Uncle Zhang Chinese Cuisine

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

Inspector’s note: Instructed to label all bulk storage containers with the name of the product inside of container (rice, flour, salt).

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

Inspector’s note: Observed a 1/4 gap at the left side of the rear exit door; instructed to seal opening at bottom of door.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths on the prep tables while not in use; instructed to store in a sanitizing solution when not in use.

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

Inspector’s note: Observed the interior of the low temp dishmachine not maintained. Heavy build up observed inside of the machine; intructed to clean and maintain. Noted build up on thr outside of the machine; instructed to clean and maintain. Priority foundation citation 7-38-025 issued for equipment standards.

Equipment and surfaces were dirty.

Inspector’s note: Observed the following equipment in need of cleaning: exterior surfaces of cooking equipment to remove build up and grease, exterior surfaces of refrigeration units, interiors of refrigeration units, interior bottom of fryers, prep tables, storage containers in kitchen and in basement, can opener blade at prep table in basement, bulk storage containers, stove, wok station, cooking burners.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed holes in the wall along the bottom area of the stairs in the basement; instructed to seal holes. Observed some areas of the wallbase in the basement has loose coving; instructed to reseal coving along the base of the wall where needed.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the floors under and around all kitchen equipment, clean walls around and behind kitchen equipment, clean floor in basement area where needed.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Some areas of the basement are cluttered; instructed to remove unnecessary items to avoid clutter and maintain.

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

Inspector’s note: Observed a 1/4" verticle gap at the front door. Must provide a tight-fitting seal at all outer openings to prevent the entry of pests.

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

Inspector’s note: Observed food containers stored on the floor in the walk-in cooler, prep and storage areas. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

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

Inspector’s note: Observed cardboard used as liner on food prep equipment and tables. Instructed to remove.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain all cooking equipment, ingredient containers, racks and shelving with flour, dust, grease, dead insects and dirt build-up throughout. Recommended to increase cleaning frequency and maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter stored on floor in basement prep and storage areas. Instructed manager to remove all unused articles and equipment in sewer closet to prevent harborage.