China Cafe Improves its Sanitary Rating

Basic - Cardboard used to line food-contact shelves.- on wok line prep cart, on food prep table shelves.

Basic - Food placed in soiled container/equipment.- egg rolls stored in corrugated box for draining/cooling.

Basic - Ice bucket/shovel stored on floor between uses.

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.- one pint plastic cup without handle is re-used as scoop for white rice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.- scoop by rice cooker.

Basic - Mop sink drain completely clogged. Evidence of mop water being dumped in rear parking area .

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - egg rolls.

Intermediate - Cutting board(s) stained/soiled. - at church leaders table.

Intermediate - Food storage container for potentially hazardous (time/temperature control for safety) food not cleaned after being emptied prior to refilling.- rice cooker incentive for fried rice is soiled and re- used.

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable.- multiple cutting boards on cold table, prep tables and countertops have heavy cut marks and are no longer cleanable.

Basic - Floor tiles cracked, broken or in disrepair.- immediately in front of WALK IN COOLER door.

Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use.- the raw eggs and tray on prep cutting board were removed but the area was not cleaned and sanitized.

Basic - Grease accumulated on kitchen floor and/or under cooking equipment- on cook line.

Basic - Stored food not covered in walk-in cooler.- In WALK IN COOLER - chopped onions, cooked pork, cut peppers, cut carrots, cut peas and carrots, cut celery and carrots, vegetables, cooked chicken pieces, cooked egg rolls, cooked fish, grilled onions, multiple sauces.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.- observed manual ware-washing taking place without sanitizer step.NOTE: MANUAL DISHWASHINGt PROCEDURES http://www.myfloridalicense.com/dbpr/hr/forms/documents/5025_010.pd

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- cooked shrimp is 47°on wok line cold table is double panned in cold table and stacked high in lexan pan. Other foods on cold temperature are within temperature compliance. Shrimp placed in single metal pan and placed on cold table as other foods.**Corrective Action Taken**

High Priority - Raw animal food stored over ready-to-eat food.In WALK IN COOLER - raw she'll eggs above a soy sauc and caca cola

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.- lacking knowledge of date marking requirements for Ready to Eat - Potentially Hazardout - TimeTemperature Controlled Foods.- lacking knowledge of risk of cross contamination (raw eggs/raw egg liners to cutting boards.- lacking knowledge of manual warewashing needs and procedures.

Intermediate - Metal stem-type thermometer soiled.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.- there is one safe staff booklet on-site with blank certificates and test sheets.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.In WALK IN COOLER - won-ton, chopped onions, cooked pork, cut mushroom, cut peppers, cut carrots, vegetables, cooked chicken pieces, cooked egg rolls, cooked fish, grilled onions.

Intermediate - Soil residue in food storage containers.- multiple dry food storage containers and lids soiled

Basic - Cloth used as a food-contact surface.- In walk n cooler, terry cloth towel atop fried chicken pieces

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Hood soiled with accumulated grease, dust or food debris. - kitchen wok line hood.

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.- 1 pint plastic tubs used as scoops and left in dry food bins.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.- inspector nor operator could not read labels or dentify foods in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name.- dry food bus: flour, corn starch, sugar, salt. Etc.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground.- outside rear door in paved area.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.- exteriors of cook line equipment, deep fryers and woks.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Cloth used as a food-contact surface.In WALK IN COOLER - egg rolls, rice,**Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in holding unit.- in REACH IN COOLER -'s

Basic - Single-use containers (boxes and/or cans) reused for the storage of food.- water chestnut can and tomato sauce cans re-used for sauces on wok line.

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.- HOT HOLD - (Hot Table/Cabinet/Bain Marie) chicken soup 133° egg drop soup 133° **Corrected On Site** - thermostat increased.

High Priority - Glass stem/sensor thermometer in use with no shatterproof coating.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cook line cold table, cooked chicken 56° - - moved to walk in cooler.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.- in walk in cooler, egg rolls, rice, sauces,**Repeat Violation**

Intermediate - Soil residue in food storage containers.- dry foods

Basic - Cloth used as a food-contact surface.- in walk in cooler, wet terry cloth towels used atop peeled and cut vegetables.**Corrected On-Site**

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.- a soft wood veneer covered cutting board in- use with cracked and broken veneer. not cleanable or repairable. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.- frozen block of shrimps in 3 compartment sink with dripping/drizzling water from above falling on one shrimp only.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.-operator from warewashing to preparing foods in wok without handwashing.**Corrected On-Site**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - observed manual warewashing taking place without sanitizer step. provided operator link to, AND REVIEWED MANUALWAREWASHING form DBPR/HR-5020-010

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.- HOT HOLD - (Hot Table/ Bain Marie) soup broth 90° sweet and sour sauce 89°thermostat turned up. **Corrective Action Taken**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.- provided link to Big Five Forms. **Corrected On-Site**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.- Ready to eat meat items repackaged and frozen but not labeled and date marked.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... In WALK IN COOLER... Cooked chicken pieces, cut vegetables, sauces.

Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Oil and garlic was on the cook line at 49°, returned to reaching cooler. Oil and garlic at end of inspection was 43°. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef and vegetable

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Employee used handwash sink as a dump sink. Both hand wash sinks by the cook line and the prep table/3 compartment sink.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored over ready-to-eat food. In the reaching cooler and the walk-in cooler , chicken over ready to eat. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Handwash sink used for purposes other than hand-washing, a bucket was in the sink at arrival. **Corrected On-Site**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs at cookline under no temperature control at 75 F. Placed in cooler. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL. **Corrected On-Site**

High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. At 72 F at cookline under no temperature control. Placed in cooler. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs above veggies at cookline cooler. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over onions.

Basic - Stored food not covered in walk-in cooler. Chicken and noodles.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline .

Basic - Old food stuck to clean dishware/utensils. Spatula hanging above 3 compartment sink.

Intermediate - Cutting board(s) stained/soiled. At cookline cooler and in rear prep area.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Soil residue build-up on nonfood-contact surface. At soda storage cooler in front counter area.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Utensil storage containers soiled.

Basic - Soiled reach-in cooler gaskets. At FRIGIDAIRE FREEZER.

Basic - Food debris/dust/soil residue on dry storage shelves. In servers station.

Basic - Clean utensils or equipment stored in dirty container.

Basic - Dusty air conditioning vent covers. Near dishwashing area.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Mouth washing aids next to clean bowls in shelving near walkin cooler.

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. eggrolls , and cooked chicken at walk in cooler .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs held at room temperature by 3 compartment sink . place in cooler.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shrimp and raw beef stored behind veggies at make table in cookline, where juices from raw foods may spill onto ready to eat foods. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. noodles at walk in cooler .

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at rice,flour,msg and soy sauce containers .

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop. Corrected On Site.

Observed employee with no hair restraint.

Observed nonfood-contact equipment in poor repair, rusted exterior on chest freezer near dishwashing area .

Critical - Observed soil residue in storage containers. rice,flour, and msg containers .

Critical - Observed interior of microwaves soiled. at cookline .

Critical - Observed soil buildup inside ice bin. at ice machine .

Critical - Observed buildup of soiled material on racks in the walk-in cooler.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline cooler .

Critical - Observed interior ,exterior and gaskets of reach-in freezer soiled with accumulation of food residue. freezer near dishwashing area.

Critical - Observed interior of rchest freezer soiled with accumulation of food residue. near dishwashing area .

Critical - Observed interior of chest freezer in server's station soiled with accumulation of food residue.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving soiled throughout , cookline ,rear prep area ,dishwashing area and dry storage area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. drawer cabinets soiled by dishwashing area and dry storage area .

Observed reuse of single-service articles. reuse of tofu containers to store prepped veggies .

Critical - Handwashing cleanser lacking at handwashing lavatory. by dishwashing area .

Critical - Observed objectionable odors in bathroom. men's restroom .

Critical - Observed 3 dead roaches on premises. inside unused ice machine at cookline .

Observed debris accumulated on mop sink and dishwashing area floor.

Observed wall soiled with accumulated food debris, dust, or dirt. dishwashing area by 3 compartment sink and near handwash sink .

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED CHICKEN WALKIN

Critical - Working containers of food removed from original container not identified by common name.BULK FOOD CONTAINER

Critical - Observed food stored on floor.WALKI N

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE

Observed employee with no hair restraint.FOODHANDLER

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.RUSTED CHEST FREEZER TOP

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed residue build-up on nonfood-contact surface.WALKI N SHELVING

Observed utensils stored in crevices between equipment.

Observed open dumpster lid.

Observed grease accumulated on kitchen floor.UNDER FRYERS

Critical - Working containers of food removed from original container not identified by common name.SPRAY BOTTLE WATER

Critical - No conspicuously located thermometer in holding unit.FREEZER FRIGIDAIRE

Critical - Observed food stored on floor.WALKIN

Critical - Observed uncovered food in holding unit/dry storage area.WALKIN

Nonfood-contact equipment not designed and constructed in a durable manner.TOP OF CHEST FREEZER

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.BOTTOM OF UPRIGHT FREEZER

Observed build-up of food debris, dust or dirt on nonfood-contact surface.WALKIN SHELVING

Critical - Observed toxic item stored by food.SCRUB FREE STORED WITH OILS

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Critical - Working containers of food removed from original container not identified by common name.BULK FOOD CONTANERS NOT MARKED IN ENGLISH

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Corrected On Site. LESS THAN 4 hrs on table

Critical - Observed potentially hazardous food thawed at room temperature.FROZEN CHIICKEN IN PLASTIC CONTAINER ON DRAINBOARD OF 3cs 37degrees

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.RAW CHIICKEN OVER BEEF WALKIN

Critical - NO SPLASH GUARD AT FRONT COUNTER HANDWASH SINK AND COUNTERTOP NOW BEING USED FOR FOOD PREPARATION

Food-contact surface not smooth and easily cleanable.CLOTH TOWEL USED TO COVER COOKED RICE IN WALKIN

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.RUSTED PREPARATION TABLE SHELVING

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed build-up of grease on nonfood-contact surface.HOOD FILTERS

Observed utensils stored in crevices between equipment.KNIVES OPPOSITE COOKSLINE COUNTER

Critical - Hand sink missing in food preparation room or area.BACK HANDWASH SINK REMOVED REPLACE AND PROVIDE SOAP AND PAPER TOWELS

Observed open dumpster lid.

Observed grease accumulated on kitchen floor.UNDER FRYER AND STOVE

Wet mop not hung to dry.

2NO THERMOMETER PROVIDED TO MEASURE INTERNALS FOODS

3 NO PROOF OF REQUIRED EMPLOYEE TRAINING

4HANDSINK REMOVED IN FOOD PREPARATION AREA

6 PHF FOODS THAWED IMPROPERLY CHICKEN IN PREPARATION SINK

7 WALL IN DISREPAIR 3cs AREa

9 NO THERMOMETER UPRIGHT FREEZER

10 BULK CONTAINERS NOT LABELED

11 HANDWASH SI NK USED FOR OTHER PURPOSES STRAINER AND VEGES PIECES

12 NO HANDWASH REMINDER SIGN COOKSLINE

13 UTENSILS IN ROOM TEMPERATURE WATER 2 areas

14 WET WIPING CLOTHS NOT STORED IN SANITIZE WATER

15 EXPIRED CFM CARD

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.WALKIN COOKED EGG ROLLS

Critical - Working containers of food removed from original container not identified by common name.BULK WHITE SUBSTANCES

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.PORK @ 55 degrees LESS THAN 4 HRS REMOVED TO WALKIN

Critical - No thermometer provided to measure temperature of food product.

Critical - No conspicuously located thermometer in holding unit.UPRIGHT FREEZER

Critical - Observed potentially hazardous food thawed in an improper manner.ROOM TEMPERATURE UTILITY SINK

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Hand sink missing in food preparation room or area.HANDWASH SINK REMOVED PREPARATION AREA

Critical - Observed handwash sink used for purposes other than handwashing.KITCHEN

Critical - No handwashing sign provided at a handsink used by food employees.COOKSLINE HANDWASH

Observed wall in disrepair.3cs AREA

Observed unnecessary items on the premise.CARDBOARD BOXES BACKDOOR

Critical - Observed expired Food Manager Certification.5/08/06 B CHIANG

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.CHICKEN ON SHEET PANS @ 78 LESS THAN 4 hrs Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. COOKSLINE

Nonfood-contact equipment not designed and constructed in a durable manner.MOTOR GUARD MISSING

Nonfood-contact equipment not designed and constructed in a durable manner. RUSTED TOP OF FREEZER

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. WHITE CUTTING BOARD

Critical - Observed handwash sink used for purposes other than handwashing.COLLANDER IN SINK

Critical - Observed hand sanitizer applied to unclean hands.

Observed open dumpster lid.

Observed food debris accumulated on kitchen floor.

Observed wall in disrepair.NEAR 3cs

Observed unnecessary items on the premise.CARDBOARD BOXES BACK DOORWAY

Critical - Exit signs not properly illuminated. For reporting purposes only.FRONT

Critical - Working containers of food removed from original container not identified by common name.ENGLISH

Critical - No conspicuously located thermometer in holding unit.UPRIGHT FREEZER

Critical - Observed potentially hazardous food thawed in an improper manner.CHICKEN

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.RAW CHICKEN OVER RAW PORK WALKIN

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.SOY SAUCE

Equipment or utensils not designed or constructed in a durable manner.RUSTED PREPARATION TABLE SHELVING

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - No handwashing sign provided at a handsink used by food employees.KITCHEN HANDWASH

Observed open dumpster lid.

Observed grease accumulated on kitchen floor.UNDER FRYERS

Observed wall soiled with accumulated grease.OVER PREPARATION TABLE

Wet mop not hung to dry.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - No conspicuously located thermometer in holding unit. upright freezer

Critical - No handwashing sign provided at a handsink used by food employees.

Nonfood-contact equipment not designed and constructed in a durable manner. prep table shelf

Observed build-up of grease on nonfood-contact surface. hood filters

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cooked rice

Critical - Observed live flies in kitchen.

Critical - Observed potentially hazardous food thawed in an improper manner.

Observed wall in disrepair.around back door

Critical - Outer openings not protected with self-closing doors. back door

Critical - Outer openings of establishment cannot be properly sealed when not in operation. space at door jamb

Critical - Working containers of food removed from original container not identified by common name. bulk food container

Equipment or utensils not designed or constructed in a durable manner.rusted prep table shellf

Critical - Exit signs not properly illuminated. For reporting purposes only. front door

Light not functioning.back storage area

Critical - No conspicuously located thermometer in holding unit.upright freezer

No copy of latest inspection report.

Critical - No handwashing sign provided at a handsink used by food employees.kitchen handwash sink

Observed build-up of food debris, dust or dirt on nonfood-contact surface.prep table shellf

Observed build-up of grease on nonfood-contact surface. hood filters

Observed open dumpster lid.

Observed utensils stored in crevices between equipment.

Critical - Outer openings not protected with self-closing doors.back door

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - No conspicuously located thermometer in holding unit. reachin

Observed food debris accumulated on kitchen floor.

Critical - Observed food stored on floor.walkin

Critical - Observed uncovered food in holding unit/dry storage area.walkin

Critical - Outer openings of establishment cannot be properly sealed when not in operation.