Minghin Cuisine

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

Inspector’s note: Observed a gap at the bottom of the outer door of the dim sum kitchen; instructed to rodent proof door completely as required.

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

Inspector’s note: Observed grocery bags being used for storage inside of the walk-in cooler and walk in freezers; instructed to use food grade bags for food storage at all times.

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

Inspector’s note: Observed the rubber gaskets of one three door cooler in the main kitchen in poor repair; instructed to replace gaskets to unit.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean the bottom area of the fryers, clean exterior surfaces of fryers, clean piping connected to fryers along the wall to remove grease.

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

Inspector’s note: No self closing device at employee washroom door in main kitchen; instructed to install and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Clean floors under around and behind kitchen equipment where needed and inside of walk-in coolers/freezers.

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

Inspector’s note: Observed a gap at the bottom of the outer door of the dim sum kitchen; instructed to rodent proof door completely as required.

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

Inspector’s note: Observed grocery bags being used for storage inside of the walk-in cooler and walk in freezers; instruceed to use food grade bags for food storage at all times.

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

Inspector’s note: Observed the rubber gaskets of one three door cooler in the main kitchen in poor repair; instructed to replace gaskets to unit.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean the bottom area of the fryers, clean exterior surfaces of fryers, clean piping connected to fryers along the wall to remove grease.

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

Inspector’s note: No self closing device at employee washroom door in main kitchen; instructed to install and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Clean floors under around and behind kitchen equipment where needed and inside of walk-in coolers/freezers.

Frozen food was thawed the wrong way.

Inspector’s note: Observed improper thawing method. Found prepackages of beef being thawed at room temperature on a shelf under a prep table in the dinner prep kitchen. Instructed to use proper thawing methods such as: place food in the walk-in cooler overnight or under cold running water.

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

Inspector’s note: Observed the front entrance of the facility open and never close also found a small opening at the bottom of the rear exit door in the dinner prep kitchen. Instructed to rodent proof facility and maintain.

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

Inspector’s note: Observed the door in the toilet room in the dinner prep kitchen, not self closing instructed to install a self closing device on mentioned door and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed all floors under cooking equipment in need of cleaning in both prep areas. Instructed to clean and maintain.

Frozen food was thawed the wrong way.

Inspector’s note: Observed improper thawing methods. Observed chicken and fish being thawed in the 2nd floor prep area and the conton kitchen in standing water. Instructed to use proper thawing methods such as: place food in the walk-in cooler overnight or under cold running water.

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

Inspector’s note: Observed sticky insect traps filled with dead flies throughout the facility especially on the second floor prep area. Traps were stored on the ceiling above food prep tables. Instructed to replace and relocate.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed the ice bins throughout the facility not covered, while unattended/not in use. Instructed to cover and maintain.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handlers without hair restraints. Instructed to provide and maintain.

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

Inspector’s note: Observed a three door prep cooler in the conton kitchen with the middle door not staying closed. Instructed to repair and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed grime and grease build up on the pipes behind the cooking equipment throughout the facility. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the insides of all reach in and walk in coolers and freezers with a build up of dust, dirt, food debris and spillage. Also observed items in containers on floor of units. Instructed to clean and maintain all units and to remove items from floor as a means of preventing possible contamination.

Equipment and surfaces were dirty.

Inspector’s note: Observed the metal shelving units in the reach in coolers rushing a build up of dust. Instructed to clean and maintain all.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed broken wall tile lower left side of walk in cooler unit in the main kitchen area just left of the cooking equipment. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed walls, floors and ceilings throughout rear grease cooking area with a build up of dirt, stains, food debris and dust. Instructed to clean and maintain all areas.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a build up of miscellaneous items stored on floor in water heater area. Instructed remove items as needed to avoid possible pest harboring.

Ventilation or lighting was inadequate.

Inspector’s note: Observed light bulbs out under the hood ventilation unit in the prep area over the stove units. Instructed to replace all bulbs as needed.

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

Inspector’s note: Observed some bulk food containers in kitchen not labeled with common name (sugar, flour, cornstarch). Instructed person in charge to label all bulk item containers with common name and maintain.

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

Inspector’s note: Observed approximately 30 mouse and rat droppings in the following areas; in downstairs kitchen underneath shelving and prep tables, in upstairs liqour dry storage room under and around shelving, in upstairs kitchen area in corner by prep table. Instructed person in charge to remove all droppings, sanitize all areas, and inform pest control service of activity. Priority foundation 7-38-020(a). Citation issued.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed bowls, pots, and containers improperly stored. Instructed person in charge to store all equipment inverted to preven contamination.

Equipment and surfaces were dirty.

Inspector’s note: Observed exteriors and interiors of all cold hold units and walk in coolers to have grime and build up of debris. Instructed person in charge to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive food and grease splatters underneath dish machine on walls and pipes. Instructed person in charge to detail clean and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Thermometer need at interior reach in cooler at dim sum kitchen. Instructed to install and maintain at all times.

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

Inspector’s note: All bulk food containers in prep kitchen in need of labels. Instructed to identify all commodities.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Interior of ice machine in need of cleaning to remove all build up. Intructed to clean and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed sponges on counter. Worn and discolored. Instructed to change sponges often or discontinue use.

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

Inspector’s note: Large can opener in need of cleaning to remove all food debris. Instructed to detail clean and maintain

Equipment and surfaces were dirty.

Inspector’s note: All cooking equipment in both prep areas in need of detail cleaning to remove all grease and food build up. Instructed to detail clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Leak at 3 compartment sink faucet in dim sum kitchen in need of repair. Instructed to repair and maintain.

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

Inspector’s note: Waste cans in need of covers in ladies room. Instructed to provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors in need of cleaning along wall bases in need of cleaning to remove all build up. Instructed to clean and maintain

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

Inspector’s note: New cutting boards need to replace worn and discolored boards. Instructed to replace and maintain.

Equipment and surfaces were dirty.

Inspector’s note: The cooler door handle in need of replacing, where broken. Correct and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors in both prep kitchens in need of regrouting. Instructed to grout and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: All reach in coolers must have thermometers in side at all times. Instructed to install.

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

Inspector’s note: All bulk food containers must be properly identified with commodity name. Instructed to label properly

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

Inspector’s note: All doors must be completely sealed at bottoms and sides. Instructed to correct and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Interior of ice machine in need of cleaning instructed to clean and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: All wiping cloths must be stored in a clean sanitizing solution when not in use. Instructed manager to correct and maintain.

In-use utensils weren’t stored properly.

Inspector’s note: Ice scoop found in ice bin. Instructed manager to put in a clean sanitized container with handle up.

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

Inspector’s note: All storage shelves must be free from build up at all times. Instructed to clean and maintain

Equipment and surfaces were dirty.

Inspector’s note: All handles to reach in and walk in coolers in need of cleaning to remove all food build up. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors under cooking line in need of detail cleaning in places. Instructed to clean and maintain. Ceiling in prep areas in need of cleaning to remove all dust build up. Instructed to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Ventilation above all cooking lines in need of cleaning to remove grease and dust build up. Instructed to clean and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: All reach in coolers must have thermometers in side at all times. Instructed to install.

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

Inspector’s note: All bulk food containers must be properly identified with commodity name. Instructed to label properly

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

Inspector’s note: All doors must be completely sealed at bottoms and sides. Instructed to correct and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Interior of ice machine in need of cleaning instructed to clean and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: All wiping cloths must be stored in a clean sanitizing solution when not in use. Instructed manager to correct and maintain.

In-use utensils weren’t stored properly.

Inspector’s note: Ice scoop found in ice bin. Instructed manager to put in a clean sanitized container with handle up.

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

Inspector’s note: All storage shelves must be free from build up at all times. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: All handles to reach in and walk in coolers in need of cleaning to remove all food build up. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors under cooking line in need of detail cleaning in places. Instructed to clean and maintain. Ceiling in prep areas in need of cleaning to remove all dust build up. Instructed to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Ventilation above all cooking lines in need of cleaning to remove grease and 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 bulk containers not labeled in prep, beverage, and storage areas. Instructed manager to label all bulk containers with common name of food.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-305.11 observed food items stored on floor in walk-in coolers and walk-in freezers. Instructed manager to elevate all items six inches off floor.

Wiping cloths weren’t used or stored properly.

Inspector’s note: 3-304.14 observed soiled wiping cloths stored on prep tables in prep areas. Instructed manager to store wiping cloths in sanitizing solution between uses.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 observed accumulated grease buildup and food debris on interior and exterior surfaces of all cooking equipment, shelving units, holding units, prep tables, coolers, and freezers. Observed residue on interior panel of ice machines. Instructed manager to clean and maintain. 4-601.11(c) observed accumulated food debris on the handles of the refrigeration units. Instructed to clean and sanitize.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 observed missing cold water handle at hand washing sink in second floor bar area, loose hand washing sink in second floor staff washroom. Instructed manager to repair and maintain. 5-204.12 unable to locate the back flow prevention device on the ice machine. Instructed to locate. 5-205.15 observed a heavy leak under the hand washing sink and the small 3 compartment sink located by the entrance of the dim sum food prep area. Instructed to repair.

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

Inspector’s note: 6-202.14 observed washroom door not self closing in main kitchen staff washroom. Instructed manager to install self closing device on washroom door and maintain. 5-501.17 observed no covered receptacles inside of the women's and employee's toilet rooms. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed excess water, accumulated grease buildup, food debris and dead roaches on floor under all equipment, along walls and in all corners in prep, serving, bar, dish washing and storage areas. Instructed manager to clean floors in all areas and maintain. Observed accumulated dust buildup on ceiling tiles, ceiling vents and light shields in prep and dish washing areas. Instructed manager to clean and maintain. 6-501.11 observed damaged baseboards, missing floor tiles, and missing grout on floor tiles in prep, storage, bar, serving and dish washing areas, instructed manager to repair/replace baseboards and grout floor tiles as needed in all areas. 6-201.11 observed holes in the walls in various areas of the facility. Instructed to seal all holes and make all surfaces smooth and easily cleanable.

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

Inspector’s note: 3-302.12 observed bulk containers not labeled in prep, beverage, and storage areas. Instructed manager to label all bulk containers with common name of food.

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

Inspector’s note: 6-202.15 observed a large gap under the side exit doors located by the food prep area. Instructed to make said door tight fitting and rodent proofed.

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

Inspector’s note: 6-501.111 observed evidence of live rodent activity in the food prep area. Observed a live rat run from under the prep table to under the cooking equipment on the first floor food prep area, observed about 20 rodent droppings under the low temperature dish machine located in the first floor food prep area, observed about 60 rodent droppings located under the cooking equipment located on the 2nd floor food prep area and about 20 rodent droppings located behind the dry storage shelf located in the dry storage area in the middle of the customer dining area and the food prep area located on the 2nd floor. Instructed to eliminate live rat activity and clean and sanitize all affected areas. Recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-305.11 observed food items stored on floor in walk-in coolers and walk-in freezers. Instructed manager to elevate all items six inches off floor.

Wiping cloths weren’t used or stored properly.

Inspector’s note: 3-304.14 observed soiled wiping cloths stored on prep tables in prep areas. Instructed manager to store wiping cloths in sanitizing solution between uses.

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

Inspector’s note: 4-904.11 observed chopsticks and tableware being preset on the tables without protection from possible contamination. Observed plates being stored in the customer dining area without being inverted to protect from possible contamination. Instructed to not preset tables or protect all tableware from possible contamination and invert all tableware where stored. Observed containers of clean chopsticks and clean tableware being stored on the ground under the low temperature dish machine. Instructed to properly store all clean tableware at all times.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed accumulated food debris on the handles of the refrigeration units. Instructed to clean and sanitize.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 observed accumulated grease buildup and food debris on interior and exterior surfaces of all cooking equipment, shelving units, holding units, prep tables, coolers, and freezers. Observed residue on interior panel of ice machines. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 observed missing cold water handle at hand washing sink in second floor bar area, loose hand washing sink in second floor staff washroom. Instructed manager to repair and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-204.12 unable to locate the back flow prevention device on the ice machine. Instructed to locate.

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

Inspector’s note: 6-202.14 observed washroom door not self closing in main kitchen staff washroom. Instructed manager to install self closing device on washroom door and maintain.

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

Inspector’s note: 5-501.17 observed no covered receptacles inside of the women's and employee's toilet rooms. Instructed to provide.

Garbage wasn’t handled or stored properly.

Inspector’s note: 5-501.15 observed no lids on the outside garbage dumpster. Instructed lids must be in place and tight fitting on outside garbage dumpsters. Priority foundation. Citation issued 7-38-020(b).

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed excess water, accumulated grease buildup, food debris and dead roaches on floor under all equipment, along walls and in all corners in prep, serving, bar, dish washing and storage areas. Instructed manager to clean floors in all areas and maintain. Observed accumulated dust buildup on ceiling tiles, ceiling vents and light shields in prep and dish washing areas. Instructed manager to clean and maintain. 6-501.11 observed damaged baseboards, missing floor tiles, and missing grout on floor tiles in prep, storage, bar, serving and dish washing areas, instructed manager to repair/replace baseboards and grout floor tiles as needed in all areas.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed holes in the walls in various areas of the facility. Instructed to seal all holes and make all surfaces smooth and easily cleanable.

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

Inspector’s note: Observed bulk containers not labeled in prep, beverage, and storage areas. Instructed manager to label all bulk containers with common name of food.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in coolers and walk-in freezers. Instructed manager to elevate all items six inches off floor.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables in prep areas. Instructed manager to store wiping cloths in sanitizing solution between uses.

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

Inspector’s note: Observed open food items stored in grocery bags in coolers and freezers. Instructed manager to remove all open food from grocery bags and properly store in food grade bags or containers.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease buildup and food debris on interior and exterior surfaces of all cooking equipment, shelving units, holding units, prep tables, coolers, and freezers. Observed residue on interior panel of ice machines. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed missing cold water handle at hand washing sink in second floor bar area, loose hand washing sink in second floor staff washroom. Instructed manager to repair and maintain.

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

Inspector’s note: Observed washroom door not self closing in main kitchen staff washroom. Instructed manager to install self closing device on washroom door and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed damaged baseboards, missing floor tiles, and missing grout on floor tiles in prep, storage, bar, serving and dish washing areas, instructed manager to repair/replace baseboards and grout floor tiles as needed in all areas.

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

Inspector’s note: Observed bulk containers not labeled in prep, beverage, and storage areas. Instructed manager to label all bulk containers with common name of food.

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

Inspector’s note: Observed 1/4" gap on bottom of rear door in dim sum prep area. Instructed manager to seal all outer openings on door to prevent pest entry.

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

Inspector’s note: Observed over 20 rat droppings on floor under steamer in first floor wait station area, 20 rat droppings on bottom of shelving unit in first floor prep area, 20 rat droppings on floor under shelving unit in second floor linen storage, 10 rat droppings on floor behind ice machine in second floor dish washing area, 10 rat droppings on floor behind cooking equipment in second floor prep area, 20 mice droppings on floor along walls and corners behind front counter near cash register. Instructed manager to call an exterminator for service, clean and sanitize all areas. Priority foundation 7-38-020(a) citation issued.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in coolers and walk-in freezers. Instructed manager to elevate all items six inches off floor.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables in prep areas. Instructed manager to store wiping cloths in sanitizing solution between uses.

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

Inspector’s note: Observed open food items stored in grocery bags in coolers and freezers. Instructed manager to remove all open food from grocery bags and properly store in food grade bags or containers.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease buildup and food debris on interior and exterior surfaces of all cooking equipment, shelving units, holding units, prep tables, coolers, and freezers. Observed residue on interior panel of ice machines. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed missing cold water handle at hand washing sink in second floor bar area, no hot water at left sink in second floor customer washrooms. Loose hand washing sink in second floor staff washroom. Instructed manager to repair and maintain.

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

Inspector’s note: Observed no covered waste receptacles in unisex and women washrooms. Instructed manager to provide.

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

Inspector’s note: Observed washroom door not self closing in main kitchen staff washroom. Instructed manager to install self closing device on washroom door and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed damaged baseboards, missing floor tiles, and missing grout on floor tiles in prep, storage, bar, serving and dish washing areas, instructed manager to repair/replace baseboards and grout floor tiles as needed in all areas.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excess water, accumulated grease buildup, food debris and dead roaches on floor under all equipment, along walls and in all corners in prep, serving, bar, dish washing and storage areas. Instructed manager to clean floors in all areas and maintain. Observed accumulated dust buildup on ceiling tiles, ceiling vents and light shields in prep and dish washing areas. Instructed manager to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed damaged light shield in second floor dish washing area. Instructed manager to replace and maintain.

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

Inspector’s note: Some bulk storage containers in the main kitchen not labeled; must label containers with the name of the product inside of container.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Some cracked floor tile observed in prep areas; repair/replace tile where needed.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Some ceiling vents in washrooms and other areas of kitchen need cleaning to remove dust observed. Clean interiors of light shields where needed in kitchen to remove bugs and build up. Clean pipes al kitchens along the walls behind the cooking equipment to remove grease.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to seal the hole in the floor where the grease receptor located (first floor).

Ventilation or lighting was inadequate.

Inspector’s note: Must clean vents in hooded system above the cooking equipment in the main kitchen and second floor kitchen.

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

Inspector’s note: Some bulk storage containers in the main kitchen not labeled; must label containers with the name of the product inside of container.

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

Inspector’s note: Observed rodent and roach activity on premises. Found 30 rat droppings on the floor behind the washer and dryer (second floor), 25 on the floor in the hot water tank storage room and 30 on a shelf in a storage room on the first floor by the washrooms near the dim sum prep kitchen. Must clean all affected areas. Also observed six live roaches in the main kitchen and dim sum prep kitchen; must eliminate activity. Priority foundation violation 7-38-020(a) issued.

Equipment and surfaces were dirty.

Inspector’s note: Must clean and maintain the following: interior bottom and sides of the deep fryers in the main kitchen, dim sum kitchen and second floor kitchen, clean the interiors of refrigeration units and freezers where needed. Clean all storage shelves inside of all kitchens.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must organize and maintain the storage room where droppings observed on the first floor.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean floors under and around cooking and other kitchen equipment. Also clean under dishmachines to remove excessive water and food debris. Remove standing water from areas around fish tanks on the second floor and main kitchen area. Clean all floor drains throughout restaurant and maintain. Some cracked floor tile observed in prep areas; repair/replace tile where needed.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Some ceiling vents in washrooms and other areas of kitchen need cleaning to remove dust observed. Clean interiors of light shields where needed in kitchen to remove bugs and build up. Clean pipes al kitchens along the walls behind the cooking equipment to remove grease.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to seal the hole in the floor where the grease receptor located (first floor).

Ventilation or lighting was inadequate.

Inspector’s note: Must clean vents in hooded system above the cooking equipment in the main kitchen and second floor kitchen.

Wiping cloths weren’t used or stored properly.

Inspector’s note: All wiping cloths must be stored in a clean sanitizing water solution at all times. Must use and maintain.

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

Inspector’s note: Large can opener in need of cleaning in dimsum kitchen. Must clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Handsink in rear bar cold water handle leaks. Must correct and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors in dimsum front small bar in need of detail cleaning under and around reach in cooler. Must correct and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors in all prep areas and in bars in need of grouting. Must correct and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: In all prep kitchens ceiling tiles in need of cleaning to remove all dust build up. Clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: All hood ventilation filters in need of cleaning to remove grease must clean and maintain.

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

Inspector’s note: Must discontinue the use of grocery bags for food storage correct and maintain.

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

Inspector’s note: Must repair door handles on reach in coolers in dim sum kitchen. Correct and maintain

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

Inspector’s note: Clean interior of reach in coolers, clean under cooking equipment, clean under fryers, clean hood ventilation. Must clean to remove food debris. Clean and maintain

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

Inspector’s note: Floors in 2nd floor prep area in need of cleaning under fryer to remove grease, floors in service bar in need of cleaning to remove all food debris, floors throughout dish areas and prep areas in need of regrouting to seal all floor tiles. Correct and maintain.

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

Inspector’s note: Ceiling in 2nd floor service bar in need of repair, water damage. Correct and maintain.

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

Inspector’s note: Light sheild missing in 2nd floor prep kitchen must replace and maintain.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Must install self closing device on emplyee bathroom door in 1st floor dim sum kitchen correct and maintain

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must correct leak at mop sink in 1st floor kitchen correct and maintain.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Ice scoop must be stored in a clean sanitized container. Correct and maintain.

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

Inspector’s note: Must repair all cracked floor tiles near first floor dish machine.

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

Inspector’s note: Must label small bulk containers on 2nd floor grain storage area, and provide food grade containers for food items stored in same area and in walk-in coolers/freezers.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Must properly store knives, meat cleavers and not between wall and pipes, clean and sanitize after use and before storing.

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

Inspector’s note: Detail clean interior of all refrigeration units walk-in coolers/freezers of 1st and 2nd floors. Must detail clean/sanitize exterior/sides of all cooking equipment in all prep areas of encrusted grease and food debris. Detail clean/sanitize all prep tables counter tops and exposed dishes with debris and dead insects on bottom shelves of prep tables.

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

Inspector’s note: Detail clean/sanitize floors throughout including all three stairways leading to 2nd floor at rear. Must replace missing grout on kitchen floor of 1st floor prep area, seal around mop basin in 1st floor prep area. Must replace loose and missing coving where necessary throughout prep areas to prevent insect breeding areas. Must remove access water on floor of prep areas and keep dry at all times.

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

Inspector’s note: Remove heavy dust build up on walls around heavy equipment and at ceiling around vents of 1st and 2nd floors throughout prep areas. Must repair/replace all damaged and dirty light shields and ceiling tiles throughout all prep areas. Must maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Exposed handwash sink of 2nd floor bar-b-q prep area draining slowly. Must repair.

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

Inspector’s note: Remove all clutter nad unnecessary items stored on top of heavy equipment(2-dr refigerators, freezers)to prevent harborage for insects.also properly store all cleaning equipment.

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 over 50 small flying insects on shelves and boxes at rear 3-comp area on 1st floor and over 200 on wall ceiling shelves in dishwashing room of 2nd floor and in dinining area.also noted 3 live roaches on wall of 1st floor prep area by mop sink. Must remove clean and sanitize affected areas. Contact pest control company for service prior to re-inspection. Serious violation 7-38-020.

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

Inspector’s note: Detail clean interior of all refrigeration units walk-in coolers/freezers of 1st and 2nd floors.

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

Inspector’s note: Detail clean/sanitize floors throughout including all three stairways leading to 2nd floor at rear.

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

Inspector’s note: Remove heavy dust build up on walls around heavy equipment and at ceiling around vents of 1st and 2nd floors throughout. Must maintain.

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

Inspector’s note: Remove clutter at mop sink at rear of first floor kitchen, organize and maintain.

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

Inspector’s note: Missing a splash guard between rear 3-comp sink ( used for food preping ) and hand sink. Instructed to install.

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

Inspector’s note: Missing grout on rear kitchen tiles nest to 3-comp sink, instructed to regrout.

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

Inspector’s note: Inadequate pest control, found over 40 mouse droppings along wall base in 2nd floor kitchen, about 30 live fruit flies in 1st floor kitchen. Rear dooor not rodent proofed, 1 inch gap at bottom. Instructed mgr to eliminate pest activity in all affected areas, rodent proof all outer openings. Pest control service recommeded. Serious citation issued 7-38-020.

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

Inspector’s note: Missing a splash guard at hand sink next to 3-comp sink at south kitchen rear side.

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

Inspector’s note: Missing grout on kitchen tiles, instructed to regrout.

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

Inspector’s note: Heavy dust build up on kitchen ceiling and light fixture. Instructed to clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Leaky faucet at dish washing area. Instructed to fix.

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

Inspector’s note: Must label small bulk containers in main kitchen on first floor under the shelf across from the fish/crab tank. Must label small containers on rolling rack in the dim sum prep kitchen holding the sugar, salt etc used while cooking food.

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

Inspector’s note: Must clean small containers on rolling rack in the dim sum prep kitchen holding the sugar, salt etc used while cooking food; also provide covers for those containers. Observed loose rubber gaskets at the two door freezer in the main kitchen on the first floor; repair or replace gaskets to avoid escaping air.

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

Inspector’s note: Must clean exterior surfaces of cooking equipment in the prep areas on the first floor and second floor that are in operation at this time. Clean interior bottoms of fryers to remove grease and food particles. Clean or paint rusted bottom shelf of prep table in the dim sum prep area closest to the steamer. Clean shelves in some refrigeration units where needed.

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

Inspector’s note: Must clean and maintain floors under cooking equipment in all prep areas.

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

Inspector’s note: Some dust observed on ceiling vents in kitchens and washroom vent fans; remove dust from vents where needed. Clean walls around four comp sink in the dim sum prep area.