15: 470 Uncovered foods; line refrigerator, line prep unit. Corrective Actions: Cover all food products to prevent cross contamination issues.
47: 1570 Kitchen hand sink leaking, faucet turned off. Corrective Actions: Repair the hand sink as required.
Owner stated it would be repaired the next business day.
49: 1800 Grease / food debris build-up; exhaust hood filters and fryer / wok station sides. Corrective Actions: Clean all kitchen equipment regularly as needed.
56: 3200 Intake / air vents over the front counter prep area have a heavy dust build-up. Corrective Actions: Clean the air vents to prevent possible contamination of food and equipment.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Shrimp
37 °F
Cold Holding
Lo Mein Noodles
38 °F
Cold Holding
Beef
36 °F
Cold Holding
Chicken
38 °F
Cold Holding
White Rice
160 °F
Hot Holding
Egg Rolls
38 °F
Cold Holding
Brown Rice
166 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
Line Prep Unit
38 °F
Refrigerator
36 °F
Walk-in Freezer
6 °F
Walk-in Cooler
36 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
