Chinese See Thru Kitchen

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors and walls in the rear dry storage area in need of cleaning. The walls behind the shelf observed with a dried, brownish food residue. Instructed deep clean floors and walls and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the ceiling tiles in the rear dishwashing area above the food prep table with dust build up. Instructed to clean and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed an insect sticky trap device stored above a box of paper towels next to the handwashing sink in the rear food prep/dishwashing area. Instructed to relocate and refrain from storing above mentioned items that can be contaminated.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed handwashing sink in the rear food prep/dishwashing area with a slow drain. Instructed to repair and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed toilet room door propped open. Instructed to keep door closed at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors throughout the rear food prep area in need of cleaning especially: in the dry storage area, under the shleves, cold holding units, and cooking equipment. Instructed to clean and maintain mentioned floors.

Ventilation or lighting was inadequate.

Inspector’s note: Observed the ventilation hood in the rear food prep area with dust build up. Instructed to clean and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-302.12 observed spices by the wok station and dry food storage bins not labeled with the product name. Instructed to label all and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: 3-304.14 observed wiping cloths being stored on the prep cooler cutting board and not in sanitizing solution. Instructed always to store wiping cloths in a sanitizing solution and maintain.

Single-use items weren’t stored or used properly.

Inspector’s note: 4-502.13 observed cardboard being reused as a shelf liner. Instructed not to reuse cardboard. All surfaces must be smooth and easily cleanable. Observed foods being stored in grocery bags in the walk-in freezer. Instructed only to store foods in food-grade containers or food-grade bags.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed excessive food and grease debris on the wok station, inside and between the fryers. Observed the handles and interior of the refrigeration units need to be cleaned. Instructed to clean all.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114 observed minor clutter in the rear storage area. Instructed to remove unnecessary clutter and organize and elevate all items.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found an accumulation of dust located on the ceiling above the food prep table. Instructed manager to clean, sanitize, and maintain.

Single-use items weren’t stored or used properly.

Inspector’s note: 4-502.13 observed cardboard being reused as a shelf liner. Instructed all surfaces must be smooth and easily cleanable.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed accumulated food debris on the bottom shelves of the prep tables, accumulated food and grease debris on wok station and interior of the fryer. Instructed to clean all.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated dirt debris under and around all shelves located in the rear and under cooking equipment. Instructed to clean.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths on counters and stove units not being used. Informed/instructed that they must be properly stored in sanitizing solution when not in use.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the long cutting board in the food service area badly stained. Instructed to replace and maintain. In the mean time be sure to clean and sanitize at least two hours or as often as needed to prevent possible contamination.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed card board used as a lining shelves in the rear storage room and a couple of the shelves in the food prep area. Instructed to remove as it coould be a breeding and harboring space for insects.

Equipment and surfaces were dirty.

Inspector’s note: Observed a build up of food debris and spillage on the lining and inside of walk in refrigerator and freezer. Instructed to clean, sanitize and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed heavy accumulation of dust, dirt, grease and food debris on floors and walls under and around all cooking and non cooking equipment. Instructed to clean and sanitize and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a heavy build up of grease on the sides of all the cooking equipment, stoves and deep fryers. Instructed to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed a heavy build up of dust, dirt and grease on the hood ventilation system. Instructed to clean, sanitize and maintain as means of preventing possible contamination of foods.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated debris on the walls and floor located under the 3 compartment sink and accumulated food debris around the wok station. Observed accumulated grease on the vents located above the cooking equipment. Instructed to clean all.

Wiping cloths weren’t used or stored properly.

Inspector’s note: 3-304.14 must store wiping clothes in sanitizing solution between uses to prevent cross contamination. Instructed to maintain.

In-use utensils weren’t stored properly.

Inspector’s note: 3-304.12 must store in-use utensil (rice scoop) in hot water (above 135*f), not room temperature. Instructed to maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-021.11 must discontinue using grocery bags for food storage in walk-in cooler & freezer. Instructed to maintain.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM LOWER SHELVES ON PREP TABLES,AND GRILL COVER OF FLOOR FAN. INSTRUCTED TO MAINTAIN.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 must detail cleen dried food debris from floors throughout premises. Also clean dried food debris from floordrains in prep area. Instructed to maintain.

Ventilation or lighting was inadequate.

Inspector’s note: 4-202.18 must detail clean excessive grease accumlation from kitchen hood & filters. Instructed to maintain.

Ventilation or lighting was inadequate.

Inspector’s note: 6-303.11 must replace burned out light in dining area. Instructed to maintain.

Staff personal cleanliness was inadequate.

Inspector’s note: Must wear hair restraints at all times in the food prep area. Instructed to maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Must store wiping cloths in sanitizing solution between uses to prevent cross contamination. Instructed to maintain.

In-use utensils weren’t stored properly.

Inspector’s note: Must store in-use utensil (rice scoop) in hot water (above 135f), not room temperature. Instructed to maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must discontinue using unknown wood utensils to clean direct food contact surfaces (wok). Instructed to maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must discontinue using grocery bags for food storage in walk in cooler & freezer. Instructed to maintain.

Equipment and surfaces were dirty.

Inspector’s note: Must detail clean dried food debris form lower shelves on prep tables, and grill cover of floor fan. Instructed to maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must remove or organize egg shell crates from throughout the prep area. Instructed to maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must detail clean dried food debris from floors throughout premises. Also, lean dried food debris form floor drains in prep area. Instructed to maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Must detail clean excessive grease accumulation from kitchen hood & filters, instructed to maintain

Ventilation or lighting was inadequate.

Inspector’s note: Must replace burned out light in dining area. Instructed to maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed frozen foods stored in plastic grocery bags in the walk-in freezer. Management instructed to use only food grade storage bags or containers.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean the dust from the top stainless steel shelf above the prep cooler.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Observed some potentially hazardous foods (shrimp, noodles) held for over 24 hours and out of the original packaging located in the walk in cooler without labels containting product name and date. Instructed to label all potentially hazardous foods that are out of the original packaging and held for over 24 hours.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed minor food debris around the gaskets of the 2 door cooler located in the food prep area. Instructed to clean and maintain. Observed stained cutting board with deep dark grooves attached to the prep cooler in the food prep area. Instructed to replace and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed floors with minor food and dirt debris located in the rear dry storage area, observed floors under the deep fryers with accumulated food and grease debris. Instructed to clean all said areas and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed dirt and grease stained ceiling tiles thru food prep area. Observed vent hood with accumulated grease. Instructed to clean all and maintain.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed front entrance door not rodent proofed with 1/2 inch gap a the corner of said door. Instructed to make door rodent proofed and maintain. Serious violation 7-38-020.

Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock

Inspector’s note: Observed no chemical test strips to properly test sanitizer compartment of the 3 compartment sink. Instructed to provide chemical test strips in order to properly test concentration of sanitizer in the 3 compartment sink. Serious violation 7-38-030.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Observed potentially hazardous foods (beef, chicken) being stored in plastic grocery bags in the walk in freezer. Instructed to use food grade storage bags for all foods that are out of the original container and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed can opener with food debris. Observed a black substance around the exposed hand sink. Instructed to clean all and maintain. Observed a stained cutting board attached to the prep cooler. Instructed to replace and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed floors with dirt and food debris under the prep cooler and under the cooking equipment. Instructed to clean and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed a bag of onions and boxes of oil being stored on the floor. Instructed to elevate everything at least 6 inches and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior and exterior of all cooking equipment, fryers, fryer cabinets, prep tables, coolers, sinks.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Grout loose floor tiles near utility sink. Clean floors under all equipment, along walls and in all corners in prep and storage areas.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Replace damaged light shield in walk-in cooler.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Large bulk dry food containers must be labeled to identify foods stored and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Hood/filters above the cooking equipments,manual can opener with housing attached to food prep table and fan covers inside the egg roll cooler not cleaned.instructed to clean and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Clean and maintain the following: interior panel of ice machine (cdi), interiors and exteriors of refrigerators, exterior of cooking equipment.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Detail clean floor and floor drain underneath cooking equipment.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE COOKING EQUIPMENT AND THE HOOD ABOVE HAS GREASE BUILDUP.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOOR UNDERNEATH THE COOKING EQUIPMENT HAS GREASE BUILDUP AND CLEAN THE FLOOR IN THE STOREROOM ALONG THE WALLS AND IN THE CORNERS HAS DUST BUILDUP.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SOME GERASE AND FOOD DEBRIS ON IT.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE COOKING EQUIPMENT. HOOD, FILTERS HAS GREASE BUILDUP AND THE STORAGE RACKS NOT CLEAN AND ARE DUSTY. INSTRUCTED TO CLEAN SAME.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS NOT CLEAN IN PREP AREA AND STORAGE AREA HAS FLOUR ALL OVER THEM. INSTRUCTED TO CLEAN SAME.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must seal/caulk around all pipes/conduits and provide/replace all missing/water stained ceiling tiles in rear and front.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Now abated. Instructed to maintain all.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must seal/caulk around all pipes/conduits and provide/replace all missing/water stained ceiling tiles in rear and front.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 07-09-09 NOT CORRECTED/MAINTAINED. INSTRUCTED TO CORRECT/MAINTAIN: 32/1 SOME RUST FOUND ON THE SHELVES AT THIS TIME ON THE SHELVES IN THE WALK IN COOLER, SHELVES ON THE LOWER PREP TABLE, LEGS OF THE PREP TABLE. REMOVE RUST. 33/1 FOUND THE INTERIOR OF THE COOKING UNITS NOT CLEAN AND SOME EQUIPMENT WITH GREASE BUILD UP- EXHAUST HOOD, STOVE AND OTHRER PREP EQUIPMENT IN THE KITCHEN. CLEAN SAME. 34/1 FLOORS IN THE REAR STORAGE AREA UNDER STORAGE UNITS, IN CORNERS, UNDER AND AROUND EQUIPMENT FOUND NOT CLEAN; CLEAN SAME. 35/1 WALLS NEAR AND ABOVE COOKING UNITS NOT CLEAN GREASE BUILD UP; CLEAN SAME.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All food not stored in the original container shall be stored in properly labeled containers.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN ALL STORAGE RACKS IN PREP AND WALK/REACH-IN COOLER/FREEZER, RUBBER GASKETS ON PREP COOLERS AND BULK PLASTIC CONTAINERS USED FOR STORING INGREDIENTS/FOOD.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL/CAULK AROUND ALL PIPES/CONDUITS AND PROVIDE/REPLACE ALL MISSING/WATER STAINED CEILING TILES IN REAR AND FRONT.