CHINA NIGHT CAFE

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED BASEMENT WHITE REACH IN COOLER AT 44.5 DEGREES F. MUST REPAIR OR ADJUST COOLER TO MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED 60 LBS OF CHICKEN AND SHRIMP EGG ROLLS IN BASEMENT WHITE REACH IN COOLER AT 49.4-51.6 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROPERLY INVERT ALL MULTI USE ITEMS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DISCARD CRACKED MULTI USE CONTAINERS AND BROKEN LIDS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN ALL COOKING EQUIPMENT AND THE HOOD ABOVE THE COOKING EQUIPMENT. MUST ALSO DETAIL CLEAN THE VENTILATION COVER IN THE WASHROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN THE FLOORS UNDER SINKS AND UNDER THE WOK STATION. MUST REMOVE GREASE AND HEAVY FOOD DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN WALLS UNDER THE THREE COMPARTMENT SINK AND UNDER THE WOK STATION. MUST REMOVE GREASE AND FOOD DEBRIS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE ADEQUATE END CAPS FOR LIGHTS IN PREP AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST STORE FOOD IN FOOD GRADE STORAGE BAGS OR CONTAINERS. (NO GROCERY BAGS) MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST WASH, RINSE AND SANITIZE MULTI-USE ITEMS AS NEEDED. (CONDIMENT CONTAINERS AND OTHER UTENSILS)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN VENTILATION COVERS IN WASHROOMS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE UNNECCESSARY CLUTTER IN THE EMPLOYEE WASHROOM AND IN BASEMENT STORAGE AREA. MUST STORE ALL ITEMS 6 INCHES OFF FLOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN STORAGE SHELVES BEHIND WALK-IN COOLER WHERE FLOUR, SUGAR STORED. CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE DUST AND GREASE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR UNDER COOKING EQUIPMENT AND UNDER STORAGE SHELVES BEHIND AND ALONG SIDE OF WALK-IN COOLER.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOOD IN FREEZERS AND REFRIGERATORS AT KITCHEN AND FRONT CUSTOMER SERVICE AREA MUST ALL BE STORED IN FOOD GRADE BAGS AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN SANITIZE ALL RICE COOKERS AT KITCHEN, AND INTERIOR OF ALL FRYERS TO REMOVE EXCESS GREASE BUILD-UP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPLACE EXHAUST HOOD FILTERS AT KITCHEN. MUST REPAIR LEAK AT REAR EXPOSED HAND SINK FAUCET AND 1COMP PREP SINK.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE SINK SURFACES ARE STAINED, WASH, RINSE AND SANITIZE THE SINKS AND MAINTAIN THEM IN SANITARY CONDITION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE WALK IN COOLER IS DIRTY INSIDE CLEAN THE COOLER INTERIOR IN DETAIL.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OVER 30 MOUSE DROPPINGS WERE FOUND IN THE BASEMENT ON NON FOOD SHELVES AND THE FLOOR. Remove all evidence of pest activity and clean up all areas of possible harborage.

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 SINK SURFACES ARE STAINED, WASH, RINSE AND SANITIZE THE SINKS AND MAINTAIN THEM IN SANITARY CONDITION.

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. THE WALK IN COOLER IS DIRTY INSIDE CLEAN THE COOLER INTERIOR IN DETAIL.

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 BASEMENT FLOORS AND THE FLOOR UNDER THE WOKS ARE DIRTY, CLEAN THE FLOORS IN DETAIL

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. All employees shall be required to use effective hair restraints to confine hair. ALL COOKS MUST COVER THERE STREET CLOTHES AND WEAR HAIR RESTRAINTS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: A DIRTY LADLE AND OTHER UTENSILS ARE STORED ON A DIRTY PLASTIC TRAY. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE WOK STOVE AREA IS GREASY, WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOOR OUTSIDE THE BASEMENT DOOR HAS A LARGE HOLE THAT IS A POSSIBLE RODENT HARBORAGE AND THE BASEBOARD UNDER THE MOP SINK HAS DAMAGED BASEBOARDS, REPAIR THE FLOOR AND BASEBOARDS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE WALLS NORTH OF THE WOKS HAS DIRTY FOOD BUILDUP, CLEAN THE WALL SO IT IS SMOOTH AND LIGHT COLORED. The walls and ceilings shall be in good repair and easily cleaned.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Clean and reseal the floors under the wok stove so they are smooth, sanitary and easy to maintain.

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. Wash, rinse and sanitize the kitchen shelving and cooler interiors.

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. Remove ice buildup from the walk-in cooler coil.

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 reseal the floors under the wok stove so they are smooth, sanitary and easy to maintain.

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 clutter from the rear of the store.

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