Chinese And Peruvian Restaurant Degrades its Sanitary Rating

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. TILAPIA SERVED AS CEVICHE. PROOF OF PARASITE DESTRUCTION MUST BE PROVIDED TO MY ATTENTION BEFORE SERVICING TILAPIA AS CEVICHE.

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

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Observed food stored on floor.

Observed ripped/worn tin foil used as shelf cover. TOASTER Corrected On Site.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. THROUGH OUT ESTABLISHMENT

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed single-service articles stored without protection from contamination.

Critical - Cold water not provided/shut off at employee handwash sink.

Critical - Air gap not installed.

Critical - Hand wash sink lacking proper hand drying provisions.Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory.Corrected On Site.

Ceiling tile missing.

Observed ceiling in disrepair.

Observed unnecessary items on the premise.

Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.

Equipment and utensils not properly air-dried.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Manager lacking proof of Food Manager Certification.

No Heimlich maneuver sign posted.

Critical - No conspicuously located thermometer in holding unit.

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

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

Critical - Observed encrusted material on can opener.

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

Observed wall soiled with accumulated food debris.

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.