATE CONTAINER TO MINIMIZE BARE HAND CONTACT.