China 99

Basic – Buildup of food debris/soil residue on equipment door handles.

Basic – Damaged/spoiled/recalled food not properly segregated. 2 cans of oyster sauce in dry storage. Employee moved Corrected On-Site

Basic – Dead roaches on premises. One dead roach under cook line.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Crib in front of restaurant near bathrooms.

Basic – Garbage on the ground and/or pad around dumpster.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with slimy debris.

Basic – Objectionable odors in bathroom or other areas of the establishment. Right at entry of establishment very strong oder in rear storage area. Pipe is coming out of ground.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloth in use.

High Priority – Dented/rusted cans present. See stop sale. 2 dented can of oyster sauce.

High Priority – Rodent activity present as evidenced by rodent droppings found. n2 rodent droppings near rear reach In coolers n1 rodent droppings in facility bathroom n1 rodent droppings employee bathn1 rodent droppings under crib in dinner room. Admin Complaint

High Priority – Rodent rub marks present along walls/ceilings. Rub marks coming from drain pipe in back of restaurant, rub marks on pipes in back storage freezer area.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working with food not changing gloves as needed.

Intermediate – Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Educated on big 6 and reporting restricting and excluding of sick employees.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at cook line

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sweet and sour chicken made yesterday no date marks.