CHINA WOK

30 - 2303

The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. [Repeat]

28 - 2501

Food contact surfaces and utensils are not clean to sight and touch.

25 - 1705

Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.

25 - 1705

Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.

21 - 901

Employee did not wash hands and exposed portions of arms at appropriate time.

16 - 1317

Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.

14 - 1309

Food stored for cold-holding and service was not held at a temperature of 41 °F or below.

5 - 1507

Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.

1 - 1101

Food contains a coal-tar color other than one that has been certified.

120 - 4119.2

Mops are not hung and/or stored to facilitate air drying. [Repeat]

120 - 4119.1

Maintenance cleaning tools are not stored properly. [Repeat]

106 - 3703.4

Walls/ceilings or attached equipment are not in good repair. [Repeat]

105 - 3701.5

Floors are not clean.

104 - 3507.1

There are unnecessary items on the premises. [Repeat]

102 - 3101

Plumbing is not maintained. [Repeat]

95 - 3111.4

The toilet room door is not tight fitting and self-closing.

94 - 3109.8

The hand wash lavatory is used for purpose other than hand washing.

94 - 3109.5

Soap and/or paper towels are not provided for use at the hand wash lavatory.

94 - 3109.1

Hand wash lavatory is not accessible

92 - 3903

Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.

83 - 2517.1

Clean equipment/utensils are not stored in a clean dry location

76 - 2503.1

Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.

75 - 2501.1

Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.

75 - 2501.2

Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.

73 - 2303.8

The ware-washing sink is used as a prep sink and is not properly washed, rinsed and sanitized before or after this task.

67 - 2101.1

Non-food contact equipment is not maintained in good repair.

54 - 1501.4

Food is not stored six (6) inches off the floor. [Repeat]

54 - 1501.3

Food is stored where it is exposed to splash, dust, or other contamination [Repeat]

54 - 1501.1

Food is not stored in a clean, covered container. [Repeat]

49 - 1107

Bulk containers are not properly labeled.