gaskets on order for two door and trying to find one for sanyo reachin
tiles under cooker and back of wok line to be replaced, can no longer be cleaned.
No violation noted during this evaluation. | 03/17/2016 | Follow-up | |
Great improvement on overall cleanliness of facility.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the on the front reach in freezer and rear 2-door reachin is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: (1) Wok cookline observed with caked on layers of grease surrounding the bottoms and outsides of the wok and the entire surfaces between the woks, (2) Area under oven/cooker observed with at least a 1/2" layer of accumulated grease and debris. These conditions were discussed with manager and was informed that these conditions could potentially cause harbourage conditions of insects as well as a possible fire hazard.;Maintain nonfood-contact surfaces of equipment clean.
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03/07/2016 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: EHS observed uncovered food in the following locations: (1)Front coke reachin - beef uncovered in lower portion of cooler, (2) Rear Chest freezer had multiple items uncovered, (3) small reachin freezer at the front had egg rolls uncovered, (4) walk-in cooler had multiple items uncovered.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date marking was observed in the facility.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the on the front reach in freezer and rear 2-door reachin is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of food items. EHS observed multiplefood items being stored in take-out bags, instead of remaining in original container or using a food storeage container.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: prep tables and cutting board at prep unit.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: (1) Wok cookline observed with caked on layers of grease surrounding the bottoms and outsides of the wok and the entire surfaces between the woks, (2) Area under oven/cooker observed with at least a 1/2" layer of accumulated grease and debris. These conditions were discussed with manager and was informed that these conditions could potentially cause harbourage conditions of insects as well as a possible fire hazard.;Maintain nonfood-contact surfaces of equipment clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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02/23/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered chicken observed in RIR and uncovered flour observed in dry storage area.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. The chicken was immediately covered and the flour was disposed of in the trash during the inspection.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface between the deep fryer and the main cooking area has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The dry food storage area floor where the flour and sugar are located was observed in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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08/05/2015 | Routine | |
NOTES:
- Reviewed Employee Health policy with operator.
- Discussed the need of a deep cleaning in the kitchen and inside cold-holding units.
- All employees are up-to-date with district Food Handler cards.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: 1. Observed many food items in the walk-in refrigerator not protected from contamination because it was observed not covered or wrapped.
2. Also observed in the dry food storage area, all containers with dry food such as rice, flour and sugar being stored without covers or lids.
Correction: 1. Prevent contamination to food by storing food in packages, covered containers, or wrappings.
2. Prevent contamination to dry food by covering with lids at all times.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front RIR and Pepsi RIR.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: on the floor under heavy equipment such as the deep fryers, the grill area, and under the prep units. Also observed all the cold-holding units in need of a deep clean due to food debris observed inside.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen (floors, walls and ceilings) noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/04/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. Observed containers on top of food product in prep unit.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Food - Miscellaneous Sources of Contamination
Observation: Observed frozen food stored in "To Go" bags in RIF.
Correction: Protect food from miscellaneous sources of contamination.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Observed no thermometer in RIR near front counter.
Correction: Ensure all cold holding units have properly working thermometers.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen noted in need of cleaning. Areas include: grill and fryer area, inside WIR and vent hood.
Correction: Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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02/05/2015 | Routine | |
NOTES:
- No cooking observed during inspection.
- Discussed with PIC the importance of not using the prep unit as a refrigerator. Cold foods must be brought to walk-in refrigerator at the end of the night. PIC acknowledged.
- Discussed Employee Health and gave flyers to PIC in native tongue.
- Discussed with PIC the public health importance of keeping items covered when not in use.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: During inspection, food delivery truck arrived. Observed ambient air temperatures at 50 degree F inside of truck. Temped raw chicken prior to receiving, chicken temped at 38 degree F stem. Chicken was placed in WIR upon receipt.
Correction: Discussed with PIC that at each delivery, a temperature must be taken of inside truck and documented on order form. Food must not be accepted that has been temperature abused and/or adulterated. PIC acknowledged.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw beef stored over RTE open containers of sauces.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw, shelled eggs with ready-to-eat food (RTE). Observed raw, unpasturized shelled eggs (some cracked, some intact) placed in a container full of cabbage or lettuce.
Correction: Prevent cross contamination by separating shelled eggs and from RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in refrigerator and dry food storage area.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cuts of raw chicken, beef and shrimp stored in prep unit overnight cold holding at improper temperatures (chicken at 45, beef at 46, shrimp at 45).
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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11/04/2014 | Risk Factor | |
NOTES:
- Overall facility is in need of a deep cleaning.
- All refrigerated units in need of a deep cleaning.
- Proper cold-holding food temperatures observed.
- No reheating temperatures observed during inspection.
- Frequent hand washing was not observed.
- Reviewed employee health with manager.
- Gave Employee Health flyer to manager and reviewed food handler cards of current employees
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella (All types), Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella (All types) , Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Observed a large batch of cooked chicken wings being stored in container near fryer. Temp was 78 F one hour after placing into container.
Correction: Discussed with PIC about time being used as a public health control.
1. Do not cook large batches of chicken at one time
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: Some units found without properly working thermometers in place.
Correction: Manager placed properly working thermometers in required units.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the rear exit door is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment (corrected on site)
Observation: Front door was propped open when entering facility for inspection.
Correction: Keep doors to facility closed as much as possible to prevent flies and other insects from becoming overly populated and breeding begins.
- Lighting, Intensity (repeated violation)
Observation: Ladies restroom lighting was dim. Bulb for restroom was very small and observed to not be made for light fixture.
Correction: Replace with bulb that provides more light and is manufactured for light fixture.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen and units noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Wiping bucket of bleach being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only bleach that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Manager prepared new wiping bucket for kitchen area.
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05/23/2014 | Routine | |
Overall kitchen well organized with good handwashing by owner/main cook and overall good food temperatures. Leftover labels not present, but very limited leftovers present. Discussed labeling leftovers. Sanitizer not in place on arrival, but normally present and made at 200 ppm Cl during inspection and used. Noted 3 vat sink filled with raw chicken ready to prep. Discussed, taking out limited amounts / batches of chicken at a time and ensuring the sink is cleaned and sanitized before beginning and after any interruptions to food preparation, or lengthy preparation times and no less than every 4 hours is a safer method. Also noted shell eggs set out for lunch meal period, checked at 81 F. Discussed, if eggs out for quality, use time and ensure any eggs not used during the meal period are discarded. Some items such as soda stored stacked on dining area floor. Ensure items are placed on shelving.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Hands not washed after handling raw eggs and before handling clean utensils, and after handling raw chicken and before cooking.
Correction: Discussed with owner training done on site, hands washes, areas touched, cleaned and sanitized.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: 1) Unwashed mushrooms stored over cooked noodles and bags of pork placed on empty egg cartons in the walk in refrigerator.
Correction: Discussed with owner, ensure unwashed fruits, vegetables etc. stored below ready to eat foods and separate from raw meats. Never reuse egg cartons used to store raw shell eggs for food service. Storage corrected and egg cartons discarded.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Wings and egg rolls out for meals use time. Labels not present.
Correction: Explained and demonstrated. Labels placed during inspection. Make and post a written policy.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Inside of preparation refrigerator rusting and needs cleaned.
Correction: Clean refrigerator and repair to have smooth, durable cleanable surface.
- Lighting, Intensity (repeated violation)
Observation: Some lights out and kitchen dim.
Correction: Replace all bulbs that are not working.
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08/30/2013 | Routine | |
Violations discussed for correction.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee did not wash hands after handling money and before prepping food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw meat and ready-to-eat food are stored in such manner that may cause cross contamination. Raw chicken stored over cooked shrimp. Raw meat stored over buckets of sauce used for all dishes. Raw beef stored over vegetables. All violations observed in walk-in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils*
Observation: In use bulk food containers observed soiled with food debris.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Knives in use wedged between table and low-boy unit. In-use spatulas stored on dirty surface at cooking area.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Partially cooked chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Large amount of partially cooked chicken stored in plastic bucket to cool.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken wings and raw shell eggs cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the low boy unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: door handles of refrigeration units including walk-in cooler, interior ofequipment, shelves in walk-in cooler and in storage area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cooking area
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls behind cooking area and floor under equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bottle of bleach stored next to bottled drink on shelf.
Correction: Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/18/2012 | Routine | |
Restaurant representatives - add corrected or new information about Win Wok, 1238 Holland Rd. 107, Suffolk, VA 23434 »