CHINA WAY health score and inspection history

Clean the 3- compartment sink.// 4-501.16(B) Clean and sanitize the 3-compartment sink before and after using it for thawing food or washing produce.//Thawing raw beef in sink.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. //Replace blown lights by grill and fryer area.

(A)(2) Maintain TCS food at 41 F or below.//Cooked shrimp and dice beef held in make-table cooler temp. at 51 F.//Place food items in WI freezer on sheet pans to cool-down to 41 F. or below.//Shrimp temp. at 40 F. from freezer.//Dice beef temp. at 43 F. from freezer.

Clean the 3- compartment sink to remove food residue. 4-501.11 Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)//Cease using steel wool as a drain stoppers for three compartment sink.//Provide stoppers for sink.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floor throughout kitchen and food prep area to maintain cleanliness.

Store single service and single-use articles at least 6 inches above the floor.//Open box of paper towels on floor.

Provide a utensil with a handle for serving or dispensing food or ice.//Cease using bowls to dispense rice and chips.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. // 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.

Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps)//Provide missing light shields in kitchen.