Taste of China

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

Inspector’s note: Must properly label food storage containers when food is not in the original container.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dust and dirt build up on floor drains in food preparation areas and dishwashing areas. Must clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed inadequate lighting in rear food preparation area/rear dishwashashing area. Must provide adequate lighting and maintain.

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

Inspector’s note: Broken flat handle at exterior of the two-door reach-in cooler.replace

Equipment and surfaces were dirty.

Inspector’s note: Filters and hood above the cooking equipment with grease build-up. Grease inside the deep fryer by the cooking equipment and wheels of units,clean and maintain. Repair/replace broken screen mesh at rear screen door

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Grease on floor under the deep fryer by the cooking equipment and by the wheel of units

Ventilation or lighting was inadequate.

Inspector’s note: Clutter around ice machine in basement area,unable to check behind the unit.remove it,and elevated all items 6" from floors.

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

Inspector’s note: Found torn refrigeration gaskets on multiple refrigeration units throughout facility. Replace broken lid on prep cooler. Provide sink stoppers for 3-comp sink. Adjust lower threshold on rear exit door. Instructed facility to maintain.

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

Inspector’s note: MUST REPLACE CUTTING BOARD IN PREP COOLER IN PREP AREA. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. INSTRUCTED TO MAINTAIN.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed pots in prep area too large to fit in 3-comp sink. Must provide an approved alternative method to wash, rinse, and sanitize large pots, or provide smaller pots to fit into 3-comp sink. Instructed to maintain.

Equipment and surfaces were dirty.

Inspector’s note: Must detail clean dried food debris and dust from storage shelves on equipment throughout prep area, instructed to maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Must provide back-flow prevention devices on mop sink in rear, and ice machine in basement, instructed to maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must detail clean excessive dust accumulation from ceiling vents in both toilet rooms, instructed to maintain.

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

Inspector’s note: Must label food containers (flour, sugar, salt) in prep area, when food is removed from original packaging.

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

Inspector’s note: Must repair broken door gasket on the 1-door upright cooler in prep area. Remove rust from storage racks in the reach in cooler & freezer in the prep area. Defrost prep freezer behind the bar. Clean rust from grease trap under mop sink in prep area.

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

Inspector’s note: Must clean dried food from food storage containers and lower shelves on prep table. Clean dust and debris from contact surfaces throughout prep area. Clean spider webs from light fixtures in prep area. Clean food debris from the interior of reach in coolers and freezer in prep area. Clean food debris from stove, wok, and fryer. Also, clean interior contact surface of ice machine in basement.

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

Inspector’s note: Must clean dirt and debris from floors under heavy equipment in prep area, basement and in customer dining area. Also, repair missing grout from floor in front of heavy equipment in the prep area.

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

Inspector’s note: Must clean grease accumulation from hood and filter in prep area. Clean dust accumulation from ceiling vents in mens and womens toilet rooms. Also, repair unfinished plaster on wall above front window, surface must be smooth and easily cleanable.

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

Inspector’s note: Must repair burned out lights above service counter in customer dining area. Also, install light shields, or shatter proof lights in prep area.

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

Inspector’s note: Remove unwanted items from the front of the restaurant. Also, provide hooks to hang wet mops in rear.