GEN HOE II

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. FOUND CANNED PRODUCTS SUCH AS MUSHROOMS, HOISIN SAUCE IN REFRIGERATOR IN ORIGINAL CAN. ADVISED TO STORE CANNED PRODUCTS IN METAL OR PLASIC CONTAINERS WITH LIDS AND LABEL ONCE OPEN.

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. INSTRUCTED TO CLEAN AND MAINTAIN CAN OPENER BLADE AT PREP TABLE.

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. MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYERS TO REMOVE DEBRIS AND DIRT, EXTERIOR SURFACES AROUND WOKS, DRIP PAN UNDER WOKS AND MILDEW ABOVE IT, HOODED AREA ABOVE COOKING EQUIPMENT.

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. CLEAN AND MAINTAIN FLOORS THROUGHOUT. CLEAN UNDER, AROUND AND BEHIND ALL COOKING EQUIPMENT, IN WASHROOM, CORNER STORAGE AREAS, UNDER SHELVES, BEHIND REFRIGERATION AND HOT WATER TANK.

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. CLEAN AND MAINTAIN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT (COOKING EQUIPMENT AND SINKS). REPLACE WATER STAINED CEILING TILES IN WASHROOM.

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. INSTRUCTED ON PROPER STORAGE OF WET MOPS AND MOP WATER. STORE MOP WITH MOP HEAD UPWARD TO DRY (RECOMMENDED INSTALLING A UTILITY RACK FOR HANGING) AND DISPOSE OF USED MOP WATER TO AVOID ODORS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees must wear garments that are clean and of washable character and nature. SOME APRONS OBSERVED HANGING IN REAR AREA FOR USE BY COOKS WERE NOT CLEAN. INSTRUCTED TO PROVIDE CLEAN APRONS DAILY FOR COOKING.

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. The dirty water under the woks was removed at this time.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Store wiping cloths in sanitizer between use.